Edouardo Jordan's Salare Opens in Ravenna

This could be big.

By Allecia Vermillion June 10, 2015

Img 2156 xurdwm

Salare's more convivial front room; the kitchen bar is in the back.

Edouardo Jordan was on the ground (or more specifically, in the kitchen) in the first days of Pioneer Square’s restaurant reinvention as the chef de cuisine at Matt Dillon’s Bar Sajor. Since then, I've had more than one well-established chef tell me Jordan's one of the town's most talented up-and-comers. Now he's opening his own place, Salare, in another neighborhood that seems to be at the start of its own new food and drink chapter.

Jordan’s career took him from culinary school in Florida to stints at places like the French Laundry, Per Se, the Herbfarm, and a sojourn in Parma to learn charcuterie and pasta methods before returning to Seattle and working with Matt Dillon (where, might I add, he was named one of Seattle Met's Next Hot Chefs in 2014). Jordan has had his sights on his own place since he got back to Seattle, and says he chose Ravenna over a hotshot restaurant corridor because it’s the sort of neighborhood where he’d actually want to live and raise a family. 

Salare’s menu fuses Jordan’s upbringing in the South, the affinity for cured meat honed in Italy, some classic technique, and Northwest ingredients. He doesn’t like to manipulate his produce or proteins much, though when I visited earlier this week he was issuing some pretty specific directives to his kitchen staff regarding the proper slicing of cucumbers and carrots. 

Jordan’s so serious about making Salare family friendly that he’s planning a kid’s menu (not a lame one) alongside adult dishes like Dungeness crab custard and beets with bresaola. The menu has a section devoted to food in jars; the one that arrives full of whipped pork cracklings will probably appeal to kids and adults alike. 

Salare occupies what used to be a Patty’s Eggnest, on Northeast 65th Street. The rather sterile space seems at odds with Jordan’s from-the-earth ethos, so he called upon a handful of artist and craftsman friends to soften things up with walnut-topped tables, bookshelves full of the chef's own cookbooks, and a big, curvy light fixture. The room itself is split into a more lively front room with a communal table and bar and a slightly more private back room, offering a row of seats along the open kitchen, more interaction with Jordan and his cooks, and a bit of seclusion from all the family friendliness up front. 

Right now Salare will be open for dinner Wednesday through Sunday, though long-term plans include weekend brunch. Here's the Salare website (where you can already make reservations) though Jordan's Instagram is pretty excellent too.

Show Comments