The Salted Brick, located in Downtown Kelowna [243 Bernard Ave] has brought a new concept to the downtown core – a place to come for brunch, lunch or dinner focusing on making food that is rooted in the work of local farmers and artisans. Chef and owner Jason Leizert is also handcrafting charcuterie (cured meats) exclusively for Salted Brick using locally sourced, free range meat that is hormone and antibiotic free.
The Salted Brick describes modern Okanagan dining, both in its sourcing of local ingredients and a short but dynamic wine list, but also in its design, which is a model of functionality. It was designed by Jorin Wolf and built on a modest budget: along one brick wall lies a banquette that runs the length of the dining room. Opposite is where chef Leizert whirls between his Rational oven, fridges and prep station.
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The above article appeared in www.thefieldguide.ca and was written by Jamie Maw