SALT Fine Dining, Kaukauna
I’ve wanted to go to SALT for a while and a job change was a great excuse for a celebratory meal out. SALT’s shtick is they cook their steaks (and pretzels!) on large Himalayan salt blocks to impart flavor every moment of the cooking process. Lindsay had been before for a brunch buffet but this was our first dinner there.
In a Bite
https://goo.gl/maps/BiVcEe914VBgvZUZA
Ambiance: Steakhouse Chic
Music: Pop
Service: Super
Price: $$$
Food Style: American Steakhouse
What to Order: Pistachio Grouper w/ Risotto
Go Again?: Sure, but not top of the list
The Whole Plate
Ambiance
The ambiance of SALT is a little confusing. The interior is all black and white – booths and tables with fancy crystal chandeliers everywhere. I was expecting a New York jazz musician to be sitting in the corner on a stool.
However, that was not the case. Instead, I could only hear the whisper of top 100 pop music over the loud conversations of the other diners. One diner was even on a loud Facetime call. Some moments were completely silent and it made a very awkward atmosphere.
I don’t want to sound pretentious but the crowd was not dressed for fine dining. School sweatshirts, sweatpants, and slides are acceptable for fine dining here in Kaukauna. I’m not talking about one person or one dining party either. They’re striving for a “stunning atmosphere” but the pieces are disjointed. We think they have a bit further to go on their journey.
Service
In contrast to the vibe, our server was phenomenal. Friendly, great suggestions, and quick when needed for a refill or question. She even set expectations clearly, like to stand up the bill when we were ready to pay. I accidentally dropped a card out of my wallet and she ran out to the parking lot to give it back to me. Shout out to you, Layah.
The only question that stumped her was when I asked where the meat was sourced from. She knew it was USDA prime cuts and thought Sysco delivered it but wasn’t sure. She double checked that I wasn’t trying to trick her, we laughed, and carried on with our evening. I’m gonna assume the meat is not sourced locally then (if that matters to you). They would probably advertise locally sourcing if they did.
Food
We debated whether or not to get an appetizer or a fancy drink and wound up with the crab cakes on our table. For $21, I was expecting a bit more. They were a tad small to split between two people and tasted of the fry more than the crab. The pickled onions and salad were a good addition but something was off here. We wouldn’t order it again.
As I wanted to try their signature salt block style and we were celebrating, I ordered the beef tenderloin on a salt block with sautéed onions and a side of garlic mash. The steak was very tender. The type you could just pick up and take bites out of if it was socially acceptable. They bring you an extra plate as the steak does absorb salt even while it’s on your table. I left mine on the salt block the whole time and the last half was a bit saltier than the first.
While the salt block does impart flavor, the sear on the steak was not as hard as I would expect at a steakhouse. I’m gonna guess the salt block just doesn’t have the same heat retention as a cast iron skillet does.
I probably wouldn’t get the sautéed onions again. Not because they were bad, but because they just didn’t have the sweet goodness of a caramelized onion.
The garlic mash potatoes is a hearty side portion. It comes in a cup, not directly on the salt block. Good flavor and texture; I personally would have wanted a bit more butter.
Lindsay loved her grouper and risotto, although the pistachio flavor didn’t come through. She’ll tell you all about it right now.
*Lindsay here now! Ok so grouper…not the texture I was expecting but still really good. It’s kind of a meaty fish, or at least my fillet was. It’s not a light and flaky fish. That is not a negative, just an observation. You’ll feel more than satisfied, and the portion was huge.
The asparagus was good, but let me tell you about the star of the show – the RISOTTO. My goodness that was delicious. The portion size was more than enough. It was buttery, rich, and the right texture. Risotto is a tough one to get right. If it’s underdone, it’s crunchy. If it’s overdone, it’s mushy. This was perfect. Well done, Salt chefs. You clearly know your way around a risotto.
To finish things off on a sweet note, we had dessert. It’s a rotating sweets menu but we had carrot cake and a new york style cheesecake. When ordered, we asked how big it was. Layah said it’s half the size of Lombardi’s which is a great reference point. Lombardi’s desserts are HUGE and you have to split them. These were a good size to each get one.
*back to Dave*
The carrot cake was the winner. Good carrot flavor you could actually taste. Great sweetness without being overpowering. Frosting was silky smooth.
The New York style cheesecake was great as well! The crust was buttery and crisp with a soft yet firm filling. The only thing that brought it down was the overdose of Hershey’s chocolate syrup. If you’re fine dining, you should be able to make your own syrup.
I personally dislike Hersey’s milk chocolate in general. I know you’re probably thinking: “But it’s America’s chocolate Dave! The heart of the smore! Indulgent fondue!” It’s quarter dispenser chocolate compared to Milka. Fight me.
Taking It to Go
SALT Fine Dining still has a ways to go before they’ll match the marketing on their website. While there certainly were great moments, it wasn’t the fining dining experience we were expecting. Would we go again? For sure. Flavors and service stood up so we’d definitely give them another shot.
If you’re looking a fine dining experience that’s a sure shot, we recommend Rye in Appleton, Field & Fire in Greenville, or Bleu in De Pere.