Our restaurant is helmed by Chef Philip Speer, a four-time James Beard nominee, in collaboration with local chefs. The menus draw inspiration from the local food offerings to create meals that are as nourishing as they are delicious. Salvatierra is home to an on-site food forest that allows us to cook with the freshest ingredients possible. We work closely with nearby farms and purveyors to provide sustainable, full-body nutrition by way of all-natural and local foods. We do not use any seed oils in our meals and offer gluten-free, vegetarian, and vegan options.
Our menus are seed oil and gluten free and offer vegetarian, vegan, and protein options.