The Journey to Salty Success

In 2013, Andy and Brook Stowers were empty nesters in Wisconsin. Andy had spent years in corporate America and Brook was an author, and they wanted to do something together. On a whim, they moved across the country to an area where they knew no one and bought an upscale restaurant in Litchfield, Connecticut — Saltwater Grille, now known as Sage & Salt.

They were loving the business and the restaurant was growing quickly. Then along came COVID. Without warning, like so many other business owners, they faced a forced closure and needed to quickly pivot. That pivot became Salt 2.0 — a quick-service concept serving fresh, made-to-order food in Brookfield.

The goal for Salt 2.0 was to create a menu that truly had something for everyone. Andy and Brook's own family is a perfect example — their daughter is a pescatarian, Brook is vegetarian, and Andy is a carnivore. They constantly battled to find a takeout place that could accommodate their different tastes.

The diverse menu at Salt 2.0 has dishes they all love. It's also welcoming for vegans, those eating gluten-free, people looking for nutrient- and protein-dense meals, and anyone with food allergy or sensitivity needs. Every item is made to order and fully customizable.

Salt 2.0 also offers indoor and outdoor seating right off the Still River Walkway, online ordering for quick pickup, and catering for groups of 8 to 80.