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Salt Bar, an offshoot of Salt in Soho, has endeared itself to the LES's youthful denizens with its cozy atmosphere and playfully eclectic American cuisine. Inside, the rustic tavern aesthetic prevails: large windows, dark wood banquettes, exposed beams, raw brick walls, and a communal table suitable for a medieval feast. Subtle lighting and candles in translucent orange holders cast a flattering glow while antique storage tins and a wine rack provide understated accents. At center is the well-lit, L-shaped bar that does double duty as a handsome libation station and a galley-sized kitchen. Although the menu changes frequently, starters like dates in bacon, baked brie in puff pastry, and salty homemade chorizo pair well with a glass of wine or a cocktail. Home-cured pickles prove fresh and tangy while the lightly sweet coconut-peanut sauce that's served with tiger shrimp satay demands double dipping. Main-course offerings are fewer, but the Beef Wellington's buttery meat cased in delicate pastry suggests no need for alternatives. — Michael Anstendig

Home-cured pickle, $1.00; homemade chorizo, $10; filet of beef Wellington, $21