Signed in as:
filler@godaddy.com
About Us
Our Chefs and Staff
Proprietor & Sommelier Lindsay Ostrander has been in the restaurant industry since she was 14 years old. Her first job as a bus girl at The Shack in Centerport and working her way up to opening her first establishment, The Wine Cellar on Main located at 70 Main St Northport, NY at the age of 27 years old. The love for the restaurant business has always been the backbone to Lindsay's career. At 35 years old, with her husband Dan and their 3 year old son, they decided to open SALTED. On the Harbor. "We want Northport to be a stamp on the map for restaurants too. We have so many great restaurants around us, we wanted to round out what we feel was missing in Northport Village."
Our Chefs Allison Fasano and John Brill have collectively over 40 years of experience in fine dining. We are blessed to have two 3 star chefs on staff. Chef Allison Fasano has graced network tv on quite a few occasions with her spunk and her talent. Most notably on Chopped! & Beat Bobby Flay. At 30 years old, this Chef has accomplished so much thus far in her career with an incredible resumé and experience working in the best restaurants that NYC has to offer and with SO much more coming her way. Keep your eyes peeled- she's a star. Allison's Chef partner John Brill who has over 30 years experience in fine dining is the yin to Chef Allison's yang. An accomplished Chef with a heart of gold, we are the luckiest to call these Chefs ours.
With a little help from our friend Doug Brickell, our beverage savant, we bring to you carefully crafted cocktails & spirits.
Don't you worry, we have some amazing wines chosen by Owner/Sommelier and local craft beer as well!
Our lovely staff hopes to serve you soon!
Special Events and Catering
Our restaurant is available for private events: small weddings, business lunches, dinners, cocktail receptions, and more. We would love to discuss how to be a part of your next event.
Seasonal and Local
We refuse to compromise on quality in our restaurant. That's why we source the best ingredients we can get our hands on.