Miami’s The Salty Bringing Its Smash-Hit Donuts to Jacksonville

The Salty will join the upcoming Norikawa at One Riverside

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Official

“BIG NEWS,” says an Instagram post published by The Urban Division on Instagram. “One Riverside is officially 100% leased by the Urban Division! This gateway to Downtown Jacksonville—anchored by Whole Foods and nestled along the Emerald Trail and Riverwalk—is set to become a must-visit destination…”

This announcement also breaks news that The Salty, the smash-hit Wynwood, Miami-based donut brand, is one of One Riverside’s upcoming tenants:

“Straight outta Wynwood, this artisanal donut shop + coffee bar is known for chef-crafted, small-batch donuts made with the highest quality ingredients—all from scratch, in-house.”

This week, What Now came across plan review paperwork submitted by The Salty for this location, which the paperwork places in Suite 220 at 1 Riverside Ave.

The Salty’s menus vary from store to store, but so far they’ve carried a wide range of choices, from Avocado Toast to a Ham & Cheese Croissant to a Bacon Gruyère Melt. But, of course, the main event is the donuts: they come in varieties like Maple & Bacon, the Miami classic Guava & Cheese, Whipped Nutella Crunch, and Brown Butter & Salt.

There’s also a menu of specialty coffee drinks like the Apple Butter & Teddy Graham Cold Foam Latte, the Hojicha Vanilla Bean Latte, and the Cinnamon Cereal Milk Latte.

“At ‘The Salty’, we believe in the transformative power of a really freakin’ good donut, baked goods and a perfectly crafted coffee,” says The Salty’s website. “We strive to tell stories through our ever-changing menus of new flavors and weave ourselves into the fabric of the neighborhoods we’re in to create spaces for the community to gather and positively impact those around us. Simply put, we like to make people feel good.”

You can keep up with all things The Salty by following @thesaltydonut on Instagram.

Image: Official

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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