Salud is set to open its kitchen in a few weeks with pizza, brunch and beyond

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Photo by Alex Cason
Salud co-owner Jason Glunt

Get ready for a whole new experience at Salud Beer Shop in NoDa.

Maybe they should rename it Salud Beer-Pizza-Coffee-Breakfast-Wine Shop. So what if it doesn’t quite roll off the tongue?

Co-owner Jason Glunt has been busy making changes to the food prep area since February, when FuD at Salud’s Jeff McElwee migrated over to Queen City Grounds.

Salud’s new kitchen is just about ready for business, with a snazzy new tiled wall and a viewing window that looks from the bar into their brand-new wood-fired pizza oven — new to them anyway, after they secured it from the former Cosmos/Tavolo location in Uptown.

Fun fact: the location that once hosted 90s hot spot Cosmos, then later Italian restaurant Tavolo, is going to become a new Sabor Latin Street Grill.

Photo by Alex Cason
Salud Beer Shop’s head chef Teddy Spickler.

With a new kitchen at Salud comes a new menu and a new head chef, Teddy Spickler, who was previously serving as a bartender.

The food, with a heavy focus on Neapolitan pizzas with homemade dough, should be launching in just a few weeks — likely around Labor Day. Spickler said the menu will be Italian and South American inspired — no eclectic ingredients like pineapple or barbecue sauce on these pies.

Patrons will be able to enjoy pizzas with toppings including margherita with basil drizzle; prosciutto with arugula salad and lemon vinaigrette; or olive with local honey. Pizzas will include a vegan cheese option.

Additionally, a few salads will be offered, such as roasted beets with arugula, radicchio, gorgonzola and pistachios; and fennel with spring mix, citrus segments and mint. Appetizers will include charcuterie and cheese plates; hummus with cold roasted vegetables; and warm olives with anchovy, rosemary and lemon. Wood-fired sandwiches will be available during lunch hours.

Photo by Alex Cason
Michelada beer Bloody Mary

Sunday brunch will be served, which will pair well with the shop’s Micheladas, the beer-infused Bloody Marys they already offer.

Speaking of morning eats, Trade and Lore on the second floor of the building is joining in on the food side as well. In addition to pastries, they will begin including daily breakfast options.

Manager Caitlen Sellers said to expect homemade sourdoughs, grab-and-go options, and fresh produce — many of the Trade and Lore team members grow their own produce.

Photo by Alex Cason
Dustin Di Lorenzo

Over in the beer department, head brewer Dustin Di Lorenzo joined the team a few months ago from Newgrass Brewing Company in Shelby. He is working on bottling and canning beers; those will be rolled out over the next few months.

They are releasing a beer or two a month with a focus on sours, Berliners and pilsners.

“I like a good mix between loud and expressive beers and simple styles,” Di Lorenzo said. Expect brews with unique ingredients including Nilla Wafers, bananas and even butterfly pea flowers — which act as a natural food coloring and give beer a deep, purple color.

Weekly wine nights on Wednesdays continue at Salud, hosted by co-owner Dairelyn Glunt. Those include a $7 wine tasting from 6:30-8:30 p.m. and also half-price bottles of wine all day. On Aug. 15, she is hosting a special wine tasting for $10 that will include tastings of cheese plates and dried fruits.

Jason Glunt said Mondays will be service industry night and pasta nights, with $3.50 drafts downstairs, and $4 drafts upstairs at Salud Cerveceria.

Photo by Alex Cason

One key difference with the changes is that the beer and food parts of the shop will operate as one from here on out — no more having to pay separately. Food can be ordered both from the downstairs beer shop and upstairs at Cerveceria. Jason Glunt said he’s excited to bring everything back full circle, as they’ve gone without food since February.

Luckily, Salud has good neighbors: Down the street, Sabor Latin Street Grill stepped up and offered food delivery to the beer shop during the interim. Even still, something has been lacking, Jason Glunt said.

“It sucks without food, it does. From 6 to 8:30, there’s a lull. We can’t put food trucks out here,” he said, indicating toward a lack of parking space. “We’ve just been waiting to get food back. We get busy from 9:00 on. It gets busy late, but two hours of that lull is bad.”

He added: “Once we have food, we’ll have everything you need. Coffee, food and beer. Everything you need.”

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