The team behind NE's neighborhood spot Grain & Gristle — Alex Ganum, Ben Meyer, and Marcus Hoover — have opened the doors at their ambitious new project, Old Salt Marketplace, at NE 42nd and Alberta. As previously reported, the multi-use space houses separate areas for a supperhouse and bar, deli and butcher's counter, rentable commissary kitchen, cooking school, and an upcoming patisserie by Anja Spence of Miss Zumstein Cakes & Desserts. According to general manager (and Pastaworks alum Tray Satterfield), "our schtick is all about U.S.A. [products] and the democratization of food" — without relying on buzzwords like "local" or "artisan." Satterfield notes that everything served in the restaurant and deli space is made in-house, from scratch. Old Salt sources only whole animals; currently, the butcher case and restaurant are fueled by three pigs and one-and-a-half steers per week.
The main Old Salt room splits the space between a 40-seat supperclub dining room (with a 12-seat bar) and a 12-seat deli, with a large grill in the back, straddling both spaces. The rooms are unified by their salvaged-wood aesthetic, featuring barn wood from Aurora, Oregon, repurposed church pews, and artwork by local artists. In the supperclub and bar, chef Timothy Wastell (an alum of Firehouse and DOC) offers a 15-item menu of plates and "larger" plates meant to be shared, featuring larger dishes like a creamed kale and mushroom lasagna; grilled pork and cheddar polenta; and catfish served with white beans and ham hock. Smaller items include dishes like smoked trout and strawberries; several highlight seasonal veggies. According to Wastell, future plans are to add a "snacks" section of the menu, offering his interpretation of drinking snacks — but "composed dishes built around cheese or charcuterie." Also forthcoming: an omakase-style menu (dubbed "Let Us Cook for You"), in which the diner names a price point and Wastell serves up a chef's choice dinner. The restaurant's bar currently offers six beers, one cider, and eight cocktails, like a "Nutty Pisco Sour" with hazelnut Pisco.
Meanwhile, in the deli, five sandwiches are available by the half or whole, paired with a variety of salads and sides. Roast beef is served with blue cheese and red onion; bologna with pickles and cheddar on white bread. Salads, also available to-go by the pound, include options like grilled turnips with green garlic and wheatberries; the deli case also includes condiments and pickles available by the pound, jerky by the ounce, and mini dessert bars for $1 apiece. A nightly "grab and go" menu will offer a multicourse family meal for $10 per person. In the near future, the deli/butcher space will house a mini-produce market that sells grains and pantry items in bulk, as well as house-made bread.
Miss Zumstein Cakes & Desserts plans to open in late May, but the Old Salt supperhouse and deli spaces are open now. Hours of operation: supperhouse, 5p.m. to midnight; deli, 11a.m. to 7p.m., daily.
· Old Salt Marketplace [Official site]