Salare

Excellent food and ambiance! A neighborhood gem that I hope will be a mainstay in the Ravenna neighborhood!
Good for groups and families!

I was a little disappointed. The food here is tasty, but it is also very heavy and salty. Many of the items on the menu are fried, including the duck that I ordered. The menu didn’t lead me to expect that it would be fried. The food here has a bit of a southern flair, and everything tasted good, but it was all a bit much and my clothes smelled like the food when I left. A good place to come if you are in the mood for a hearty salty meal.

Birthday dinner was fabulous!!! Hard to pick favorites but… yellowtail crude, Brussels sprouts in curry sauce, roasted parsnips, pasta with Dungeness crab and the duck were all spectacular!

A PROMISE FULFILLED!
We dined at Salare shortly after it opened and found it promising but with considerable room for improvement. We dined there again recently and are pleased to note that that promise has been fulfilled. The wine list is quite varied and provides a number of unusual options. It appears that a few more lower end choices have been added since our previous visit, a definite plus. We started with glasses of a bracing Gruner Veltliner, which proved to be an excellent foil for our chosen appetizers of smoked salmon caviar on deviled eggs and trout rillettes with dukkah and flatbread. Both appetizers were visually appealing and comparably flavorful. The eggs were subtly deviled allowing the smoke and salt of the caviar to shine through. The generous serving of rich trout rillettes formed a delightful spread for the dukkah dusted flatbread. We switched to an a very refined, elegant and reasonably priced 2013 Rosso di Montalcino, a perfect compliment for a plate of Brussel Sprouts, carrots and chestnuts in a deeply savory Calabrian chili and curry sauce, which enhanced the roasted vegetables without overwhelming them. For out main course we had a Trompetti pasta, gulf shrimp, sausage and kale in a tomato chili sauce, and a Duck confit with dirty rice, black trumpet mushrooms and shallot marmalade. The pasta was unfortunately a bit past al-​dente although the shrimp were well prepared and the saucing rich while allowing the pasta and shrimp to shine through. The confit was perfection. Crisp skin covering fork tender moist flesh accompanied by a duck-​stock rich dirty rice, black trumpet mushrooms fine julienned and flash fried crisp and a creamy shallot marmalade that contrasted nicely with the saltiness of the duck. Our Montalcino complimented our mains very well and we sipped the last of it for dessert, despite the appeal of some of the offered choices on the menu. We ended our excellent meal by splitting a very fine grappa, which our thoughtful and attentive server brought us split in two fine cordial glasses. Salare continues to serve relatively small portions at relatively high prices but the key change since our previous visit is that the food now comes out at very worthwhile and uniformly high level of quality… a promise fulfilled. We are glad to have Salare in our neighborhood, delighted Chef Edouardo has truly hit his stride, and will certainly be back.

It’s been awhile since a restaurant experience wowed me, but I have to say having eaten at Salare recently, it was truly a delight with every dish. Big points for inventive and surprising flavors. But, hold on. Let’s start with some cocktails, shall we? We were a group of 5 women with some celebrating to do. Now, I love fresh, citrus-​y notes and the Carioca did not disappoint! It had Cachaça, Lemon, Agave, Salers Gentiane and Soda. We had a few folks not drinking alcohol and they had ordered the spicy pineapple shrub non-​alcoholic drink. I don’t know what was in there, but I switched to that after I was done with my Carioca and was happy to drink it the rest of the evening.
Now onto the dishes. We shared the salumi & charcuterie, yellow crudo, smoked salmon caviar deviled eggs and boudin blanc sausage & okra stew. For the charcuterie plate, we ordered the medium size which was about right for our group with something for all to taste leaving room. There was a purple pickled item that was spiced perfectly. I could have eaten those caviar deviled eggs all day. In fact, we had ordered 2 dishes and indulged in another because we all had not had enough.
Next, we shared the black cod (delicious), brussel sprouts in the calabrian chili & curry sauce (scrape the plate with bread — worthy), burrata, and the spaghetti with dungeness crab and sea urchin. Suffice to say, we ordered another spaghetti since we all loved that dish, especially and we were not shy about it.
With all that, we were full but since we wanted to top off our meal with dessert, we ordered 2 to share. We had the fromage blanc cheesecake and the fried apple pie. I liked the cheesecake more than the apple pie, but I love goat cheese so I could have easily had that all to myself. The thyme fennel ice cream served with the apple pie was the perfect complement.
Our server was wonderful and gave us thoughtful recommendations. I’ll definitely be back and hope Salare thrives. Chef Jordan, you are one to watch!

Had the pleasure of dining here on New Year’s Eve with a group of friends. They had prepared a wonderful 9 course tasting menu. I’m typically not into tasting menus because they are expensive and I like getting to have some say in what I eat. BUT I can say that this experience was completely worth it. Even my husband, who is typically more on the frugal side, loved it too.
The flavors the chef put together were very simple, yet creative and nothing felt pretentious — just that we were eating freshly prepared, thoughtful dishes.
I would go back to this place in a heartbeat — it’s one of those neighborhood restaurants with a lot of love. From the food to the service (which was great — not coming by too often, but just enough), definitely a 5 star experience.

Dinner review.
Black cod — cooked just right but the charred eggplant purée didn’t compliment the fish.
Brussels sprouts — good but not amazing.
Spaghetti with dungeness crab — cream sauce lacks flavor but spaghetti is perfectly cooked al dente
Trompetti with prawn and sausage –my favorite pasta of the night. The sauce is absolutely scrumptious.
Squid and potato — overly seasoned but the squid was tender.
Overall, service is great and food is mostly delicious but portion is so small — tapas size entrée and appetizers. Expect $ 60 or so per person without drinks.

As always, we were welcomed to Salare as family.
On a very busy evening, we made reservations to sit at the chef’s counter where we got a first-​row view of everything. Chef Edouardo managed the fray with aplomb, coaching his team when they were in the weeds, at the same time plating every dish that went out the tiny pass-​through.
That night, we enjoyed the medium charcuterie plate (head cheese, chicken pâté with okra, prosciutto, pancetta), rockfish ceviche (with this terrific Haitian pickle — pikliz), Celeriac soup with a poached hen egg, hummus with grilled figs and dukka, meatball with grits, boudin blanc with okra stew, Brussels sprouts with curry, spaghetti with buerre blanc and Dungeness crab, duck with quinoa and duck liver mousse, a fried apple pie and the coffee panna cotta. Holy heck. Execution was flawless, the flavors surprising and exciting. My pick of the night? In a crowded field, I would have to say the ceviche. It was my most unanticipated pleasure of the night.
I’ve also got to shout out to Jarred, who manages to sling some excellent cocktails that always pair well with our meals. Props for serving an excellent Trinidad Sour with homemade falernum instead of orgeat. Nicely done, sir.
We’ll be back.

Four of us ate here Saturday night. Restaurant is stylish and menu was interesting. As someone who lives in this neighborhood I’ve been very excited about Salare opening. My one star was not based on poor quality ingredients or flavor, but instead is the result of poor communication between waitress and kitchen; waitress was told repeatedly of a specific food allergy and relayed that info to the kitchen. Kitchen prepared a dish with said ingredient that was supposed to be avoided, which resulted in an abrupt ending to our dinner with friends, vomiting throughout the night, and feeling crappy for the rest of the weekend. We know the waitress told the cook staff. Manager apologized and admitted that the miscommunication occurred. Great. Very frustrated local (wanna be) patron left with bad taste in my mouth…

Great staff, fabulous food and terrific hospitality! Loved the yellowtail crudo. The boudin and okra stew was sensational. We had the ribs (night special) and the pork literally fell of the bone. 6 of use shared many small plates — we all left with full bellys and great memories.

3.5 stars.
My favorite was yellowtail crudo. I could eat 3 plates of it. Delicious, fresh and crisp.
The charcuterie plate was underwhelming. The blood sausage… really would have preferred to know that was going to be there as it was barely touched and waste.
I liked the beets. The beet purée that was poured around it was tasty, creamy and perfectly seasoned.
The squash was a bit too squishy, but the okra was great.
The black cod was nice, but I didn’t think it was special or outstanding.
Service was great. Décor was beautiful. Though it’s a large new space, it’s not loud. Nice for conversations with a date or friend. Parking was easy to find! Expensive small plates.

Very impressed with first visit – an annual celebration with co-​Scorpios. We tried almost everything on the bites menu (we were sort of pretending we were in Spain, I guess). The variety was impressive, the selections surprising and execution flawless. Our servers (who I see from their website are both mgrs: GM and PR) were knowledgeable, helpful and kind. We were neither rushed nor neglected. Suzi and Rita would just sort of appear when we needed them.
As someone hard of hearing I am sensitive to loud restaurants and I was pleased that, though full, the din was manageable.
This dining experience was worth the trek to this obscure albeit not-​so-​distant Seattle neighborhood, Ravenna. As one from the other side of the freeway (Ballard) it was good to see that this part of Seattle has (finally) been civilized. Ha!

A wonderful hidden North Seattle treasure! I visited Salare a month ago and I’m still dreaming about the Crab Custard appetizer. It was a treat to the senses and completely delectable! I requested additional brioche to savor ever delicious morsel.
I was certain I would love the flourless chocolate most. It was rich without overwhelming the palate. The contrast of chocolate against the caramel and earl grey tea flavor was refreshingly surprising. We also ordered the lemon tart and it was amazingly PERFECT! Beautiful presentation only surpassed by the brilliance of the blend of lemon and huckleberries against the back drop of subtle almond and white chocolate. This is the best dessert I have had in the past 10 years!
I had the seafood fettuccine and my friend had the oxtail (also a pasta dish). The food was excellent, yet all portions are quite small.
Service was outstanding… attentive, friendly, knowledgeable, professionally comfortable, and anticipatory; meaning we were never left waiting for our next dish. Also, our wait at the bar proved a pleasant surprise as the bartender provided an excellent visual picture of what we experienced at dinner… and great beverages!
I rate this restaurant a 4.5 only because the main dish portions were quite smaller than anticipated.

Adventurous flavors. Delicious morsels. Few vegetarian options — though the ones that they have are worth going for. Attend with your meat-​loving friends and have an exquisite experience! They have a children’s menu… but it is quite ‘high-​level’ and not really priced as a children’s menu — even for fancy fare. Kids are welcome though and there were a few couples with kids dining on Father’s Day when we visited.
Love that this restaurant exists in Ravenna. The neighborhood is now classier because of Salare. Looking forward to our next date night here!

Seated for our 7:30 pm /​3 person reservation at the end of the communal table on a very busy Saturday night. They were obviously slammed so we tried to be patient. However a good 20 minutes went by and no sign of a waiter. Nothing. Finally we asked the hostess if she could get us a drink. We observed her conferring with the waitstaff and there was obvious confusion regarding who was assigned to wait on us. Finally at 7:55 pm a waiter came buy to take our drink order. And 30 minutes after walking in the door we finally got our drinks. Oh boy. Not a great start.
We placed an order for three «Bites», one «Salad», one «Sea», and one «Land/​Air» item. The waiter strongly advised that we place the order all at once, rather than piecemeal, so as to accomodate the preference of the kitchen. Twice during the evening other waiters tried to serve us food that belonged to other diners on the communal table.
The food was decent but really unremarkable. Portions were small. Even the Sea and Land/​Air items in the $ 20-​something price range were on the small size. Moreover the signature ingredients of many dishes were pretty skimpy. For instance the Fettuccine with clams, geoduck, sea beans, lemon & shishito peppers featured plenty of pasta but a paucity of the other items.
We live just up the hill from Salare and were excited to see it arrive in a neighborhood with few extraordinary dining options. However this experience was far from encouraging. The service was disorganized and chaotic. (If you’re going to seat every table all at once then you really need to have sufficient staff on hand to provide reasonable service.) Food and price/​portion ratio was just so so. Hopefully they will work out the kinks and we can try again in a few months, perhaps on a quieter night.

What a gem. Owner/​head chef was a protégé of Matt Dillon (and before that French Laundry, Per Se, Herbfarm) and it shows. Creative menu hints of his Southern roots and incorporates a lot of local, seasonal and yes, somewhat trendy ingredients without feeling like it’s trying too hard. Everything just works. Well executed, very elegant. It is on the pricier side, but you get what you pay for, and it’s absolutely worth it. A few knockout dishes:
Halibut: yes, it’s on everyone’s menu, but Salare knocks this one out of the park.
Octopus: only regret was that the portion was rather small. Wow, was it delicious. Charred and served in a melon gazpacho. Creative and perfectly done
Goat: Done three ways: sausage, pulled and a rib chop. Outstanding.
Melon & smoked whipped ricotta: Bar Sajor influence coming in here with the smoke on the ricotta, played very well against the honey and melon. We ordered a second one of these as a «cheese course» for dessert. Couldn’t get enough.
Beets: I’m always skeptical about a beet salad (another beet salad? Hasn’t this been done ad nauseam?) But it was fantastic. Pistachios and beets are a wonderful combo
Asparagus: This salad was my favorite. Again, Bar Sajor influence on the roasted spring onions and turnips. With a thick creamy yogurt it was delicious.
Desserts: Loved, loved, loved the strawberry and sponge cake with a bright, tart lemon curd. Not too sweet. Friends loved the chocolate.
I can’t wait to go back.

Love or Lust, it’s all a plus plus for me. The décor and atmosphere is great, clean and yet warm. We sat at chef’s counter, and Chef has created a team that works like a zen machine. Service was amazing, they know what they are talking about and can describe the dishes well. I appreciated this as there were things that I couldn’t imagine worked well together, but with their recommendations… I was blown away. The flavors worked well together and some dishes were so good I wanted to come back the next day and have them for breakfast. (I can’t because they are currently only open for dinner service… HINT HINT!)
Chef has a knack for presentation and a gift for putting together flavors that compliment each other in such a way that they are amazing on their own but infinitely better together. Some of my favorite things from this current menu: Oxtail, Squash Blossoms, Beet dish, and Peach dessert.
If I lived in Ravenna… I would be here at least twice a week, if not more. I know that I will be trekking across pesky bridge more often to come frequent this place. It’s too good not to.
Keep watching Edouardo… there will be many great things to come, I am sure.

Superior food without the superior attitude. Ignore any of the posts that say this place is too expensive, trust me, you’re getting your money’s worth.
Let me start from the beginning: this group came in and really made their presence known in the neighborhood. They planted a small garden in the plaza of their building. They spoke to everyone in the neighborhood as they were renovating the space, and welcomed the neighborhood and kickstarter supporters to get a first taste.
On to the food. They have been able to create an inventive, unique menu that feels approachable and I can’t believe I’m saying this kid-​friendly. The colors, the freshness, the pure balance of all the dishes. We had a yellow tail crudo that as fresh and tasty as it was aesthetically pleasing. Next, we had crème fraîche with salmon roe and crispy chicken skin chips. so many textures and so much flavor in every bite. And you’ve got to order the breads and butter, the cornbread is beyond legit.
The restaurant is so beautiful and inclusive, from the open kitchen to the beautiful bar, from the friendly staff to the cookbook corner. I just want to park it at the bar and watch Chef Jordan make masterpieces and get craft cocktails that are not pretentious or frou-​frou, just good.
All this to say, come to this restaurant and you’ll be impressed and satisfied. Yes, it is fine dining and has a price to match. They have put together an incredible experience in Ravenna, so go now before it’s so popular you can’t get in!

I live 2 blocks away from the restaurant and my husband and I were both hoping Salare was going to put an end on the string of mediocre-​at-​its-​best restaurants in Ravenna.
The food was extraordinary. Everything we ordered were fantastic!
I had the grilled trout which was kept whole, but was completely de-​boned which I didn’t even know it was possible. We could tell that all chefs were very talented and they make everything from scratch including their cured meat.
The harmony in flavor Salare offered was something seasoned and talented chefs can pull off. We are definitely going back for more! And thank you so much for putting a stop on the string of crappy restaurants in Ravenna!!! :-)

Amazing 50 course meal…(possibly because we ordered everything on the menu) the environment and staff is a wonderful match to the delightful tastes of each dish prepared.
The platters are crafted from Good Grain of Maui, Hawaii which throw a nice touch to accent each appetizer.
Lovely drinks were mixed and many spirits suggested to carry our palates along an astonishing journey through chef Eduoardo Jordan’s masterpiece, Salare.
Many thanks and a thousand smiles shared here last night.