Sausage dogs — Photo courtesy of Salt & Cleaver
Making sausage may be an ancient art dating back to 500 B.C., but it's experiencing a revival here in San Diego. By using quality techniques and locally-sourced ingredients, Executive Chef Carlos SanMartano's menu at Salt & Cleaver draws on flavors from international cuisines. Sausages are made in-house.
Executive Chef Carlos SanMartano — Photo courtesy of Salt & Cleaver
This definitely isn't your average sausage. Try the house combinations (no substitutions, please) such as “Duck, Duck, Pig,” which is duck and bacon sausage with crispy duck confit, bacon-aze and orange marmalade on a housemade bun. Or, pick a sausage, fixings and sauces to customize your own creation. Chase it with cold cucumber spears and Tzatziki or a scoop of housemade ice cream.
Vegetarians need not worry. "The Faceless” option is a mixture of quinoa, asparagus, peppers and cauliflower wrapped in a cauliflower leaf and served with citrus slaw and herb aioli on a house-made bun.
The interior of the restaurant is modeled after the industrial style of 1890s Chicago with modern flourishes.
The restaurant interior — Photo courtesy of Salt & Cleaver
And, there are 20 craft beers on tap with 30 in bottles. Should a cocktail-sausage pairing be more your speed, there's a full bar with clever mixology to sip.
Head on over to Hillcrest to sample San Diego's most unique sausage restaurant.