Salt & Stone, a Modern American restaurant, has opened at 128 Fayette Street in Conshohocken. This space was previously home to Fayette Street Oyster House and Tierra Caliente.

Demetrios Pappas owns the restaurant, and the chef is Lassine Sylla. The pair first came together at Pappas’ previous restaurant, Cafe Fresko, in Bryn Mawr. Chef Sylla has worked in the kitchens of Anjou and Kaizan in Philadelphia, as well as Zakura Dining & Bar in California. He is a native of Mali and trained at a culinary school in the Ivory Coast.

Pictured top right is the Braised Lamb Shank (toasted orzo, Parmesan Brussels sprout crisp, lemon gremolata, port wine jus). Pictured on the top left are the Pomberry Cosmo (blueberry-infused Stateside Vodka, Boardroom Orange Liqueur, lime juice, cranberry juice, pomegranate juice, ice mold) and the smoked cocktail Lavender Haze (lavender-infused Dad’s Hat Rye Whiskey, blueberry syrup, orange bitters).

Salt & Stone is currently open Tuesday through Thursday from 4:00 p.m. to 10:00 p.m., Friday and Saturday from 4:00 p.m. to 11:00 p.m., and Sunday from 4:00 p.m. to 9:00 p.m. The bar will remain open for an additional hour after the kitchen closes, if necessary. Happy Hour is Tuesday through Friday from 4:00 p.m. to 6:00 p.m.

Pappas describes the menu at Salt & Stone as Modern American, offering a contemporary style of cooking that blends traditional American dishes with global influences and innovative techniques. Chef Sylla will emphasize fresh, seasonal ingredients that showcase regional flavors and reinterpretations of classic dishes. Pictured above is the Pan-Seared Scallops (carrot puree, braised Belgian endives, sliced crisp apples, micro cilantro, soy ginger broth).

You can find the menus here.

Photos: Salt & Stone