Restaurant Of Our Dreams
The SALT team has eaten at countless restaurants through the course of our work and while we will probably never own a dining establishment, one can still dream, right? Here’s where we would
love to eat at in an ideal world.
Every meal will start with a warming broth and ( Japanese hot/ cold towel service). Better yet, towels are scented with lemongrass or lavender, like in a spa.
2. The breads here will be baked in a wood-fire oven and accompanied by
Pepe Saya’s rich and tang y cultured butter from Australia.
3. On the menu is the best barbecue—over woodfire, a mix of binchotan and applewood—you will ever eat in your life. Fatty, smoky, crispy and meaty bits of every animal possible, served with a lot of spicy, acidic sauces and fresh bitter greens. The dry aged meat program will offer unusual and seasonal cuts like Aomori beef from cows fed with rice stalks.
4. A big section of the menu devoted to vegetable dishes that are not cursory or treated like a side. To reduce food wastage, our dream restaurant will implement sustainable practises such as using produce from root to tip, and nose to tail.
Cat-shaped salt and pepper shakers by Swedish designer Lisa Larson will add a touch of charm and whimsy to sturdy, unvarnished wood tables in the restaurant. No tablecloths are needed.
Laguiole En Aubrac handmade steak knives from France are a cut above the rest.
7. A curated wine list of mostly organic, biodynamic and minimalintervention wines. For teetotallers, a slew of fermented juices will quench their thirst. We don’t need a full-on cocktail bar but the bartender should be able to serve up simple and balanced cocktails (like the Negroni).
Only Gabriel-Glas wine glasses will do.
Single tree origin Chinese tea like the
Lincang in Yunnan is served after every meal.
10. A dessert table spanning 2m long will display everything from Paris-Brest
to the flakiest Portuguese egg tarts and good ol’ bread & butter pudding. 11. A cheese trolley boasting a dozen artisan, old-fashioned cheeses from far
flung lands, like a Noyer aged in grappa for four years.
12. Open kitchen with bar counter seating so guests can catch the cooking in
13. A slightly buzzy atmosphere, but open enough that you can hear each
14. For us, the best place to enjoy a meal is out in the open air, so al-fresco seating on grass is a must. No astro-turf please, just real carpet grass that’ll miraculously never be muddy.
15. Clean and large washrooms with good lighting, Aesop hand soaps and lotions, and lush hand towels. Toothpicks, floss, and mouthwash are provided for freshening up after a meal.
16. At the end of the meal, fresh-from-the-oven chocolate chip cookies
for the road.
6. 8. 9.