Salt + Marrow

Our Story

Welcome to Salt + Marrow: North Augusta, South Carolina’s celebration of the American South. Through local ingredients inspired by the unique history of the region, prepared with modern technique, we create new expressions for breakfast, lunch, and dinner. 

Conveniently located in the new Crowne Plaza right by the Savannah River, Salt + Marrow is the perfect spot for an outing after innings, a gathering of good friends or a chance to meet and greet your neighbors, we provide an atmosphere of true Southern hospitality.
Chef Dominic Simpson
Executive Chef

Dominic Simpson

Chef Dominic started cooking professionally at the age of 15. Over the past 23 years, he has worked at upscale, multi-million-dollar restaurants and hotels with some of the country’s top chefs, including Joël Antunes and Paul Albrecht. Before joining The Partridge Inn, Simpson was the executive chef at The Georgian Terrace Hotel in Atlanta, where he was responsible for the fine dining restaurant, banquet kitchen and employee cafeteria. For three years, he served as the executive chef of Atlanta restaurant Balance, an upscale eatery specializing in healthy cuisine. Before that, he was the sous chef at Spice Restaurant.
General Manager Vincent Johnson
General Manager

Vince Johnson

Mr. Johnson is a seasoned hospitality industry professional with more than 16 years of experience. Most recently, he was the director of food and beverage for West Lake Country Club in Augusta, where he was responsible for overseeing all aspects of the food and beverage program, including special events, menu planning and service. Johnson also spent more than 11 years as the restaurant supervisor and bar manager at The Partridge Inn in Augusta.

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Crowne Plaza North Augusta
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