As of Tuesday, December 6, 2011
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Gwinnett Daily Post
Staff Photo: Jason Braverman. Firesalt Tavern in Buford serves, from front to back, its ahi tuna salad (seared rare tuna with field greens, wontons, bell peppers, sesame seeds, sliced apples and wasabi vinaigrette), a martini, the fish of the day (shrimp, scallops, grouper, crawfish with heavy cream and Creole sauce) and the ribeye sandwich (8 oz. ribeye, grilled onions and bellpeppers, horseradish sauce and served with potatoes).
33 Buford Village Way, Buford
Open since: July 14, 2010
Location: Firesalt Tavern faces Buford Highway from the strip mall near Hamilton Mill Road.
Hours: 11 a.m. to 10 p.m. Tuesdays through Thursdays, 11 a.m. to midnight Fridays, 8 a.m. to midnight Saturdays and 9 a.m. to 9 p.m. Sundays. It is closed Mondays.
Owners: Buford residents Greg and Christy Duriez.
Atmosphere: The owners want the restaurant to have an upscale appearance, with a welcoming and familial atmosphere, but they also strive for an intimate setting for date nights during weekends. The Firesalt Tavern has live music for relaxation on Fridays and Saturdays.
"Me and Greg, we have seven children, so we want families to be able to come in," Christy Duriez said. "If you're in your uniform, we want you to be able to come in and feel like you can afford to sit down and have a good meal with your family."
She said it has been hard to overcome the "upscale" image because of prior restaurants in that location.
- Menu: The menu at Firesalt Tavern includes a wide variety of options including seafood, burgers, steak, sandwiches the fish of the day. The restaurant uses fresh ingredients and has a wide range of bottled beer and wine. The most popular dishes are the steaks, which are grilled to order, and shrimp and grits.
The scallops and salmon are also top-selling dishes.
"It's not in our name, but for this area we are probably known as a good steak house," Greg Duriez said. "Folks come here for the steaks and then our seafood dishes."
He said the fish of the day is one of the most popular seafood dishes, which is a blackened grouper in a creole seafood sauce. He plans to added the dish to the menu permanently.
The Duriezs are constantly involved in the restaurant meeting customers and sampling the food to make sure it's perfect.
- Things you might not know: A "tavern" is usually associated with having a bar, but the Firesalt tavern has a smaller bar area than customers anticipate. They also don't sell beer on tap, but hope to in the coming years.
"The Tavern part might be a stereotype that we try to get past," Greg Duriez said. "Some folks come in and expect a much larger bar area and less of a fine dining atmosphere, or some folks might look at it as a tavern and say it's probably not kid friendly."