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Eating at Salt in Canton with the new chef

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Eating at Salt in Canton with the new chef

curioussheridan | Nov 24, 2013 09:29 AM

Our first visit since the change of chefs did not go well. Autumn sangria tasted like sour cherry juice with spices. "Arugula and Frisee Salad
Boquerones vinaigrette, poached egg, basil" turned out to be heavily fishy greens with a freezing cold egg. The fresh fruits with the sorbets were a couple of pear slices. The seafood cassoulet had no relationship to a cassoulet. The one shining success was the grilled sweetbreads with brussel sprouts: tender, fresh and with a flavorful gravy. Oh, and the duck fat fries were still tempting.
Any other opinions?

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