BLACKSALT Management Staff
Owners: Jeff & Barbara Black
General Manager: Todd Tooms
Wine Director: Morgan Hawley Dining Room Manager: Jonathan Yeronick Executive Chef: Danny Wells
Exec. Sous Chef: Jake Lydon Sous Chefs: Richard Cook
& German Jarquin Fish Monger: Scott Weinstein Pastry Chef: Susan Wallace
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Hours of Operation
Lunch Monday - Saturday
11:30am to 2:30pm Brunch Sunday
11:00am to 2:00pm
Dinner Monday - Thursday
5:30pm to 9:30pm Friday 5:30pm to 11:00pm
Saturday 5:00pm to 11:00pm Sunday 5:00pm to 9:00pm
Fish Market Hours Monday - Thursday 10:00am - 9:00pm
Friday - Saturday 10:00am - 10:00pm Sunday 11:00am to 9:00pm
Employment: Please fax your resume and a cover letter to 301.215.6398 or email: info@blackrestaurantgroup.com
Visit our other fine restaurants at blackrestaurantgroup.com
