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Saltyard Serves Up Superb Hospitality and Locally-Sourced Dishes by Renowned Chef Nick Leahy

By Kelly Church

Saltyard is an Atlanta, GA seasonal restaurant that features fresh, diverse dishes that are not bound by region. The drink menu boasts 20 wines by the glass and 75 wines by the bottle. The restaurant's name is inspired by salt, an ancient commodity given to guests as a symbol of hospitality and friendship, according to Chef and Partner Nick Leahy.

The yard represents where ingredients in Saltyard recipes come from -- fresh ingredients from local purveyors. Together, building on a seasonal menu and the connection between hosts and their guests, Saltyard was born.

"In Greece they have mezze; in Spain they call it tapas; in China they have dim sum; Italy has antipasti," Leahy says. "In America, we boast small plates. It goes back to our value of hospitality. A social dining experience where we have the freedom to provide awesome at a great value. Unbound by the limitations of regional flavor, Saltyard offers a selection of cuisine as diverse as the city itself."

Appetizers, or bar snacks on the Saltyard menu, are almost entirely gluten free and vegan and including menu items like stuffed dates, deviled farm eggs and housemade chicharones. Other small plates include different types of bruschetta, ranging in toppings from prosciutto to fig to tomato jam, charcuterie with housemade cheeses, and a raw bar featuring oysters, salmon poke, ceviche and more.

Leahy says the most popular dishes at the Saltyard include the shrooms on toast with marinated mushrooms, sausage, brandy cream and thyme; Brussels sprouts that are flash fried then covered in a homemade sweet and sour agrodolce sauce and topped with pecans. Other stand-out menu items include the ricotta and lemon ravioli with local mushrooms, greens and parmesan butter; and grilled octopus with chickpea puree, preserved lemon and fennel.

For those looking for larger plates at the Saltyard, there are a few options: seared atlantic tuna with ga corn succotash and a charred pepper vinaigrette; risotto of the day; and local sirloin steak frites with horseradish cream, chimichurri and locally grown lettuce.

The drink menu lists pink, white, red and bubbly wine. Guests who aren't quite sure what wine they want to drink, the menu describes each one with major descriptors. For example, The white wine Albarino Roman Bilbao from Spain has a balanced minerality, flavors of eucalyptus, lemon and pear. The bubbly white Iron Horse Russian Cuvee from Napa Valley is rich and opulent with notes of baked apple, tangerine and custard. The sangiovese Luna from Napa Valley has flavors of cola, red plum, blackberry and vanilla, showing that the wine menu is varied. There are also specific call outs to the chef's favorite, employee favorites and what pairs well with dinner and dessert.

"The atmosphere is sleek, modern and inviting," Leahy says. "It complements the food well. The space is inviting enough to allow guests to feel comfortable without taking away from the food and the dining experience."

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