xecutive Chef Brandon Fish-
er, sous chef Adam To and
their crew of four line cooks
work in an open kitchen to
keep Salt of the Earth one of the most
interesting restaurants in the city.
“We want to make sure people who
come here for new dishes can always
get that but also that people feel comfortable even if they’re not adventurous
diners,” says Fisher.
Those new dishes often begin
during Fisher and To’s weekly planning
“On Monday mornings, chef and I
will sit down together and brainstorm
ideas. We’ll go over the menu, we’ll
look at cookbooks and we’ll talk about
what’s in season,” To says.
There are a few menu templates
such as “Soup” and “Sashimi” that
change with the seasons. The two chefs
also will hear from the line cooks about
dishes that are close to being on the
menu but are not quite working as
intended. Fisher and To are not afraid
to make adjustments.
“That kind of feedback helps us to
make the changes we need to make,”
For example, a pork dish with both
chop and belly took a few iterations to
get just right. Fisher and To went back
and forth about what was on the plate,
and then they got feedback from the
rest of the team. Eventually they turned
an herb component into an oil and
modified couscous with soffrito to add
depth of flavor. The dish became a hit.
For To, the base criterion for what
makes Salt popular is simple: “When I
look at our menu, I want to see that it’s
a restaurant that I’d also be excited to
eat at,” he says.
The only thing that’s sacred is The
Burger, a leftover from the restaurant’s
now-ended late-night menu. “That’s
not going anywhere,” says Fisher.
Left to right: Rob Livingston, line cook; Terrill
Orr, line cook; Adam To, sous chef; Brandon
Fisher, Executive Chef; Danielle Felix, line
cook; Gary Owens, line cook
Not pictured: Eddie Byas, dishwasher