Salt + Ash — Restaurant in Key Largo

I want a preference this that I left with a positive vibe, but I gotta tell you the place was a mess from beginning to end,,,,, The bartender wasn’t trained. The head bartender was running food and playing with babies and all over the place doing the best he could but even a couple of the servers weren’t trained didn’t know what they were doing. They had no glassware talking $1 million resort and these people are running out of glasses. I don’t understand it but my dinner I ordered the braised beef pasta, and then the fish of the day which I was told was triple so after about a half an hour, my food arrives and they bring both courses at the same time. I’m a single diner so I’ll have the pasta first Nothing like a Rago it was like a broth. The pasta was overcooked a few little slivers of meat that tasted more like chipped beef from a cheesesteak or maybe some slices of a skirt steak that were fried and then a clump of sautéed spinach and send some basically raw turnips quarter baby turnips with the stem strong in there horrible I ate what I could, and then I was assured that my fish would be hot because it was sitting under the heat lamp while I was eating the pasta🤣🤣🤦🏻🤦🏻🤦🏻 Find you this was a $42 piece of fish,,,, and I said 3/4 of the pasta and was never asked if I liked it or if it was OK no worries and no problem paying the fish itself was delicious the sauce that came with it was out of this world fantastic well balanced, acidity savory spicy, but there’s no way it was triple towel. I’ve never seen a 2 inch thick fillet of triple tail The fish doesn’t just it doesn’t get that big maybe with snowy grouper it just wasn’t what they said it was more mayhem at the bar opening a bottle of wine. Dessert was a Keylime tart, which was basically below average for Keylime pie in the area was kind of firm Only about a quarter of an inch thick with a cup and a half of whipped cream on top of it the dumplings or bay was delicious when the check was presented my credit card set on top of it about 20 minutes before anybody came over and asked if they could cash me out. They were all very sweet and personable but when you pay $140 for a dinner service should be impeccable training should not be on the customer training should happen before they get to serving customers anyway I hope management sees this and puts more effort in. You have good people Spend some time...

Extremely disappointed. We were looking forward to trying this place especially since the chef has a Michelin-star. If I were him I would be mortified at the food I was served, but apparently he and management wasn't very concerned, judging by the way my complaint was handled.

Here is how that went. I ordered the 35 day dry aged cowboy steak - menu price $105 with a side of Jerk carrots ($17) - steaks came out way ahead of other food. When all food arrived our server realized that the kitchen forgot to put in my carrots. The server asked if I still wanted them. I said yes please since I didn't want to eat steak only.

When I started eating my steak It was way overcooked. I told the server and showed it to her. I said I don't want to wait on another one and you don't have to comp it but please relay my feedback to the manager and kitchen. As I was eating the steak the texture wasn't pleasant - not at all like other dry aged steaks I have eaten. Very rubbery. I only ate about half because it just wasn't good.

With our meal we ordered the whole nine yards. Appetizers and cocktails before dinner, I had a glass of wine with the meal and we ordered dessert. When the bill was presented the server was proud to say they had offered me a discount since the manager agreed that the steak was way over cooked when they looked at the half I didn't eat.

My total was $450 with their discount for this dinner for 4 before any gratuity. As I reviewed the charges - I see the steak was charged at $124 not $105 as advertised on the menu. There was a line item for a $36 dollar discount. To be honest this was a slap in the face. I told them it wasn't about the money and I didn't want anything for free when I complained in the first place. A visit from the manager or the chef to address the issue would have been way more meaningful and showed me they care rather than a fake discount on an inflated price. It is obvious they are happy to sweep it under the rug and showed me they don't actually care what type of experience they deliver to the customer.

I just can't say enough how disappointing this place was for me and my family. I would be ashamed if I was running this operation. I had no issue with our server but everything else was...

We had an incredible meal and experience at Salt & Ash. The food and the service were phenomenal. We started with the Spitfire Cocktail which was artfully curated with Ford Farm’a hibiscus paired with Bulleit Bouron. I ordered it first and it was so good that my sister had order envy and decided she needed one as well. Three of us shared the Coconut Tuna ceviche and raw oysters. Our server informed us that the tuna was speared the day prior by their in house spearfisherman. Can’t get any fresher than that! The oysters were cold water PEI Oysters. They were so delectable, we ordered a dozen more. We also had the Cacione Pepe Cheese Puffs which were soft and full of flavor. For entrees we ordered the Butternut Squash Agnollotti with a brown butter crispy Sage. They were pillowy, smooth and outrageously delicious. We also ordered the 14 oz. 35 Day aged Bone in Strip Steak. It was cooked to perfection. It was so perfectly aged and prepared that it was able to be cut with a butter knife and needed no sauces. We ordered the Charred Mushrooms with a Kung Pao glaze. The umami flavor was tangy amd the mushroom variety paired perfectly with the steak. The Crispy Polenta Bites with Sour Cherry Miso sauce was a non-negotiable. They were crispy on the outside and soft/creamy on the inside. The cherry miso sauce was sweet, tart and just the right amount of sweet to match the savory of the bites. Finally, we ordered the chocolate lava cake. Laava cakes often come out cooler than I’d like but this was a mini dutch oven filled with hot, chocolatey, gooey goodness.

Our server Rebecca was phenomenal. She was attentive, fun, and was super knowledgeable about not only the menu but the resturant’s beginnings and Michelin Star Chef Jeremy Ford’s impressive resume. It was evident that Rebecca was passionate about her work and helping guests have the best experience. The ambiance was perfect for a evening of good food and drink. Salt & Ash is a MUST try if you are in the Florida Keys. You will have a...