Salt
The dishes are stunning. The flavors are show stopping. And the location is a bit surprising. Which is why you need to see your way to Salt.
Tucked away inside the Village Landing Marketplace, on the historic Plymouth waterfront, Salt restaurant is serving some of the most inventive, creative, jaw droppingly delicious Asian cuisine south of Boston.
Johnny Sheehan – Chef/Owner, Salt: “I constantly get the story of ‘Chef, thank God, we don't have to go into the city anymore to get this kind of experience.’ People have been extremely grateful to have this caliber of cuisine right in their backyards.”
That’s Chef Johnny Sheehan, who along with business partner Dan Casinelli, wanted to bring the people of Plymouth seafood like they hadn’t seen before.
Johnny Sheehan – Chef/Owner, Salt: “There's lots of amazing seafood options here in Plymouth, your typical fried, beautiful seafood everyone loves. And I said, you know what, we're going to do the opposite of that. We're going to do seafood in a way that I'm inspired by, the things that I want to eat, and the freshest seafood I get my hands on.”
So the menu here bursts with Asian ingredients and inspiration.
Johnny Sheehan – Chef/Owner, Salt: “I’m absolutely in love with the different flavors and techniques of cooking this way, from the simplicity of Japanese cooking to the complex flavors of say Sichuan China. Absolutely love playing with those kinds of ingredients and making flavors come to life here at Salt.”
It’s all served in a 140-seat space with two dining rooms, a cozy bar, outdoor seating, and an all-around comfortably beautiful aesthetic.
Dan Casinelli – Owner/Director of Operations: “It was really important to us to really make a splash with the space. The calming nautical colors. To the big comfortable seats we have. To the concrete tables, just really providing that comfortable vibe that we're after.”
Any meal a Salt should start with some gorgeous fresh sliced sashimi, or the fun and interactive Tuna Tartare Tostado, which looks delicious, but is meant to be destroyed and devoured immediately upon delivery.
Johnny Sheehan – Chef/Owner, Salt: “Heck yeah. The second it gets to your table, smash it with that fork. Essentially now you have a tuna Nacho without it being a tuna nacho. Crunch, texture, all those amazing things to start your meal off here at Salt.”
If raw seafood isn’t your thing, Salt serves a six-ounce Wagyu Strip Steak cooked to a perfect medium rare. Or get that same luxurious beef sliced thin, torched on one side, and topped with crispy garlic and shaved scallion.
Johnny Sheehan – Chef/Owner, Salt: “You have this little bit of hot, little bit of cool. It's caramelized on top, but still raw on the bottom. So if you're a little scared of something not totally raw, but walking the line, the wagyu is the way to go.”
Another great starter here are the Steam Buns, filled with everything from soy braised duck and hoisin, to wild mushroom and pickled vegetables, to pork belly with chili aioli.
Johnny Sheehan – Chef/Owner, Salt: “It's that perfect bite of beautiful fatty pork, soft bun, crunchy pickle. Steamed buns are one of my favorite things to put anything in. I just want to smash them in my face. I want to eat them. I love steamed buns.”
When it comes to entrees at Salt, there are oodles of noodles to choose from. Like DanDan Noodles with Szechuan pork and peanuts, Black Truffle Mazeman Noodles with miso butter, garlic, and parmesan, and a comforting bowl of Duck Ramen, in a sweet and spicy broth.
Johnny Sheehan – Chef/Owner, Salt: “I want you to feel like I'm giving you a hug. I want you to feel at home here at Salt. Slurping these noodles. Beautiful, rich broth. Absolutely delicious.”
And while Chef Johnny is committed to crafting amazing Asian dishes, he does make concessions for customers who are hesitant to dine out of their comfort zone, with dishes like Pan Seared Halibut over glass noodles, or a Surf and Turf of Filet Mignon and Argentinian Shrimp with smashed Yukon gold potatoes.
But if you’re looking for the ultimate approachably delicious dish, look no further than Johnny’s Smashburger.
Johnny Sheehan – Chef/Owner, Salt: “So if you walk into Salt you say ‘I don't know if this restaurant’s for me.’ Let me prove you wrong. I have the best burger in the South Shore. You can quote me that. The burger is amazing. We get an awesome Angus beef product. Smash that down on a griddle. Get everything you want about an ooey gooey Smashburger. American cheese, little bit of onion, special sauce. We get a local brioche bun. Served with shoestring French Fries. McDonald's, watch out, mine are better.”
And if you’re having a burger for dinner, you may as well have Salt’s Ice Cream Sundae for dessert.
Johnny Sheehan – Chef/Owner, Salt: “It’s this amazing ice cream sundae. Sea salt and caramel gelato. Housemade hot fudge sauce. Pieces of warm brownie, cookie dough, everything that you want in an ice cream sundae to finish off your meal.”
And it’s the kind of meal meant to take your tastebuds to another place.
Johnny Sheehan – Chef/Owner, Salt: “You walk into my restaurant, you're transported somewhere else. You're getting beautiful seafood, you're getting amazing service, hospitality. Our drinks are second to none. I have the best staff anywhere. And they're going to treat you like family. We're doing everything we can to source the best ingredients and prepare them in the best way we know how, inspired by Asia, inspired by my love of cooking, come and be a part of my family for the night and dine here at Salt.”
