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.
2404 NE 65th St,
Hours: Dinner: Wed-Sun 5 pm-close, Brunch: Sat-Sun 10 am-1 pm
Bar/Happy Hour, Breakfast/Brunch, Dinner, Family Friendly, Good for Groups, Outdoor Seating, Takes Reservations
African/Pan-African/Moroccan, Caribbean, Local/Organic/Sustainable Focus
Full Menu, Outdoor Seating