Saltaus has been selected as a best restaurant
by a major publication or website.
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Listed below are links to reviews of Saltaus from around the web.
[ more from centerstagechicago]
"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...."
[ more from chicago-hotels.tripadvisor]
"Check out our Chicago, Illinois weekend itinerary for a weather forecast and hotel and attraction suggestions...."
[ more from chicagoreader]
"Saltaus got off to a rocky start last fall, when head chef (and the restaurant's partial namesake) Michael Taus left just six weeks after opening. Brad Phillips (NoMi, Blackbird, Tru) stepped in as his replacement, and the menu has been heavily revamped;..."
[ more from dailycandy]
[ more from gayot]
| "The atmosphere is stark (some would say severe) with a bamboo-encased dining room punctuated by mod white seating. Chef Brad Phillips" (ex-NoMI, Blackbird) cuisine is anything but...." |
1 reviews
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[ more from insiderpages]
[ more from metromix.chicagotribune]
"This stark yet chic restaurant and "grown-up lounge" includes a seasonally changing, internationally inspired menu. Apps include hummus served with crisp teriyaki mushrooms and black sesame-seed flatbread...."
[ more from metromix.chicagotribune]
"This stark yet chic restaurant and..."
[ more from metromix.chicagotribune]
"For the price they charge for bottled domestic beer you think the female bartender would...."
[ more from search.cityguide.aol]
| "Set in an early 20th century building that once housed a corned beef factory, Saltaus is ideal for supper and socializing with the main dining room and a 40-foot bar on the first level and a South Beach-style lounge upstairs. One could easily get lost in..." |
2 reviews
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