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The restaurant’s fall menu was created by legendary chef David Burke, who is known for his “whimsical” culinary approach as well as his seasonally-driven menus.
On the fall menu, you’ll find savory autumn appetizers like lobster butternut squash soup, surf and turf dumplings and even candied bacon on a clothesline.
Harvest season entrees include the organic half chicken with rutabaga gratin and sun-dried tomato cauliflower and the pressed soybean glazed duck with kabocha squash, Brussels sprouts and poached figs.
Of course, the restaurant’s specialties are its salt-brick beef options, which are dry-aged using Himalayan pink salt. In fact, the restaurant’s floor-to-ceiling backlit sea salt brick wall is a decorative nod to this technique, which was patented by Burke in 2011.
It’s no surprise that Red Salt Room has earned plenty of positive reviews on Yelp, many mentioning the restaurant’s seasonal options and signature salted meats.
“Outstanding meal! Each course we ordered was delicious. Clothesline bacon, surf and turf dumplings...both solid. Steak was cooked perfectly. Potatoes were great. Save room for the ricotta donuts…Can't wait to return!” wrote Angela R. in an Oct. 27 Yelp review.
Red Salt Room is open for dinner throughout the week as well as Sunday brunch. For more information, visit the website.
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