Charlotte Restaurant Week: Red Salt by David Burke

I almost let Charlotte Restaurant Week slip by before I got to try at least one of the more than 90 participating restaurants. I decided to get my act together, peruse the menus and make a reservation for Friday night after work.

Red Salt by David Burke

I managed to reserve a seat at the bar for Red Salt by David Burke, located Uptown within Le Méridien Charlotte. When I arrived, the hostess was able to move to a table in the dining room.

Red Salt is an upscale yet casual restaurant. I would recommend this spot to anyone looking for a nicer meal or celebratory restaurant. There is no set dress code, allowing you to dress up for a night out or come more casual in my standard “jeans and a nice top.”

The menu is described as “modern American cuisine,” but the real crowd pleasers are the selections of high-quality steaks that are dry aged with chef David Burke’s patented Himalayan sea-salt technique.

While I came specifically for the restaurant week menu, my server did try to entice me with the tomahawk special they’re running that week. While the idea of a bone-in ribeye was very tempting, I did not veer from my plan. Although, I might be back later this week for that steak special.

First Course

Choice: Duck Confit Spring Roll or Baby Kale Salad

Salad is rarely my selection for a starter, so the duck confit spring roll was a no-brainer. Tender shredded duck was served in a crispy spring roll wrapper with a side of pickled Asian vegetables and plum sauce. My first half of the egg roll was great, but by the second half, the strong duck flavor was becoming overwhelming. I turned to the pickled veggies to add some acidity to my palate. I wish the pickled vegetables were served in the egg roll with the duck to create a more well-rounded bite, especially with the sweet-and-sour plum sauce.

Second Course

Choice: Grilled Salt Aged Sirloin or Miso Honey Glazed Salmon

I chose to eat at Red Salt after reading about the dry aging technique, so of course I had to try a steak entrée. I received three slices of sirloin, served medium rare, and a side of “hipster mac and cheese.” The steak was cooked perfectly and had a good amount of flavor.

Accompanying the sirloin was David Burke steak sauce. I firmly believe that a good steak doesn’t need a sauce (with the exception of adding horseradish to prime rib), but I tried it with a few bites of my sirloin. While I appreciated the aesthetically pleasing design from the steak sauce on my plate, it was not my favorite.

Now, let’s discuss this “hipster mac and cheese.” I consider myself a traditionalist when it comes to mac and cheese. Give me macaroni noodles and cheddar—if you want to add some razzle dazzle, mix up the cheeses and maybe throw in some lobster. The hipster mac and cheese at Red Salt had vegetables and either pork lardon or ham cubes. Despite all these additions, there was absolutely no flavor, not even creamy cheesiness. This was one of the few times I didn’t finish everything on my plate.

Fortunately, I also ordered an a la carte side of crispy Brussels sprouts to go with my second course. A beautiful dish of flavorful shaved and halved Brussels sprouts was topped with a sweet-and-savory bacon onion jam. This is definitely a side to share if you’re eating with others. I got a box for what I didn’t finish then ate them as soon as I got home.

Third Course

Choice: Cake in a Cup or Pear Tart

For dessert, I went with the Cake in a Cup, solely because that option was served with vanilla gelato while the pear tart came with cherry gelato, which I’m allergic to (and I rarely make substitutions when I eat out). The cake was incredibly soft and warm on the inside, which paired perfectly with the chilled gelato on the side.

Overall, Charlotte Restaurant Week gave me a taste of what Red Salt’s menu has to offer. I’ll certainly return if I want a steak night or just for those Brussels sprouts. I also have my eye on a few of the desserts on the regular menu, such as the vanilla crème brûlée and caramelized apple tart.

After your meal at Red Salt, I highly recommend taking the elevator to Cloud Bar by David Burke for a nightcap and skyline views. Cloud Bar has an enclosed area, perfect for winter, and open-air rooftop patio to take in the panoramic views of Uptown.

Red Salt by David Burke is located at 555 S. McDowell St. inside Le Méridien Charlotte.