Excitement as popular Darlington restaurant officially opens up second venue
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Salt Street Food Kitchen and Bar has been consistently pushing the boundaries of sit-in and takeaway food at its Grange Road restaurant in Darlington and revealed that it has now opened its second venue in Richmond, North Yorkshire.
Opening last Friday (December 22) in the town, just in time for Christmas, Salt has kept much of the detail under wraps for months, until it posted on its Instagram page last week to confirm the restaurant.
The Richmond venue is based at 3 Kings Street and looks to have very similar décor to its Darlington restaurant, while also having 5pm until 10pm Monday to Sunday opening times, just like the Darlington venue.
So far, Salt Richmond has posted just two things on its social media; one to confirm it was opening a Richmond venue and the other one to highlight its official opening date.
The venue, which used to house another street food location, BurgerQ, has had a revamp over the last few months – turning it into the new Salt restaurant.
But it’s expected that more will be uploaded into 2024; given that its Darlington page consistently updates customers with new creations, such as the ‘Pig Cuban’ that it brought out before Christmas.
So what can people expect if they haven’t heard of Salt before?
For a start, they have small plates that you can order for snacks or to share, while also offering smash burgers, some unique and some old classics, while also doing chicken, bao buns, topped fries, and plenty more to offer.
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In its own words on its website, “Our food is comfort street food with a heavy amount of passion used in its execution and high-quality ingredients used throughout,” as well as “We aim to provide a casual dining experience, with elevated and refined street food inspired dishes from multiple cultures.”
Meanwhile, the décor of the venue is comfy and chic, whilst also having dashes of colourful pastels, contrasted with white tiles and walls.
Take a look at Salt Richmond here and its social media here.
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