St. Louis Wing Week Returns April 8-15, 2024

Salt + Smoke Serves BBQ in the Delmar Loop

This is the latest concept from restaurateur Tom Schmidt, best known for his French restaurant in Soulard, Franco. His sophomore venture, the Mediterranean-themed Nico, had a good two-year run before Schmidt decided to rebrand the spot this past June. The transformation seemed to occur overnight — actually, the make-under took a week. Paintings of animals on the range adorn the muted blue walls and shelves filled with folded-up blue jeans, a duck decoy and various other old-timey items give off a hip vintage vibe. Nico’s polish still shines through — Salt + Smoke is on the upscale end of barbecue, and its hipster vibe (a who’s who of indie music artists plays in the background, and everyone seems be wearing flannel) makes it feel like a Brooklyn interpretation of a Midwestern comfort-fare spot.

Keep reading: Cheryl Baehr's review of Salt + Smoke.

Photos by Jennifer Silverberg for the Riverfront Times.
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Falafel burger with local sprouts and red-pepper jam. Garlic and herb fries are on the side.
Falafel burger with local sprouts and red-pepper jam. Garlic and herb fries are on the side.
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Outside Salt + Smoke.
Outside Salt + Smoke.
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Burnt-end toasted ravioli.
Burnt-end toasted ravioli.
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Pulled chicken with pimento cheddar, street corn relish and a side of barbecue sweet potato chips.
Pulled chicken with pimento cheddar, street corn relish and a side of barbecue sweet potato chips.
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Owner Tom Schmidt.
Owner Tom Schmidt.
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St. Louis Cut Ribs with a side of White Cheddar Cracker Mac and side Caesar salad.
St. Louis Cut Ribs with a side of White Cheddar Cracker Mac and side Caesar salad.
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Salt + Smoke's dining room.
Salt + Smoke's dining room.
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Pulled chicken with pimento cheddar, street corn relish and a side of barbecue sweet potato chips.
Pulled chicken with pimento cheddar, street corn relish and a side of barbecue sweet potato chips.
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Salt + Smoke's dining room.
Salt + Smoke's dining room.
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Chef Haley Riley and owner Tom Schmidt.
Chef Haley Riley and owner Tom Schmidt.
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Brisket plate with a side of green bean and tomato salad and brisket chili.
Brisket plate with a side of green bean and tomato salad and brisket chili.
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Matthew Miesner puts wood into the smoker.
Matthew Miesner puts wood into the smoker.
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Deviled eggs.
Deviled eggs.
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Salt + Smoke's dining room.
Salt + Smoke's dining room.
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Pulled pork with coleslaw, house pickles and a side of sweet pepper potato salad.
Pulled pork with coleslaw, house pickles and a side of sweet pepper potato salad.
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Chef Haley Riley and owner Tom Schmidt.
Chef Haley Riley and owner Tom Schmidt.
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Brisket plate with a side of green bean and tomato salad and brisket chili.
Brisket plate with a side of green bean and tomato salad and brisket chili.
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The smoker.
The smoker.
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Tom Schmidt transformed his space on Delmar Boulevard from Nico to Salt + Smoke.
Tom Schmidt transformed his space on Delmar Boulevard from Nico to Salt + Smoke.
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