Often, it takes a new kosher restaurant some time to build an audience and to attract diners from outside its immediate area. But the Salt Steakhouse in the Pier Village section of Long Branch, New Jersey, is no ordinary restaurant. In just a few months, it has established itself as a destination restaurant of the highest quality.
Operating under the supervision of the Jersey Shore Orthodox Rabbinate (JSOR), Salt Steakhouse opened after the Nine Days in July of this year and has attracted a growing clientele from many Jewish communities nearby and outside the immediate area. The steakhouse tends to draw from three areas—Lakewood, Brooklyn and Long Branch. Yet they are also building a following from people located in Central New Jersey; when we visited in mid-October, we were one of two couples in the restaurant from Middlesex County.
One of the factors that has contributed to the success of Salt Steakhouse is the strong experience of its founder, restaurateur David Mizrahi. Mizrahi established a few popular eateries before starting Salt, including Eat-A-Pita in Lakewood, Revolve in Lakewood, LBK Grill in Long Branch, and Eat-A-Pita South on the Lakewood/Toms River border. It also helps a lot that Mizrahi brought in as executive chef Pinchas Frank, who graduated from the well-regarded Jerusalem School of Culinary Arts and who served for eight years as the executive chef of Entree Restaurant in Lakewood.
Salt Steakhouse has also attracted top quality staff, from inside and outside the Jewish world. As one example, Alen Ash—the server who tended to me and my wife, Fran—told us that he previously owned a non-kosher restaurant of his own in New Brunswick, which he ran for a few years. When it closed, he was recruited to work at Salt Steakhouse and now assists in a few operational roles.
While management and staff are critical ingredients, a restaurant needs a few more essentials to truly succeed. As diners Ike and Hailey from Oakhurst explained, Salt keeps bringing them back (this was their sixth visit!) because it reliably delivers in three areas—the atmosphere, the service and, of course, the food, which they described as “excellent!”
Echoing Ike and Hailey’s assessment, Chava and Avram from Brooklyn stated that “the food was absolutely amazing, and every dish was served to perfection.”
Moshe and Mindy, from Lakewood, brought their 11-year-old son there on his birthday. It was their second visit and they declared that: “It’s great and we’re loving it.”
Our experience as diners was similar, with every dish we sampled (we shared an appetizer—Duck & Waffles, had two entrees—Pepper Crusted Steak and Veal Chop Milanese, one side dish—Broccolini, and two desserts—Japanese donuts and Chocolate mousse) all exceptionally delicious, served promptly and presented in an appetizing manner.
There was a broad selection of dishes to choose from, with five cold appetizers, seven hot appetizers, two soups, three Wagyu meat dishes, three meat flatbreads, five non-steak meat entrees, three fish options, five beef dishes, two aged beef dishes and seven side dishes. And if you want beer or wine to accompany your meal, the menu offers dozens of options. The restaurant also regularly updates their menu with the seasons.
Larry and Miriam traveled all the way from Cape May to meet family and friends at Salt Steakhouse. They gave their meal two thumbs up and declared that everything was “absolutely great!” Sam and Sue from East Brunswick both praised their meals and Sue stated that “it was the best steak I’ve ever had.”
Salt Steakhouse is located at 15 Morris Ave in Long Branch. Parking is available in a municipal garage, a short walk away from the restaurant. Visit online at www.saltlb.com.
By Harry Glazer
