Salt & Vine

Photography By Jill Melton | September 04, 2017
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Watermelon, burrata, arugula and pepita seeds is perfect now for the waning days of summer. Add a crisp white wine.

Salt & Vine , open on Charlotte Pike for just over a year, is one of the most refreshing restaurants in town—in terms of decor, ambiance and food. The white tile and bright interior is welcoming and sunny when you go in for lunch. In early September they were transitioning from the summer to fall menu and still testing some items. The Radish Toast is a complete thing of beauty, with bright pink slices of radish spread with double cream, smoked salt and lemon. (Caution, it's only served at dinner).  The menu is vegetable heavy, full of bright, flavorful salads and combinations. The Cobb Salad is bright and fresh and clean and the burrata with watermelon and arugula is again a thing of beauty, fresh, bright and delicious. Ditto on the chili verde.   Salt & Vine is run by owner Mattie Jackson, who recommended  a crisp white wine, that she described as "chilly, but sunny." Brilliant.  Mattie is a CSW & Certified Sommelier so the boutique bottle shop next door to Salt & Vine is a logical extension of her talents and carries incredible and affordable labels. Duck in for a coffee in the am for some quiet time on your computer, and stay for lunch or dinner. 

The Chili Verde, on the menu for the fall, is bean heavy and fresh and perfect for fall. 

Perfect appetizer.

The Radish Toast, served only at dinner, is sublime. Simple ingredients--heirloom radishes, double cream cheese, smoked  salt and lemon--come together for a real win. 

The Cobb Salad and mushroom sandwich on the new fall menu.

The Cobb Salad and mushroom sandwich on the new fall menu. 

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