February 5, 2006
Salty of the earth
It's no wonder that banquet chefs at successful restaurants are easy-going types. They're rarely the owners, they've got a dedicated sales force, and their customers are getting a free meal: pressure's off! Still, banquet chefs don't get nearly enough respect. Who else is going to plate up 200 salmon fillets for your cousin's wedding or stand guard behind the baron of beef at the corporate reception?
Noah Maikisch has been at Salty's on Alki for 7 of his 33 years, running the kitchen for one of the Seattle's busiest banquets-and-catering operations. (The others: the Space Needle, Ray's Boathouse, and the major hotels.)
Sure, it's a great view, but it's the combination of skyline, food and welcome that make Salty's reputation. Get it right, keep it on track (800 brunches on weekends, respectable wine list, a string of "favorite" and "best of" awards from the media) and the wedding planners and corporate event mavens will follow.
Salty's, 1936 Harbor Ave. SW, Seattle, 206-937-1600