SALT OPENING
The much anticipated SALT has opened its doors. The opening party (see thread below) was great - over 400 people came to check it out and I know many of whom are nursing sore heads today! SALT will be serving contemporary cuisine and although it is owned and managed by Gaby (former partner and manger of Alameda) the concept, food and style is different. Venezuelan Chef Daniel Urdaneta is really innovative, and serioulsy, the flavours he creates are to die for. Everything I have tasted is amazing, he does a brilliant job of challenging traditional taste patterns by combining sweet, savoury, spicey and bitter. Definately a huge attraction is the open kitchen where you can reserve a place at the counter - very cool in my books. Set menu lunch and dinner offers 2 and 3 course options and Sunday Brunch. hmmmmm.....




herojuana
Re: SALT OPENING
pfffffffffff :roll:
Enough.
Snobby-crap.
How
Evil
Robots
Operate
jetblack
Re: SALT OPENING
hmmm.. how can you say that if you have never been there??
weird
herojuana
Re: SALT OPENING
The-menu-is-SILLY!
Popcorn?
How
Evil
Robots
Operate
jetblack
Re: SALT OPENING
what is silly about popcorn? It is just corn - popped.
admin
Re: SALT OPENING
don't mind hero. He's our resident frump.
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Macpod
Re: SALT OPENING
what kind of prices are we talking here? I here beijing is cheaper compared to shanghai. nice restaurant usually means around 100RMb per person without drinks. can i expect less in beijing?
bikechick
Re: SALT OPENING
It depends on your definition of "nice". I expect to pay more than that.
Macpod
Re: SALT OPENING
Trendy fusion chinese retaurants are usually that price. I was thinking of People seven in shanghai in particular. Decent Decor and interesting entrance procedure. i recommend you try it when in shanghai.
Good japanese places are usually 250RMB per person though.
to be honest i never went to a 'western' restaurant in china unless you count paulaners or diner style burger joints....I can make a good pasta at home so all the Italian places are pointless.
But salt sounds promising.
lucashiving1
Re: SALT OPENING
Those who are on the cutting edge of Beijing’s latest culinary innovations may consider the food at SALT the best cotemporary cuisine in town, an excellent escape from the nonsensical fusion, bad Italian and stupid French cuisine so difficult to avoid in this city. Brought to you by the people who brought you Alameda “everybody’s favorite restaurant”.
Chef Daniel food was exceptional quality and far from standard-Beijing-restaurant expectations, fresh, experimental, classic, trendy and exquisitely implemented, with scintillating clear flavors and a distinct intrigue to all of the dishes.
The restaurant can function as a stage for romance, relaxation or gourmandizing: whatever you like.
As you can see my dear friends I fell in love with this place.
Set menus, Gaby’s contribution to Beijing’s dining scene are around Alamedas prices.
jetblack
Re: SALT OPENING
thanks for the amazing feedback! Friday night was such a success - fully booked so soon. The atmosphere was wonderful - it was brilliant to see everyone enjoying themselves so much, it really makes all of the hard work worthwhile! Everyone's support is honestly greatly appreciated! See you again soon...
admin
Re: SALT OPENING
where's vivi?
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Sciency
Re: SALT OPENING
It's gourmet popcorn!
And I bet the portions are stingy, like most of those places.
Galaxies don't move Sciency. They're in a fixed position.
jetblack
Re: SALT OPENING
actually the portions are very generous. Why don't you come and check it out before making such assumptions?! a challenge to you.....
Sciency
Re: SALT OPENING
Hmmm... am I up the challenge of spending my money in your trendy new restaurant?
That depends.
How much is the popcorn?
Galaxies don't move Sciency. They're in a fixed position.
jetblack
Re: SALT OPENING
It depends on how much you want!
No, just jokes. The set lunch menu (choice of 4 starters, 4 mains and 2 desserts) is 78 for 2 courses, 98 for 3. Dinner (choice of 5 starters, 5 mains and 2 desserts) is 148 for 2 courses and 168 for 3. So pretty reasonable (especially considering that I had to pay 68 for a hamburger at the pub the other day agghhhh...! 68 kuai???!!!!)
In all seriousness, if you have any more questions, please don't hesitate to call SALT to speak to Gaby on 6437 8457, or email me via this thread!
Cochese
Re: SALT OPENING
Aren't you the person who BASHED and BASHED and BASHED the Pavillion and its owner? Then, long after the thread was dead, you resurrected it several times just to BASH away at it some more?
Now you're SPAMMING and SPAMMING and SPAMMING the new Salt restaurant owned by some of the Pavillions biggest competitors?
Interesting. You'd think that they'd have more sense than to recruit you to do promotion. Or that you'd have the sense to get a new username before beginning your spamathon.
I found that the best idea is usually the opposite of what you suggest.
p.s. SALT is the worst name I've ever heard for a restaurant. Just gives me this idea of salt being doused all over everything. Poooooooooooooooooooooooooooooooor choice. I think I'll stick with the Pavillion instead.
I am very PC. Fcuk off.
Sciency
Re: SALT OPENING
HEY! SALT popcorn is way better than Pavillion's!
Galaxies don't move Sciency. They're in a fixed position.
Sciency
Re: SALT OPENING
I've never been to a gourmet popcorn restaurant before.
It's not that microwaved crap is it? I might shell out some cash for JiffyPop. Do you use real melted butter by any chance?
Galaxies don't move Sciency. They're in a fixed position.
jetblack
Re: SALT OPENING
Funny that you should mention that. I have no reason to chang my user name or pretend to be someone else. The way I was treated earlier this year was out of line and the owner of the establishment has admitted it on several occassions. Oh, and in absolutely no way whatsoever is SALT in competition with the Pavillion. In no way at all.
jetblack
Re: SALT OPENING
Only the best for you!
jetblack
Re: SALT OPENING
A little side note..... SALT is not owned by Pavillion's biggest competitors! SALT is owned by the restaurateur herself.