Restaurant
Salt Tasting Room
October 9, 2009
Sean Heather’s kitchenless wine and charcuterie bar in Blood Alley continues its runaway success. Foodies and wine buffs fight for seats at the communal tables to nosh on cured meats and artisanal cheeses paired with extensive wine and sherry offerings by the glass. $15 gets you a sampler trio from the rotating selection posted on the blackboard, complete with three condiments. (Try Oyama’s wild-boar salami and finocchiona with some Shropshire bleu.) Recently renovated downstairs space (the Salt Cellar, with over 1,000 wines) has become popular with hipsters hosting private functions and wine tastings during the week, but is open to all on weekends. Small room gets loud and, um, aromatic during peak hours (meat, cheese, booze, and bodies—you do the math).
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