Salt Bae News
Dallas location of Salt Bae's Nusr-Et Steakhouse will close for good
A high-profile steakhouse from an international restaurateur is closing its location in Dallas: Nusr-Et Steakhouse, the renowned restaurant group from culinary sensation Nusret "Salt Bae" Gökçe, is closing its Dallas restaurant at 1900 Pearl St., not just temporarily as previously reported, but for good.
What Dallas loses, Mexico City wins: According to a release, the brand has identified Mexico City as its next destination for development, with plans to open later this year.
The Dallas closure is part of its strategy focusing on high-growth, high-potential markets. The company will also temporarily pause operations in Las Vegas, with plans to reopen at a new location.
Mexico City was chosen for its gastronomic culture and robust economic growth, particularly in business and tourism — presenting a unique opportunity for Nusr-Et Steakhouse to expand into the Latin American market.
"We are proud to bring Nusr-Et Steakhouse to Mexico City, a city celebrated for its rich culinary heritage and vibrant culture,” says Akın Tavuz, Board Member of Nusr-Et, in a statement. “This expansion represents our dedication to delivering exceptional dining experiences, and we are excited to become part of Mexico City's thriving food scene, where a passion for high-quality ingredients and bold flavors perfectly aligns with our mission of culinary excellence and outstanding service."
The brand is also preparing to open new locations in Ibiza, Rome, Milan, and other key markets to strengthen its global footprint.
Nusret Gökçe’s culinary journey began as a butcher apprentice in sixth grade to support his family, where he quickly earned a reputation as a skilled craftsman within the industry. In 2010, at age 25, Gökçe opened his first 8-table steakhouse in Istanbul, laying the foundation for what would become Nusr-Et’s rapid global expansion. Today, with two brands—Nusr-Et and Saltbae—the company operates more than 25 locations across 13 cities in six countries, cementing Gökçe’s status as a culinary visionary.
