Salt & Spoon Gourmet Kitchen is what you might call an everyday restaurant. The flavors are satisfying, the ingredients seasonal and organic and the bright dining room casual enough to fit any lunch or dinner date. Basically, every neighborhood needs one of these.
But southwest Valley residents are the lucky ones for now, since the scratch kitchen concept opened last year at Coronado Trails Plaza. The only problem at Salt & Spoon—and it’s the best kind of problem—is that it’s tough to choose just one dish from a healthy menu offering soups and salads alongside Asian, Italian, French and American comfort-food entrees. Add to that a rotating menu of specials, and suddenly we’re in a culinary conundrum.
Get in here before spring arrives so you can enjoy seasonal fare like candy beet and Honeycrisp apple salad ($14.50) with avocado and goat cheese, and a completely unique carrot risotto ($18) topped with Parmesan and arbequina oil.
Rigatoni Bolognese ($19.50), splurge-worthy hangar steak frites ($26) and a miso-glazed salmon bowl ($19.50) are among the most-popular dishes, but an unlikely go-to is the stellar bulgogi bowl ($19.50). Tender, perfectly seasoned Western Reserve ribeye is the star, with Koda Farms brown rice, veggies and a light soy vinaigrette. An everyday restaurant still needs the capability to surprise, and this dish is a delight every time.
SALT & SPOON 7625 S. Rainbow Blvd. #102, 702-444-7922. Monday-Thursday, 11 a.m.-8 p.m.; Friday & Saturday, 11 a.m.-9 p.m.
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