Snacks and small plates
Wood-oven bread, whipped ricotta, pickled vegetables, house sausage.
Open since 2018
A short menu, cooked over hardwood, changed weekly
Fourteen dishes at a time, most of them touched by the wood oven. We print the menu each Tuesday because the farms up the valley decide what we cook.
14dishes on the menu
7 yrson Lexington Ave
11farms we buy from
62seats plus 12 at the bar
The menu
How we serve dinner
Dishes are sized to share. Three to four plates per two people is the usual landing spot.
Vegetable plates
Whatever is best that week, charred hard and dressed simply.
Pasta, made in house
Two shapes a week, rolled that morning, sauced to order.
Wood oven mains
Whole trout, pork shoulder, dry-aged strip for two.
Weekend brunch
Oven eggs, sourdough, a proper biscuit and a short cocktail list.
Private dining, 20 to 30 guests
Back room, set menu chosen the week of, minimum spend applies.
The kitchen
One oven, eleven farms, no freezer worth mentioning
Chef Owen Reyes cooked in Charleston and Chicago before opening Saltbrook in 2018 in a narrow room that used to be a shoe repair shop. The wood oven runs on white oak and does most of the work. We buy directly from eleven growers within about ninety miles, which is why the menu shifts every week rather than every season.
•Menu reprinted every Tuesday
•Full bar with a rotating list of North Carolina spirits
•Vegetarian diners always have at least five plates to choose from
Reviews
What guests say
“We asked for a recommendation and the server steered us away from the expensive dish. It was the right call.”
Diane H., Dinner for two
“The pasta changes every time I come and it has never once been the boring option.”
Paul M., Regular since 2019
“Booked the back room for my parents' anniversary. Twenty-four people, one seamless dinner.”
Rachel B., Private dining
FAQ
Good to know
Do you take reservations?
Yes, up to 30 days out, and we hold the bar and about a quarter of the dining room for walk-ins every night. Friday and Saturday between 7pm and 8:30pm books out fastest.
Can you handle allergies and dietary restrictions?
Tell us when you book and again when you sit. We handle gluten, dairy, shellfish and nut restrictions nightly. Because the menu is short, a heads-up gives the kitchen time to plan around it.
Is there parking nearby?
The Rankin Avenue garage is two blocks away and runs about $2 an hour, free after 7pm on weekends. Street metering ends at 6pm.
Are children welcome?
Absolutely, especially at earlier seatings and weekend brunch. We do not have a separate kids menu but the kitchen will happily do buttered pasta or plain grilled fish.
Contact
Come have dinner
Book online or call after 3pm any day we are open. Large parties should call rather than book online.
Phone(593) 555-0193
Address44 Lexington Avenue, Asheville, NC 28801, Asheville, North Carolina
HoursDinner Tue to Sun 5pm to 10pm, brunch Sat and Sun 10am to 2pm, bar until midnight Fri and Sat
AreaDowntown Asheville