It’s hard not to notice Salt as you drive down Main St. It seems the external design of Chef Larry and Jessica Delgado’s eatery was meant to capture your attention so you have no choice but to turn your head and look into the massive expanse of windows showcasing diners cozying up in the candlelit room enjoying their meals. The venue calls you to join in the revelry. Inside, the atmosphere is vibrant and engaging as we were promptly escorted to our table by the friendly hostess who leads the way. She is completely unaffected by the bustle of servers and the frenzy of activity happening in the Chef’s open concept kitchen. The ambiance had an effect on us too, and we were eager to dive into the enticing fare described in our menus.
I started my evening with one of the specialty cocktails listed in Salt’s Sips and requested a Paloma; a modern, certainly fancier, take on the tequila drink most people from the area would remember from visits to sister cities on the Mexican side of the border. The drink comes blended with fresh grapefruit and lemon juice, carefully crafted in such a way that comparing it to the traditional Paloma seems insufficient. It was delicious.
After eyeing the list of tempting appetizers, we ordered the Sriracha Shrimp and the Pork Belly Lettuce Wraps. The shrimp were perfectly cooked and presented in a delicious beurre blanc that popped with the saltiness of capers. The small squares of pork belly that were presented in a chili ponzu sauce and mango jicama chutney disappeared as quickly as they appeared, as everyone at the table could hardly resist the mouthwatering aroma.
Dinner was a little harder to decide on, but I eventually opted for the Crispy Pork Shank served with both Mole Verde and Habanero Salsa with Pan de Campo. The Pan de Campo was a standout, and the best I’ve ever tasted. I can only hope that one day it is packaged and sold by the bag. The pork shank was tasty, tender, and so large that I can only liken it to something Fred Flintstone might’ve had for dinner.
To cap off the evening, the entire table shared dessert and ordered the Tobacco Creme Brûlée. The tobacco flavor was very slight and just enough to give the caramelized sugar a sweet, smoky hint. It was the perfect finish.
Overall, our experience at Salt was excellent and memorable. I am looking forward to visiting Salt – New American Table again (and again!) to delight in more of Chef Delgado’s intriguing takes on down-home American favorites.