- Dress code: Casual dressy
- Full bar
- Reservations taken for parties of two to eight
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Salt Restaurant Review: As a child, Jason Ambrose learned that a sprinkling of salt could bring out the flavor in a piece of garden-fresh melon. A few decades later, Baltimore learned that a sprinkling of Jason Ambrose can bring savor, wit and imagination to the local dining scene. His restaurant, Salt, is subtitled "A New American Tavern," and its cuisine is an upscaled, updated take on classic American pub fare. The signature "slider" burger, for instance, is made of Wagyu beef and topped with foie gras, and the fries are cooked in super-rich duck fat and accompanied by an aïoli trio. The kitchen is now in the hands of Brian Lavin, founder Ambrose’s former sous chef, who has added Mediterranean grace notes. Among his must-tries: Berkshire pork duo (spare ribs and cheeks with caramelized pineapple, shishito pepper and mole) or the house-smoked Amish chicken and pecan waffles. The tavern itself is clean-lined and handsome, with exposed brick walls, a granite bar, and jazzy art and music.