The 40-seat dining room at 186 Coming St. is ready to present chef Tres Jackson’s vision for Sorghum & Salt. Jackson describes the restaurant as vegetable-forward with plenty of small plates utilizing local produce. The crew practiced a few soft openings earlier in the week, but is now open to the public for dinner.
Jackson grew up in South Carolina, but has spent the past 13 years in Tuscaloosa, Alabama where he owned recently shuttered restaurant Epiphany.
The first menu for Sorghum & Salt is up on the website with items like root vegetable bolognese over ricotta gnocchi with crème fraîche, 48-hour short ribs with johnny cakes, corn, collards, and herb cheese, bread service with pork butter, and more.
The restaurant opens Tuesday through Friday, from 5:00 p.m. to 10:00 p.m., and Saturday through Sunday, from 5:00 p.m. to 11:00 p.m.