Salt Kitchen & Tasting Bar

EAT

Chef de Cuisine Quinten Frye, Charcutier Doug Kocol, and Owner Kevin Hanney of Salt Kitchen and Tasting Bar - Honolulu, HI

3605 Waialae Avenue
Honolulu, HI 96816
(808) 744-7567
www.salthonolulu.com
Hours: Mon-Thu, Sun 5pm-midnight; Fri-Sat 5pm-1am

Until recently, Hawaii had a palpable dearth of good charcuterie, but with the arrival of Salt Kitchen & Tasting Bar comes a world-class charcuterie destination. Like the chefs at Town, Salt Owner Kevin Hanney saw the culinary doldrums on Oahu and sought to do shake it up with something he had wanted to do for a while—a simple deli with house-made charcuterie. Shake things up he did, but not without the help of Chef de Cuisine Quinten Frye and Charcutier Doug Kocol. The two have adapted to Hawaii’s high humidity levels and oppressive heat to design a charcuterie program that could have done well in Portland or New York, but instead fills Hawaii’s previous cured-meat void with pork rillettes and head cheese. Frye’s sustainability-minded cooking, wherein he tries to locally source nearly everything, even hard-to-find octopus, have helped garner Salt a slew of awards in the first year of operating, including two StarChefs.com Rising Stars awards.

Recommended Dishes:
  • Charcuterie
  • Local Octopus, House Chorizo, Castelvetrano Olives, Papas, Compressed Grape Tomatoes, Fines Herbes, Shaved Almonds, and Kahuku Corn Purée

  • + Click image to enlarge