"Tongue-wich" at Salt The Bistro!

Between lunch and dinner on any given day, the chef, sous chefs, and prep cooks at Salt are stoking the fire that will be used to prepare the evening meals. Anyone who has ever sat at the kitchen counter at Salt knows that the grill is the beating heart of the restaurant. If you are lucky enough to grab those counter bar stools, do it, and watch the show unfold before your eyes. 
Yesterday afternoon, we were those lucky folks. The boys, Tita and I sat and watched as the kitchen staff prepared for the dinner rush to arrive.  We weren't disappointed. Chef Kevin, sous chef Nate Weir, and team gave us a great performance. Of course, we were there to enjoy a Lasater Grasslands Beef (LGB) special: Tongue-wich! Nate prepared a deliciously unique BBQ style tongue sandwich served with a fennel slaw, & housemade fries. 

First, Nate brined the tongue in juniper berries, brown sugar, molasses, apple cider vinegar, and seasonings overnight. He then simmered the tongue in a mixture of beer, water, leeks, garlic, onions, apple cider vinegar, molasses, & chipotle peppers for 2 hours. After simmering, the outer membrane of the tongue was removed. Then, the brisket-like meat was smoked in a perforated pan on hickory and apple wood chips. Once finished, the tongue was sliced ultra-thin and served with a BBQ sauce made by reducing the broth.
If you haven't enjoyed tongue, like most folks, give it a try. It is tender, has a brisket-like texture and is very flavorful. Nate has created the perfect first-timer's dish.

 

 

The wood-grilled fare at Salt is delicious and captivating to watch while it's being prepared. See if you can snag those counter seats and watch the flurry of activity on your next visit to Salt!

HOURS:

sunday 10 - 10 

monday - wednesday 11 - 10 

thursday - saturday 11 -11

1047 Pearl Street

303.444.(SALT) 7258 
Salt the Bistro