SEATTLE -- Have you been to Salty's on Alki lately?
A lot of things have changed since 29-year-old Jeremy McLachlan took over as executive chef.
"The staff has changed, the food has changed dramatically, we've added more things to our brunch line, the quality of food has gone way up," McLachlan says. "We just have more fun with food."
Jeremy, who has worked at all three Salty's locations, started manning the stove at Alki two years ago.
He says the hardest part is trying to incorporate inventive new dishes into a menu that's been a staple for many diners over the years.
"If I was a small restaurant, you know, people would want to go there and experience something that they haven't tasted before, but here they want the simpler foods. So, what I've been doing is kind of slowly implementing different things to make the dish better and better and better."
"Our Cedar-Smoked Salmon is served over roasted garlic mash and it has a black pepper gastrique and house bacon relish and then apple and horseradish salad on top."
He's also finding inspiration from other local chefs:
"I'm trying to do some things that Thierry from Rover's does, and, you know, all those little smaller restaurants do, but on a bigger scale here."
Salty's is still known for their extensive wine list, outdoor dining and epic brunches that draw more than a thousand people every weekend. But Jeremy says the one thing he does not want his restaurant to be known for is a hefty price tag.
"We put half-portions on the menu for the first time this summer. We just don't want to price ourselves out of the market anymore."
Eventually, Jeremy wants to have his own restaurant:
"Like every other chef I want my own boutique restaurant that's open Tuesday through Saturday, dinner only, 30 seat house, menu changes every 45 minutes or whatever, you know," laughs Jeremy.
"But right now while I'm young I want to make this happen. I want the food to match the view, and we haven't had that for awhile."
Places Jeremy likes to Go Eat!: Rover's, Harvest Vine, Mission, Mashiko.
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