Saltbox is excited and honored to be recognized in the press. Here is a collection of all the buzz!
People are talking about Saltbox. Others are inspired to write about us. Here's a sample of what they've put into words:
Shaping a changing menu of seasonal items, Chef Bryant works with a close-knit team, encouraging them to have a vested interest in everything they do.
Ethnically diverse dishes incorporating organics at the peak of their season appear in newly introduced three-course dinners tailored for the month of August.
Saltbox has food and drinks down to a science.
As 2014 Comic-Con International takes over Sna Diego, local eateries and bars will also get in on the feeding frezy by offering Comic-Con temed items.
The folks from Saltbox turned the pairing concept into a cocktail amuse-bouche, with smoked pork betty sitting in a cradle of Laphroaig, yellow chartreuse, lemon, grilled peaches, dandelion-infused honey and peach bitters. I'm craving one as I write this.
Who knew that cinnamon and sage could be best friends? The earthy herb and the sweet spice get close and cuddly in this cleverly named cocktail by Saltbox Dining & Drinking in San Diego.
The line between spring and summer (as well as between summer and fall often blurs in San Diego. But that doesn't mean we can't still celebrate the coming of seasonal feasts.
An international cooking competition pit Saltbox against 60 otehrs from all over North America in a fun battle of culinary wits.
Saltbox Chef Jeremiah Bryant and Master Mezcalier Jen Queen are hosting their first dinner collaboration of the year.
We didn't just add one talent, we added two. Chef Jeremiah Bryant and Principal Bartender Jen Queen.
We are rebuilding the Gaslamp!
As a tribute to the excellent experience Saltbox provides, OpenTable.com diners voted us onto the 2013 OpenTable Diners' Choice lists.
“Chef Simon Dolinky’s delightful menu only looks to the past when there’s a chance to reinterpret classics. The newish concept of “social dining” is prompted by such shareable, transnational appetizers."
"Stellar cocktails. Sexy crowd. And truly fun food — house-cured salmon pastrami reuben and addictive brown-butter popcorn — from chef Simon Dolinky."