THIS RESTAURANT IS CLOSED Salt of the Earth

THIS RESTAURANT IS CLOSED Salt of the Earth Restaurant Review:

Salt of the Earth offers genuine fine dining, but in a sleek, contemporary idiom. Chef-owner Kevin Sousa partnered with architects Doug and Liza Cruze to eliminate the usual pretensions and focus on distinctive food in an urbane, energy-charged environment. On the ground floor, the dining room contains three large communal tables, and counter seating both along the open kitchen and facing the bar. This is the “first come, first served” area. The mezzanine has individual tables, requiring reservations. Sousa is adept at experimental cooking, but flavors dominate. He employs cutting-edge techniques --- expect a lot of sous vide action and foam --- but theatrics recede to the background. The menu, not in print but writ on a slate wall, includes core seasonal items supplemented by daily changing dishes. There’s no bread or tea but much to like, such as the salad of beets, fennel, Meyer lemon and hibiscus; the risotto of mussels, sweet potatoes, duck and roasted garlic; or the sturgeon main with octopus, potatoes, radish and saffron. Brunch of spaghetti and meatballs occurs on the third Sunday of each month. The limited dessert list always includes a cheese platter or such compelling items as a coconut, grapefruit, satsuma orange and avocado composition. The wine list assembles uncommon labels, and innovative cocktails are a must-try.