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



No charge


the loft

Semi Private

seats 35 for dinner

50-60 for appetizers

2-3 Service staff


Prix Fixe Menu

No Host Bar available

Reservations Required

Min Rate: $1200


SALT Buy Out



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.