SALA’s Story

a celebration of flavor

Across a variety of cultures, the word “sala” has many different meanings, but two in particular have uniquely inspired the vision behind Sala Restobar.

In Spanish, “sala” means “living room.” In Thailand, a “sala” is an open-air pavilion, used as a communal meeting place and as a shelter from the sun. In Beverly, Massachusetts, Sala draws inspiration from the cultural origins of both translations, mixing elements of Southeast Asia’s street food scene with a modern Latin twist and Spanish tapas-style plating. With vibrantly flavored dishes and expertly hand-crafted cocktails, all served in an intimate bar setting, Sala invites patrons to an enjoyable, exciting, and innovative culinary experience.

A graduate of Johnson & Wales University, Owner and Chef Alex Curran has served in a variety of industry settings, from beloved local eateries to some of the most prestigious restaurants in the world. He has trained as a stage at Atelier Crenn in San Francisco, Pineapple and Pearls in Washington, D.C., and Canvas in Thonglor, Bangkok.

Prior to launching Sala, Chef Alex worked on Nantucket at the White Elephant’s Brant Point Grill for seven years, three of which were as a sous chef. While there, he held prominent leadership roles in the kitchen and catered hundreds of weddings and events, including conferences with keynote speakers that featured celebrities and world leaders alike.

Drawing from his experiences, Chef Alex now crafts a menu that expresses his passion for international cuisines, served in an elevated setting that invokes the meanings behind his restaurant’s titular name. His hope is for Sala Restobar to be a meeting place, where patrons can gather, take some shelter from the world, and join him on an innovate celebration of globally inspired flavors.