Venue Info

Chef Jill Vedaa’s Salt+ approaches New American without the safety net of a burger on the menu. Her lineup of small plates features combinations like foraged mushroom tapenade with goat cheese, braised octopus with olives and oranges, and duck leg confit with ricotta dumplings. The large, high-ceilinged space is modern with rustic touches, as evidenced by varnished steel plates next to hanging mod lamps and an overall warehouse feel. True to the restaurant’s name, a giant block of salt sits glowing atop a pillar in the lounge area. Just don't lick it.

salt + cleveland
Cleveland

Salt+

Keith Berr

Chef Jill Vedaa’s Salt+ approaches New American without the safety net of a burger on the menu. Her lineup of small plates features combinations like foraged mushroom tapenade with goat cheese, braised octopus with olives and oranges, and duck leg confit with ricotta dumplings. The large, high-ceilinged space is modern with rustic touches, as evidenced by varnished steel plates next to hanging mod lamps and an overall warehouse feel. True to the restaurant’s name, a giant block of salt sits glowing atop a pillar in the lounge area. Just don't lick it.