"Chef David Burke dry-ages beef in a Himalayan-salt room here, plating Saratoga's benchmark tomahawk for an anniversary or a client dinner."
About Salt & Char
Salt & Char is chef David Burke's modern American steakhouse at 353 Broadway, in downtown Saratoga Springs. Burke, a dry-aged-beef specialist who holds a U.S. patent on a Himalayan-salt aging process, opened the room in 2016, and the day-to-day kitchen is run by his executive team. It has led our Saratoga Springs guide for serious steak since.
The signature is beef aged in a room lined with pink Himalayan salt bricks, carved into dry-aged cuts, alongside a raw bar and a farm-to-table approach to the rest of the card. It is the town's special-occasion steakhouse, busiest through the summer racing season. For what separates a kitchen worth the bill, see our guide to the signs of a great restaurant.
The Kitchen
The steaks lead: dry-aged cuts from the salt room, headlined by the tomahawk, plus prime cuts finished with the house's signature flourishes. Around them sit a tiered raw bar and the Broadway Tower of oysters, kombu-cured salmon, tuna tartare, crab and shrimp, with local and sustainable produce filling out the seafood and sides. This is upper-end pricing, in line with a destination steakhouse, and the steaks are the reason to come.
The Room
The room is polished and clubby without being stuffy, a comfortable downtown dining room that handles a date and a deal equally well. It is lively in season and calmer off-peak, with a bar that fills before dinner. Service is well-drilled and used to marking occasions, which is why it draws anniversaries and client dinners year-round.
Best for an anniversary or a client steak dinner
Book a dry-aged steak and the raw bar for an anniversary or a dinner to impress a client; the downtown room also works for a substantial midday business lunch.
Not for
A quick, casual or budget meal: this is a destination steakhouse at upper-end prices, built for an occasion rather than an everyday dinner.
Frequently Asked
Who is the chef at Salt & Char?
Salt & Char was created by chef David Burke, a dry-aged-beef specialist who holds a U.S. patent on a Himalayan-salt aging process. He opened the Saratoga Springs steakhouse in 2016, and an executive team runs the day-to-day kitchen.
What is Salt & Char known for?
Beef dry-aged in a room lined with pink Himalayan salt bricks, headlined by the tomahawk, alongside a tiered raw bar and the Broadway Tower seafood plateau.
Where is Salt & Char in Saratoga Springs?
It is at 353 Broadway, in downtown Saratoga Springs, New York. The phone number is (518) 450-7500.
Is Salt & Char expensive?
Yes. It is a destination steakhouse at upper-end prices, built for an occasion. It is busiest during the summer racing season.
Do I need a reservation at Salt & Char?
Booking ahead is strongly recommended, especially during the summer racing season when downtown Saratoga fills.
Reserve a Table
Reserve at Salt & Char
Book well ahead during the summer racing season, when downtown Saratoga fills.
Affiliate disclosure: Restaurants for Kings may earn a commission when you book through our reservation links, at no cost to you. Our scores are editorial and never paid for.
Practical Information
Address353 Broadway, Saratoga Springs, NY 12866
NeighbourhoodBroadway, downtown
CuisineModern American steakhouse
Price$$$$ · destination pricing
RecognitionChef David Burke; opened 2016; patented Himalayan-salt dry-aging
SignatureDry-aged tomahawk; the Broadway Tower raw bar
