Hours & Location

View Salt Restaurant at 170 Water Street,
Plymouth, MA on Google Maps
Call Salt Restaurant by phone at (774) 283-4660

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Monday, Wednesday-Sunday (Closed Tuesday)
4:00pm - 10:00pm

Menus

Private Events

For all inquiries, please fill out the form below and we’ll be in touch soon.

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Upcoming Events

Our Mission

Our family invites you to join us and become a part of our family at Salt Raw Bar & Fine Cuisine.

Salt in the water, salt in the air, salt in cuisine, salt essential to human life, salt of the earth. From the water in which delectable seafood originates, salt sprinkled to finish a perfectly seared piece of meat, salt to transform and preserve food, salt is the essence of flavor.

Sit back and relax while we take care of you. From our eclectic menu and wine list, to our craft cocktails and local craft beers, we strive to present to you a one of a kind hospitality experience. Share some food and drink amongst friends and enjoy the beauty of Salt.

Johnny Sheehan

Executive Chef/Owner

First inspired by cooking in his home kitchen in his youth, Chef Johnny took his first job in the restaurant industry washing dishes at age 14. As a young adult, he peered into the Boston restaurant scene making deliveries all over the city as a tractor trailer driver, reigniting his passion for cooking. He courageously made a pivotal turn in his career, enrolling in the acclaimed Le Cordon Bleu culinary school in Cambridge, where he studied and earned his degree. His instructors, struck by his passion for the culinary arts, took Sheehan’s learning to a different level, investing hours in his education past the school day. The life-altering experiences, such as being taught in open Asian markets about raw ingredients, and learning the science behind molecular gastronomy, alongside learning classic French cooking techniques and pastry and confectionary skills, still support his culinary approach to this day.
While still in culinary school and post degree, Sheehan went on to work under celebrated Chef Ken Oringer at Boston’s renowned French modern-American restaurant Clio, where he worked tirelessly to learn each station and moved up the line. He jumped at the opportunity to work alongside Chef Chris Gould at Clio’s notable sushi bar Uni, igniting his passion for raw fish. Sheehan’s passion for cooking, attention to detail and his unique take on Asian-inspired cuisine is immediately evident upon speaking with him and sampling his dishes.
Making his way down to the South Shore, Sheehan took the reins at The New World Tavern, a gastropub in Plymouth MA, working to elevate the cuisine to match their award winning beer selection. While at the Tavern Chef Sheehan organized a series of Chef-driven dinners alongside other respected South Shore chefs focusing on local farms, purveyors and utilizing organic and sustainable ingredients. Sheehan’s menu, along with The New World’s beer selection, went on to win Boston Magazines “Best Casual Restaurant South of Boston”.
Chef Sheehan returned to Boston, becoming the Executive Chef of Liquid Art House, a hybrid restaurant and art gallery in Boston’s Back Bay. While continuously being inspired by the ever changing art installations at the restaurant, Sheehan curated and executed a menu of modern American cuisine with worldly flavors and techniques. He received rave reviews from the Boston Globe on the cuisine.
Partnering with Plymouth restaurateurs, father and son duo Fred and Dan Casinelli, Sheehan created Salt Restaurant on Plymouth’s historic waterfront. With a focus on sourcing amazing fresh ingredients, Salt showcases inventive Asian inspired cuisine partnering with local farms and quality driven purveyors. Sister restaurant Lenna’s Kitchen features handmade pastas, artisanal pizza and seasonally driven Italian cuisine. The group's newest venture was taking over operations at The Pillory Pub. Celebrated as one of Plymouth’s favorite watering holes, The Pillory offers craft beer and cocktails served alongside comforting pub fare. Johnny and his teams will continue to bring fresh, local, and inventive cuisine to the South Shore and beyond.
Chef Sheehan is a regularly featured luminary chef at both Nantucket and Newport wine and food festivals. He has been featured on episodes of popular television program The Phantom Gourmet, and has received the coveted “Hidden Jewel” accolade for his innovative fare on more than one occasion. He was recently featured on Croatian National Television during a collaborative "four-hands" dinner with a celebrated regional chef while visiting the countries wine regions for inspiration. He was featured on Twist of Taste America with Michelin starred chef Vikas Khanna. Sheehan was selected to represent the South Shore in Brewery Ommegang’s HopChef Boston competition, a nationally acclaimed contest pitting some of the most prestigious culinary chefs from across the nation against the top competitors in their field. He is the first chef to receive the honor of winning the competition in both categories, taking the People’s Choice and HopChef Boston title. Sheehan also competed in and won the WGBH Food and Wine festival’s food fight competition in 2017. Additionally Sheehan has been a featured guest on the Best Served Podcast.

First inspired by cooking in his home kitchen in his youth, Chef Johnny took his first job in the restaurant industry washing dishes at age 14. As a young adult, he peered into the Boston restaurant scene making deliveries all over the city as a tractor trailer driver, reigniting his passion for co…
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Contact Us

Send us a message and we’ll get back to you as soon as possible. You can also reach us by phone at (774) 283-4660. Looking forward to hearing from you.

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Salt Raw Bar Site

Hours & Location

Menus

PALOMA MONTH

Shiso Keen

Caliente

Timeless Tromba

Tromba Call

Tromba Tequila Offerings

Tromba Reposado Single Cask Bottle

Draft Beer

Cisco Brewers, Shark Tracker

Allagash, White Ale

Vitamin Sea Brewing, Trust Me On This

Beer by Bottle/Can

Kirin Ichiban, Tokyo, Japan

Bud Light, St. Louis, MO

Von Trapp Bohemian Pilsner, Stowe, Vermont

Stella Artois, Leuven, Belgium

Corona Extra, Mexico

Guinness, Dublin, Ireland

Mayflower, New World IPA, Plymouth, MA

Run Wild IPA, Non-Alcoholic, Stratford, CT

Craft Cocktails

Seasonal Sangria

Viva La Sal

Seoul Sister

The Beautiful and Damned

The White Lotus

Salt Queen

In Rye Fashion

Emerald City

Tongue Tied In Tokyo

Nightcaps

Cold Brewlevardier

Signature Espresso Martini

La Adelita

Zero Proof

Hibiscus Mockarita

Lavender Haze

Wines By The Glass

Vintage Brut Cava

Prosecco

Crémant Rosé

Champagne

Pinot Grigio

Pošip

Gaintza Txakolina

Sauvignon Blanc

Pouilly-Fumé

Chardonnay

Chardonnay

Riesling

Rosé

Pinot Noir

Sablet Rouge

Cabernet Franc

Cabernet Sauvignon

Cabernet Sauvignon

Red Blend

Red Blend

Raw

Oysters

Kampachi Sashimi (Hawaiian Amberjack)

Hirame Zuke (Marinated Fluke)

Spicy Salmon Taco

Salmon Sashimi

Yellowtail Sashimi (Hamachi)

Tuna Tartare Tostado

Tuna Sashimi

Tuna & Caviar Sashimi

Tuna Poke

Salmon Poke

Halibut Ceviche

American Wagyu Beef Tataki

Chirashi

Salads

Szechuan Cucumber Salad

Kohlrabi Salad

Kale Caesar