Salare is the first restaurant from chef Edouardo Jordan, who has spent time at such notable places as the French Laundry, the Herbfarm, and Matt Dillon’s Sitka & Spruce and Bar Sajor. At Salare, he draws influence from Africa, the Caribbean, and his own Southern upbringing, as well as his time spent studying salumi-making in Italy. The name Salare comes from the Latin word for salt, and is a nod to Jordan’s passion for traditional methods of cooking, preserving, and curing. Expect nose-to-tail cooking, house-made charcuterie, fresh local seafood, and plenty of pickles and ferments.