A new Hillcrest restaurant that underscores many of the world’s favorite sausages is slated to open the week of April 15 in a dramatically redesigned space that formerly housed St. Tropez Bistro and, more recently, Cote Sud.
Stocked with a full bar featuring 20 beer taps, Salt & Cleaver is marked by an illuminated 600-pound wrought iron wall on its front patio along with backlit signage set against knotted timber.
“At night, you won’t be able to drive by without staring at it,” said co-owner Galen Zanetakos, who ran Liberty Pizza in Pacific Beach before developing Salt & Cleaver with two friends.
“I was getting tired of seeing so many burger places in San Diego,” he said in deciding with his partners on a restaurant model. The trio eventually ended on sausage. “It’s a concept that nobody else was doing,” he said.
The team recruited Chef Carlos SanMartano, who earned his culinary chops at San Diego’s high-profile Searsucker and Gabardine restaurants. His opening menu focuses on nearly 25 different types of sausages and several house-made mustards and sauces.
Read the full story in San Diego Uptown News, a SDGLN media partner, HERE.