1. The Decor - Before they even pick up a menu, patrons are plunged into the warm pink glow of the salted walls. Bricks of pink Himalayan sea salt adorn the restaurant, and rocky crystals embrace the soft glow of the candlelight on the tables. Pink sea salt is known as the most pure of all the salts, and is known for its health benefits like balancing blood sugar and purifying the air. Sea Salt embraces its sodium-rich name in the design, and takes table salt to a whole new level.
2. The Drinks - The bar program, designed by James Beard nominee Jeret Peña, is another unforgettable feature of the restaurant. In addition to local draft beers and an extensive wine list, guests can reap the health benefits of cracked pink salt on the rims of hand crafted drinks like the Music City Margarita and Sea Salt’s Mule. Sea salt also aids in hydration, so drink to your health at the Sea Salt bar.
3. The Scallops - Chef Mike Haggerty’s commitment to sourcing fresh seafood means that Sea Salt diners get to experience sea salt straight from the source. The scallops are seared and served with a generous portion of creamy bacon grits that bring out the salty flavor of the sea.
4. The Scrub - When it’s time to wash up, patrons are indulged in a mini spa treatment with the sea salt scrubs at the sink. Balm Essentials provides a decadent exfoliator that can be purchased via the Balm Essentials website. Light fragrances like lavender and lemon or manly musks like sandalwood leave guests feeling soft and pampered. It’s just one of the extra special touches that makes dining at Sea Salt feel like a treat.
5. The Recipes - There are sprinkles of sea salt throughout the menu, like the fan-favorite chorizo mussels:
Ingredients
- 1/4 lb fresh chorizo
- 1/4 cup roasted green peppers
- 1/4 cup roasted red peppers
- 1/4 cup spanish onion
- 1 bottle Garrs citrus pepper
- 1/2 teaspoon sea salt
- 2 Tablespoon smoked butter
- 1 Tablespoon fresh lime juice
- fresh cilantro
Instructions
Cook chorizo until most of the fat is rendered. Drain excess fat and add peppers and onions to pan, sauté for 3 minutes. Add beer and reduce by 20 percent. For every one pound of fresh mussels, use 1 cup of chorizo sauce. Finish mussels with smoked butter, lime juice and cilantro. Serve with toast.
