October 27, 2011
If you have recently taken a stroll along Alberni Street and poked your head in to the new BLACK+BLUE location, you may have noticed a glowing pink color coming from the back of the restaurant.
This my friends, is the Himalayan Rock Salt wall—the first of its kind here in Vancouver.
A brief history lesson before we get to what it’s doing in BLACK+BLUE. The Himalayan Rock Salt comes from the ancient salt mines in Pakistan where nature has held and protected it for over 500 Million years. Discovered in 327 B.C., Alexander the Great’s horse, run down, hungry and tired, licked the walls of a cave and suddenly became rejuvenated. Today, the salt is viewed as a miracle substance due to its uncommon purity and unprecedented flavor.
Salt architecture has been popping up in restaurants in New York, Chicago, Scottsdale and other culinary hotspots, but never in Vancouver before. The pink glow you may have seen while walking past is the BLACK+BLUE salt wall, constructed out of Himalayan Salt Bricks lit up by a number of LED strips. These bricks serve as the back drop for the BLACK+BLUE glass encased meat locker, standing 12 feet high and 12 feet wide. Amazing! What makes this wall even more incredible is that the exposed side of the salt bricks inside of the locker actually cures the meat! Any cut of steak you order while visiting BLACK+BLUE will have been cured and taken from the Himalayan Salt wall meat locker.