Private Dining Room Options
Choose from our 3 Private Dining Rooms
Executive Room
Completely Private
Separate Entrance
Seats 12 Comfortably
Up to 20 for cocktails
Dedicated Server
Reserve ahead of time
$50 per hour

wine PDR
Semi Private
Seats 8 Comfortably
Reserve ahead of time
Request
No charge

the loft
Semi Private
seats 35 for dinner
50-60 for appetizers
2-3 Service staff
Appetizer Menu
Prix Fixe Menu
No Host Bar available
Reservations Required
Min Rate: $1200

SALT Buy Out
RESERVE THE WHOLE RESTAURANT
Private
seats 85 for PLATED dinner
120 FOR Buffet style
7-10 Service staff
Design Menu with chef
No Host Bar available
Reservations Required
Min. Rate: $5000-$7000
*Waived if food & Bev exceed min. rate

"Al Dente makes you smile"
Born and raised in Juneau, Chef Lionel Uddipa is the third generation of chefs in his family. His first restaurant job was as a dishwasher in his family's diner, where he made the kitchen his "playground" and decided to further his career in culinary school. was classically trained at Le Cordon Bleu in Atlanta, Georgia. After his studies, he moved back to the west coast to study with a host of top-tier restaurants. He then traveled to southeast Asia to learn the culture and cuisine of his roots.
Lionel's culinary experience includes work at Studio at Montage in Laguna Beach, Estancia La Jolla Hotel & Luxury Spa, The Lodge at Torrey Pines, a short time at Next, and also Chicago's Tru. He staged in several Michelin-starred restaurants, while-working full time elsewhere, to broaden his range of skills.
Chef Lionel brings creativity, and enthusiasm to his kitchen at SALT. He and his team are always striving to bring fresh, delicious, and unique creations to the table.