Red Salt finally open

It's finally here, and the critics and patrons love it. Last Friday, while I was at Little Alley, there were (according to the fabulous Natasha), about 120 to 140 people there, pretty impressive considering it seats 67. Every time I've driven by since then, it's never looked less than half full.

The Sept. 10th issue of North Fulton Neighbor gives a glowing 3/4 page review, with nice color photos of the food. Food critic Joan Durbin used plenty of superlatives to describe the food and her reactions to it. No real surprise there, as I've told you before, Chef Richard rocks the house.

So, my congratulations to Hicham and Fix and the Little Alley family for the arrival of this little bundle of joy. Also, congrats to Roswell for attracting another restaurant good enough to make an evening in Roswell a worthwhile destination. In fact, there are a few B&Bs within walking distance, and I suggest you come make a weekend of it some time.

Red Salt is open for lunch Monday through Sunday from 11am to 3pm. Dinner 5 to 10pm Monday to Thursday, 5 to 11pm Friday and Saturday, 5 to 9pm Sunday. A limited menu is available in between lunch and dinner, and late nights after dinner until closing.

http://www.RedSaltPub.com 770-998-4850

Red Salt almost open!

I stopped by Red Salt today to see how they're doing. It's in old Roswell at the corner of Canton St. and Webb St., just a few doors north Fratelli di Napoli and Pastis, just south of what used to be Peachtree Salvage. (click the photo to enlarge)

Here's a map: http://tinyurl.com/2fko
and this is where I got the cool aerial photo, which is rotatable and done from low enough altitude to be usable: http://tinyurl.com/jluze

The paper covering the front windows had been torn away, and there was work going on. A man was painting some details on the outside; I recognized him as a regular (possibly a family member) of Little Alley, and he recognized me, so I stepped in for a look around. There was still power tools and sawdust and such inside, but it looked like most of the lighting and other decor was in place. The design is interesting and beautiful, it's going to be great! My guess (just a guess) is that it'll be open within two weeks, from the look of it.

Red Salt update

My friends at Little Alley have given me a time frame of 4 to 6 weeks until the opening of their second location, Red Salt, in old Roswell. The location is on the corner next to the old Peachtree Salvage, a few doors north of Pastis. Chef Richard tells me he'll be moving over, having thoroughly trained the Little Alley kitchen. I can't wait!