New recipes

Saltbox Serves Up Bold Dishes with Local Ingredients & Crafty Cocktails

Saltbox Serves Up Bold Dishes with Local Ingredients & Crafty Cocktails

Duly enhancing San Diego’s cool downtown scene is Saltbox, a gastro-lounge where dining, drinking, socializing and relaxing all convene for a multi-sensory respite. To kick things up a notch, the affable eatery—located lounge-level in the Hotel Palomar in the heart of the historic Gaslamp District—recently appointed “culinary cutthroat” Jeremiah Bryant as Chef de Cuisine.

Having honed his talent at notable local restaurants like El Bizcocho and Delicias, Chef Bryant is said to have a “fertile flare for fusing traditional cooking techniques with modern, innovative approaches.” In his new role at Saltbox, Chef Bryant has already put his own brand of swag on signature lounge favorites and offerings with the October 2013 launch of a new dinner menu. With this knowledge, I stopped in for a dinner service to see firsthand what all of the buzz was about.

There are many things that set Saltbox apart from other Gaslamp eateries. According to Chef Bryant, “[Saltbox has] the tools and support to excel at what we do as a group, yet have the opportunity to be individually creative. This applies to our cuisine, bar program, and unique culinary events.”

Chef Bryant is also quick to highlight the team environment he is painstakingly cultivating. “The kitchen operates as a whole,” he remarked. “I constantly seek the input of all my staff when creating menus and asking how we can do better and become more efficient. In the kitchen and as chefs, you often spend more time with your coworkers than you do your own family, so they become family. Our bond in this particular kitchen is one of the strongest I have ever had the opportunity to be a part of, and it is this bond that is evident in every plate of food that leaves the kitchen.”

Underscoring the mission-critical nature of this close-knit team atmosphere, Chef Bryant adds, “This bond allows us to take a combination of many ideas and transform them into familiar dishes of an unfamiliar quality. We take popular dishes or use ingredients other chefs are using but build them from scratch and plate them in new and exciting ways. The care put into the made-from-scratch food, the quality of the product, and the finished flavors are unique to the palate and surprisingly delicious.”

His penchant for diverse ingredients and recipe reinterpretations has proffered a highly appealing dinner menu. “Take our Chicken and Waffles, for example,” he urges. “Instead of the Southern classic comfort dish we all know, we use a mole marinated chicken with poblano waffles. It's our take on it but full of new flavors.” This dish boats sous-vide style chicken rather than fried—locking in that coveted flavor and moisture—for a result that is unique with its impressive savory spin unlike any other.

Among some of its offerings, the menu includes items such as the panko crusted Housemade Fried Pickles served with a remoulade side, plump Shishito Peppers accompanied by a smoked paprika aioli; Uovo flatbread; 1855 Steak Frites and a Hot Pot soup with mussels, clams, sea bass, fingerling potato and leeks in a rich cioppino broth and a baguette side.

For dessert, a few standout dishes were the Seasonal Fruit Cobbler with a mélange of fresh fall produce topped with streusel crumbles, donuts and the Cake of the Day. That evening it was a house-made pumpkin cheesecake that had a lovely 50-50 crust to cake ratio.

Cuisine notwithstanding, Chef Byrant also boasts about how the food at Saltbox matches the bar program, noting, “Too often, they don't match up at restaurants. One might excel, but the bar menu and food are on the same level and handled with the same care and attention to detail.” In fact, working in close partnership with Principal Bartender Jen Queen, Chef Bryant has changed the menu to blend with her craft-ingredient drinks. The Chapman cocktail is made with Grey Goose vodka, charred peach, simple syrup, lime and peach bitters while the Effervescence is filled with Hendrick’s gin, cucumber, rose water, house grenadine, lemon and soda.

Beyond its gastro-gems, the historical significance of the restaurant’s moniker is also noteworthy. As Chef Bryant explained, “Saltbox was named after the pre-framed lumber ‘salt box’ houses that once occupied the Fifth Avenue space where the restaurant is now. In fact, the William Heath Davis house in downtown San Diego was built in 1850 and remains the oldest salt box structure there.”

The restaurant has plans to continue to push the envelope, elevating the gastro-lounge concept along the way. This includes a commitment to environmental sustainability, appealing to locavores by using farm fresh ingredients from San Diego partners and offering seasonal menus that reflect nature’s most current bounty.

In providing a glimpse into the restaurant’s near-term future, Chef Bryant noted, “Our short-term goals are to become a household name for a great dining experience, tear down the hotel-restaurant perception because nothing we do at Saltbox is standard hotel food, continue to grow our relationships with local farmers, and help promote the local economy. Our team will always keep an eye out for new ideas that we can bring to the table and evolve the cuisine.” In all, Saltbox is superb for downtown dwellers who seek a sociable hot spot that offers inspired cocktails and passion-driven fare with flair.


The Evolution of Draft Cocktail Programs

Once avoided by many in the industry, draft cocktails have become commonplace as more bars seek an affordable way to buy into the premium mixed drinks business, and others with established cocktail programs use them to boost sales. The trend is fueled by the rising costs of doing business for many establishments—draft cocktails can be a way to offset that expense through higher-priced offerings that can be poured quickly and efficiently.

“A lot of dive bars are starting to put cocktails on draft to try to compete with the higher-end mixology bars in the city because they don’t have the staffing to produce what those cocktail bars are doing,” says Kathryn Kulczyk, the general manager at Alembic in San Francisco. “So they’re doing the draft cocktail system to be able to offer something higher-end that doesn’t take a mixologist to make it.” Kulczyk says she’s also starting to see this in central California and in Los Angeles.

In most cases, bar owners are not turning their entire operations over to draft but are instead supplementing existing offerings with a few draft lines. Putting some cocktails on tap after prebatching them during off-hours can be a major timesaver, especially when the bar is busy, such as when it’s short on help or when it’s hosting a big event.

Don’t miss the latest drinks industry news and insights. Sign up for our award-winning Daily Dispatch newsletter—delivered to your inbox every week.

“We’ve actually switched our model,” says Dimitri Komarov, one of the owners of 1933 Group , a bar hospitality company in Los Angeles. “We switched to cocktail drafts in some places, and it’s been very cost-effective and helped maintain quality and speed, and we can actually lower the pricing because it’s just much easier and there’s a lot less labor going into each cocktail.”


The Evolution of Draft Cocktail Programs

Once avoided by many in the industry, draft cocktails have become commonplace as more bars seek an affordable way to buy into the premium mixed drinks business, and others with established cocktail programs use them to boost sales. The trend is fueled by the rising costs of doing business for many establishments—draft cocktails can be a way to offset that expense through higher-priced offerings that can be poured quickly and efficiently.

“A lot of dive bars are starting to put cocktails on draft to try to compete with the higher-end mixology bars in the city because they don’t have the staffing to produce what those cocktail bars are doing,” says Kathryn Kulczyk, the general manager at Alembic in San Francisco. “So they’re doing the draft cocktail system to be able to offer something higher-end that doesn’t take a mixologist to make it.” Kulczyk says she’s also starting to see this in central California and in Los Angeles.

In most cases, bar owners are not turning their entire operations over to draft but are instead supplementing existing offerings with a few draft lines. Putting some cocktails on tap after prebatching them during off-hours can be a major timesaver, especially when the bar is busy, such as when it’s short on help or when it’s hosting a big event.

Don’t miss the latest drinks industry news and insights. Sign up for our award-winning Daily Dispatch newsletter—delivered to your inbox every week.

“We’ve actually switched our model,” says Dimitri Komarov, one of the owners of 1933 Group , a bar hospitality company in Los Angeles. “We switched to cocktail drafts in some places, and it’s been very cost-effective and helped maintain quality and speed, and we can actually lower the pricing because it’s just much easier and there’s a lot less labor going into each cocktail.”


The Evolution of Draft Cocktail Programs

Once avoided by many in the industry, draft cocktails have become commonplace as more bars seek an affordable way to buy into the premium mixed drinks business, and others with established cocktail programs use them to boost sales. The trend is fueled by the rising costs of doing business for many establishments—draft cocktails can be a way to offset that expense through higher-priced offerings that can be poured quickly and efficiently.

“A lot of dive bars are starting to put cocktails on draft to try to compete with the higher-end mixology bars in the city because they don’t have the staffing to produce what those cocktail bars are doing,” says Kathryn Kulczyk, the general manager at Alembic in San Francisco. “So they’re doing the draft cocktail system to be able to offer something higher-end that doesn’t take a mixologist to make it.” Kulczyk says she’s also starting to see this in central California and in Los Angeles.

In most cases, bar owners are not turning their entire operations over to draft but are instead supplementing existing offerings with a few draft lines. Putting some cocktails on tap after prebatching them during off-hours can be a major timesaver, especially when the bar is busy, such as when it’s short on help or when it’s hosting a big event.

Don’t miss the latest drinks industry news and insights. Sign up for our award-winning Daily Dispatch newsletter—delivered to your inbox every week.

“We’ve actually switched our model,” says Dimitri Komarov, one of the owners of 1933 Group , a bar hospitality company in Los Angeles. “We switched to cocktail drafts in some places, and it’s been very cost-effective and helped maintain quality and speed, and we can actually lower the pricing because it’s just much easier and there’s a lot less labor going into each cocktail.”


The Evolution of Draft Cocktail Programs

Once avoided by many in the industry, draft cocktails have become commonplace as more bars seek an affordable way to buy into the premium mixed drinks business, and others with established cocktail programs use them to boost sales. The trend is fueled by the rising costs of doing business for many establishments—draft cocktails can be a way to offset that expense through higher-priced offerings that can be poured quickly and efficiently.

“A lot of dive bars are starting to put cocktails on draft to try to compete with the higher-end mixology bars in the city because they don’t have the staffing to produce what those cocktail bars are doing,” says Kathryn Kulczyk, the general manager at Alembic in San Francisco. “So they’re doing the draft cocktail system to be able to offer something higher-end that doesn’t take a mixologist to make it.” Kulczyk says she’s also starting to see this in central California and in Los Angeles.

In most cases, bar owners are not turning their entire operations over to draft but are instead supplementing existing offerings with a few draft lines. Putting some cocktails on tap after prebatching them during off-hours can be a major timesaver, especially when the bar is busy, such as when it’s short on help or when it’s hosting a big event.

Don’t miss the latest drinks industry news and insights. Sign up for our award-winning Daily Dispatch newsletter—delivered to your inbox every week.

“We’ve actually switched our model,” says Dimitri Komarov, one of the owners of 1933 Group , a bar hospitality company in Los Angeles. “We switched to cocktail drafts in some places, and it’s been very cost-effective and helped maintain quality and speed, and we can actually lower the pricing because it’s just much easier and there’s a lot less labor going into each cocktail.”


The Evolution of Draft Cocktail Programs

Once avoided by many in the industry, draft cocktails have become commonplace as more bars seek an affordable way to buy into the premium mixed drinks business, and others with established cocktail programs use them to boost sales. The trend is fueled by the rising costs of doing business for many establishments—draft cocktails can be a way to offset that expense through higher-priced offerings that can be poured quickly and efficiently.

“A lot of dive bars are starting to put cocktails on draft to try to compete with the higher-end mixology bars in the city because they don’t have the staffing to produce what those cocktail bars are doing,” says Kathryn Kulczyk, the general manager at Alembic in San Francisco. “So they’re doing the draft cocktail system to be able to offer something higher-end that doesn’t take a mixologist to make it.” Kulczyk says she’s also starting to see this in central California and in Los Angeles.

In most cases, bar owners are not turning their entire operations over to draft but are instead supplementing existing offerings with a few draft lines. Putting some cocktails on tap after prebatching them during off-hours can be a major timesaver, especially when the bar is busy, such as when it’s short on help or when it’s hosting a big event.

Don’t miss the latest drinks industry news and insights. Sign up for our award-winning Daily Dispatch newsletter—delivered to your inbox every week.

“We’ve actually switched our model,” says Dimitri Komarov, one of the owners of 1933 Group , a bar hospitality company in Los Angeles. “We switched to cocktail drafts in some places, and it’s been very cost-effective and helped maintain quality and speed, and we can actually lower the pricing because it’s just much easier and there’s a lot less labor going into each cocktail.”


The Evolution of Draft Cocktail Programs

Once avoided by many in the industry, draft cocktails have become commonplace as more bars seek an affordable way to buy into the premium mixed drinks business, and others with established cocktail programs use them to boost sales. The trend is fueled by the rising costs of doing business for many establishments—draft cocktails can be a way to offset that expense through higher-priced offerings that can be poured quickly and efficiently.

“A lot of dive bars are starting to put cocktails on draft to try to compete with the higher-end mixology bars in the city because they don’t have the staffing to produce what those cocktail bars are doing,” says Kathryn Kulczyk, the general manager at Alembic in San Francisco. “So they’re doing the draft cocktail system to be able to offer something higher-end that doesn’t take a mixologist to make it.” Kulczyk says she’s also starting to see this in central California and in Los Angeles.

In most cases, bar owners are not turning their entire operations over to draft but are instead supplementing existing offerings with a few draft lines. Putting some cocktails on tap after prebatching them during off-hours can be a major timesaver, especially when the bar is busy, such as when it’s short on help or when it’s hosting a big event.

Don’t miss the latest drinks industry news and insights. Sign up for our award-winning Daily Dispatch newsletter—delivered to your inbox every week.

“We’ve actually switched our model,” says Dimitri Komarov, one of the owners of 1933 Group , a bar hospitality company in Los Angeles. “We switched to cocktail drafts in some places, and it’s been very cost-effective and helped maintain quality and speed, and we can actually lower the pricing because it’s just much easier and there’s a lot less labor going into each cocktail.”


The Evolution of Draft Cocktail Programs

Once avoided by many in the industry, draft cocktails have become commonplace as more bars seek an affordable way to buy into the premium mixed drinks business, and others with established cocktail programs use them to boost sales. The trend is fueled by the rising costs of doing business for many establishments—draft cocktails can be a way to offset that expense through higher-priced offerings that can be poured quickly and efficiently.

“A lot of dive bars are starting to put cocktails on draft to try to compete with the higher-end mixology bars in the city because they don’t have the staffing to produce what those cocktail bars are doing,” says Kathryn Kulczyk, the general manager at Alembic in San Francisco. “So they’re doing the draft cocktail system to be able to offer something higher-end that doesn’t take a mixologist to make it.” Kulczyk says she’s also starting to see this in central California and in Los Angeles.

In most cases, bar owners are not turning their entire operations over to draft but are instead supplementing existing offerings with a few draft lines. Putting some cocktails on tap after prebatching them during off-hours can be a major timesaver, especially when the bar is busy, such as when it’s short on help or when it’s hosting a big event.

Don’t miss the latest drinks industry news and insights. Sign up for our award-winning Daily Dispatch newsletter—delivered to your inbox every week.

“We’ve actually switched our model,” says Dimitri Komarov, one of the owners of 1933 Group , a bar hospitality company in Los Angeles. “We switched to cocktail drafts in some places, and it’s been very cost-effective and helped maintain quality and speed, and we can actually lower the pricing because it’s just much easier and there’s a lot less labor going into each cocktail.”


The Evolution of Draft Cocktail Programs

Once avoided by many in the industry, draft cocktails have become commonplace as more bars seek an affordable way to buy into the premium mixed drinks business, and others with established cocktail programs use them to boost sales. The trend is fueled by the rising costs of doing business for many establishments—draft cocktails can be a way to offset that expense through higher-priced offerings that can be poured quickly and efficiently.

“A lot of dive bars are starting to put cocktails on draft to try to compete with the higher-end mixology bars in the city because they don’t have the staffing to produce what those cocktail bars are doing,” says Kathryn Kulczyk, the general manager at Alembic in San Francisco. “So they’re doing the draft cocktail system to be able to offer something higher-end that doesn’t take a mixologist to make it.” Kulczyk says she’s also starting to see this in central California and in Los Angeles.

In most cases, bar owners are not turning their entire operations over to draft but are instead supplementing existing offerings with a few draft lines. Putting some cocktails on tap after prebatching them during off-hours can be a major timesaver, especially when the bar is busy, such as when it’s short on help or when it’s hosting a big event.

Don’t miss the latest drinks industry news and insights. Sign up for our award-winning Daily Dispatch newsletter—delivered to your inbox every week.

“We’ve actually switched our model,” says Dimitri Komarov, one of the owners of 1933 Group , a bar hospitality company in Los Angeles. “We switched to cocktail drafts in some places, and it’s been very cost-effective and helped maintain quality and speed, and we can actually lower the pricing because it’s just much easier and there’s a lot less labor going into each cocktail.”


The Evolution of Draft Cocktail Programs

Once avoided by many in the industry, draft cocktails have become commonplace as more bars seek an affordable way to buy into the premium mixed drinks business, and others with established cocktail programs use them to boost sales. The trend is fueled by the rising costs of doing business for many establishments—draft cocktails can be a way to offset that expense through higher-priced offerings that can be poured quickly and efficiently.

“A lot of dive bars are starting to put cocktails on draft to try to compete with the higher-end mixology bars in the city because they don’t have the staffing to produce what those cocktail bars are doing,” says Kathryn Kulczyk, the general manager at Alembic in San Francisco. “So they’re doing the draft cocktail system to be able to offer something higher-end that doesn’t take a mixologist to make it.” Kulczyk says she’s also starting to see this in central California and in Los Angeles.

In most cases, bar owners are not turning their entire operations over to draft but are instead supplementing existing offerings with a few draft lines. Putting some cocktails on tap after prebatching them during off-hours can be a major timesaver, especially when the bar is busy, such as when it’s short on help or when it’s hosting a big event.

Don’t miss the latest drinks industry news and insights. Sign up for our award-winning Daily Dispatch newsletter—delivered to your inbox every week.

“We’ve actually switched our model,” says Dimitri Komarov, one of the owners of 1933 Group , a bar hospitality company in Los Angeles. “We switched to cocktail drafts in some places, and it’s been very cost-effective and helped maintain quality and speed, and we can actually lower the pricing because it’s just much easier and there’s a lot less labor going into each cocktail.”


The Evolution of Draft Cocktail Programs

Once avoided by many in the industry, draft cocktails have become commonplace as more bars seek an affordable way to buy into the premium mixed drinks business, and others with established cocktail programs use them to boost sales. The trend is fueled by the rising costs of doing business for many establishments—draft cocktails can be a way to offset that expense through higher-priced offerings that can be poured quickly and efficiently.

“A lot of dive bars are starting to put cocktails on draft to try to compete with the higher-end mixology bars in the city because they don’t have the staffing to produce what those cocktail bars are doing,” says Kathryn Kulczyk, the general manager at Alembic in San Francisco. “So they’re doing the draft cocktail system to be able to offer something higher-end that doesn’t take a mixologist to make it.” Kulczyk says she’s also starting to see this in central California and in Los Angeles.

In most cases, bar owners are not turning their entire operations over to draft but are instead supplementing existing offerings with a few draft lines. Putting some cocktails on tap after prebatching them during off-hours can be a major timesaver, especially when the bar is busy, such as when it’s short on help or when it’s hosting a big event.

Don’t miss the latest drinks industry news and insights. Sign up for our award-winning Daily Dispatch newsletter—delivered to your inbox every week.

“We’ve actually switched our model,” says Dimitri Komarov, one of the owners of 1933 Group , a bar hospitality company in Los Angeles. “We switched to cocktail drafts in some places, and it’s been very cost-effective and helped maintain quality and speed, and we can actually lower the pricing because it’s just much easier and there’s a lot less labor going into each cocktail.”


Watch the video: Jamies Classic Cocktails. Frozen Margarita (January 2022).