We are in the last month of the year’s first quarter. How are your foodie goals going? This particular feature, including a Meet the Chef interview, will hopefully inspire you. This month, we are highlighting Salt Water Social as we transition from Aquarius season (the water bearer) to Pisces season. If you love seafood or are always open to new dining experiences, we highly suggest that you add Salt Water Social to your list of restaurants to visit in 2025.
Located within the dazzling lit corridors of Cherry Creek North, Salt Water Social is a great dining destination whether it is for happy hour, brunch, lunch or dinner. Your experience begins the moment you walk in the door and are greeted by friendly staff and the beautifully designed interior. As you are guided to your table, you will notice more about the interior and realize that what you’ve been conditioned to only hear, in terms of the friendly chatter of other patrons, is evenly balanced with music that sets the mood for elevated dining. Whether you’re dining with family, friends, co-workers or enjoying a first date, the seating at Salt Water Social allows you to enjoy the conversation as you wait for your food and drinks to be brought out to the table. With the whimsical nautical touches, your dining experience can feel like an escape from your daily norm.
Deviating from the normal dining routine and being open to trying new things can lead to discovering that you like foods that you never thought you would want to or have the opportunity to try. 303 got an inside look and taste of its menu – here’s everything we tried. To start, we tried a few sharable options from the menu. The oysters were a surprising and delicious delight as were the crab cake, caviar pizza and spicy yellowtail crispy rice. For those of you who like to combine different protein options, go with the surf and turf. You can select premium meats like filet mignon, NY strip, ribeye and skirt steak. The great thing we noticed about the menu is its diet-friendly options such as the mushroom and truffle rigatoni and mushroom pot pie for vegetarians. Another menu favorite – the Maine lobster roll is the perfect bite for lunch or dinner. Bringing it all together were the decadent and delicious desserts enticing us like sirens with each bite. If you are trying to unbig your back you will want to make the flambe banana foster and lava cake sharables with your crew.
Salt Water Social does not stop at the food when it comes to delicious and whimsical creations that are paired perfectly with menu items. The Siren’s Kiss, is made with Blood x Sweat x Tears Vodka, Licor 43, pineapple juice, passionfruit purée, lime, a prosecco sidecar and a playful marshmallow lollipop. If you are a green thumb novice or pro, be sure to ask your server about the stick of the lollipop to learn why you will want to take it home even if you do not need a to-go box. The Seven Seas, is made with Hendrick’s gin, Pierre Ferrand, yuzu curaço and blue lemongrass. Finally, the Mermaid’s Brew is made with Don Julio Reposado Tequila, ginger liqueur, coconut, lime, and pineapple juice. These signature nautical-inspired handcrafted cocktails can also be enjoyed as mocktails.
Meet the Chef
One of the things we love about dining out is learning more about the people who make the food and the inspiration leading them along the path of their culinary careers. Additionally, the intent of these Meet the Chef features is to provide our readers an opportunity to learn more about the care and culinary artistry that goes into creating the dishes enjoyed at various local restaurants we love. We had the pleasure of connecting with Erik Wepfer, executive chef for Salt Water Social, to learn more about the menu, how he came to be at Salt Water Social and upcoming offerings you should keep on your radar.
303 Magazine: Share a little about your journey to becoming a chef at Salt Water Social.
Chef Erik Wepfer: I worked for Michael Mina and Hakassan in Las Vegas before moving to Denver and eventually joining The ONE Group. Initially, I inquired about a chef position at STK Steakhouse, where I was eventually hired. I had worked with STK Las Vegas’ executive chef, Stephen Hopcraft, who recommended me for the position I would end up in. After some time at STK, I caught wind of an exciting new seafood concept in the works and was immediately intrigued. With my background in fine dining, especially having worked for Michael Mina, and my new expertise in vibe dining from STK, I knew this project aligned perfectly with my experience and passion. Seeing a great opportunity in front of me, I approached Chef Vincent Menager, our Senior VP of Operational Support, to express my interest. Fortunately, I was brought on as the Executive Chef, giving me the incredible opportunity to help develop and execute the menu at Salt Water Social.
303: Each dish we tried was delicious! For newcomers to Salt Water Social who find it hard to choose amongst the various tasty options, are there any signature dishes on the menu that you believe every guest should try?
EW: For first-time visitors to Salt Water Social, I highly recommend starting with the San Francisco-style Cioppino—a rich, flavorful seafood stew—and the Salmon Wellington, wrapped in golden, flaky pastry. Some of our signature standouts include the velvety New England Clam Chowder and the perfectly crisp Dungeness Crab Cake. One of my personal favorites is the caviar pizza, a luxurious take on a classic, featuring crisp dough, lemon cream, and premium caviar for an unforgettable bite. These dishes truly showcase why Salt Water Social is Denver’s go-to elevated seafood destination.
For the ultimate indulgence, treat yourself to the Salt Water Social Feast—an opulent pairing of a 28 oz. Tomahawk steak and lobster thermidor, served with your choice of two sides. It’s the perfect way to experience the best of land and sea.
303: The drinks all had fun names that fit in with the restaurant’s concept. We enjoyed the mocktail versions of the drinks. How do you ensure your mocktails are as exciting and flavorful as your cocktails?
EM: Just like with our food menu, we put a lot of thought and research into crafting mocktails that are just as exciting and flavorful as our cocktails. We hosted tasting panels, explored market trends, and paid close attention to guest feedback to create well-balanced, visually appealing, and delicious non-alcoholic options. Our goal is to ensure that every mocktail feels like a special treat, using fresh ingredients, house-made syrups, and creative garnishes to elevate the experience. Whether guests are skipping alcohol for the night or prefer non-alcoholic drinks, we want them to enjoy a thoughtfully crafted beverage that feels just as indulgent.
303: Are there any seasonal changes guests should expect on the SWS menu? Additionally, how important is sourcing local ingredients for your dishes?
EW: Our menu is always evolving, with seasonal additions, guest-inspired tweaks, and exciting new offerings like our upcoming lunch service. We also feature a rotating fresh catch menu with daily specials, highlighting the best and freshest seafood available, along with a selection of expertly shucked oysters. While Denver is a landlocked city, we are committed to quality, which is why we source our seafood directly from Boston’s top seafood markets and have it flown in to ensure peak freshness. Though local sourcing is important in many aspects of our menu, when it comes to seafood, our priority is delivering the highest-quality ingredients, even if that means looking beyond our immediate region.
303: Are there any upcoming dining specials or specific curated course menu offerings you want to tell readers about?
EW: We’re excited to be participating in Denver’s Restaurant Week from March 7-16, offering a specially curated three-course menu for $55—a perfect way for first-time guests to experience Salt Water Social at an incredible value. In addition, we’ve been refining our lunch offerings and will soon be launching a refreshed menu that focuses on lighter, seasonal fare, including vibrant salads and fresh seafood options.
Thank you to Chef Erik Wepfer for being willing to do the interview. Additionally, we want to give a big thank you to our server, Eric Baker, who made the dining experience welcoming and fun.
Salt Water Social is located at 201 Columbine St, Denver and is open Saturday – Sunday 10 a.m. – 3 p.m. for brunch; Monday – Friday 11 a.m. – 3 p.m. for lunch; Monday – Friday, 2:30 p.m. – 6:30 p.m., Saturday -Sunday, 2:30 p.m. – 5:30 p.m. Happy Hour; Sunday – Thursday 3 p.m. – 11 p.m., Friday-Saturday 3 p.m.- midnight for dinner. Reservations can be made here.