Address: 131 Upper Street, London N1 1QP
Website: Visit restaurant website
Telephone: +44 20 7704 8955
Former Pitt Cue Co. chef Neil Rankin is cooking a bbq and smoke focussed menu.
Latest reviews of John Salt
Matthew Norman (Telegraph), The Telegraph
16 April 2013
The contrast in presentation and flavour between the starters and the main courses that succeeded them suggested that (…) we had slipped through a culinary wormhole and been transported from the outskirts of Michelinland to a Louisiana truck stop…
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Andy Lynes, Metro
14 February 2013
It’s 15 minutes before I get a drink and 30 minutes before any food arrives. Fine dining it certainly isn’t but the place is packed on a Tuesday night for a reason. We begin with a shared Kilner jar of meltingly tender potted smoked brisket that’s flavoured with parsley, garlic and lemon zest to great effect…
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Rich Major, The Grumbling Gourmet
2 February 2013
The best for me was a simple salad of raw beef and apple, with a hit of chilli oil and a nutty sweetness from scattered sesame. A perfect small plate and bargainous at a fiver. For the same price we also enjoyed a riff on Canadian monstrosity poutine, here made with hunks of fleshy pork belly and softly warming kimchi…
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Tracey MacLeod, The Independent
2 February 2013
On the messy side, an indulgent pork hash, in which melting hunks of cured pork belly and pulled pork shoulder jostled with crisply-fried potatoes, peas and sweetcorn, all topped with a single, perfect poached egg yolk…
Read full review »What the Critics say
Matthew Norman (Telegraph), The Telegraph
16 April 2013
The contrast in presentation and flavour between the starters and the main courses that succeeded them suggested that (…) we had slipped through a culinary wormhole and been transported from the outskirts of Michelinland to a Louisiana truck stop…
Read full review »
Andy Lynes, Metro
14 February 2013
It’s 15 minutes before I get a drink and 30 minutes before any food arrives. Fine dining it certainly isn’t but the place is packed on a Tuesday night for a reason. We begin with a shared Kilner jar of meltingly tender potted smoked brisket that’s flavoured with parsley, garlic and lemon zest to great effect…
Read full review »
Tracey MacLeod, The Independent
2 February 2013
On the messy side, an indulgent pork hash, in which melting hunks of cured pork belly and pulled pork shoulder jostled with crisply-fried potatoes, peas and sweetcorn, all topped with a single, perfect poached egg yolk…
Read full review »
Time Out Editors, Time Out
31 January 2013
There are unexpected Korean influences, too, such as an exceptional take on the raw beef dish yukhoe, here using crunchy (rather than ripe) pear, plenty of sesame and a hit of chilli. Finally, because pig is the star, there was bacon panna cotta pud: a milky, smoky base under a sweet maple reduction and sprinkling of crispy bacon…
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Fay Maschler, Evening Standard
30 January 2013
Interpretations, inspirations and japes jostle for attention like unruly, impish children in every section of his daily-changing menu. How cunning to put octopus together with lardo, both of them white, soft and rich in entirely different ways; what has every poussin that ever lived been crying out for but significant amounts of green chilli; aged dripping, why yes of course…
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What the Bloggers say
Rich Major, The Grumbling Gourmet
2 February 2013
The best for me was a simple salad of raw beef and apple, with a hit of chilli oil and a nutty sweetness from scattered sesame. A perfect small plate and bargainous at a fiver. For the same price we also enjoyed a riff on Canadian monstrosity poutine, here made with hunks of fleshy pork belly and softly warming kimchi…
Read full review »