Nino Mancari has a butcher’s diagram of a pig—the logo of legendary London restaurant St. John—tattooed on his right forearm. He named his son Keller in honor of restaurateur Thomas Keller. To say Mancari is into food is probably understating it a bit. The Bethany Beach native brings farm-to-table acumen to Salt Air, where his simple-yet-elegant dishes won over the town’s finicky foodies in short time. “There’s room for the aesthetics,” he says, “but I like really simple.” Head to Salt Air to witness Mancari turning the best of our local produce into works of art.
Salt Air’s desserts, done by pastry chef Jesse Moore, mirror the restaurant’s dinner menu: creative, but never esoteric. Try the rosemary scone-based strawberry shortcake with mint and citrus macerated strawberries, or the sublime blackberry buckle with cinnamon gelato.