An evening at Salt Restaurant at Ossington and Dundas is like dining inside a luxurious wine cellar. Natural wood shelving, soft lighting, and walls covered in bottles and bottles of wine create a cozy atmosphere and whet the palate.
I have a thing for vintage chandeliers. One day my house will be full of them.
With all those bottles lining the walls it's impossible to avoid ordering a glass of something red and fruity. Some may call it good marketing, some may call it decorative inspiration, but anything that encourages drinking lots of wine is fine by me!
We started with barbecued baby back ribs in a slightly sweet sauce with a side of apple and fennel slaw. These babies are unbelievably tender and define the meaning of "fall off the bone"
On the side we have Salt's version of the classic Spanish dish Patatas Bravas. These fried potatoes with garlic aioli are crispy, fluffy, and dancing on a bed of tomato sauce.
Finally we have crispy, juicy duck confit with port jus and cherries resting on a little bed of greens. This was my favourite dish of the evening and one of the best duck confits I've had in a while. The meat is cooked in the classic French style and the addition of cherries in the sauce made for a perfect combination. A little sweet, a little salty, and wonderful with my glass of red.
After all, Salt and wine are what give life a little extra flavour.