SALT Restaurant is a rustic, seasonal, California number from chef and owner David Iino. Launched about one month ago, Iino serves a ingredient-driven American bistro lunch and dinner menu filled with grilled artichoke, kale salad, brick chicken, even a dish titled "Hamburger Helper," which comes with orecchiette pasta and mushrooms.
Chef Lino explains that he named the restaurant after "one of earth's basic ingredients used in everything from cooking to baking. We feature Hepp's salts in our cooking and on the tables and have a few varieties of finishing salts for the guest."
The restaurant's long bar concentrates on classic cocktails and 15 beers on tap plus more by bottle. Right now one will find White Rascal from Avery, Biere de Garde from New Belgium, Angry Orchard Cider, Prankster, Stone IPA, Stone Smoked Porter.
Hours of operation run Monday to Thursday 11 a.m. to 9 p.m., Friday 11 a.m. to 10 p.m., Saturday 4 p.m. to 10 p.m. and Sunday 4 p.m. to 9 p.m.
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.