"I always thought of salt as just a seasoning or the stuff they throw on ice to make it melt... until I read the book Salt by Mark Kurlansky. I learned so much more about its rich history which is how we chose the name for the restaurant."
"I have attempted to be more conscious with the way I vote and buy food for Bradford Heap Restaurants, and a big part of it is that I don’t want to support GMOs. We are 99% GMO free at SALT. It’s possible. It’s hard, but it’s possible. And it's worth it.
"Franz understands the complexity of simplicity. Five ingredients or less and let them shine. Simple, straightforward, clean, healthy, crisp – those are all words I would use to describe his cuisine."
"I had a belief that someday we’d have a restaurant here, and here we are, 15 years later. It happens – if you put your mind to something and you really want it to happen, you can make it happen. "
"We do a great thing at Salt – the Farm-to-Table Lunch Special. A small order entrée, soup, and a tiny treat. People love it.”
Pictured: Shredded Beef Tinga Tacos, Tomato Soup and an apple buckle Photo: Carl Corsini
If you were a kitchen item...
"I would be a cast iron skillet…because I’m durable, well-seasoned, battle-tested."