Coming Soon to North Loop Green: Salt & Flour

Article by Becky Fillinger, photos provided

A discussion with Brian Ingram, Chef and Principal Owner, Purpose Driven Restaurants

Brian Ingram is a prolific restaurateur. With over 30 years in the restaurant industry, Ingram has won awards, set trends, launched brands, innovated concepts and given much back to his community. His latest venture is Salt & Flour in the North Loop Green, targeted to open in late August. We talked to him about the inspiration for Salt & Flour and what he has learned by operating Purpose Restaurants.

Brian IngramQ:  Please tell us the concept behind Salt & Flour. I’ve heard rumors of a fried spaghetti sandwich and must know more.

A:  Salt & Flour is my love letter to my mom. A restaurant that is so deeply personal to me and all the work my mom put in to give me a future. She put me in my first apprenticeship in high school. Put me in a culinary program early in my life that set me on this amazing journey. Cooking for her and seeing her reaction is what gave me the drive to become a chef. 

Food is our love language and is family tradition. Food is a shared celebration of who we are. Food is a handmade, heartfelt expression of love that invites us to gather and speaks to all of our senses. It is a tribute to the salt and flour of our lives - the foundation that built us. At Salt & Flour you’ll find an approachable and comforting menu of reimagined Italian classics including handmade pasta made fresh every day. You can choose any of the pastas to be tossed in a giant roasted parmesan bowl for a divine experience. You can then top with hand shaved truffles and caviar. The pizza is made in a 1500-degree oven on house made focaccia dough. We have a Spicy Sota pizza made with Jalapeno Spam & Japanese BBQ. Some House Specialties will include a Braised Rabbit and Short Rib Stew to Ox Tail with Citrus Gremolata. We didn’t skimp on fresh salads and there is a generous carryout counter. And yes, fried spaghetti sandwiches are on the menu!

Q:  You’re also opening your fifth Hope Breakfast Bar in the North Loop. Congratulations! What have you learned about customer preferences from your breakfast bars? What have you learned about operating a business with a purpose?

A:  We have learned so much from our first guests and are so much more educated on food and beverage offerings than ever before. Customers follow the latest trends on social media and food networks. They want food to not only taste great but to make them feel something. Guests are more discerning than ever when they choose where they spend their resources, and they expect restaurants to be in line with their values.

We have learned that being a purpose driven restaurant is challenging. You have to ensure that every decision you make is in alignment with your core mission. From decisions that affect the operations of our team to the guests we serve. It’s also the most rewarding thing I have ever done. When we can change the lives of our team members or that of a guest it's the best feeling in the world. 

Q:  Do you still like to cook at home? If yes, what might we find you cooking at home?

A:  I love cooking at home, it has always been my love language and how I tell my friends and family I love them. These days you will find me working on recipes for our latest concept Salt & Flour, so lots of pasta dishes and tiramisu are being made at home. 

Q:  You’ve been involved in humanitarian relief efforts. Can you tell us more about this and how we can help?

A:  We understand that over 25,000 people a day die from hunger related issues. Our outreach has been going on since 2019 with over a half a million meals being given free of charge. That continues today, with meals provided to Face to Face feeding at risk youth and displaced families in our community every week. Just by dining in our restaurants you can make a difference in your community. We continue to push proceeds from our sales directly back every day. It could be by giving 100% of our sales as we recently did for a fallen officer, providing over $30,000 to his family. We have helped raise over one million dollars in the last couple years by providing curated chef dinners for other local charities to auction off. 

Q:  That’s so commendable – thank you! How may we follow your news? 

A:  Please follow for all the updates on Instagram @ChefBrianIngram or @PurposeRestaurants.com