Salt & Spoon Debuts a Gourmet Kitchen in the Southwest

A new scratch kitchen, sourcing ingredients from West Coast farmers and serving a casual spin on a modern American menu, debuted in the southwest overseen by two California chefs with local ties.

Salt & Spoon Gourmet Kitchen replaces the former Bibim Kitchen Korean Rice Bar and Nourish Creamery at the Coronado Trails Plaza, close to the intersection of Rainbow Boulevard and Robindale Road.

The compact 1,467-square-foot light and airy space offers an open dining area and is helmed by sous chef Jess Medina and chef Andrew Ye, whose resume including stints at Spago, Republique and the Rustic Canyon Group in Los Angeles, and locally at the westside’s North Italia restaurant.

Creating everything in house, including the mayonnaise, the seasonally inspired and evolving menu features tomato bisque, fried calamari, and house-made chicken meatballs among the starters, plus a roster of salads including rosemary chicken, a Caesar salad, and its version of a Cobb salad created with turkey, feta, and Niman Ranch bacon.

Entrées include the miso-glazed salmon or rib-eye bulgogi bowls; a wild mushroom risotto; the house specialty Bolognese with organic rigatoni pasta; steak frites prepared with a 6-ounce hangar steak, truffle fries, and a Béarnaise sauce; plus a beer-battered fried chicken sandwich; burgers; and an already popular side dish, a Vermont cheddar and Fresno pepper biscuit.

Salt & Spoon Gourmet Kitchen, 7625 S. Rainbow Boulevard, #102, 702-444-7922. Open Monday to Saturday from 11 a.m. to 8 p.m.

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