Although Salú has a distinctly Latin flavored vibe, the name “Salú” was derived from the Spanish “salud,” Italian “salute,” and French “salut,” all loose translations for “cheers!”
Besides sidewalk seating, Salú features a large interior dining area decorated with eclectic art pieces and a huge, hand-painted circular skylight designed by local artist E. Lee Jahncke in the restaurant’s center.
Owners Gaby Saliba, Tarek Tay and Hicham Khodr appear to have absconded with the talent from a number of Emeril’s current and past eateries. General Manager David Travis was previously general manager of Emeril’s NOLA. Salú’s director of culinary affairs, Michael Rouss, was the former executive chef at NOLA. Executive Chef Ryan Gall was most recently executive sous chef at Emeril’s Gulf Coast Fish House. Bar Manager Vinny Nguyen is an alumnus of Emeril’s Delmonico where he served as bartender.