GET TO KNOW US:
SALT: American Bistro is built on old school passion and a drive to provide guests with a memorable dining experience . Our goal is to be a restaurant that not only provides great food and service, but an establishment that touches your soul before the first bite.
Following a long time dream of one day opening a restaurant of his own, Seth Corey, joined by his wife, Elizabeth Jones, opened SALT: American Bistro & Wine Bar in April of 2018.
Seth started as a dishwasher at the age of 14 and hasn't left the industry since. He began building his career as a chef in 2008; after attending Johnson & Wales, in Providence, RI. Although, schooling was a big step for him, most of the skills he has acquired are through working side by side with some amazing chefs and managers throughout the North East. From experience in fine dining Italian, on Federal Hill to a French bistro in a small town of Vermont, Seth brings together a unique blend of from scratch cooking to the community of Broadalbin.
"We took an eclectic blend of worldly eats and composed a menu that reads simply and comfortably. Our menu has items that will appeal to daring foodies and traditional diners. The menu is quaint and seasonally changing, in order to focus on fresh local ingredients."
Elizabeth started in the industry at 18 years old, as a server. While raising their 2 children, Isabelle and Dominic, Elizabeth worked with various restaurants, from fine dining to quick service establishments. Through self teaching and work experience, she expanded her skills and knowledge of food and beverage service. Her time at home, as mom, provided her with skills, such as patience and organizing, while her role as bartender/server at work broadened her knowledge of food, wine, and spirits. Achieving her first management position at 27, Elizabeth continued to pursue her passion in food, wine and service. Her beverage selections, focus on locality, seasonality, and proper food pairings; with a strong influence of guest requests.
Standing true to being founded by friends and family, the restaurant has had a few team members come and go, but all have provided an influence of their own creativity and passion.
The team, as Seth states "is the reason we are here today, we honestly couldn't have done it without them."