Sea Salt Restaurant

Sea Salt is a restaurant that promotes innovative, healthy and sustainable seafood dining.

Lunch Menu
Brunch Menu
Dinner Menu
The Other Menu
Wine and Spirits Menu
Dessert Menu

2512 San Pablo Ave. Berkeley. CA 94702
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Mon - Fri:
[Lunch] 11:30am - 3:00pm
[Interim Menu] 3:00pm - 5:00pm
[Dinner] 5:00pm - 10:00pm
Sat - Sun:
[Brunch] 10:00am - 3:00pm
[Interim Menu] 3:00PM - 5:00PM
[Dinner] 5:00pm - 10:00pm

Reservations are taken for all sizes of parties now. For Reservations and other inquiries call:

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Daily Specials

Chef's Choice $1 Oysters
Everyday 4:00pm - 6:00pm

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An afternoon snack or a full size dinner, this restaurant has it all.

Hanger Steak

A hanger steak is a cut of beef steak which is said to "hang" from the diaphragm of the steer. (Anatomically the diaphragm is one muscle, but it is commonly cut into two separate cuts of meat: the "hanger steak" traditionally considered more flavorful due to its proximity to the kidneys, and the outer skirt steak which is composed of tougher muscle within the diaphragm.) The hanger is attached to the last rib and the spine near the kidneys. It resembles flank steak, and is a vaguely V-shaped pair of muscles with a long, inedible membrane down the middle. The hanger steak is not really tender, but has a lot of flavor, and is best marinated and cooked quickly over high heat (grilled or broiled) and served rare or medium-rare, to avoid toughness. Chefs with experience preparing beef kidneys report that the hanger steak's aroma preserves a trace of kidney.

There is only one hanger steak per animal, and the entire cut typically weighs about 1 to 1.5 lbs (450 to 675g). It is prized for its flavor, and was sometimes known as "butcher's steak" because butchers would often keep it for themselves rather than offer it for sale. That may just be because there was never demand for it due to the finicky cut (which may take experience to cook). If no one else will purchase it, the business-minded butcher would take the cut home himself.

The hanger steak has traditionally been more popular in Europe. In French, it is known as the onglet, in Italian the lombatello, and in Spanish the solomillo de pulmon. In the United States, it is slowly starting to become popular; formerly, it was not separated as an individual cut. Even today it is usually ground into hamburger in the US.

It is also known as the "hanging tender", and occasionally is seen on menus as a "bistro steak".

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Artctic Char

Arctic char or Arctic charr (Salvelinus alpinus) is both a freshwater and saltwater[1] fish in the Salmonidae family, native to Arctic, sub-Arctic and alpine lakes and coastal waters. No other freshwater fish is found as far north. It is the only species of fish in Lake Hazen, on Ellesmere Island in the Canadian Arctic. It is one of the rarest fish species in Britain, found only in deep, cold, glacial lakes, mostly in Scotland and is at risk from acidification. In other parts of its range, such as Scandinavia, it is much more common, and is fished extensively. In Siberia, it is known as golets (from the Russian голец).

The Arctic char is closely related to both salmon and trout and has many characteristics of both. Individual char fish can weigh 20 lb (9 kilograms) or more with record sized fish having been taken by angling in Northern Canada, where it is known as iqaluk or tariungmiutaq in Inuktitut. Generally, whole market sized fish are between 2 and 5 lb in weight (900 g and 2.3 kilograms). The flesh colour of char varies; it can range from a bright red to a pale pink.

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