Wanting to make one of Kelowna’s top-rated downtown restaurants even better, Salted Brick owner Casey Greabeiel announced the temporary closure of the location in early April (after they took over ownership in September 2017) to give the spot a fresh new look and a slight rebrand. Now known as Salt & Brick, this waterside boite specializes in seasonal farm to table, local food and wine, and has reopened on Bernard near the Sails.
To mark the reopening, the Salted Brick team were at Kitsch Wines this past Sunday, catering for an Okanagan Spring Wine Festival event Kitsch Wines dubbed Sunday Fundaze.
Kitsch Wines will also be at Salt & Brick all month long where they'll have their version of a tasting room at the restaurant. The partnership will culminate in a Winemaker's Dinner at the end of the month (May 30) with winemaker Grant Biggs, and Chef James Holmes cooking up a custom menu for everyone in attendance (details to come).
On the Regular
Salt & Brick will run two menus daily – a lunch menu (brunch on weekends) featuring a combination of sandwiches and sharing dishes as well as a Fresh Sheet Dinner Menu created daily by Chef Holmes.
The Fresh Sheet, it appears, is all about the shared plates. This time around, and in keeping with current food trends, veggies are also quite the highlight – "ground to plate" is the new "nose to tail". But fear not, classic rustic quality faves like the charcuterie boards ($18) and blue cheese stuffed dates ($4) will return to the menu. (BTW: Those of you who loved popping in to see what tasty cheeses and house-cured meats you could take home from their fridge can still grab those boards and dates for take out – hello wine-country picnickers!)
"We can’t stress enough how important it is for us to serve fresh, local food. We want to continue to lead this movement by partnering with local producers that provide us with top quality ingredients".
You may also just want to do your Okanagan wine exploring right here – their wine list is entirely local. Dust your shoulders off Okanagan, not every wine country creates enough wine styles to go with whatever chef dreams up at any given moment. And the range will not only feature Valley classics but various vintages you likely wouldn't get unless you're in all sorts of wineries' clubs. We hear that Wednesdays will be for tastings.
Design-wise, the renovation plays off the features of the historic 1905 building – open beams and heritage brick contrasted with a slightly more elegant feminine vibe which is pretty refreshing at a time when every charcuterie-small plates joint has the identical industrial, macho restoration hardware look – there's nary an Edison bulb in sight.
Formerly Salted Brick, the restaurant was originally established in 2014 as a premium charcuterie establishment that did rad things with the meats. Casey Greabeiel and Craig Lewis purchased the restaurant in September 2017 and decided to evolve the original concept of the eatery, yet remain committed to what made the restaurant great – incredible food and wine served by a knowledgeable staff in a quaint environment.
Salt & Brick is open seven days a week for lunch (brunch on weekends) and dinner from 5pm till late. On our visit, the rotating lunch menu featured items like an Italian Sub with elk salami ($14), a Montreal Smoked Meat sandwich with emmenthal ($13), and wait, whaaaat?! – a Japa Dog (with sriracha, nori, pickled ginger and cheezy noodles). Here's hoping that makes a fairly regular appearance on the menu! Seems like among the lighter greener flavours, creative meat goodness is still the flex here.
Salt & Brick, it's good to have you back!