Chocolate rye cake and Enikorn ice cream
Photo Credit: Shannon Renfroe
Photo Credit: Shannon Renfroe
Photo Credit: Shannon Renfroe
Photo credit: Nathan Ma Photography
Photo credit: Nathan Ma Photography
Photo credit: Nathan Ma Photography
Photo Credit: Shannon Renfroe
Photo credit: Nathan Ma Photography
Photo credit: Nathan Ma Photography
Photo credit: Nathan Ma Photography
Photo Credit: Shannon Renfroe
Salare is very excited to be featuring limited production porcelain vessels/votives created exclusively for the space by local artist Jill Young Rosenast. Each votive is unique and available for purchase at the restaurant or at Niche Outside on Capitol Hill. For more information find Jill’s work on Instagram (YOUNGPORCELAIN), or contact her directly at [email protected].
Press
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- FOOD & WINE | Best New Chef 2016
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- On Being Black in the Kitchen | Lucky Peach
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- New York Times: Beyond Soul Food, African American Chefs
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- Five of Seattle’s Black Culinary Leaders
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- Consider Seattle as a restaurant destination
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- Seattle Times: At Salare, a star rises
Press
- The Wall Street Journal Slow Food Fast
- Seattle Met Magazine 2017 James Beard Finalists
- Plate Magazine Chefs to Watch 2016
- Seattle Weekly Our Favorite Seattle Restaurants
- The Seattle Times Edouardo Jordan’s Recipe for his Spicy Slaw, Pikliz is Personal
- Bearleader Chronicle Our Favorite Places to Eat in Seattle
- Tampa Bay Times Chef Edouardo Jordan Comes Home to Childs Park
- Creative Loaf Chef Edouardo Jordan On His Return To Tampa Bay
- Eater’s 21 Best New Restaurants in America
- Food & Wine Edouardo Jordan’s Guide to Seattle
- Food & Wine Best New Chefs of 2016
- FWx Best Brunch in Seattle
- Questlove Food Salon
- KUOW Seattle Chef Cooks Other People’s Food as a Way To Introduce His Own
- Eater Seattle Edouardo Jordan Named Food & Wine’s Best New Chef
- Seattle Weekly What Three of Seattle’s Culinary Leaders Went Through to Get to Where They Are
- Zagat 6 Halibut Dishes to Eat in Seattle Right Now
- King 5 Local Chef Making Big Nation News
- Eater PDX Seattle Chef Makes Food and Wine List
- The Stranger Edouardo Jordan Is a Food and Wine Best New Chef
- Slog Here Are Seattle’s Semifinalists for the 2016 James Beard Awards
- Seattle Magazine Which Dish Would You Pick For Our Best Restaurants Cover
- Seattle Times Plain or Fanciful, Cornbread is Tasty Either Way
- FSR The Challenge for African-American Chefs
- Lucky Peach On Being Black in the Kitchen
- The New York Times A Belle Époque for African-American Cooking
- Zagat Seattle’s 10 Most Important Restaurant Openings of 2015
- Seattle Magazine New Restaurant Salare Opens in Ravenna
- The Seattle Times’ Top 10 New Restaurants
- Seattle Met Magazine The Destination Neighborhood Restaurant
- Zagat 6 Must-VisitSeattle Chef’s Counters
- Food & Wine Consider Seattle as a Food Destination
- Thrillist The Best New Brunches in Seattle
- The Stranger The 20 New Restaurants and Bars You Should Try Right Now
- The Stranger Five of Seattle’s Black Culinary Leaders Talk About Their Food, Their City, and Their Lives
- Eater Seattle 14 Top Desserts in Seattle
- Eater Seattle 10 Top Spots to Slurp Oysters in Seattle
- The Seattle Times At Salare, a Star Rises in Sleepy Ravenna
- Bon Appétit Why Restaurants Now Pay Attention to Kids’ Menus
- The Oregonian Where to Eat in Seattle Right Now
- StarChefs Rising Stars
- Eater Seattle Edouardo Jordan on Growing Up Cooking and The Story Behind Salare
- KUOW How to Find Exploding Tomatoes at the Farmers Market
- Thrillist 13 New Seattle Restaurants You’ve Got To Try Right Now
- Nosh Pit Holy Notable Openings
- Eater Seattle Peek Inside Salare
- Roll with Jen Salare and the Emergence of a Food Scene
- Zagat The 30 Most Anticipated Restaurant Openings of Summer 2015
- Eater Seattle Seattle’s Most Anticipated Summer Restaurant Openings of 2015
- Eater Seattle Chef Edouardo Jordan Wants to Put Ravenna on the Food Map
- The Seattle Times Edouardo Jordan’s Forthcoming Restaurant
- Slog Edouardo Jordan to Open Salare in Ravenna
- Seattle Met Salare Opening Announced
- Eater Seattle Chef Edouardo Jordan Bringing Nose-to-Tail Cooking to Ravenna