09/30/2023
This posting comes with a heavy heart. My words are choking me up but it’s time to put it out there.
Kim and I have decided that this will be our last season owning & operating Salt & Steel. A restaurant that has been a dream of mine since I first started cooking August of 1999. Something I bled for, fought for and when the time was right, did anything and everything I could to make happen.
5 seasons of great success. 5 seasons of crazy wins and 5 seasons of incredible challenges. Covid, loss of loved ones, inflation, housing struggles for our staff, staffing shortages…. None of it broke us, our team kept their heads up, and we powered through it together.
This isn’t the end of Salt & Steel, just the end of our time in Bar Harbor. We are still figuring out trying to secure a future for our wonderful team and the space we worked so hard to build and improve on season after season. When we set out to grow our company we never intended to open one and close another. Although we are excited for our new venture, we are struggling saying goodbye to the one that started it all, however for the better of my mental health, and quality of life, I need to do what’s best for Kim and me.
To Kim, our fearless GM and Leader. You went into opening this restaurant not being bred from this industry and came out one of the best GM’s I’ve ever had the privilege of working along side. You faced up-hills every minute since we opened and walked the walk like you’d been doing this for 25 years. You are the reason my dream came true and the reason I’m still growing. I love you.
To my Chef de Cuisine Brandon. You fought by my side every service. We worked together almost every night this place has been open. We had our moments of butting heads but that was only because we both cared so much. You are such an important piece to the S&S puzzle, and paramount to its success. I look forward to watching your career continue to glow.
To all of my incredible teammates through the years: We were lucky to not be plagued with the crazy turn over a lot of restaurants face. Morgan, Becky, Amber, Madilynn, Kristin, Corey, Julia, Stacey, Isabella… you have been wonderful and amazing to work with. A Chefs dream FOH. Huong, Ruby, Tara, Brittney, Rick, Skylar, Abby, Mindy, Lewis, Brittany, Klaire, Ite, Mara, Josh, Mark, Kiki, Melvin, Hersey... you were all intricate parts to our opening and I am grateful for all you did. Special shout outs to my Sister in Law Ali, her boo Stephen and Huong’s other Half Matt for saving our butts from time to time. Ana, Nardia, Kay, Rafael, Gabe, Stacey G., Ryan, Leif, Hunter, Brian, Chris (rest in power brother), Cara, Nick, Zach, Hannah, Will…you all were amazing to grace a kitchen with. Your dedication to our quality, friendship in the hard times and laughs in the good mean more than you’ll ever know. Othneil, Jon, Grano, Melvin, Louedes, and all the amazing support staff over the years. You all went above and beyond and I am so grateful for your hard work, especially knowing you all came to my kitchen after already putting in a full days work at your other jobs.
To our landlords Mark & Lynn. You are the best two landlords and friends a chef could ask for. You helped me navigate learning a new building at my first business. You came running to us when Covid broke out and assured us we weren’t going to fall apart after less than year of being in business. We witnessed a world crisis unfold and you did everything to make us feel secure when other restaurants weren’t so lucky with their landlords. You helped me fix busted pipes that weren’t your problem, and still have to show me how to properly drain and winterize the kitchen plumbing. I will be forever grateful.
To my farmers, Foragers and Fisherwomen and Men. Genio & Sara of Mandala Farm, Arnold & Bonnie of Crossroad Farm, Anna & Adam of Triple Chick Farm, Justin and Team at Beal’s Lobster Pier, Jason and Harold of Fungi Fantatic, Olivia & Stephen at Fuzzy Udder Creamery, Polly of Jolly’s Mushroom Farm, Nancy & Pat of Fiore Artisan Olive Oils & Vinegars, Shawn at Browne Trading Co., Jen and team at Gulf of Maine Sashimi, Daybreak Growers Alliance, the Eden’s Farmers Market, Christa & Colleen at Bahner Farm, Go-En Fermented Foods, New Beet Farm, Rainbow Farm, Tide Mill Farm, and all the amazing farms we met along the way. Without your exceptional quality and dedication to being responsible masters of your craft my food wouldn’t have had the exceptional quality I envisioned. I wish you many years of bountiful crops, all the sun and rain your hearts and crops desire.
Lastly but not least, Bar Harbor, the community and all the wonderful guests over the years. You accepted us, my crazy vision of food, and our shenanigans. You watched me have my dream toga party birthday. You gave me many memories at CSP, Finbacks, Dog & Pony, Leary’s, Havana, Balance Rock Inn, Black Friar Inn, Cafe This Way, Side Street Cafe, Thirsty Whale, Slice of Eden, MDI Bakery, Le Brun, Merchant & Frye, Melt, Geddy’s., etc. This town is lucky to have the food scene it has. Acadia National Park was fun to scoot through and the Village Green is where Kim said yes to spending forever with me. Cadillac mountain was the highest my moms ever been (she won’t fly), and my mentors Chef Eisenhauer and Boringa saw my career come full circle here.
If I have missed anyone it’s not because you meant less than another. I’ve met so many amazing people along the way and every year has exposed us to so many wonderful people. We hope you’ll say hi in Portland but know Bar Harbor always has a special spot in my heart. This isn’t goodbye forever, just goodbye for now.
Our last night of service will be Saturday October 21st.
