Anchovies and Salt — Restaurant in Renton

The owner was extremely attentive and kind and offered us complimentary desert to make up for what I assume he felt was subpar service.

The ambience was very nice. Well decorated. Good temperature, good ambient noise level (easy to have a conversation across the table). I've read the view is lovely in the daytime, we came at night. Tables are a little low. I assume that was intentional, though a bit uncomfortable.

Unfortunately there were a few bigger issues.

First, if you’re going to self identify as “elevated” (with a price to match) then you need to offer your customers physical menus only. The tablet/QR thing is better suited for fast food joints like Panera. In an “elevated” dining setting, it’s tacky. Nobody wants to stare at a screen to order at a high end restaurant.

The cell service is bad so it took forever to load the menu via the QR code. We didn’t have a passcode for the WiFi readily available either. The other option is to awkwardly share the tablet. The interface is difficult to navigate and the software is glitchy. It resembled a DoorDash menu. One of our main dishes, appetizers and drinks did not get transmitted to the kitchen. We only found out later when some got their food and ours didn’t show up.

The owner very graciously comped those dishes, as he was quite attentive and recognized the error.

We spent a good 20 minutes just trying to navigate the tablet. It was hard to understand how the menu was organized, which really killed the vibe. The menu is somewhat easier to read in the desktop format online, but not everyone looked online before arriving.

Trying to flag down a waiter was difficult. I felt as though they were annoyed when we asked questions. I had to ask for water refills. They were more interested in bussing the tables quickly rather than explaining the menu. Ironically there were multiple robots bringing plates back and forth. The place is not that big. It seems cumbersome and unnecessary to have them. One got in the way when our group got up to leave.

The menu is unique in that there are “small plates,” “signatures” and “family dishes” which are meant to be shared. This was not made explicitly clear when we arrived. Many of us ordered a family dish as our personal main, and good thing we did because they are actually sized for one person. In fact a few of us ate MORE than one “family” dish ourselves.

I get what they were going for. In Vietnamese culture it is traditional for the whole family to share multiple food items. If the goal was to create an authentic Vietnamese dining experience, then this needs to be made much clearer. In Western Culture we expect our meals to come out individually portioned and in stages. If we knew we were meant to share most items we would have ordered differently.

Side note: They were out of some of the things I wanted to order which is disappointing and strange for 6pm on a weekday.

I cannot speak for the rest of my group but one dish I ordered was the tomato fried tofu which was basically a block of tofu sliced, fried and topped with lukewarm diced tomatoes. Unfortunately this was quite flavorless. Some of the other dishes that came to the table looked okay. One group member said the pho tasted "off" and the wrong noodles were used. The general consensus was that the presentation was nice but the flavors were lacking.

I think anything less than a 3 star review is extremely harsh as this place is quite pretty, the owner obviously cares about the quality of service and has accepted constructive criticism gracefully. They just need to work out some kinks as this place is new. Ditch the technology, restructure the menu and train the staff to be more attentive and patient. The main reason I’m being hypercritical is because we each spent around $50 for small portion sizes with below average flavor and mediocre service (aside from the owner).

I would love to come back at some point in the future to see if any improvements have been made. This place has a lot...

Unfortunately, this was one of the worst dining experiences I've ever had. I made a lunch reservation for myself and two friends at noon. We were seated right away and asked to order via QR code. We placed our drink and food orders promptly.

After about 20 minutes, a waiter informed us that two of the drinks we ordered were unavailable due to missing ingredients. We selected alternatives, but a few minutes later, a different waiter came by to tell us—again—that the original drinks were unavailable. It was clear he hadn’t been told that we had already changed our order, which caused even more unnecessary confusion and delay.

Around 12:30 we received our appetizer and the drinks, but then waited another 1 and a half hours for our main order: one dozen oysters each, which were part of the $1 oyster happy hour. Nearly every table around us ordered the same thing, yet several tables that arrived after us received their oysters first—amounting to at least 11 dozen served before we got ours.

When oysters finally came, they were delivered one dozen at a time with 10–15 minutes wait between trays. After the second tray, we gave up and canceled the third. Even checking out took another 15 minutes.

To make matters worse, I became ill a few hours later, experiencing vomiting for nearly 6–9 hours.

All in all, we spent approximately 2.5 hours at the restaurant just to receive three drinks and two dozen oysters. We paid for parking, and to top it off, I got sick afterward.

The staff clearly lacks communication and teamwork. If they had communicated better, we would have received our food in the order it was placed, and likely stayed to order more (before knowing I would have gotten sick). But after this experience, I will never return. This will be a story I tell my friends for years — unfortunately, not for the right reasons.

Edit: My response

I’ve been a regular customer of Taylor Shellfish Farms by Chuckanut and have always received oysters of excellent quality. I don’t believe the issue lies with the supplier.

Your most recent health inspection rating of “Okay”. Past inspections noted concerns with temperature control, which is worth considering. Given the long delay—nearly two hours before our oysters arrived—it’s fair to wonder whether they were sitting out too long before being served.

I’m not looking to argue, but I do hope this highlights the need for better communication and coordination among your staff. The confusion with our drink orders, the delayed food service, and the overall lack of attention to timing all pointed to a team that wasn’t working well together. Not to mention, a quick look at your one-star reviews shows a consistent pattern of complaints about poor service — so our experience unfortunately doesn’t seem to be an isolated incident.

I’m open to any further questions you may have about our visit in private, but more than anything, I hope this feedback helps your team improve the guest experience...

My first venture into the world of authentic Vietnamese cuisine led me to Anchovies and Salt, and I must say it was an unforgettable experience. As someone relatively unfamiliar with Vietnamese food beyond the realms of pho, I entered the restaurant with eager anticipation, ready to explore new flavors and culinary delights.

To kick off the evening, we opted for the Vietnamese gin and tonic and the bon-bon runner. Despite not being a gin enthusiast, the Vietnamese gin in the cocktail proved to be a revelation. The absence of the usual earthy undertones made it the ideal libation for warm weather. The bon-bon runner, reminiscent of a refreshing banana-flavored Mai-Tai, offered a delightful twist for those who enjoy the classic Mai-Tai cocktail.

Our culinary journey began with the Nem Cua Be, a deep-fried crab roll that managed to be both flavorful and remarkably light, defying the typical heaviness associated with deep-fried dishes. The Suon Bo, pho-spiced short rib, followed suit with tender meat and an impeccable seasoning that left a lasting impression.

Moving on to the Ca Kho To, a claypot fish dish featuring buttery black cod in a flavorful broth, was a testament to the chef's skill in achieving a perfect balance of textures and tastes. Accompanying this, the Rau Muong Xao Toi Den, water spinach with black garlic, presented as a dumpling-shaped delight with a satisfying crunch complementing the rich garlic sauce.

Beyond the exquisite cuisine, the restaurant's atmosphere left an indelible mark. Seamlessly blending different elements from various regions of Vietnam, each area within the establishment contributed to an eclectic yet elegant ambiance. The owner's personal touch, sharing stories of the different areas and his passion for showcasing Vietnamese culture through the food and atmosphere, added an extra layer of authenticity to the dining experience.

In terms of pricing, Anchovies and Salt proved to be competitive with other fine dining establishments in the area, offering excellent value for the quality of the food. The family-style servings make it an excellent choice for large parties, while the intimate atmosphere also caters to a romantic date night.

While we initially faced a potential wait on a busy weekend evening, the option to seat ourselves at the bar provided a unique opportunity to engage with the bartender intimately about the menu. I look forward to returning during the summer to enjoy the outdoor dining area and witness the breathtaking sunset over the water.

Anchovies and Salt stands out not only for its exceptional Vietnamese cuisine but also for the thoughtfulness and care evident in every aspect of the restaurant. It's a culinary journey worth embarking on, and I eagerly anticipate my return to savor more of their delectable offerings.

*We didn't get any photos cause we were so wrapped up in the food and atmosphere which is a great thing to...