Pure Flake Sea Salt
Flake salt built for the pass, not the pantry
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Oregon coastal salt, harvested in small batches and dried into thin, irregular flakes rather than ground into dust. That shape matters on the line: it sits on the surface of a steak or a tomato instead of dissolving into it, so you get a crunch and a burst of salinity right before the fat and juice hit your tongue. Lower sodium density per pinch than table salt means you can season by feel without guessing. Use it at the pass for the last touch on proteins, raw fish, butter, or a finished sauce, not in the stockpot. One box lives by the cutting board, not in the walk-in.
A steakhouse line runs on finishing salt because the seasoning that lands last is the one the guest tastes first. This one holds its shape long enough to survive the walk from pass to table, so the crunch is still there when the fork goes in. It earns a spot next to the pepper mill because it does one job, does it on contact, and doesn't ask you to think about it twice during service.
