Shock and awe at Below the Salt

A roasted pig’s head was one of the many samples offered by chef/owner Noah Sexton at the opening party for his new restaurant on Main Street in Salisbury, called Below the Salt. Photo by Cynthia Hochswender

SALISBURY — Chef/owner Noah Sexton hosted a pre-opening party at his Main Street Salisbury restaurant, Below the Salt, on Thursday, Aug. 2. Samples were passed of the restaurant’s snappy homemade ramen noodles, succulent/crisp fatty pork belly and two pigs heads, which were snapped up quickly by diners, who nestled the pork meat in homemade Chinese buns.

The restaurant officially opened the next evening, Friday, Aug. 3, and was packed with diners by Saturday, Aug. 4.

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