The Salty Fox is one of those places you drive by and make a mental note to visit because you can just tell it’s going to be a fun and different experience. The venue and personalities inside do not disappoint. The establishment has a fun and eclectic decor, just what the artsy folk are searching for, while being hell-bent on having a good time. The couple that owns the spot fed and humored us with their clever banter and candid responses. Be sure to check them out!
Who owns this joint?
Sam and Veronica Lourdes, happily married, and creating as they go.
Tell us a little about your personal and professional background.
Sam: I used to own Boondocks on Sarno for four years, sold it, met the love of my life (Veronica).
How did you come up with the name Salty Fox?
Well, it was originally supposed to the Fox Hole, but we found out there were NUMEROUS strip clubs called the Fox Hole. So, Salty Fox it was… “Salty” because we’re close to the water and “Fox” – well – because we like foxes.
How did you come up with the concept for your restaurant & how long did it take you to perfect it?
Sam: Well, we wanted to add a hood system for our kitchen, which would allow us to fry and do a variety of food concepts, but was a pricey option. So we came up with a healthier option: paninis, soups, sliders and such. There’s a lot of cool stuff. We’ve been told it’s the BEST hangover food. I came up with the pizza roll wrap when I was home late one night, drunk, and got inspired. It’s taken about a year to perfect the concept. It’s pretty set in stone, now. They made me laminate the menu, so it’s locked in and I’m not allowed to change it.
What inspired you to open up a restaurant?
A music venue was would be a lot of work. I wanted a simple bar where we did the same thing all the time. That ended up being more work, anyhow. But it’s good. It’s great, in fact! We’re really happy and I love this place. Normally, by now, I would’ve sold it and moved on. We love the people that come in here. It’s always fun and full of random people fully involved in having a good time.
Which dish or recipe are you most proud of?
**without a hesitation to respond** Candy Jalapeños! Our jalapeños are fresh cut, candied in-house, served with ritz crackers and cream cheese; sweet with a little bit of heat. They’re awesome! Also the Cucumber Boats. They’ve got shredded chicken, crushed cashews, shredded carrots floating in a handmade cucumber boat, and they’re topped with 1/2 ginger and 1/2 sriracha and ranch dressing. The crowd loves them.
Which is one of the most popular menu items?
Definitely JaBacon Me Crazy. Mango habanero jelly with chicken, bacon, onion and pepper jack cheese, pressed into a handful of a panini. There’s TONS of flavor and the sandwich is a handful of delicious. You’ll definitely want to try one.
Tell us what it is about your restaurant that sets you apart from the rest.
Diversity. There’s no specific type of person that comes here. We are a neighborhood bar and we serve everyone, and they all get along. Doctors, Lawyers, and first responders, to the smiley couple at the end of the bar… We have a bartender that used to be an F.I.T. coach, who was hired as security and when he tried to leave, we refused and trained him up on the bar. Now he’s the number ONE ole Fashioned maker and martinis in town. **He’s also super handsome and will charm the devil out of you**
What’s a favorite party you’ve hosted?
Onezie Bar Crawl and Christmas in July. With Christmas in July we have a Bad Santa who’s packed handcuffs, whips and MD 20/20. Everyone has a great time. It’s AWEsome! For Onesie Bar Crawl, if they come in a onzie, they get a drink. Imagine this: EVERY SINGLE PERSON IN A ONSIE. And there’s hundreds cruising & frolicking down the streets of EGAD. There’s a costume contest. It’s SUPER fun. I mean, we’re also the number one karaoke bar in Brevard. At least that’s what we’re told. It’s WILD! Every Thursday night the bar is full.
What is something on your bucket list?
Sam: I wanna do a Speak Easy. That’s already in the works, so my bucket list is about to happen. Stay alert and check in with us because it’s opening and we’re excited to bring this concept to our community.
Veronica: I want an AirBNB in the Keys.
What’s your favorite perk of being a restauranteur?
None. **HAHA, we all laughed**
Really, it’s just seeing people happy.
What would you order for your last meal?
Sam: Probably a filet mignon.
Veronica: A filet mignon with bacon wrapped asparagus.
Sam: OOOHHHH yeah, me too!
**They really ARE perfect for each other**
Who came up with the food concepts?
Both of us. We’ve kinda of built on things as time went on. Paninis started with a standard concept, but they’ve evolved into something incredible. It’s good food, creatively designed and cleverly executed. It’s not bar food, it’s comfort food. The menu is fun and different. There’s not one thing on there we wouldn’t recommend.
Where do you spend your time when you’re not running one of the most exciting restaurants on the Space Coast?
Veronica: Here. Other than our house, where we sleep. Really, EGAD, supporting all the local spots.
Sam: We really spend it here. We love this place.
Do you have any parting words for us?
Thanks for coming in, hanging out and drinking with us! Eat local, drink local, support local. Don’t be a dick and tip your bartender.