Salt, a restaurant opened by visionary chef/owner Bradford Heap in 2009, is a culinary delight with a conscience for preserving natural resources.

Save room for Salt Bistro's Chocolate Caramel Tart, sprinkled with (what else?) salt.

Located on Boulder, Colorado ’s Pearl Street, Salt Bistro was created in the historic space that was formerly the home of Tom’s Tavern, a downtown landmark for more than 40 years. While renovating the restaurant for his new bistro, Heap and his wife, Carol Vilate, a designer, reused as many elements from the original building as possible—an effort that imbues Salt Bistro with a sense of the past—and that reduced the need for new materials. The tin ceiling was original from the 19th century.

In addition, the couple used recycled materials whenever possible. Look closely at the wooden tables: They’re made from old doors taken from Boulder’s Casey Junior High during its remodel. The chairs came from an auction. Wood flooring and many other finishes came from Resource Reclaimed Building Materials, a local business.

Salt, a bistro in Boulder, Colo., is located in the Pearl Street building that once housed Tom's Tavern.

Earth-Friendly Flavors

The handiwork of local artisans resulted in a restaurant that feels both modern and old-fashioned, European and American Western. And that’s borne out in the food: the bar “chefs” offer a selection of pre-Prohibition cocktails, and the entrees present old-world flavors suited for contemporary palates.

Sustainability isn’t just for the interior design of Salt Bistro—it’s a huge part of the restaurant’s food philosophy. The menus are built around seasonally available local food—much of it organic—in order to capture the freshest flavors.

Heap aims to raise awareness of where food comes from, and the menu lists the farm source of each menu item. In addition, the restaurant features sustainable seafood and humanely-raised meat.

As an added touch, Salt Bistro’s used cooking oil is used for biodiesel fuel.

Well-Seasoned Menu

But how does all this taste? Executive Chef Kevin Kidd pulls out the stops with fare that displays Italian and French influences with an American flair. An artisanal cheese plate spotlights local Haystack Mountain goat cheeses. The Wood-Roasted Autumn Vegetable Cassoulet features bounty from Munson Farm, while the Seven-Hour Braised Colorado Lamb with fennel risotto comes from Rosen Farm.

I personally wouldn’t miss getting a side order of Salt’s Crispy Polenta—by far the most divine I’ve ever tasted.

Salt’s menu rotates seasonally, but some things should never change. That’s why you can still get a Tom’s Tavern Burger, which Salt has gussied up with grass-fed beef, Grafton cheddar and house-made fries.

Laurel Kallenbach, freelance writer and editor

The wood-burning oven at Salt produces innovative pizzas.

Showing 8 comments
  • Liam Farrow

    We’ve had the polenta at Salt during happy hour–which is a great time to sample a bunch of the food, Thx!

  • dana

    thanks for the info. i have been dying to try this new restaurant. i loved full moon grill. your post is nudging me along.

    • Laurel

      Yes, I used to love the food at Full Moon Grill too–and had missed it until Salt came along.

  • Priscilla

    OMG, Laurel, what a wonderful write-up! My mouth was watering from the first picture. I’m happy to know about their sustainability values, especially when I slip a huge bite of that chocolate caramel tart in my mouth. Would you recommend the place for a happy hour schmooze?

    • Laurel

      Absolutely! As Liam points out, happy hour is a wonderful chance for trying out the flavors. And some of the wines are organic too! Schmooze away!

  • Kathy Kaiser

    I love that they kept a lot of the old pieces from Tom’s Tavern and that they kept the burgers, which used to be my favorites in Boulder.

    • Laurel

      I’m glad that the painted “Tom’s Tavern” lettering remains on the side of the building that houses Salt. In fact, Bradford Heap mentioned that when he got the lease on the place and started renovating that one of his imperatives was to retain the spirit of Tom’s Tavern.

  • Beth Partin

    I loved Tom’s burgers and am looking forward to trying Salt (though I suppose the old macaroni salad is no more…). And the remodel sounds perfect…if only that could become code, that you have to use recycled goods as often as possible. Don’t know if it would work as code…maybe it would have to become the popular thing to do.

Leave a Comment