Salt and Stone

This restaurant opened in December 2017. It’s new so we wanted to check it out and it recently had a wonderful write up  in our local paper.

We went for a quick happy hour bite. The cocktails are hand crafted and I couldn’t choose between ‘The Ruby’ or ‘The Blood Orange’ martini. I asked the Barkeep, Zack, to make my choice. He picked ‘The Ruby’. It’s made with grapefruit vodka and of course grapefruit juice. This drink is crazy good. It’s tart and sweet and completely delicious.

 

For our bites we tried the calamari, BBQ oysters and the Chef’s special cheese & charcutier plate.

The calamari was nicely seasoned and crisp. The sauces served were a classic cocktail and a harissa aioli. The aioli was killer. It was tangy and sweet with a spicy finish.

The BBQ oysters had a lovely smokiness. They were served with a mango relish and when you put it all in one bite, it’s out of this world goodness.

The Chef’s special was a steal at only $6. Every bite was better than the last. With so much on the plate I was able to eat it in any combo I could image.

 

I had a wonderful time watching the bar fill up with patrons and watching all the food we did not order be brought out of the kitchen. When we visit again I will of course order the Chef’s special cheese plate and also a glorious looking burger.

 

 

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