Joe Martin writes:
Hello from the staff and management of Salut Bistro, we are your newest neighborhood restaurant located at 1715 N. 45th St (formerly Patty’s Eggnest).
We are pleased to announce our Grand Opening to the Wallingford neighborhood and all our friends, we will open our doors for lunch and dinner on
Friday, December 12th, with lunch starting at 11am, until 3pm, our dinner starts at 5pm and will continue until 10pm. We will be opening our bar to the public on Thursday beginning at 8pm, please join us, perhaps review our menu in preparation for our grand opening the following day.We will also be open for Brunch on Saturday and Sunday beginning at 8:30am on both days, we will be featuring the Seahawk game on our big screen on Sunday in the bar.
We have a fantastic kitchen staff, starting with our Chef, Chris Marquez, who believes in using sustainable products, fresh northwest products, and a “from scratch” approach to food preparation. Our Sous Chef, Danielle Villao is also a pastry chef, her deserts are sure to please!
Please join us Friday or stop by anytime and say hello! We look forward to seeing you soon!
Some quick Internet sleuthing tells us that Chris Marquez was previous at the Swinery and the was head butcher at the Ballard location of the ill-fated Bill the Butcher. That’s him in the photo above, in a screen grab from a video interview.
He was a butcher and now he’s a chef? Are those things interchangeable?
Welcome to the neighborhood! We are all looking forward to meeting you, dining in your new restaurant.
Hurrah — another option in the neighborhood! And, I’d love to see a menu. Can anyone find one — or a website? This doesn’t appear to be them: http://salutseattle.com/ which I found on a Facebook page that also doesn’t seem to be for the new restaurant.
I can’t find a menu, either. I will stop by to tell them to get it on their website!
Hey! Welcome to the neighborhood! I had the opportunity to work as a part of the Swinery team when he was on board there and I can confidently say, as a fellow business owner and lover of all things food – Chris and his culinary team will be a wonderful addition to the Wallingford food scene. Looking forward to stopping by tonight!
Liza at The Octopus Bar
Will check out this new restaurant. Being a creature of habit love a good local place.
I will said a loud (mnemonic mind control 🙂 )
TV usually will scare me off… hope not.
Oh my. Agree with TV comment. Guess I’ll walk down now, take a look!
I’d love to see a menu. Is the TV just in the bar?
Welcome to the neighborhood!
That’s a rather focused job, “head butcher”. Did someone else deal with the rest of the critter?
Head butcher at the Wallingford location actually. Chris is a skilled chef and has been cooking for years. The fact that he became a butcher means he has the means to produce delicious meat dishes and charcuterie for guests:) . I look forward to seeing what he does with meat! 🙂
We ate there Friday. I had the small filet. It was excellent. I was so excited to find a good steak in the neighborhood.
Salut Bistro does not yet have a website but that is soon to come. In the meantime, I’ll list some of the beautiful dishes our chefs have created. There are both French classics and interpretations on the menu. There are many vegetarian and gluten free options, as well, complex and satisfying even for meat eaters like me. Foods and vegetables are sustainably sourced and the resulting creations are elegant and delicious.
Soups: French Onion Soup, Parsnip Soup (vegetarian)
Salads: Roasted Beet Salad, Fennel & Orange Salad, and House Salad
Beef: Steak Frites (filets in 2 sizes and flatiron) with Wine Butter and an amazing Salut Burger
Poultry: Duck Confit and Coq au Vin (burgundy braised chicken stew)
Pork: Crispy Pork Belly, Pate, and Ham & Brie Sandwich
Seafood: rotating specials, currently a beautiful scallop dish
Vegetarian: Grilled Winter Squash, Parisian Gnocchi (forget what you might think of gnocchi – these little pillows have incredible texture and bring squash, mushrooms, and spinach to the party), Cauliflower Gratin, White Bean Ragout, Roasted Fingerling Potatoes, Creamed Spinach, Butternut Squash with Mushrooms, Pomme Frites, and more
…oh…and some world class, rotating Quiche. It’s killer. It defies gravity in depth and texture.
Breakfast: several Benedicts, several Crepes, French Toast (Pain Perdu), Pork Belly Hash, Homemade Lox, and a unique baked breakfast.
Desserts: classics like Crème Brulee and Sorbet along with some truly individual masterpieces all crafted in house.
Bar: full service bar with a good number of house specialty cocktails and several beers on tap.
Re #12, head butchering is real complex, so I guess it makes sense. You have cheeks/salivary glands for chorizo, the tongue, maybe brains if you’re pretty confident about bovine spongiform encephalopathy etc., odds and ends that will get used in head cheese, maybe ears for novelty pickles. You wouldn’t give that job to just anyone.
Did this place just close after being open for barely 2 weeks? I saw a for lease sign in the window on my way to work this morning. What the hell happened?
Sorry, just saw the update post:
http://www.wallyhood.org/2014/12/salut-bistro-we-hardly-knew-ye/
That location is cursed.