I've been back in Baltimore for a few years now, and I am kicking myself in the head for not having visited Salt Tavern sooner.I even went to a cooking demo with Chef Jason Ambrose, and was impressed by his flavors, but it was only last week that I finally ate dinner at Salt. While upscale, his restaurant still has a neighborhood bistro vibe to it, nestled near Patterson Park in the Butcher's Hill neighborhood of Baltimore.
We started with a cone of tasty duck fat fries accompanied by a trio of aioli sauces: chipotle, malt vinegar, & black truffle. Bigfatlar and I finished off the black truffle, while Kwan noted a preference for the chipotle.I ordered the Boston Bibb lettuce salad, served with watermelon, goat cheese, and a thick syrupy balsamic vinegar. It was a great combination of sweet and savory seasonal flavors.
The best item I tasted was the foie gras & Kobe beef slider, topped with truffle aioli and onion marmalade. While a small bite, the rich combination of the ingredients were just do well combined that you would not want any more- it would be just too much.Bigfatlar ordered the Cuban braised pork shank served on a bed of plantains, andouille, & poblano peppers. The pork slipped off the bone with minimal pressure.
I got an order of the lobster ceviche with passion fruit & mango. I was impressed with the size of the lobster tail- it was delicious.I also ordered the chicken fried quail with an onion waffle stick & mustard gravy. The dish was an interesting take on chicken & waffles, and I loved the amusing, slightly pornographic presentation.
Our table ordered three different desserts. Bigfatlar got the strawberry shortcake.
I ordered the trio of ice creams. They came on mini sugar cones mounted in their own stand. The flavors were caramel with marshmallow, cherries jubilee, and milk chocolate. Hands down, the cherries jubilee was the best.Kwan got the goat cheese doughnuts with vanilla sea salt.
After this meal, I am sure I will be back at Salt very soon.
2127 E. Pratt Street
Baltimore, MD
(410)276-5480
Wow, you're making me second guess my birthday reservations at B&O... Every one of those dishes you ordered look/sound amazing, especially the slider and the pork shank.
ReplyDeleteMakes me regret having to cancel our reservations during Restaurant Week due to that damned blizzard. Excellent post!