At SALT, we aim to create a sublime experience for our guests: truly great food and drinks, and superb service. Welcome.
SALT Restaurant serves up delectably rustic California cuisine. We emphasize a farm-to-table approach, using local farmers’ markets as well as local farms. This ensures us the freshest produce available in any season. As for meats, SALT features all-natural, grass-fed beef. Sustainable seafood is also served. By sourcing products at their peak-of-season freshest, we provide memorable dining for our guests. And for those who appreciate classic cocktails – from hand-shaken libations to fresh-squeezed juices – our mixologists are ready to serve.
Chef David Iino
Chef/Owner of SALT Restaurant
A Southern California native, Chef David Iino brings a classic style to his cooking. A California Culinary Academy graduate, David has worked in fine restaurants in both San Francisco and Southern California. After interning with Elka Gilmore in San Francisco, and sharing the same kitchen with Traci Des Jardins and Elizabeth Falkner in the City by the Bay, David returned to Los Angeles. Working as a Chef at The Grand Havana Room and Café del Rey in Marina del Rey, David also opened the L’Ermitage in Beverly Hills and the Napa Valley Grille in Westwood. In addition, he spent many years at McCormick & Schmick’s: A Pacific Seafood Grill on Rodeo Drive, a single-concept restaurant emphasizing seafood.
Chef David’s career has encompassed both fine dining and high volume restaurants, including classic Americana as well as Asian fusion. One thing has remained constant: his passion for his food. David never compromises with what goes on the plate; it’s always the best and the freshest. If he would not eat it himself, he will not serve it. David has created an elegant style of letting the ingredients speak for themselves. Rather than trying to create new flavors with too many elements, he prefers using fewer ingredients that pair well together and really stand out. In his new role as Chef/Owner of SALT Restaurant, David is dedicated to creating and serving the finest in rustic California cuisine. He maintains a back-to-basics approach to everything, always mindful that the dining-out experience is about the guest.