Chef Edouardo Jordan Bringing Nose-to-Tail Cooking to Ravenna

Get ready, Ravenna: Chef Edouardo Jordan is opening a new restaurant in your neighborhood this summer. He's calling it Salare Restaurant, and it will seat 80 inside the Saxe Building on NE 65th Street.

Jordan says his restaurant, whose name is derived from the Latin word for "salt," will utilize "traditional cooking, primal techniques and preserving foods following ancient methods" and will draw inspiration from the American South, Africa, Europe, and the Caribbean. That will translate into house-made charcuterie, salumi, pickles, ferments, jams & jellies, fresh seafood, local meats, artisanal cheeses. Jordan will focus on nose-to-tail cooking with ingredients sourced from local farms or foraged locally.

Altier Drome is at work on the space, which will be divided into a 55-seat main dining area with a communal table and banquette seating, and a 25-seat "Chef's Library" area decorated with cookbooks from Jordan's collection.

Jordan, who is originally from St. Petersburg, Florida, has worked locally at Herbfarm, Sitka and Spruce, and Bar Sajor. His star has long been considered rising; this past spring, Jordan was the lone Seattle contender from the Northwest and Pacific Region in Food & Wine's "The People's Best New Chef" competition.

Salare will be open for dinner Wednesday through Sunday, with brunch coming in the fall.