The Salt Room

This review is about a month old but I haven’t forgotten the excellent dish my boyfriend and I had here at that time…
I’d been hearing some great things from local food reviewers about Tony’s unassuming food kiosk on the 2^nd floor of Mother’s Market (Open Friday — Sunday, year-​round).
He’s been hosting a secret undergound dinner party which has received lots of praise from other reviewers, due to the fresh ingredients (some foraged locally), house-​cured meats, innovative techniques, and well executed dishes.
I myself, have yet to experience one of these underground dinners, so instead, I opted to drag my boyfriend here on a Sunday afternoon to have brunch. The menu does change to a certain degree weekly, and sometimes daily. We decided to order the Eggs Benedict with the option of adding on Charcuterie (all house-​made) to the dish. I believe the price for that dish was $ 14.
As we were the only customers at that time, we were able to get a seat beside the open kitchen and watch as Tony prepared our meal.
He ran out of an ingredient so he actually just headed downstairs to the Market section to gather his missing ingredient… how convenient!
Anyways, when the dish was finally ready, it was a beautiful sight to be seen! Plated on a piece of pottery that was locally made in Alberta (I only know this from reading the previous blogs about The Salt Room). But the taste? OMG… it was sublime… the hollandaise sauce was executed perfectly, as was the egg — perfectly poached. The accompanying charcuterie was delicious! All in all it was a wonderful dish I would happily return for.
Tony himself seems like a quiet, but nice guy, not much for words. But that’s okay because he definitely channels his energy into his food! I believe he’s working towards opening a permanent brick and mortar store somewhere in Edmonton.
I will definitely return to try out more of his dishes. He did mention that he does a Ramen weekend every so often — but the last one he mentioned didn’t happen. I guess just keep an eye on his Twitter account in the meantime Chef Tony (@thesaltroom_yeg)