Dining Guide

Salt

Sourcing the kinds of fresh ingredients he once cultivated as a migrant worker, self-taught chef Larry Delgado delivers exquisite dishes with exceptional execution. We were hooked by the broiled skilfish in a light miso glaze served over squid-ink pasta accompanied by caramelized baby carrots and brussels sprouts. The service is always knowledgeable and attentive at this comfortable modern bistro.