Timber & Salt — Restaurant in Redwood City

Timber and Salt is a small restaurant in the main pedestrian thoroughfare of Redwood City. It’s a little bit more upscale than its fast casual neighbors (though no need to dress up). There’s not too much space inside and the decor is timber themed. The bar is very pretty though quite crowded.

I have been there a few times now and it is usually pretty good. The smash burger is excellent - sweet, spicy, creamy and salty with a great blend of textures. It’s the only burger I’ve ever had that makes good use of bread and butter pickles. The candied bacon adds a rich decadence. Of other things I’ve tried, the gnocchi is unremarkable, and the apple cobbler dessert is very comforting. The olives are too salty for my liking.

I most often sit at the bar, and the bartenders seem quite experienced. They chisel their own ice, and the cocktail menu is extensive and adventurous. The bartenders are very busy and are not conversationalists - some are somewhat friendly and some are more transactional, but none of them tell stories about the food or drinks, or seem that interested in getting to know people even if they are regulars in the neighborhood.

It seems like they are trying to rebrand as a steak house to charge premium prices (you’ll notice that the menus in images are quite different than the menu on their website given the shift) - if you are looking for a steakhouse experience, I don’t think you will find that here. The restaurant is too small to be grand and too casual in my opinion to merit a “steakhouse” title. My guess is that they’re trying this angle because Arya, their steakhouse neighbor, just moved to Palo Alto, so they may see a gap in the market. But I would never buy their $150 steak, because this does not feel like a celebration style restaurant. It doesn’t have special occasion vibes - it’s a little too dark, busy, and cafe-like - and the service while attentive is not five star.

If I could break it down, I would give: Three stars for service Three stars for ambiance Three stars for wine Four...

I looked for a new place to try to catch up with a dear friend so I thought I'd give Timber and Salt a try. Catchy name that got my attention so off we went. I do think the place has huge potential but just lacks a few things. I'm currently not drinking alcohol but sample Mocktails, and the two I tried I wouldn't recommend. The first one, something to mimic rum, was so sweet it thought I was licking on sugar candy. The 2nd one, more on the lime ginger base, was so sour that I couldn't finish the drink. I'm sure the real cocktails are better, at least my friend was pleased with her choice. The food was a bit of a mixed bag of tricks. The beet salad was nice by flavor and presentation and the brussel sprouts were pretty tasty. The mussels, I think, were previously frozen and the dish didn't live up to its potential. Tip for the chef, if the mussels aren't fresh then the sauce provencale has to make up for it, butter, white wine and spices can come to the rescue. Also don't place the toast bread into the sauce. By the time the dish was served the bread was soggy and felt apart. The mushroom side dish was rather sad, a great variation of mushrooms but either the oil or butter that was used overtone the mushrooms flavor and the dish tasted like a burger or steak that was made for other customers. The service, I think, has also room for improvement, as it lacks personality and charm. For me the worst part was when our waiter explained to us the menu by saying, on the left side you have the appetizer, on the right side the whole main courses. Really? I can read, why don't you tell me something that I don't know. It's a steakhouse, tell me about the cuts, tell me where you source your meat from and do it with a bit of personality. I see potential...

My wallet is happy I found this absolute gem on the last day of my trip, the rest of me is not. This was hands down the best meal I've had for delivery, ever.

My order was the Warm Provencal Olives, Grilled Bavette Steak, and the New York Style Cheesecake.

The olives come in rich olive oil scented with rosemary and citrus. Decadence is a great word to describe that first subtle punch of flavor. Delicious from start to finish.

The steak, I could wax poetic about this steak. It takes great skill to take a piece of flank steak and make it tender, toothsome, and exploding with flavor. That skill is on full display here. From the first bite to the last, I was reminded of winter nights eating beef stew as well as first dates eating fine steaks. The sauces that come with do not mask any flavours; rather, they accentuate every fiber of meat that you eat. Simply divine. The sides, oh my the sides. The polenta is kissed with flavors and perfumes, no grittiness or bland slabs. It's creamy with a delightful crust. The mushrooms may have been my favorite part. To find a chef willing to serve mushrooms with heartiness, with bite, is simply delightful.

The cheesecake (by far my least favorite dessert) was one of my favorite desserts that I can remember. While the cake itself was approaching being too rich, the compote served along cut through the cloying aspects, and the cake was cooked to be lighter, almost airy, while still providing the most opulent finishes.

My only regret is that I don't live here, and go home tomorrow. I might have to come back just for another meal from...