“With Salt & Fin, we’ll now be able to offer guests another upscale dining experience at a lower price point with more flexibility, as it’s first come, first serve.
“We aim to provide our guests with a variety of experiences, especially when it comes to dining offerings,” Burkett said. Also, unlike Hell’s Kitchen, Salt & Fin will not take reservations. But the goal of Salt & Fin is not to duplicate anything diners will find inside Hell’s Kitchen, which is best known for Ramsay’s beef Wellington. We also think the seafood cioppino with Calabrian chile broth or whole grilled fish with fennel and organic Grogs Hollow pear salad will become go-to’s for our guests.”įor non-seafood eaters, there will be multiple vegetarian dishes on the menu, as well as a couple of land proteins, like a chicken entrée and a flat-iron steak. “Knowing this, we expect Salt & Fin to be known for its stunning seafood towers, as it will satisfy the taste buds and draw the eye. “In this day and age, dishes must appeal to all of the senses, and it’s especially true in terms of presentation,” he said.
