Saltwood Charcuterie & Bar is now open inside the Loews Atlanta Hotel in Midtown, replacing and merging the former Restaurant Eleven and Bar Eleven into a single open space, serving breakfast, lunch and dinner seven days a week.
More details from today's press release:
The casual dining concept – named for its emphasis on salted, cured meats and classically rustic presentation on wood blocks. A charcuterie station serves as the restaurant’s centerpiece where diners can pull up bar stools to sample house-made and locally sourced items while watching the restaurant’s charcuterie chef hand-carve meats and assemble charcuterie plates.
“When we opened in Midtown in 2010, we committed ourselves to growing and evolving with this dynamic neighborhood,” said Mark Castriota, general manager of Loews Atlanta Hotel. “Now, five years later, we’re reaffirming that commitment by opening Saltwood, which caters directly to the Midtown lifestyle and the demand for house-made and locally-sourced ingredients.” He added, “We’re excited to create a new gathering place that both local and hotel guests will enjoy.”
The 190-seat Saltwood, which includes the bar, restaurant, 20-seat patio, 125-seat private dining space, and chef’s table, specializes in small, shareable plates of signature house-made and locally sourced meats and cheeses, handcrafted cocktails and local microbrews.
Saltwood executive chef Olivier Gaupin, a native of Orleans, France, borrows both from his European roots and a decade living in the American South, to bring a unique yet refined approach to local ingredients and cooking traditions. Chris Español, restaurant sous chef, will help lead Gaupin’s culinary vision and day-to-day menu execution.
Gaupin’s passion for cured meats and high quality cheeses shows through in the menu where house-made and locally sourced charcuterie highlights include Pork & Duck Prosciutto (sweet peppers, capers, roasted pine nut, balsamic reduction), Rabbit Terrine (lentil salad, grapefruit, charred pineapple), Benton’s Smoked Mountain Ham (Dancing Fern cheese, fig molasses), and Saltwood Spam (pretzel bun, hoisin spicy mustard).
Beyond charcuterie, Gaupin’s seasonal menu debuts with dishes such as Chilled Cucumber Soup (almond crackers, toasted pine nuts, smoked yogurt) and Finisterre Octopus (charred, pear and poppy vinaigrette, pickled beets, chorizo, candied pistachios). Shareable plates range from seafood and meat to offal and pasta such as Gulf Coast Crudo (cobia, pickled rock shrimp, dill yogurt, smoked oyster aioli), Alabama Grassfed Rib-Eye Steak (duck fat frites, black truffle oil and parmesan, charred ramps and cracked pepper hollandaise), Veal Sweetbreads (fried, almond crust, kecap mani, scallion and mint jam) and Tagliatelle (braised veal cheek, port mushroom reduction, glazed cipollini, local pommery mustard, red dragon cheese).
About the Author
