That means for eggs they are scrambled for a dish like:ĭungeness crab, Oregon bay shrimp, asparagus, roasted peppers, whipped herb cream cheese on three eggs scrambled, sourdough toast. That means while we never compromise on the quality of the ingredients or the preparation, some choices are made to ensure guests are served promptly. Somerville understands the challenges noting that "In a street side restaurant the turnaround time is around 90 minutes but at the airport, it's 30 minutes. In cooperation with the Kingen family, and Alki Head Chef Paolo Carey-DiGregorio they chose some of the best loved items from the existing Salty's menu like the Blackened Salmon Caesar Salad, Coconut Crusted Prawns and White Chocolate Mousse Cake not to mention their famous chowder and he brought them a long list of ideas for breakfast since unlike the other Salty's locations Salty's at the Sea will start serving at 6am. so having this now is is truly the piece that's been missing from the Seatac puzzle for quite a while."Ĭhef James Somerville is also a 30 year veteran and seafood expert. "It's the bright shining star that's been missing from the airport for the last four years. There hasn't been a restaurant of this caliber ever in the airport. Charlie Hill, the General Manager for Salty's at the SEA brings 40 years of experience to the job and has a clear view of what the new business means to the airport. The team that makes it work daily has a long history in the hospitality industry. I told him what I was doing and he stopped me and said, 'This is the restaurant? Wow, I've been going there for 20 years and on and on. He couldn't stop raving about Salty's and the family.'' said, "Salty's is a big name in Seattle and actually, on my way here on the plane I sat next to a gentleman who just wanted to know my whole life in 5 minutes. and the owners the Russell family," said Kathryn, noting that both companies agree on the goal of providing an elevated experience for guests.Īlain Zemmour - Vice President - Airport Operations for C.I. That kind of attention to guest comfort makes for good partnerships. The processes and procedures Salty's uses have been honed by years of practice. The training of a team like this was left in the capable hands of Stacy Near. actually does the staffing and operation of the restaurant and have licensed Salty's as the brand and the Salty's team directs the menu, and design of the space. The Kingen family who owns Salty's and the Russell family who own Concessions International (C.I.) an Atlanta based corporation who operate 39 other restaurants in major airports teamed up to make Salty's at the SEA possible.Ĭ.I. It's a blend of all the other Salty's locations, Seattle, Redondo (temporarily closed), and Portland with clever features everywhere. Salty's at the SEA is located in the main concourse and the area features floor to ceiling windows with a view of takeoffs and landings, not to mention sunsets and the Olympic Mountains. Now open at the airport is Salty's at the SEA. Mgr Chris Darst and the Salty's leadership team may have found a way. How do you top that? Gerry Kingen, co-owner Kathryn Kingen, daughter and partner Kate Kingen, Gen. Salty's on Alki has long been known as a restaurant with the best view of Seattle.
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