NOW CLOSED...Formerly: The West Loop restaurant, owned by Nader "Salti" and manned by chef Brad Phillips (after the rather newsworthy departure of chef Michael "Taus"), features a blend of Mediterranean and Asian flavors and dishes out small plates and larger entrees. The theme here is mixing, matching and artfully combining, and with dishes like braised pork shank with pomegranate molasses and lemon yogurt fries, you'll be glad that's the case. Mix beyond the plate by pairing your meal with a pick from Saltaus' extensive selection of wines by the glass.
At Saltuas, a hybrid-flavored meal comes backed with an urban-ethnic ambiance. In the 19th century, the building that now houses the swanky restaurant was a factory that churned out corned beef by the heaping sandwich load. Today accents of bamboo, touches of exposed brick, stainless steel and floor-to-ceiling windows transform the former meat factory into the "grown up lounge" Salti and Taus were aiming for. Luckily, the restaurant's late-night hours (the place stays open till at least two) make it convenient for grown-ups who crave a little rack of lamb with date-ginger puree to get their fill when bar-time's done.
Reviewed By: Jennifer Berg
