This spring, Sullivan's Island's Station 22 reopened as SALT at Station 22 and, today, City Paper's Robert Moss gives the facelift his nod of approval. Of chef Laird Boles' new menu of local fish, he writes, "Old warhorses like crab cakes and shrimp and grits have been retired, and gone are the usual fishy suspects like tilapia and salmon." Dishes of note include blue crab beignets, the burger and the ceviche.
There's a new porch and the prices are up, but not all has changed. Moss points out, "Fans of the old Station 22's beloved coconut cake will be relieved to know it's still on the menu, though for my money the peach cobbler ($7), with fresh, firm peaches and a gooey sauce, is an even better way to round things out."