SALISBURY — Chef/owner Noah Sexton hosted a pre-opening party at his Main Street Salisbury restaurant, Below the Salt, on Thursday, Aug. 2. Samples were passed of the restaurant’s snappy homemade ramen noodles, succulent/crisp fatty pork belly and two pigs heads, which were snapped up quickly by diners, who nestled the pork meat in homemade Chinese buns.
The restaurant officially opened the next evening, Friday, Aug. 3, and was packed with diners by Saturday, Aug. 4.
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