Flavor with a Fresh New Look

A major renovation, expanded seating and chef-driven coastal cuisine make Salt64 one of Oak Island’s favorite dinner destinations.

After a long day on sunny Oak Island, the question becomes where to go for dinner. For many locals and visitors, the answer is Salt64.

With its relaxed coastal vibe, craft cocktails and chef-driven menu, Salt64 blends upscale cuisine with the easygoing atmosphere that defines Oak Island. Newly expanded and freshly renovated, the restaurant continues to build on the popularity it enjoyed almost immediately after opening in 2022.

Salt64’s casual, laid-back style perfectly reflects Oak Island’s relaxed coastal lifestyle. Serving ever-popular daily specials and a diverse menu featuring items such as seared scallops, fresh fish and filet medallions, Salt64 blends elevated dining with a casual, family-friendly atmosphere.

Executive Chef Jon Spencer and partners Erika Angel and Louie and Lynn Dean purchased the former home of Jones’s Seafood House in February of 2022, and after some renovation, opened Salt64 in August of the same year. The name 64 represents both the address (6404) and 1964, the year the Jones family originally purchased the building. Salt, an important seasoning, also alludes to the restaurant’s proximity to the sea. Spencer and Angel, who are life and business partners, have connections to the Jones family, and a portion of their original sign is prominently displayed inside the restaurant.

The popularity of Salt64 exploded almost immediately after opening.

Space for seating was at a premium, and reservations were practically a requirement. To make room for more guests, the owners closed a portion of the restaurant and a rarely used patio last year for major renovations. When they opened on Valentine’s weekend 2026, there were 110 seats to their previous 78, shortening wait times and relaxing the necessity for reservations.

Salt64 now features a new and beautiful bar, a conditioned wine cellar that can store up to 1,500 bottles, updated restrooms and a new HVAC system. Customers also appreciate Angel’s creative touches and original artwork.

A talented chef and businessman, Spencer sees himself in the context of a larger professional community. Since Salt64 remains open year-round, Spencer tries to support the restaurants that do not by hiring their employees during the off-season. Additionally, he attempts to source from local farms or businesses, even if what he needs is not a local product. For example, while some of his dishes may include non-native seafood, he relies upon local vendors to procure it whenever possible.

Everything that Spencer serves must be, in his words, “flavorful and appealing and of the highest quality.”

All breadings and various spice blends are made from scratch daily, ensuring that they are fresh and at the peak of flavor. Spencer is selective about his ingredients and prefers high quality, fresh herbs that he frequently sources from local farms. He serves only the finest seafood and 35-day aged or grass-fed beef, and while both are his specialties, seafood dishes are probably the most popular. Despite the pride he takes in his restaurant, Spencer is a quiet, humble man who is quick to add that Salt64 is “not shooting to be the best, just everyone’s favorite.”

Although open only for dinner, the entire day at Salt64 is devoted to preparing for that one meal. Work begins early every morning and continues throughout the afternoon. While some staff busy themselves procuring the day’s fresh, never frozen proteins and determining daily specials, others are busy prepping food and creating spice blends, fresh breading, sauces and dressings.

Salt64’s diverse menu features staggered price points, creating options for everyone.

Spencer prioritizes culinary creativity and enjoys pursuing interesting flavor combinations that produce consistently and amazingly delicious dishes.

Angel’s favorite is the O.G. Grille, an appetizer made from fresh mozzarella wrapped in prosciutto and wilted romaine then grilled and served with a tomato-basil concasse and balsamic reduction.

Spencer says he doesn’t really have a favorite.

“I like everything we prepare,” he says, especially pastries, and Angel describes him as “an excellent pastry chef.” Spencer also creates vegan dishes that are beautiful, colorful and delicious works of art. Although vegan dishes are not listed on the menu, if asked, he will gladly create one from whatever is fresh and available on any given day.

Communicating Spencer’s unique culinary creations to customers is achieved through a knowledgeable wait staff who have completed a rigorous training program touching every aspect of the menu.

Trainees sample each dish. They learn how it is prepared, how long it takes and which wines are available to pair well with it. Trainees must commit to Spencer’s high expectations for professional guest interaction and demonstrate proficiency before they are allowed to wait tables.

Spencer and Angel both grew up locally, and the restaurant business has almost always been part of their lives. After leaving Southport in the 1980s, Spencer gained extensive experience in Charlotte where he took classes at Central Piedmont Community College and worked at the Adams Mark Hotel. Later, he accepted a full-time position as a sous chef at Charlotte Country Club. At the age of 23, was promoted to chef in 1989, a position he credits with teaching him the business side of operating a restaurant.

In 1994 Spencer completed the Americal Culinary Certification Program and was certified as an executive chef, and his uniform now bears the title C.E.C. (Certified Executive Chef).

After 10 years at Charlotte Country Club, Spencer became the executive chef at the Riviera Country Club in Coral Gables, Florida, before returning to North Carolina in 2001. He worked until 2005 as the executive chef at The Point in Mooresville (now Trump National Golf Club) and then opened Soiree, a restaurant in downtown Mooresville that became Epic Steakhouse in 2010. Spencer remained there until moving back to Oak Island in 2022 and opening Salt64.

Spencer wants Salt64 to be a “beautiful spot … for a great meal and great service in a comfortable environment where everyone feels welcome.”

“It’s not formal,” he adds. “It is always about the food and service rather than the pomp and circumstance that often goes with formal establishments.”

Salt64 never disappoints. If you plan to go, reservations might be advised for peak times but are not required. It is the perfect spot to top off a great day at the beach.

HAPPY DINING
Salt64
6404 E. Oak Island Drive, Oak Island
(910) 933-1019
Salt64.com
Monday through Thursday 4 to 9 pm
Friday & Saturday 4 to 10 pm
Closed on Sunday