Saltyard Oysters: Often sourcing from sustainable fishery St. Judes Seafood in Buford, North Carolina, Executive Chef Nick Leahy exclusively features East Coast oysters originating from Chesapeake to South Carolina at Saltyard. Served with house made cocktail and mignonette sauces, you might just order another round. Due to high guest demand and desire to serve only the freshest oysters available, Saltyard offers one type of oyster per day.
Must-Try Desserts: Lemon Polenta Cake, pistachio ice cream, lemon caramel, $7Ricotta Zeppolis, vanilla anglaise, poached rhubarb, oat crumb, $7
Lemon Polenta Cake Description: Executive Chef Nick Leahy’s Lemon Polenta Cake at Saltyard is a tasty option for those seeking something with “just enough” sweetness. “I opted for ground cornmeal in this cake to keep things interesting and give it a bit more texture than your average cake,” says Leahy. “We soak the cornmeal in buttermilk for about an hour or so to soften it, then add in plenty of lemon zest and vanilla. The pistachio ice cream is made in-house as well and we top the dish with candied pecans and lemon caramel. This cake has a nice nutty flavor, is brightened by lemon and ends on a sweet note with a touch of caramel."
April 5, 2016 (Atlanta, Georgia) - Saltyard is serving up all good things every Monday through Friday from 5:00 - 7:00 p.m. for happy hour. During this golden hour, the small plates favorite is serving up $1 oysters on the 1/2 shell, $3 craft beer drafts and $5 glasses of wine for all the hard-working ATLiens out there. Skip the rush hour traffic, post up at the bar or grab a spot on the Italian light and vine decorated Peachtree patio, and treat yourself to a round of oysters and a local beer before making your way home. Feel like sticking around for dinner? Guest favorite dishes include the Roasted Red Pepper House Bruschetta, Salmon Poké Tacos, Salt Roasted Georgia White Shrimp, Flash Fried Brussels, and Grilled "Street Cart Style" Corn. Save room for Executive Chef Nick Leahy's Lemon Polenta Cake for a subtly sweet dessert with a bright kick of lemon zest.
Signature House Dish: Salmon Poké Tacos, sesame aioli, roe, $7 Poké has been crowned an eponymous "it" food of 2016 by many in the know (the likes of Tasting Table, Yahoo Food & Vogue); however, Atlanta mom-and-pop Saltyard has served this "hot dish" since opening in April of 2013. Heightened by sambal, jalapeno and a tasty and portable serving method (a crispy wonton taco), Saltyard's Salmon Poké Tacos are a must-try dish for Atlanta residents and visitors alike.
Saltyard Executive Chef and Partner, Nick Leahy, puts a delicious spin on the dish - opting to use salmon rather than tuna. "The natural fattiness of the salmon plays really well in the dish,” says Leahy, “and the sweet, salty, spicy and bright flavors really come together on the plate. This dish is all about contrasting flavors." The taco shells are made from fried wonton wrappers and pack an addictive crunch with each bite.
Flavor Profile: The poké tacos are all about contrasting flavors (sweet, salty, spicy, bright and fresh) working together. The sweet soy, nori (salty component), fresh chiles & house hot sauce (spicy component), lime (bright flavor) and cilantro (fresh component) really come together on the plate.
Guest Favorite Dishes: Roasted Red Pepper Bruschetta, garlic aioli, prosciutto, $6Salt Roasted Georgia White Shrimp, comeback sauce, $12 gfFlash Fried Brussels, agrodolce, pecans, $8 gf/vGrilled Corn "Street Cart Style", cotija, lime aioli, $8 gf/v