THIS RESTAURANT IS CLOSED Saltyard

THIS RESTAURANT IS CLOSED Saltyard Restaurant Review:

Exposed rafters and sun-bleached wood finishes define Saltyard's stylish contemporary interior, with generous fenestration admitting urban views. The hard surfaces, however, produce a stressful noise level. Table seating has backless stools, which we avoid, preferring the banquettes. The culinary concepts, not so much the cooking, disappointed us on our last visit, but a revisit revived our regard for the place. The hot seasoning has been limited to a few dishes, such as the Nashville-style hot quail. Grilled corn "street cart style" graced with cotija cheese and lime aïoli that we enjoyed previously remains on the menu. We liked the deviled eggs, enlivened with sriracha and an "angry" pickle slice, and admired the artful arrangement before making short work of the morsel. Saltyard's poutine gathers creamy cheese curds and hot pepper relish on braised Mangalitsa pork from New Jersey. Chicken liver ravioli lacked the Waypoint (a local Camembert-style cheese) fondue the menu promised, but the chef made the dish work with romesco sauce. Thinly sliced summer squash with miso and yuzo resembles a carpaccio, and presages the inventive vegetarian fare the kitchen produces. Roasted sea scallops on a bed of tuna sauce is a first-rate dish. Desserts suffice for two; we recommend the chocolate nemesis, with red wine figs and house-made marshmallow. The wine list’s interesting selections include many by the glass, plus local craft brews. Monday features wines by the bottle at half price.