Virginia Beach Restaurant Week: Salt

All week long, I had been hearing my friends discuss the utterly amazing details of their visits to different dining establishments during Virginia Beach Restaurant Week, and I had been drooling over the description of Coastal Virginia Magazine's food blogger’s experience at Zoës, her chosen restaurant to visit during the week-long celebration of decadent prix fixe menu options. Finally, on this Friday evening, after daydreaming about food literally all day and all week long, it was my turn to indulge.

After scouring the posted menus of nearly 90 participating restaurants, my friends and I decided on Salt, the intimate and upscale, farm-to-table restaurant on Pleasure House Road. Not included in restaurant week prix fixe menus, our first course begins with the sips. Salt offers an encompassing wine list, mostly offered by the bottle but some by the glass options as well as sake and a selection of mixed drinks and martinis. I decided on a dirty martini with blue cheese-stuffed olives to kick off my Friday evening just right. After all, it seemed almost wrong not to have a little extra salt when imbibing at Salt.

Salt Dirty Martini with blue cheese stuffed olives

Now onto the food courses. I started with a butternut squash bisque, topped with toasted pumpkin seeds and drizzled with chive oil. The presentation was just lovely—a creamy orange bisque dotted sporadically with the flavorful, almost chocolate-hued oil. Beautiful presentation aside, the velvety smooth texture of the soup made the experience of eating it absolutely perfect, from the first spoonful to the final scrapes of the sides of the bowl.

Salt Virginia Beach sweet potato bisque

For my main course I chose teriyaki glazed salmon atop sautéed edamame and beet quinoa. The tender salmon was perfectly flavored and provided a warm contrast to the chilled quinoa.

Salt Teriyaki Glazed Salmon

Finally, I indulged in a delicate chocolate mousse for dessert, served in a martini glass and garnished with two plump raspberries. Although I’m more of a dark chocolate fan and the mousse proved to be a tad sweet for my taste, the airy texture certainly had me floating home on a chocolate cloud.

Salt Chocolate Mousse

I look forward to dining at Salt again to try some of their regular menu items now that Virginia Beach Restaurant Week has passed. Not to fret though—other Coastal Virginia cities are celebrating Restaurant Weeks in the upcoming weeks, so there will be plenty more chances to explore the area’s fabulous eats. 

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