About this business

  • Website
    saludas.com
  • Hours
    Sun-Thu 5:30 PM - 10:00 PM
    Fri-Sat 5:30 PM - 11:00 PM

Tips

250

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Josh W.
Verified
Report | 11 days ago
You must try the crabcakes and you cannot go wrong with the filet mignon or Pork chop!
Allison B.
Verified
Report | 15 days ago
Delicious food!
S J.
Verified
Report | 16 days ago
The food was amazing & the service was excellent.
Mooshi S.
Verified
Report | 17 days ago
Love this place! Service is great and the food is amazing!
Katherine J.
Verified
Report | 18 days ago
Everything about Saluda's is great;
gloria a.
Verified
Report | 24 days ago
Wonderful food and service!
marina p.
Verified
Report | a month ago
make reservation. Everything we had was wonderful!
Ken S.
Verified
Report | a month ago
Very nice
Lee B.
Verified
Report | a month ago
Very nice dinner
Jamie J.
Verified
Report | a month ago
The shrimp and grits are a must to order! Also the filet Mignon is a popular and delicious dish as well. The moscoto is great and it's sweet and refreshing. If they allow you to, sit next to the window so that you can see the night lights
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From Our Editors

Saluda's Restaurant celebrates many histories. Its solid mahogany bar was part of Philadelphia's Blakely Hotel in the late 1800s, its walls sport vintage European posters advertising festive drinks, and its menu pays homage to timeless Southern staples, from shrimp and grits to artfully grilled rib eyes. Perhaps the greatest nod to the past is the building itself, which was constructed after World War I as a VFW officers club. There, veterans would gather to carouse and reminisce, fostering a convivial tradition that Saluda's has since restored and nurtured.

Executive chef Blake Fairies fuels the animated atmosphere with dishes whose down-home roots benefit from French and Italian influences. His prime concern is freshness?in an interview with Undefined magazine, he revealed how his fish du jour is often prepped the day after his friend Mark, a member of Abundant Seafood in Charleston, lures it onto his boat with promises of a free tropical time share. Like much of the kitchen's produce, chef Blake?s flash-fried green tomatoes come from local farms, and his entrees incorporate seasonal ingredients to complement ones imported from across the world. The results are plates that blend classic taste with inventive zest: steaks in black-truffle butter, helpings of handmade pasta, and pork chops brined in sweet tea. At the bar, guests can peruse more than 300 wines as well as cocktails and small-batch bourbon.

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