Classically trained at Le Cordon Bleu, Chef Jackson Yordon has worked in some of America's finest kitchens. From Atlanta's premier Rathbun's to the critically acclaimed Cypress and the exclusive Governor's Club in Florida's capital city Tallahassee, Chef Jackson has developed a unique marriage of taste and food design.
In 2014, Jackson and his wife, Alison, realized their dream of opening their own restaurant on the shores of southern Maine. SALT & HONEY bridges Jackson's innovative culinary expertise with his love for made-from-scratch breakfast and sandwiches. Nestled into Kennebunkport's Dock Square, SALT & HONEY is serving classic and fresh takes on breakfast and lunch.
Due to a fantastic first season, we are currently renovating and adding bathrooms, allowing us to become a full service restaurant serving dinner, as well as breakfast and lunch.
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