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 meals. Nestled into Kennebunkport's Dock Square, SALT & HONEY is serving breakfast, lunch and dinner, together with an excellent beer and wine list.
EXCITING NEWS: We were just awarded one of thirty-two "Maine's Best New Restaurants" by DownEast Magazine!
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