I’ve been a fan of Salut Kitchen Bar in Tempe since it opened two and a half years ago. The restaurant has a great central location in the Valley, it serves up delicious food and cocktails, it has an expansive wine selection and great deals on bottles, it has a huge dog-friendly patio with sports televisions, the servers always seem like they actually care about you, and the bar and indoor service is friendly and relaxed. I headed there to check out some of their new fall menu items, and like always, I left with a fully, happy stomach.
My friend and I started with their Salut Sampler ($19), which gave us a taste of some of the restaurant’s most popular appetizers – and they’re all vegetarian! The hummus nachos were tasty, as always, with crispy pita chips topped with homemade hummus, red onion, feta, pomegranate seeds and a balsamic reduction. They’re innovative bites that have remained a restaurant favorite.
The caprese salad in the sampler came with thick chunks of mozzarella and tomato slices, while the salut fries are coated with a seasoned herb blend and topped with a feta parmesan mix – an elevated fry option.
My favorite part of the sampler was a new menu item, the quinoa fritters. These balls of heaven are filled with quinoa, dill Havarti and red onion, fried to perfection and topped with crimini mushrooms. Our server told us he wasn’t a fan of quinoa until he tried this dish, and I’m sure it could make anyone a quiona super-fan.
The sampler also comes with mac and cheese bites, another new menu item that I got for my meal as a full portion ($9). The cheddar mac and cheese is fried and served with chipotle aioli dipping sauce. After digging into the sampler, it was hard to finish the full appetizer as my meal, and every bit was delicious.
My pal got the Malbec burger ($13), made with melted provolone, carmelized onion, wild mushroom, malbec caramel sauce, lettuce and tomato on a brioche bun with red wine aioli. The burgers here are serious, and she said her meal was delicious.
Besides the tasty food, I loved that on the night we went, a paint-and-wine night was taking place, similar to ones I’ve participated in at studios and galleries. Salut’s manager David said they’ll be hosting more, and with all the top-notch menu items and vast array of wines and cocktails, I think hosting them at Salut is a stellar idea.