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Friday, November 18, 2011

Restaurant week at SALT


Photo by Martha Cheng

Pork belly with hamachi, shishito pepper jam, Meyer lemon curd, and blue cheese

There are still six more meals to take advantage of during Restaurant Week. Reservations at some places are getting scarce, but at SALT, you can grab seats at the bar on a first-come, first-serve basis to enjoy its three-course Restaurant Week menu ($30). The menu includes an appetizer platter of coppa and labneh (a strained, thick yogurt) that complements the sweet, rich maple chicken liver pate. Your entrée choices are root beer braised shortribs and pork belly with hamachi—I say go with the pork belly, which has a crisp skin and is topped with slices of buttery hamachi just barely cooked. It comes with crumbles of blue cheese and dabs of shishito jam and Meyer lemon curd for a sweet and sour touch. Finish off with a perfectly creamy Bourbon flan, slightly too sweet, but a satisfying end nevertheless.

3605 Waialae Ave., 744-7567

Posted on Friday, November 18, 2011 in Permalink

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About This Column

From five-star restaurants to hidden holes-in-the-wall, Biting Commentary will let you know what’s hot and what’s not. Find out the latest restaurant news—who’s opening, who’s closing, which chef is moving on, where the great special dinners are. Discover the best menu items, fabulous wines, stunning cocktails, hand-crafted beers. Be the first to hear about upcoming food events and festivals.

Food editor Martha Cheng graduated from Wellesley College with degrees in Computer Science and English. She's a former line cook, food truck owner, Peace Corps volunteer and Google techie. Follow her on Twitter @marthacheng.



 

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