Saltwood Charcuterie & Bar opens in the Loews Atlanta Hotelthis spring to shake up Midtown with its dynamic energy, easy-to-share fare and highly social ambiance. The new restaurant and bar are designed to encourage the casual mingling and communal dining get-togethers its Midtown neighborhood favors. Executive chef Oliver Gaupin, a native of Orleans, France and one of only four chefs in Georgia to carry the Maitres Cuisiniers de France (Master Chef of France) distinction, presents a menu focusing on shareable small plates and charcuterie featuring local ingredients. Gaupin and sous chef Chris Espanola draw upon European roots and Southern riches as they choose locally sourced charcuterie and create house-made charcuterie such as pork and duck prosciutto, rabbit terrine and Saltwood Spam. Refreshing starters such as cucumber soup and charred octopus make way for mains ranging from seafood to meats to offal and pasta. Quick entrée peeks include cobia with crudo, pickled shrimp and dilled yogurt; lamb belly with pickled grapes, saffron golden quinoa, harissa jus and gremolata; blood sausage with egg, sweet potato and poblano hash, crispy tripe and an apricot butter vinaigrette; and Forbidden rice risotto with Reggiano, butter-poached lobster, pea tendrils, chive oil and chervil. Saltwood will be open for lunch, dinner and evening drinks. Follow developments on Facebook.
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