September 2015 - "Quad Ale House Launches Brunch; Saltbox's Slider & Taco Specials" sandiego.eater.com
Saltbox Restaurant & Barjust rolled out a new menu of taco and slider/hot dog options for lunch or dinner. Dubbed "1-two-3", order one, two or three of lamb, beef, barbecue pork sliders or a scallop corn dog for $5, $9 or $13. In the mood for tacos? There are tacos featuring skirt steak with chimichurri and queso fresco, grilled fish with cabbage and chipotle aioli and carnitas with two salsas for $4 for one, $8 for two or $11 for three.
April 2015 - “4 New Spring Cocktails to Drink Right Now” Zagat.com
Spring is in the air and to celebrate the arrival, restaurants are mixing up the season’s freshest offerings in cocktail form. Read on for a list of drinks featuring sugar snap peas, crushed arugula and yuzu.
March 2015 – “Saltbox hosts 1950s themed cocktail dinner” examiner.com
Remember poodle skirts, ponytails and rock 'n roll? Well, Saltbox is putting together a 50s Style Cocktail Dinner on Wednesday, March 25 at 6:30 p.m.
March 2015 – “Don’t Miss Saltbox Cocktail Dinner” sandiegofoodfinds.com
Saltbox 50’s themed cocktail dinner on Wednesday, March 25 at 6:30pm.
March 2015 – “Encinitas Gets an URBN Pizza & a 50s-Themed Cocktail Dinner” sandiego.eater.com
Time travel at Saltbox on Wednesday, March 25 at 6:30 p.m.; the restaurant is planning a 50s-era dinner comprised of five small plates and cocktails to pair with each course, all for $35.
March 2015 – “Scrumptious Starters: Where to Eat Great Appetizers” nbcsandiego.com
Nothing whets the palate quite like a good appetizer. Whether it’s a little starter, hors d'oeuvres, an antipasto or amuse-bouche, San Diego eateries know the right ways to kick off a meal.
March 2015 – “6 Secret Weapons Behind San Diego's Top Restaurants” zagat.com
Executive chefs and owners tend to get most of our attention, but behind every great restaurant are its unsung superstars.
March 2015 – “San Diego’s Top Shelf” 4lmagazine.com
Just a few short years ago, artisanal cocktails, garnished with everything from star anise to candied ginger, were slowly starting to penetrate San Diego’s drinking culture.
March 2015 – “Downtown baa-becue” sandiegoreader.com
It's Friday afternoon around fiveish. I have just resisted the temptations of the House of Blues and its $2 Happy Hour pints of Bud Light. But now I see this sign on a sandwich board right next door.
February 2015 – “Chicago seasoning comes to Saltbox” discoversd.com
Vibrant and full of laid-back energy, mixologist Carin Larson greets you at Saltbox with the familiarity of an old friend.
December 2014 – “From Port to Party” Newport Beach Magazine
The open-air venue boasts lively pool parties in the warmer months and comfortable cabanas year-round.
December 2014 – “Live Music Saltbox” SanDiegoFoodFinds
Complete your night out with a Housemade Calzone, Achiote Marinated Skirt Steak or delicious Nutella Bread Pudding. Check out this 5th avenue staple and enjoy Saltbox’s live music nights before their gone.
December 2014 – “Live Music Saltbox” Examiner
Farm-fresh ingredients are important to Saltbox. They believe that dining and drinking should work in harmony. To that end, their kitchen’s menu of comfort food with a twist is designed to complement the bar’s obsession with cocktail innovation.
December 2014 – “Live Music at Saltbox” Eater San Diego
Saltbox is adding live entertainment to up the atmosphere in their lounge, from acoustic music to DJ-spun tunes.
November 2014 – “5 Holiday Cocktails” Paste Magazine
This is an herbal twist on the classic Old Fashioned that uses a thyme-infused simple syrup. It might sound intimidating, but once you get that simple syrup done, the cocktail is a piece of cake to make.
October 2014 - "Kitchen Ink: Chef Tattoo Dinner" DiscoverSD
Five tattooed San Diego chefs will use their body ink to influence an exclusive menu at the first-ever Kitchen Ink: Chef Tattoo Dinner.
October 2014 – “Best of San Diego” CityBeat San Diego
Readers poll: Eats and food stuff
October 2014 – “Foodie Flashes” GaySD
The five-course dinner allows each chef to create a dish based on one of their tattoos as they explain the inspiration behind them.
September 2014 - "Saltbox Chef Offers Delicious Education" Fine Magazine
Shaping a changing menu of seasonal items, Chef Bryant works with a close-knit team, encouraging them to have avested interest in everything they do.
August 2014 - "Food & Drink Blotter" San Diego Downtown News
Ethnically diverse dishes incorporating organics at the peak of their season appear in newly introduced three-course dinners tailored for the month of August.
July 2014 - "San Diego's top cocktails" Guys Bite Out
Saltbox has food and drinks down to a science.
July 2014 - "Eateries Roll Out Comic-Con Themed Drinks, Snacks" NBC 7
As 2014 Comic-Con International takes over San Diego, local eateries and bars will also get in on the feeding frenzy by offering Comic-Con themed items.
June 2014 - "San Diego bartenders show us how to us smoke" City Beat
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.
May 2014 - "Cinners and Sage" LA Times
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.
April 2014 - "Spring Pig Roast" City Beat
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.
March 2014 - "Six great picks for burger week" Serious Eats
February 2014 - "Battledish" San Diego Downtown News
An international cooking competition pit Saltbox against 60 others from all over North America in a fun battle of culinary wits.
January 2014 - "Mezcal dinners, fried chicken biscuits, and luxury ski getaways" Thrillist
Saltbox Chef Jeremiah Bryant and Master Mezcalier Jen Queen are hosting their first dinner collaboration of the year.