[REVIEW] SALT Steakhouse in Long Branch, Jersey Shore Yes, it’s kosher

People who go to a fancy dinner party want great food, stellar service, and a certain level of ambiance. But nowadays we are fortunate to live in an age where there are many restaurants that can provide these things. I often hear one word when people describe what they want a night out to feel like:


And I understand that. With so many options, fatigue will eventually set in. So people are looking for something to distinguish places from each other.

Salt is definitely the kind of place that feels special. Owner David Mizrahi made sure it had many characteristics that set it apart from his peers. But let’s deal with the first thing first, where are you going to sit?

Sure, you could try the main dining room. Or there’s the lounge, which has a slightly more relaxed vibe. But depending on the weather and weather, outdoor seating may be the most desirable. There aren’t exactly many kosher restaurants that offer an ocean view. Though you may find the bar attractive. Sitting there will allow you to actually watch the staff do their thing, and the show is quite impressive. That said, perhaps you want the opposite. The chef’s table and wine cellar can both be set up as private rooms if you want a quieter experience.

Wherever you sit, I recommend you start by getting some sushi. A lot of steakhouses have sushi these days, but Salt has a full sushi bar that offers different levels of experience depending on the guest. In partnership with Akimori, the leading name in kosher sushi, Salt offers a la carte nigiri and sashimi pieces, multiple omakase (chef’s choice) options for your table or at the sushi bar, and trays of moriawase (assorted sushi) of different size for you to enjoy on top of a standard sushi menu.

When I was invited to Salt, I chose Hamachi Sashimi with Yuzu Soy and it was the best sushi I’ve ever had. The yellowtail carpaccio was fatty, the ponzu sauce had the perfect blend of sweet and savory, and the jalapeo wedge carried a hint of heat. All together it was amazing.

Moving on to the meat, I would suggest the Chicken Karaage. Executive Chef Pinchas Frank marinates chunks of dark meat in sesame, coat them in cornstarch, deep fry them, toss them in ginger soy aioli, and topped them with a slaw made of carrots and daikon. Each bite is crunchier than the next and the Asian flavors really come through. Its fried chicken, but extremely large.

Behind a glass wall next to the bar, you can see a station where two chefs are building and baking Salts’ legendary flatbreads. Using a coal-fired pizza oven that usually hovers around 850 degrees, I’m able to whip up Neapolitan-style focaccia in minutes.

Not wanting to miss out, I ordered their Korean BBQ Flatbread, an item many people had told me was their favorite. Now it’s mine too. The short rib and shiitake combine for a meaty richness, the sweet soy aioli offsets the heat from the gochujang (Korean fermented red chili paste), and the shallots add a nice bite and some color. If there weren’t so many other great options, I would recommend patrons to select this as their entre.

Right next to the focaccia station and also visible through a glass wall, you’ll find Salts’ refrigerated curing room. Huge cuts of meat are stacked and labeled with dates, waiting for customers to order them. The medium cut is aged for 30 to 60 days. Once you order it they will trim the fat and cook it to your liking.

My recommendation is to select the 26 oz dry aged cowboy steak. It is served sliced ​​and is a great item to split (or not). This steak is everything you want it to be. The dry curing process tenderizes the meat and really deepens the flavour, the char on the outside was crispy with the inside still medium rare, and I almost felt like I was having three different dishes due to the sauces that went with the meat ( barnaise, chimichurri and shallots in red wine). I added roasted marrow bones and they were delicious too.

If you still have room for dessert, congratulations. I would recommend ordering the profiteroles. These pastry and vanilla ice cream sliders come five to a plate with a scoop of vanilla mousse in the middle. The hot fudge topping is added to the table by your server. This allows you to get the best experience as the hot and cold elements meet in your mouth instead of forming a soup on your plate. The pastry dough was light and crunchy, the pareve ice cream inside was better than expected, the mousse/fudge combination was perfect and provided a great finish to a wonderful meal.

>>> Click on any menu from SALT STEAKHOUSE to view it >>> Dinner Menu Lunch Menu Dessert Menu Wine Menu Sushi Menu Akimori Spirits Menu

All in all, Salt is definitely worth the trip. Whether you’re driving to the restaurant for a special dinner, or it’s the focal point of a beach vacation, Salt is up to the challenge.

You just have to figure out where you want to sit.

SALT is located at 15 Morris Avenue, Long Branch, New Jersey. It is certified kosher by JSOR.

SALT is open Sunday to Thursday 12:00 to 15:00, 17:00 to 22:30, Saturday evenings 22:00 to 01:00.

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Image Source : yeahthatskosher.com

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