Fine Food, Fun Mood

IF YOU’VE EVER WONDERED what decades of culinary passion taste like, you’ll find the answer a stone’s throw from Mueller on Manor Road at Salty Sow.

Executive Chef Harold Marmulstein brings serious heart and a lifetime of experience to every dish on the menu. His love for food started in a small family bakery in upstate New York, where he baked alongside his dad in the early mornings. That hands-on, from-scratch approach still drives everything Marmulstein does.

After graduating from the prestigious Culinary Institute of America, Marmulstein sharpened his skills under some of the best in the business, eventually opening the award-winning Dick and Harry’s in Atlanta. With over 30 years in fine dining and national nods from Zagat, Condé Nast and Southern Living, he definitely knows his way around a kitchen.

Salty Sow was created to bring the exceptional food and service found at sister restaurants Roaring Fork and Bulevar to a wider audience, and at a more accessible price point.

Along with owners Guy Villavaso and Larry Foles, Marmulstein “envisioned a space where guests could share conversation and memorable meals without the intimidation—or the bill—of white-tablecloth dining,” he says. “That’s why the portions are generous. That’s why the happy hour is such a standout. Every element is designed to offer value without compromise.”

CURATED CREATIONS

At Salty Sow, it’s all about elevated comfort food—think slow-cooked, locally sourced ingredients with a creative, chef-driven twist. It’s gourmet-meets-neighborhood-gastropub-meets-delicious. The restaurant is a warm, welcoming space where high-end techniques and ingredient-driven dishes meet the casual vibe of a neighborhood pub. But there’s more to it than comfort food with a twist.

The chefs at Salty Sow take a scientific and research-based approach to flavor pairing, carefully designing each dish to highlight ideal combinations of taste and texture. Your meal at Salty Sow is more than just about the food; it is a curated experience.

Everything served at Salty Sow is made in-house. One of the highlights—the charcuterie board—really showcases the kitchen’s creativity. It features house-made rillettes, pâtés, smoked meats and rotating sausages crafted daily by the skilled culinary team.

The same care extends to the bar, where bartenders juice fresh and— when the weather cooperates—pick herbs straight from the on-site garden. They’re encouraged to experiment and frequently test new cocktails on the daily specials menu. If a drink becomes a guest favorite, it will be made a permanent part of the menu.

MORE THAN A MEAL

Grace Fregia, general manager, recognizes how special the environment is at Salty Sow. “The team understands that service is a skill—one built over time through experience, empathy and reflection,” Fregia says. “While they may not be saving lives, the staff believes their work truly matters. They care deeply about each guest’s experience, whether it’s a casual night out or a special occasion.”

Salty Sow wants to provide more than a meal: It wants to be your favorite place to visit—a place where the food is unforgettable, the cocktails are crafted with passion and the people genuinely care.

At its core, Salty Sow is a gastropub in the truest sense, where fine dining meets fun dining and where thoughtful, handmade food and cocktails are served with heart and hospitality.

Whether you’re popping in for crispy Brussels or hanging out on the patio with a craft cocktail in hand, Salty Sow keeps things relaxed, tasty and close to home. It’s the kind of spot that reminds you why neighborhood restaurants matter—and that sometimes, incredible dining experiences can be found just around the corner.

WHY ‘SALTY SOW’?

Salty Sow’s general manager loves to talk about where the restaurant got its very original name when it opened in 2012. “The concept was to be a bit of a more edgy restaurant for younger people to dine,” says Grace Fregia. With a circa-2012 Austin hipster attitude in mind, “Salty” invoked a sailor or pirate. “Sow” related to pork on the menu. “We’re still very pork-centric,” Fregia says. “It was all supposed to be about the attitude at the time. And the name has become the restaurant’s personality.”