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  • In returning a few times since my first visit, I still feel as strongly about this place, as the first time I walked in. I have since been able to sit at the Food Bar to watch and appreciate the Chefs prepare our food. As a former Line Cook, having REAL CHEFS prepare my food- I greatly appreciate and respect. It's not easy being a cook where the kitchen is hidden, but to be relaxed, balanced, and on your game at an open food bar - it just makes me weak-in-the-knees-happy for how professional and clean they are. Again...the vision of the restaurant just makes me gleam with foodie joy. What I loved so much about food in L.A. and NYC - is right here on Penn Ave. Since the menu changes often, I wanted to go back and get my Hanger Steak with horseradish and beet puree, but THIS time the Hanger Steak was served over a Wild Rice Porridge, Broccoli Kimchi, Mung Bean Sprouts, and a Soy Teriyaki Sauce. I need to go back before this is off the menu, because in my opinion, he has officially perfected his Hanger Steak (and if Chef sees that I have written that, it may come off the menu soon). Every flavor worked so well together, and had a tasty Asian flare to it, without being completely Asian. I don't know how he does it - but he inspires me to throw my Veganism out the window when I walk through his doors. I don't care - I just want what they're serving because it's delicious. The hard part now, is when this place is mentioned - and we didn't plan ahead or don't have a reservation. Once someone mentions, "Have you tried Salt", I go into "WE'RE GOING" mode, even if it's already 9pm on a Friday night (which is then devastating, because you need a reservation on a late Friday night!). Considering myself a new "regular", I will be going back for more quite often, forever. :-)
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