(UPDATE Salt & Pine has CLOSED.)
Salt & Pine (Facebook / T: @saltandpine250 / IG: @saltandpine250)
250 S. High St. (map it!)
Columbus, OH 43215
(614) 867-5161
Open Mon-Thurs, 11a-10p; Fri, 11a-11p; Sat, 10a-11p; Sun, 10a-3p
Vegetarian/vegan/gluten free? Y/Y/Y
Kid-friendly? Y
Visited: Sunday, May 8, 2016 at 10 a.m.
Salt & Pine was one of the most anticipated restaurant openings of last year. After all, it’s safe to say most people are smitten with Harvest Pizzeria, Curio, and The Sycamore, both owned by the same group behind Salt & Pine, Grow Restaurants.
In case you don’t know Salt & Pine, it’s a beautiful space at 250 S. High Street, at the street level of a brand new building (one of many going up in the area). The space is long and bright – lots of natural light from the windows. There’s a full bar at one end; again, anyone who knows Curio can expect the same quality bar service.
The space has multiple seating areas, including big and small booths, little two-tops, and more. They can accommodate larger groups quite well (just make a reservation first). My Columbus Food Adventures brunch tour makes a regular stop at Salt & Pine!
We sometimes get to sit at the captain’s table, with a great view of the kitchen.
We headed to Salt & Pine as a family for Mother’s Day brunch, and ended up having a wonderful experience. The meal itself was well executed, our boys found many things to like on the menu, and the dishes were a.) beautifully plated, and b.) creative in their construction. Presentation is very considered, down to the coffee service.
We started with a couple soft and generously frosted cinnamon rolls. The frosting was lightly flavored with orange. Mrs. Breakfast w/Nick enjoyed a mimosa, while I found Seventh Son’s American Strong Ale on the menu.
If you know me, you know I love eggs benedict. Salt & Pine serves a classic version with smoked salmon on crumpets, and it was beautifully executed.
Every piece – from the poached egg on down – was cut-with-a-fork soft.
One of the stars of the meal was the white cheddar grits. Again, eye-catching execution and presentation. The grits are topped with bacon braised in house and a couple of crispy eggs. They’re essentially poached eggs that have been breaded and fried, so they have a wonderful crust while still keeping the runny yolks.
Our seven-year-old is the French toast connoisseur, and he was quickly convinced by the description of a scoop of house-made cinnamon French toast ice cream on top of custardy slices of brioche.
Another highlight – amongst a meal of highlights – was the breakfast burrito. Breakfast burritos can be pretty run-of-the-mill, but when they’re done well, they can be really spectacular. Salt & Pine’s is loaded with excellent braised chicken, black beans, eggs, salsa, an oaxaca cheese (a mild white cheese), and an avocado crema. It comes with a side of blue corn chips and a dark and rich house-made salsa.
Side note: although we didn’t have it for brunch, I can attest to the quality of the fried chicken biscuit sandwich, too. We regularly sample it on my brunch tour.
Salt & Pine’s brunch is a wonderful addition to our city’s brunch scene (not to mention their bar, their sushi, their lunch, their dinner). That part of downtown is starting to flourish with the addition of more condos and apartments, and with the Columbus Commons nearby, the proximity to German Village and the riverfront, I’m hoping Salt & Pine becomes a mainstay.
