Table Salt: An Approachable Vision of Beautiful Food
WARKITCHEN Restaurant Experience
There’s a new restaurant in Bar Harbor, and if the food and operating philosophy are indications of success, it will be serving patrons a very, very long time. Owner Daniel Bockman, a restaurateur from Nashville, opened Table Salt on May 21st, 2025. He and his chef, Aaron Horvath, have quickly established a menu and atmosphere that are “approachable but elevated.” You see this balance from the moment you enter the building. The remodeled Chinese restaurant (you’d have never guessed) is relaxed but without the slackness of ill-design. The waiting staff wear t-shirts but bring a level of service that is meticulous, friendly, and with the manners of a fine dining experience. Even the name itself evokes Daniel’s vision of balance: table salt is common, but it can transform and elevate a dish.
We began with a couple of appetizers. First was a pork belly and scallop dish. It looked deceptively simple: a little chunk of pork alongside three scallops. The simplicity, however, was not indicative of ordinariness. Beneath these ingredients was vanilla and mango tapioca. You might not expect this pairing, but when you drag the pork belly across this sweet and tangy blend, everything falls into place. Life seems a little clearer. You can probably make that decision you’ve been putting off for months. The tapioca pairing was a nice example of the innovative, experimental combinations which Table Salt prides itself at attempting.
Next was a seared yellowfin: three gorgeous slices of tuna draped over a bed of diced avocado and mango, stacked on an onion ring. The dish was a lovely example of the restaurant’s ethos in action. On the one hand, the glistening pink tuna - contrasted with vibrant yellows and greens - was plated with refined elegance. There was a wonderful height to the dish; the tuna appeared suspended in midair. And yet, on the other hand, the foundation of the dish was familiar. What is more approachable than an onion ring? Both worlds were seamlessly combined.
The entrees were equally stunning. Daniel emphasized the importance of justifying the price of his dishes and delivering a plate that is truly (not just in name) elevated. We first tried the halibut. It was delicate and flaky, accompanied by wakame butter, pork belly, bok choy, and a rice cake. These East Asian elements were thoughtful and gave an unexpected complexity to the dish’s profile.
As much as we liked the halibut, our real hero was the pork chop. It was inviting and rustic and warm, like a hearth at Christmas. The chop itself was substantial (let’s just say that if you got mugged in a back alley, you could use it as a club for self-defense). It sat on a bed of cassoulet and was covered in a burnt onion apple sauce. The apples gave the right sweetness: enough to lift the heavier pork without overwhelming the savory elements.
Table Salt’s supply chain is both thoughtful and community-minded. Living in Maine, the seafood is fresh and local (of course). But they do more than seafood. Table Salt offers a variety of classic proteins: lamb shank, ribeye, filet mignon, which are sourced from the American Midwest. Ninety percent of their produce makes the short journey from Mandala Farms, located across Frenchman Bay on a nearby peninsula. Mandala farm grows organic produce and uses special fjord horses to cultivate their land. The distance between farm and table is short.
We ate cheesecake for dessert. But it wasn’t just another cheesecake. At first glance, it was a classic iteration: blueberry glaze, whipped cream, and cinnamon crumble. However, under an inch of cheesecake was a spongy foundation of blueberry pancake. This combination, Daniel mentioned, was technically difficult, taking Chef Aaron some time to master. Again, the ordinary was elevated. For those looking for more sweets, Table Salt also has an auxiliary “chocolate room,” where customers can do artisan truffle tastings, paired with wines and whiskeys. Daniel’s wife, Angelica, is a chocolatier and drives this unexpected element of the restaurant.
I asked Daniel about how Table Salt fit within the broader ecosystem of Bar Harbor cuisine. He immediately cut to the heart of the matter: “This is our home. We have an ocean in the front yard and a national park in the back. We want to be engrained in our community and support it as much as possible.” Although living in Bar Harbor for only a short while, Daniel and his family have fully embraced the community. Although his culinary aims are lofty, Daniel spoke emphatically about belonging. At the end of the day, he commented, flourishing as a family and supporting our community are “more important than any restaurant.”
Carter and Andrew have teamed up to produce a new publication titled Lost Swan where they tell stories, document real people doing real things in real places. Their work is a blend of creative non-fiction and photography. If you loved reading this, you’ll enjoy their work. Subscribe at lostswan.substack.com.
Carter Davis Johnson writes Dwelling, a publication that embraces the non-identical in life and art. You can read more of his work at carterdavisjohnson.substack.com.
Andrew is a photographer passionate about visual storytelling primarily through the means of film. He loves documenting his family and life at home or anywhere the camera takes him. Check his work out at andrewgranstaff.com. You can also reach him on Instagram @andrewgranstaff.
This piece was first published in Issue 39 of the WARKITCHEN. Read the full issue here. Explore the full WARKITCHEN archive here. Enjoy the experience 🥂
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