Slide Show: Inside Old Salt Marketplace
June 4, 2013
Roasted chicken with peas, carrots, wheatberries, and pieces of pie crust alongside creamed kale and mushroom lasagna with baby turnips, topped with a fried egg.
Old Salt's wood-centric design will be familiar to fans of Grain and Gristle, as both eateries were designed by the talented craftsman and contractor Marcus Hoover.
Photography by Allison Jones
Buffalo style cardoons with crudite slaw in a tangy blue cheese dressing.
Georgia's Biscuits (named for the recipe from Ben Meyer's grandmother) and the day's tap list from the pub’s beer curator Alex Ganum.
The Old Salt supperhouse and bar is open from 5 pm to midnight, shaking up cocktails like the Brown Derby, with Bulleit Bourbon, grapefruit bitters, and honey.
The supperhouse and deli counter are separated by an open-slatted wall for flow of light and good vibes.
Beef tartare with pickled ramps, Mama Lil's peppers, and savory bread crisps.
The wood fired oven warms up the far end of Old Salt's deli counter.
Peanut butter and chocolate ice box cake with pretzel caramel corn (left) and "All the Chocolate" desserts.
Step up and order for take out, or waltz to the supperhouse side for seated service.
The butcher case's red-blooded offerings.
The deli counter's housemade dishes available for grab and go. The Old Salt meat shop and deli is open from 11 am to 7 pm.
