There aren’t a ton of people out there like Alan Bergo, the Executive Chef for the Salt Cellar on Selby in St. Paul. Known as the Forager Chef, Bergo has a passion for crawling on all fours in the musty woods, finding chanterelles, black morels and fried chicken (the type that grows out of the ground).
He helped open up the doors of the Salt Cellar in 2014, offering his passion and influences to the kitchen that whips up seafood, sirloins and stuffed rabbit.
Although he can’t fully translate his passion for mushrooms in every dish, with an entire page dedicated to them on his personal site, his influence as a Minnesota chef reigns true in all of the dishes that the Salt Cellar provides, leaving patrons feeling fancifully full as they enjoy beautifully presented food in the equally beautiful Cathedral Hill district.
In case you’re wondering what we get, it’s typically the Beef Fat Pomme Frites if we’re feeling healthy or the Roasted Potatoes if we’re not, accompanied with the Wild Mushroom Lasagna.
If you’re feeling more fancy and have some extra money to spend, this would be the place we recommend, as their Creekstone All Natural Beef selection is well worth the extra shekels.
If you can pull aside Chef Bergo for a chat, he’ll happily tell you about where he’s most recently foraged or that time he interviewed to be on Top Chef.
And whenever you have the opportunity, order something with mushrooms because he’ll most likely recommend it.