The last reservation planned for our stay-cation was at Salt Bar and Kitchen. Of course, once again we wait more than a year before sampling the food from a "new" establishment. Salt is the sister restaurant to the 12th Avenue Grill (located right behind) that focuses on house cured meats. After perusing the online menu, I knew we HAD to sample some of the food here! While waiting for the rest of our dining companions we ordered a couple of cocktails at the bar (it's Happy Hour all day on Sunday if you're seated at the bar). I tried the Rye or Die with rye whiskey, cherry liqueur and Coke.
While the Mrs tried the Gin Blossom with gin, elderflower liqueur, lemon and sparkling wine.
We then moved upstairs and started to knosh on the Charcuterie Board with pork rillette, maple chicken liver pate, house cured ham, kim chi spiced salumi and mortadella. Everything was spectacular, even the bread since it had a slight char from the grill.
And since you can't live just with charcuterie, we had a bottle of Cleto Chiarli Sorbara Lambrusco to pair. A little sweet, a little fizzy, a little fruity to cleanse the palate between bites.
We then dove into the Crispy Head Cheese with jalapeno mustard - I could have had several of these by myself!
The Bacon and Eggs with confit pork belly on kim chi miso - again I could have had 2 orders on it's own!
The Roasted Fingerling Potatoes with aioli.
The Local Tako with chorizo and jalapenos.
The Chicken Fried Local Rabbit with carrot butter and gravy - I wasn't aware that Shinsato Farms in Kahaluu raises rabbit along with their local pork.
And the Blistered Shishito Peppers - we were informed that 2 in 10 can be quite spicy. I sampled one of those spicy buggars!
We also uncorked a 2007 Relic Syrah and a Pinot Noir ($20 corkage per bottle)
Then moved on to a couple of large plates including the Brick Pressed Jidori Chicken.
And a special of the evening, Pu'uwai Spring Lamb done 2 ways including shredded and rolled lamb belly. That belly was killer! Tender, juicy with a little fattiness goin' on.
We had one dessert though I don't even remember what this was...
Probably because I sampled a Deep Six with Campari, lemon, salt and mint as my "dessert".
Salt is actually celebrating their 2nd anniversary on Friday... once again, we won't wait another 2 years before we're back...
Comments