What I Ate Wednesday #12 – Baltimore Restaurant Week

Baltimore Restaurant Week is one of my favorite weeks of summer. I guess winter too, but someone summer just seems better!

I absolutely love trying new restaurants and this is the time to do it. You get to taste 3 courses for $30, and if you choose the right place, you’re really getting a steal! Often, the restaurants on the list serve entrees ranging from $20-$40, so to add an appetizer and dessert to that makes it all worth it.

This time around, we decided to check out Salt. It’s a trendy little restaurant that we’ve been to before, but it’s been years. And while we usually use restaurant week as an excuse to try something new, we just couldn’t pass up the incredible menu.

Being that we went out on a Friday, the first part of my day is uber normal. Aka not so exciting. Except for this awesome pancake!

Barr & Table Chocolate Coconut Protein Pancake Earth Balance Coconut Peanut Spread PB Tone It Up TIU Bombshell Spell Bragg's ACV Apple Cider Vinegar

[Breakfast]

Chocolate coconut protein pancake topped with Earth Balance Coconut Peanut Spread, coconut, and cinnamon plus Bombshell Spell with ZICO. I’m absolutely obsessed with the coconut peanut spread. It’s like a little taste of heaven melted over chocolatey goodness!

[Snack]

(not pictured)
Apple

[Lunch]

(not pictured)
Mixed green salad with cucumber, tomatoes, onions, green bell pepper, carrots, zucchini, diced avocado, & chili sesame tofu. This tofu recipe is divine and so simple. I’ll be sharing it soon!

[Snack]

(not pictured)
thinkThin Creamy Peanut Butter Blizzard + a few pieces Almond Maple Pecan Snackle Mouth. The blizzard was a fun way to mix up my usual protein bar and the little chunks at the very bottom were so tasty! And the Snackle Mouth is really something special.. I was lucky enough to win a couple boxes and I hope to be featuring these (or some new products soon to launch!) in a giveaway very soon!

[Dinner]

The most exciting part of the day. Everything on the menu sounded absolutely phenomenal and we couldn’t make any decisions without asking for recommendations (of course!)
Barr & Table Baltimore Restaurant Week Maryland MD Salt Tavern Fells Point Primaterra Pinot Noir Red Wine Roasted Red Pepper Tapinade Bread Cool Vichyssoise Soup Dungeness Crab Pommes Frites Chive Oil
Primaterra Pinot Noir • Roasted Red Pepper Tapinade with freshly baked bread

Cool Vichyssoise Soup
Dungeness crab, pommes frites, chive oil

Country Pork Terrine (not pictured)
Pistachios, figs, dijon mustard

I went for the soup, Nathan for the terrine. We were both equally pleased with our choices and it was something new for each of us to try.

Barr & Table Baltimore Restaurant Week Maryland MD Salt Tavern Fells Point Grilled Swordfish Charred Gazpacho Vegetables Lemon Olive Quinoa Avocado Puree Crispy Creek Stone Farms Beef Belly Confit Ginger Glaze White Kimchi Asian Pears Spicy Sriracha Creamed Corn
Grilled Swordfish with Charred Gazpacho Vegetables
Lemon and olive quinoa, avocado puree

Crispy Creek Stone Farms Beef Belly Confit
Ginger glaze, white kimchi with asian pears, spicy sriracha creamed corn

The swordfish had been recommended to me by a friend and the side dishes sold me. It was delicious and I savored every last bite. But Nathan totally won. The beef belly confit was rich and savory with a slight sweetness from the creamed corn, which wasn’t all mush, as some would assume. If I went back the next day, I’d get the beef belly confit, hands down!

Barr & Table Baltimore Restaurant Week Maryland MD Salt Tavern Fells Point Key Lime Tart Coconut Meringue Blueberry Coulis Goat Cheese Donuts Lavender Honey Vanilla Sea Salt Coffee Ice Cream
Key Lime Tart

Coconut meringue, blue berry coulis

Goat Cheese Donuts
Lavender honey, vanilla sea salt, coffee ice cream

Finally, the best way to end a wonderful meal; with an even more wonderful dessert. I opted for the tart while Nathan chose the donuts. Really, he’d choose anything fried, but drizzled with honey and ice cream on the side? He couldn’t say no! They were fantastic, but I definitely preferred my key lime tart. It was light, sweet, and tart, and just the perfect ending to the meal.

[Summer Staples]
Fresh fruits and veggies. Not a day goes by that I don’t get my fill of all of the freshness that summer has to offer and Salt definitely feels the same way. All of my favorite restaurants are those that take advantage of the freshest ingredients available and plan their menus around that. Why offer farm-raised tilapia when rockfish are jumping?

Speak Up!

What would you have ordered? Are you a meat-and-potatoes kinda person or a sea-foodie?

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3 thoughts on “What I Ate Wednesday #12 – Baltimore Restaurant Week

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