coastal casual

Salt Kitchen & Bar

MODERN AMERICAN CUISINE

Experience LBI’s Newest Restaurant

Located on the west side of the building, the Hotel’s main restaurant provides upscale dining, driven by the bounty of our local farmers and fishermen.

Hours of Operation

Sunday | 5:00pm-10:00pm
Monday | 5:00pm-10:00pm
Tuesday | 5:00pm-10:00pm
Wednesday | 5:00pm-10:00pm
Thursday | 5:00pm-10:00pm
Friday | 5:00pm-11:00pm
Saturday | 5:00pm-11:00pm
 

Private luncheons as needed

Reservations:

609-991-8001

Explore Our Menus

Salt and Kitchen Food
Salt and Kitchen Food
Salt and Kitchen Food
Salt and Kitchen Food
Salt and Kitchen Food
Salt and Kitchen Food
Salt and Kitchen Food
Salt and Kitchen Food

Cooking with Passion and Heart

Meet Chef Nicholas Persons

Chef Nicholas Persons embraced the restaurant business at a young age and became active in pursuit to learn all aspects from dish to delivery of the industry.

With some inspiration and encouragement from his mentors, he attended culinary school at Atlantic Culinary Academy in Mays Landing, NJ. Over the past 10 years, Chef Nicholas has gained ample amounts of knowledge and experience working with some of the areas renown chefs. Well known culinary experts include Jason Hippen of Jay’s On Third in Stone Harbor, Robert Wiedmaier of Marcel’s in Washington DC and Mussel Bar formerly at the Revel Casino in Atlantic City NJ, and former local celebrity Chef Owner Luke Palladino of Palladinos on Passyunk and Seasonal Italian. Most recently Chef Nicholas came from The Chef de Cuisine of Valley Forge Casino where he participated in operating and managing the Fine Dining Department. Chef Nicholas is well known for his eclectic dishes that are fresh and locally sourced. He prides himself in preparing traditional dishes and adding his own flare. Bold flavors are often incorporated, making each bite an adventure. Chef Nicholas cooks with passion and heart with a desire to please every guest.

Contact Us For More Information

For more information about dining at Hotel LBI, contact us.

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