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What’s your favorite thing about the Tampa Bay area? The budding restaurant industry is absolutely beautiful in the Tampa Bay area. I’ve been visiting regularly for almost two years now and I’ve gone out and explored quite a bit. I try to go out to different places and meet the local chefs. I really wanted to try and be a part of the restaurant community here. What served as your main inspiration? I lived near the Mediterranean when I was a kid and was lucky enough to travel everywhere from Spain to Morocco and Greece. Additionally, my grandmother was French, so I was exposed to amazing cuisine at a very young age. This is obviously a huge inspiration for me. How do you differentiate Grey Salt from your other restaurant concepts? For Grey Salt, being so close to the Gulf is a big differentiator. We try to use as much local product as possible. When I think of Mediterranean cuisine I think of eating all the bounty that grows on the land there or jumps out of the water at you. Tampa is in a good place for that. What is the inspiration behind the name Grey Salt? We finally ended up with Grey Salt because it is a salt that I use a lot to season. When I started going through the ingredients I was using in the restaurant that was one I used frequently. We loved the sound of it and the way it worked with the colors and logo. It just fit. I always tell people the restaurant makes the name, the name doesn’t make the restaurant. What’s your favorite dish on the current menu? The roasted clams and gulf shrimp with garlic, chili flakes, shallots and white wine is a great classic dish that combines the freshness of the clams Crème catalana Heirloom tomato + burrata Prime skirt steak 16 localsDISH SEPTEMBER/OCTOBER 2016


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