Photo: QueensPost
April 26, 2013 Staff Report
Salt & Fat, located at 41-16 Queens Blvd, was included in the 2013 New York City Michelin Guide for its quality. It was one of just a handful of Queens restaurants.
The New York Times did a feature on the restaurant this week that can be found at the following link.
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April 5, all day
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The scallops + carrot purée is one of the best things on the menu. If I could make one change out of the entire restaurant, I would use that carrot purée with the oxtail terrine, too (instead of the current onion purée).
Actually if I could make one change, it would be to bring back the shrimp ‘n’ grits . . . and bacon and slow-cooked egg and scallions. Only had it once and I’ll remember it for a long, long time.
Do they still serve foie gras?
The first time we went there was a woman next to us complaining about a lack of vegetarian options. It’s called Salt & Fat and has a pig theme. What an idiot.
Salt & Fat is one of our favorite places! Very happy for them!
LOVE Salt and Fat! So proud they are doing well!
EXCEPT I did not like this from the article: “There are misjudgments, like a plate of scallops that would be better off without a butterscotchy stroke of maple-carrot purée.”
This is actually one of my favorite dishes. Although at Taste of Sunnyside if I remember correctly, they replaced the scallops with the shrimp and I thought it was even tastier than the original plate.