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Sorghum & Salt

Photography Shell RoysterPhotos 7Issue March 2018
Fresh Catch: Perhaps an unlikely combo, seafood and fruit share a plate at the restaurant. North Carolina trout is crisped with rice flour, then topped with miso sauce and tart grapefruit wedges.Lead Locavore: Chef Tres Jackson mixes homegrown ingredients with global flavors at Sorghum & Salt.Garden gold: Charred local broccoli and cauliflower are served with herby Romesco sauce and almonds.Intriguing sauces transform dishes like apricot mostarda atop cruciferous veggiesSorghum & Salt has an urban farmhouse feel, with industrial-style shelves showcasing retail items.Avocado puree and Szechuan chili oil with marinated troutBeet caramel accenting a crémeux dessert

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