Salazar es un bistrot de campo estacional, que sirve comida cocinada en su mayoría con lumbre y humo de leña y carbón, en porciones para compartir, que le da el mismo protagonismo tanto a los ingredientes vegetales, como a las proteínas animales.
We hit a home run choosing to eat at Salazar. We thought the food might suffer due to being a "destination" (view) restaurant. The view is, quite simply, sublime. However, the food/service/atmosphere were even better. We enjoyed oxtail soup, clams in a white wine broth, grilled cauliflower and a beet salad with goat cheese. I'm salivating now just recounting the food. Our server (Victor) helped guide us along the way with suggestions and was attentive without being overbearing. The chef (Allan) came to our table and shared his training (which was impressive) as well as his other concepts in the works. A wonderful evening that we will not soon forget!