They call Salare a chef-driven restaurant and a labor of love. Mr. and Mrs. Nutkin agreed to give it a try with me for one of our dinners. They recently returned from their honeymoon in Zion, and what better way to celebrate love, than dining in a restaurant that is a labor of love? The reviews have been positive and Salare has made Ravenna somewhat of a hotspot. Salare has a bit of southern influence that you can see in the cornbread, grits, and okra, but you can also taste Europe in the lamb au jus and duck confit. It may be eclectic, but it’s thoughtfully curated and wonderfully prepared.
Fried Okra – with pineapples and bacon. So no one likes okra, except for me, most of the South, and Mrs. Nutkin (thankfully), because it’s slimy and furry. Well, when you deep fry it in the most delicate and silk thin of batters, pair it with a hearty bacon and then punch it up with some pineapple, it’s not your average fried okra anymore. Granted, they probably should have cut the okra in half so some of the older ones weren’t so stringy, but overall, this is one of the best preparations of okra that I’ve eaten.
Continue reading »
