Sea Salt, created by restauranteur dream team Keith Zust and chef Mike Haggerty, is Nashville’s newest bar and restaurant located in the heart of downtown.
Think layers of flavor; ingredient focused; sophistication; the pleasure of sitting down, sharing, conversing and eating with loved ones; the art of French food. Keith Zust, with over 15 years of kitchen and restaurant management experience, found a missing piece in Nashville’s booming culinary scene – cuisine francaise that is casual enough to be enjoyed any day of the week.
With a passion for farm fresh ingredients, supporting his local community and creating inspiring atmospheres, Zust set out on a journey to open Sea Salt, his very first restaurant. His promise? High-quality seafood, local ingredients and French influences that will have you thinking you’re tucked away among the streets of Paris.
Chef Haggerty, Sea Salt’s executive chef and Co-Owner, is proud to work for his long-time co-worker Zust. The two met years ago while working in Chicago at the same restaurant. Zust saw Haggerty’s commitment and determination through his accomplishment of becoming an executive chef at just 23 years old. Haggerty also won the accolade of his pizza being named one of the best pizzas in Chicago.
While the food is reason enough to visit Sea Salt, the bar cannot be overlooked. Its bar program, created by James Beard nominee Jeret Peña, features regional craft beer, a carefully curated wine list and specialty cocktails formulated specifically with Sea Salt’s menu and concept in mind.
Sea Salt is located in the heart of downtown Nashville. With the restaurant’s interior made of reclaimed wood and gleaming blocks of pink sea salt, there’s no other place quite like it. Best of all, Sea Salt is an affordably priced dining destination, so restaurant goers can enjoy its fare any day of the week.
Chef Mike Haggerty- Executive Chef and Co-Owner
Keith Zust- Co-Owner
Chris Funk- General Manager
209 3rd Ave. North
Nashville, TN 37201
|Mon-Thurs: 11AM-2PM, 4PM-10PM|
|Friday: 11AM-2PM, 4-11PM|