Salt and Cleaver brings back the ancient art of sausage making. Quality ingredients and precise sausage making-techniques complement a robust collection of craft beers and traditional cocktail selections at Salt and Cleaver.
Inspired by 1860s industrial Chicago, the design elements reflect period furnishings and décor meshed with modern touches at Salt & Cleaver. Modern meats an age-old tradition of sausage-making just up 5th Avenue, catty corner from The Brass Rail in Hillcrest.
Showing off the versatility of his favorite foodstuff is Executive Chef Carlos Anthony. He merges the freshest local ingredients available to create flavor combinations inspired from cuisines around the globe. The result? A menu (attached) assembled with 19 different flavor schemes. From bratwursts to knockwursts, Salt and Cleaver has a palate-pleaser waiting for you. Don’t worry vegetarians, SanMartano didn’t leave anyone out. He’s created a soon-to-be favorite called “The Faceless.” This mixture of quinoa, asparagus, peppers and cauliflower is wrapped in a cauliflower leaf and served with citrus slaw and herb aioli on a house made bun. Like it hot? Try the jalapeño and green chili-stuffed rabbit sausage. Our next suggestion is the “Duck, Duck, Pig,” which is duck and bacon sausage, crispy duck confit, bacon-aze and orange marmalade on a house made bun.
Link up at the bar too. Salt and Cleaver offers a specially curated craft beer list featuring 20 beers on tap and another 30 bottles on the list as well. A full selection of great spirits and cocktails brings guests back to the roots of mixology.
When it comes to creating sausages that celebrate a rich history dating back as far as 500 B.C., Salt & Cleaver is on the cutting edge, bringing old traditions to life in a new and irresistible way. AltStrat