After a winter of renovations, the revamped SALT at Station 22 is opening up on Wednesday. Charleston-born chef Laird Boles is taking over in the kitchen, and his first daily menu will feature blue crab beignets, corn succotash, and golden tilefish.
Before coming back to the Lowcountry, Boles earned his chops in Miami and San Francisco, where he shucked hundreds of oysters for Water Bar. Returning to Charleston means bringing it all back home, from Southern-sourced fish to the local charities the restaurant will support.
Station 22 founder and former mayor Sullivan's Island Marshall Stith was on the ground, giving his seal of approval since the team started in January (here he is behind the bar). The renovations opened up the place to the breeze and natural light, especially on the new second-floor bar. SALT has the leather and dark wood of a place downtown, but shorts and a sunburn are welcome at what Boles says is "slightly more upscale, but not white tablecloth."
The restaurant is opening tomorrow night with a benefit dinner for local causes, including MUSC Children's Hospital and Sullivan Island's Fire & Rescue, and the bar opens to the public at 8 p.m. Details and tickets over here.
— Tommy Werner