Comments on: Bradford Heap’s Salt: a Boulder Restaurant review. {Updated}

By: elephantjournal.com II: The Hero’s Journey | cameron burgess

elephantjournal.com II: The Hero’s Journey | cameron burgess — Wed, 28 Sep 2011 05:01:05 +0000

[...] his business and, frankly, is deeply concerned about what will happen if he takes two days out from blogging to actually focus on the vision of what he’s trying to [...]

By: Only in Boulder: "Your Karmic Piggy Bank." | elephant journal

Only in Boulder: "Your Karmic Piggy Bank." | elephant journal — Fri, 12 Feb 2010 23:35:40 +0000

[...] this, riding by on my bike on way to meet Phil Anson of Phil’s Fresh, now Evol Burritos, at Salt yesterday. Circled back. Took photos, with generous permission of friendly homeless gentleman. Gave [...]

By: Vote: what is Boulder’s Greenest, most Progressive Restaurant? | elephant journal

Thu, 11 Feb 2010 17:55:03 +0000

[...] local—the foods in the average meal in America are shipped 1500 miles. For that reason, only locally-owned restaurants are included among our reader favorites; and just as importantly those restaurants that get the [...]

By: elephantjournal

elephantjournal — Sun, 31 Jan 2010 04:32:03 +0000

I think, personally, overall, the decor is awesome. The metal work is killer (esp. the one with cut glass in it—glass that came from Tom's Tavern's old windows.

At first I too wasn't a huge fan of the wall "sperm" paintings as you call 'em—when you got gorgeous raw brick, you leave it raw, I'm with you—but now that I'm used to it, I like it just fine. They add color and movement. The old tin ceiling is gorgeous. The windows, opened up by Bradford and friends, make this space probably the best space in Boulder dining. And the basement is great for drinks, private dinners, I'm hoping to host a few ele parties there. Finally, I like the bars—made out of old salvaged wood, I think.

All that's my personal opinion—

By: elephantjournal

elephantjournal — Sun, 31 Jan 2010 04:28:58 +0000

I think he was at least partially inspired by the book, "Salt," and the penultimate role of salt through trading and history. The book sits on the hostess' table, always, when you enter.

By: elephantjournal

elephantjournal — Sun, 31 Jan 2010 04:27:54 +0000

It's improved, by all reports, since first month. As is natural. I've been loving it, and now find myself dropping by for lunch biz meeting or drink a couple times a week, as often as I can hack it.

By: Jorge

Jorge — Wed, 23 Dec 2009 00:00:32 +0000

not sure where Bradford got the name or why but maybe he has been to Australia, in Sydney, the internationally famous
" Salt Restaurant " has been racking up the accolades for sometime now.

By: How To Eat an Elephant, Part 2: The Hero's Journey ~by Cameron Burgess. | elephant journal

Sun, 08 Nov 2009 03:45:39 +0000

[...] his business and, frankly, is deeply concerned about what will happen if he takes two days out from blogging to actually focus on the vision of what he’s trying to [...]

By: Arturo Giuseppe

Arturo Giuseppe — Sun, 25 Oct 2009 00:36:16 +0000

I have known Bradford's mother for YEARS! He comes from excellect stock! I also do know he is a GREAT chef! Much success on eeverything! BRAVO! FORZA!

By: R.W.

R.W. — Sun, 20 Sep 2009 00:19:48 +0000

Ate there twice, second time even better than the first…..I liked the fact they tried to keep a little history of Tom's Tavern…also, the fact that they have mis matched chairs seems to me to be of little to no importance…and there support of local, sustainable farms is a nice breath of fresh air…it's nice to know your food wasn't frozen or shipped across country, and actuall came from a few miles away, people we know….thought the staff was very friendly and professional…no restaurant is perfect in every way….but this is one that is heading in the right direction.