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Red Salt by David Burke





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Red Salt by David Burke, one of the most distinctive and noteworthy restaurants in the Queen City, is housed in the Le Méridien Hotel uptown.

From intimate affairs for up to 30 guests in the Private Dining Room (seated dinner for 20 comfortably or a cocktail hour with high tops for 30) to larger occasions in a semi-private dining room (suitable for up to 40 guests) or a buyout of the entire restaurant, Red Salt delivers superb food and exceptional service in an unforgettable setting.

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Keith Pierce

2 months ago

My wife took me to Red Salt for my birthday. Neither of us had ever been and didn't know what to expect. It did not disappoint! Our server, Brandon was incredibly friendly and professional and made great recommendations. For appetizers, we had the Tuna Tacos and the Pickled Pear & Goat Cheese Salad. Our entrees were the OBX Scallops w/Shrimp Scampi Ravioli and Shrimp & Grits (which I'm very picky about and since there was sausage in the gravy, Brandon was kind enough to have the chef leave it off. I don't what it tastes like with the gravy, but without the gravy it was exceptional!!! I would suggest asking for it without gravy or having the gravy on the side). Everything was SO well presented even the birthday dessert and the drink special: Polar Espresso!!! What a great evening the food, the service and the atmosphere were all fantastic!


Heather Curatolo

a year ago

Was invited to red salt by some friends. I had absolutely no expectation and the whole experience blew my mind. The service was impeccable and friendly, the drinks were well-made and delicious and the food was out of this world, especially dessert. I loved the different presentations. We originally went for the five dollar burger night but quite frankly, once you add on everything the burger is the same price as their Red Salt burger which was delicious. It had cheddar & bacon jam. We share the clothesline bacon and it was so much fun and delicious- like candy! My friends have the filet and she said it was delicious. The hush puppies were spicy and crunchy as well. The best part of dinner was the dessert. We had the tin can cake. Basically they brought out mixer beaters to start with cake dough on them. Then they baked a red velvet cake and it came with sides of ice cream and toppings. It was out of this world and you get to keep the tin!!! Im so excited to go back!!!



5 months ago

I enjoyed myself so much tonight. The food was amazingly delicious (the duck macaroni especially) and I enjoyed my waiter Alexander Jones. He was fabulous! He truly added to a pleasant experience. The rooftop was also a nice wind down experience as well. I had a wonderful female server. Everyone was so attentive and friendly.


August Maier- Your Angel of Real Estate

a month ago

My husband and I took advantage of Restaurant Week at Red Salt. No complaints. I ordered lobster dumplings which wasnt on the restaurant week menu and they were delicious. Drinks was amazing as well.


Sanita Tucker

3 months ago

We went for dinner, & ordered the tuna tacos, ginger salmon, & the shrimp and grits. Starting with the tacos, they were definitely missing some ingredients that would have made them alot better, like some Cilantro, spicy Mayo, onions, or something! They were just very bland , with no flavor, & despite what the menu boast, the Chipotle aioli & crispy ginger were not on my tacos or plate. My fiance' enjoyed his ginger salmon that rested atop veggies. He unfortunately likes his salmon cooked well done, so I didn't particularly care for that, & the veggies were very earthy tasting to me. He also ordered a side of spinach & mushrooms, as well as the hushpuppies, he didnt finish either. The spinach had absolutely no seasoning at all, & the hushpuppies, although unique, were just not successful. My shrimp & grits, were mediocre at best. I've had better at corner diners. Everything to me was just blah, & nothing knocked my socks off to make me want to go back. I will say service was decent, & once I expressed my disappointment about my dishes, the manager came over to ask if there was anything he could do, which I declined.

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