Salt + Smoke – Hampton

Take Me Here Using Metro Transit

Salt + Smoke on Hampton Ave. offers regionally sourced beef brisket, pasture-raised Amish chicken, and vegetarian falafel burgers served on rolls from Breadsmith. Wash down your meal with a soda from Excel, a locally made craft beer from Perennial, 2nd Shift, Civil Life, 4 Hands, or Urban Chestnut, or enjoy a cocktail made with one of their dozens of barrel-aged whiskey options.

Salt + Smoke only offers straws and water on request, lowering their single-use plastic use and reducing water waste by an estimated 6 oz. per customer! Old liquor bottles are repurposed into containers for their house-made BBQ sauces. Salt + Smoke has significantly reduced their waste footprint by using a food waste log which allows a kitchen to learn from mistakes and understand the source of their food waste footprint. Salt + Smoke cleverly repurposes food whenever possible, using the burnt ends for their toasted ravioli, pork scraps for their pit beans, and trashed ribs and wings for appetizers. They carefully portion their sides in individual reusable containers and weigh there proteins to avoid sending any of their food to the trash. LEDs for lighting and insulated ductwork help reduce their energy consumption.

Salt + Smoke has raised thousands of dollars for local charities, participate in Green Dining Week, and they participate in socially conscious programs like GiftAMeal, a program that markets restaurants while feeding the hungry in St. Louis.

Most importantly, Salt + Smoke’s demand for sustainable options has helped make major food distributors offer more local, sustainable options, which makes these options more readily available for other restaurants with less buying power.