Why chefs don't want salt shakers on restaurant tables anymore

Salt shakers, once ubiquitous at fancy restaurants, have vanished. That's deliberate, say top chefs

It should be a triumphant time for salt in New York. The biggest restaurant opening of the year has been that of Nusr-Et, better known as Salt Bae. It’s named for chef Nusret Gökçe, who accumulated 13 million Instagram followers—and the nickname Salt Bae—for his theatrical method of seasoning steaks.

Meanwhile, sugar has replaced salt to reign again as the most polarising item in your pantry. (See: New York State Senate Bill S162, which proposes safety warnings for sugar-sweetened drinks.)

Salt even features in the décor at Chefs Club NYC, where a 1,300-pound chunk of pink Himalayan salt hangs above