This delicate, pyramid-shaped salt hails from the coast of the Mediterranean, where it’s harvested over a years-long process of raking and evaporation in shallow pools, and dried by the sun. A shatteringly crisp texture that dissolves on the tongue. Read more.
With a James Beard Award for Best Restaurant of the Year at his flagship restaurant Chai Pani and 5 nominations for Best Chef of the year, Meherwan’s finally confident this might just be working out. His restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Saveur, USA Today, and Bon Appétit, among others.
