THIS RESTAURANT IS CLOSED Saltaus

THIS RESTAURANT IS CLOSED Saltaus Restaurant Review:

The atmosphere is stark (some would say severe) with a bamboo-encased dining room punctuated by mod white seating. Chef Brad Phillips’ (ex-NoMI, Blackbird) cuisine is anything but. Great attention is paid to detail, so texture and flavor become an intricate affair. Start with the aptly named crunch salad, a blend of Fuji apples, radishes and golden raisins in bold tahini-sherry vinaigrette. Follow-ups like the spaghettini with artichokes and Ligurian olives in smoky tomato broth and fall-apart braised lamb shoulder with flageolet beans and roasted quince in spiced lamb broth, fare nearly as well. The wine list is a nice one with a handful of tough-to-find bottles.