Salt - Juneau

Our food experience here was world class. I'm pretty sure we're keeping the most meals silent as we enjoyed every bite. Be careful! The bread has olives that I loved, but my companion does not. All right, that just means more for me! Also note if you get a lunch or dinner menu. We were accidentally given the dinner menu at noon, and we had our heart set on a few things not on the lunch menu, we ended up reordering. Not so much, even a tad disappointing.

Superb! The food and ambience were absolutely phenomenal. I ordered the champagne and the best fondue, followed by a Gorgonzola and Brie Salat. One of my friends ordered the lamb cuffs as an appetizer.

Amazing! My sister came to visit and when I drove them around, we saw the restaurant and decided to eat there. Damn, I'm glad we made it. The brussel sprouts and grilled avacado were amazing!! Top Notch. So much, I also ordered these appetizers to go so I could enjoy them during the week. As a main dish I had the halibut and my sister had the pasta and squash. Although the main dishes were good, the appetizers were the show stoppers and they will be the reason why I visit in the near future.

Right from the gate: the lighting is very dim in Salt, so my photos are not the best. I also have an old Android. Nuff said there. This review is 5 stars bc of halibut and lollipop lamb hacks. Other items in the menu were less than 5. So, the halibut, juicy, tender and subtle sweet. FYI... If your halibut is always strongly and fishy flavored, it is old. The Lollipop Lambchops were the best I ate, and I ate my share. Rare, extra juicy, delicate, no knife necessary. Use your hands instead, take the bone and bite a break. The appetizer Scallops were a little pedestrian. They were not boiled, but the proscuitto was floppy and much too salty. The scallops would have been better served with a contrasting maple bacon or even whiskey cured bacon instead of the proscuitto. RE: bacon and salt, not all bacon is really salty. Also add some color to the presentation. Maybe a spray of cut strawberries. Or a few fresh cuts. Baked oysters Rockefeller, average. For dessert, the coconut cake was a bit above the top. The inner part of the cake crumb it itself was beautifully flavored, but a tad dry. The outer aspect of the cake crumb was baked, burned on the jug, see photo. The outer tie was a bit hard. The portion was the largest portion of cake I've ever introduced. Not sure if it was the last piece or Koch just wanted to get rid of it. Re: the freezing? Well, there was a ton of coconut that was poured over the outer sides. Maybe an attempt to compensate for the burnt aspect. Among all the coconut was a slight slipping of sweet frosting, which allowed the coconut to stick. I took half of it home. The next day, the left over cake had turned into a coffee cake consistency, so I dug into a triple Esspesso. My husband, Pistachio Cream Brule was new, except the mint Garnish was devastated at the tops. We both enjoyed cold, crisp Martinis, his was a lemon drop Martini. Mine was standard. A good vodka, a tanqueray. The service was noticeable, the ambience is relatively dark, with soft headlights and small candles on the tables. Reservations are recommended, but there is a bar if there is only one. A total of 5 stars for the halibut, Lammlollipops, cold Martinis. 3 stars for the other articles. I was a cook, baker, server, bartender for 20 years. I eat what I served unless the food is repulsively bad. I understand, chefs and bakers can have bad days, or maybe just learn to trade. We were all there. The cake. Find out what went wrong... not at the right temperature? Forget it? Or just don't know how to say when a cake is ready. The scallops. Really, try a crunchy, but not burned maple or whisky flavored bacon. And add color to the scallop presentation. Cheers, we're back.

Amazing service, the food is the best you can find in Juneau and the new owner Ron is putting a lot of good changes in. The selection of drinks is great! Must go if you want a special experience.