About Edouardo Jordan

In 2013, Jordan was asked to open Bar Sajor as chef de cuisine and used this as an opportunity to learn as much as he could about opening a restaurant. Taking this knowledge and experience he had gained from Bar Sajor, Jordan officially opened the doors to his restaurant, Salare, in June of 2015. Salare takes influences from France, Italy, the American south, and the Caribbean and has become one of Seattle’s hottest restaurants. In April 2017, Chef Jordan opened his second restaurant, JuneBaby and has already received much attention both nationally and locally. Chef Jordan was nominated for a James Beard Award in 2016, has been named one of Food & Wine’s Best New Chef of 2016, Salare was listed as a best new restaurant in America in 2016 by Eater National, and is a 2017 James Beard Award finalist.

My Restaurants

  • Salare
    2404 NE 65th St
    Seattle, WA

Behind the Scenes

"Moruga upland rice. One step closer to understanding the origins of the crop that made many slave owners endless wealth. Rice is a culture on its own deep in history! #foodwithroots #nytimes @nytimes Check out the article in the nytimes food section."
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From My Menu