Located along the picturesque Sea-to-Sky Highway in downtown Squamish, The Salted Vine is a collaboration between industry veterans and longtime colleagues Jeff Park and Pat Allan, who lead the team as Executive Chef and Restaurant Director/Sommelier, respectively. With a menu of share plates that place a premium on fresh, sustainable and seasonal ingredients, an expertly curated beverage program and modern-country farmhouse décor that reflects the hardworking spirit of the local community, The Salted Vine offers a contemporary and inspired taste of the Pacific Northwest and a new upscale dining experience in the heart of historic Squamish. The Salted Vine is open for happy hour and dinner service Wednesday through Saturday and features a 70-seat dining room and lounge and 20-seat patio.
With a design that pays homage to Squamish’s earliest incarnation as a railway terminus and logging outpost while also recognizing its new role as a growing and vibrant community that connects Greater Vancouver and the resort community of Whistler, The Salted Vine boasts modern-country farmhouse décor that reflects the hardworking and pioneering spirit of the surrounding area. Taking centre stage in the oldest building in Squamish — built in 1910 — The Salted Vine’s dining room and lounge feature an abundance of natural light, a colour palette that mingles dark and light tones of grey with hints of deep red in the interior doors and a sliding barn door behind the bar as well as an abundance of wood accents such as locally stained and reclaimed poplar patterned wall panels, grey teak tables and maple serving platters that were custom milled, cut and finished by Ian Annett of Raven Timberworks in nearby Paradise Valley. Executive Chef Jeff Park’s menu of small share plates will be accented by local dishware provided by Sandra Hutchison, also of Squamish, while paintings adorning the walls come courtesy of Whistler’s Suzanne Johnston.