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“Working closely with David Asbury of Full Circle Certified Organic Farms—the largest organic vegetable farm in Colorado, the kitchens at SALT and Colterra are filled with chefs pickling, preserving, and curing freshly harvested finds.” Tyra Sutak, Your Boulder, 2014

“Find out how to make (Bradford Heap’s Tomato Soup Recipe) and 117 others from Denver and Boulder’s most celebrated chefs,” 5280, The Cookbook, 2014

“In my restaurants, Colterra and SALT, I have taken extra steps to ensure my menu is non-GMO. It’s what my customers, my staff, and my family wants. And we’d like all Coloradans to have the ability to choose GMO or non-GMO by requiring mandatory GMO labels.” Bradford Heap, Dining Out, 2014

“…the basement at Salt is one of the most coveted dining areas of the restaurant. Dark woods, a turquoise floor, and a 13-seat intimate round booth set a serene mood.” Maya Silver, Dining Out, 2014

“When Bradford Heap decided to make the menus at his two Boulder, Colorado restaurants 100-percent free of genetically modified organisms (GMOs) in June, he did it more out of principle than to please his customers. But he’s had no shortage of support.” Maya Silver, Civil Eats, 2014

“Bradford Heap’s passion and drive to work with local farmers. To see the farmers coming in the back door after the farmers market and anything they couldn’t sell we will take.” Zach Rampulla comments on his time as pastry chef at SALT, Denver Eater, 2014

“At Salt, whose elevated cuisine is humbled by still-charming salvaged material décor, Heap has struck a now-familiar farm-to-table pose, with relatively simple but sophisticated flavor constructions backed by an extensive bar program befitting the old Tom’s Tavern space.” Matthew Schniper, Colorado Springs Independent, 2014

“I was really upset to find out how prevalent (GMOs) are in our food supply,” (Heap) says in Nixing GMOs in the Restaurant, Cindy Sutter, Daily Camera, 2014

“Bradford Heap finalist for Real Award…”,, 2012

“Salt’s duck confit gobsmacked me… Oak and Salt: Two great dishes from the Boulder bistros…” Doug Brown, Denver Post, April 2012

(Salt’s) farm-to-table menu walks the walk, and the staff graciously bends over backwards… Our Love Affair with SALT Bistro..”  Kate Kennedy, Westword, November 2011 (read full review)

“Trained in Michelin three-star kitchens in Europe, Bradford Heap has developed a deep appreciation for the way French and Italian chefs bring the flavors of their countryside to their tables… According to Heap, the farm-to-menu trend is about the relationship and mutual respect between farmer and chef.” Lacy Boggs, Yellow Scene, September 2011 (read full review)

“Bradford Heap is the real deal. His thoughtful dishes speak of a dedication to origin and seasonal flavor. And, thanks to Heap, I’ve rediscovered a sense of place—my grandfather’s garden—that I’d long forgotten….” Shari Caudron, 5280, August 2010 (read full review)

After a winter hike, cozy up to the bar in front of the wood-fired oven at Salt, Boulder’s newest neighborhood bistro. Jayme Otto, Sunset Magazine, January 2010

For Boulder – and for chef-owner Bradford Heap – Salt Bistro is more than a restaurant, it’s a project that gets to the heart of community.” Amanda Faison, Food Editor, 5280 Magazine, December 2009

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