Best Of 2020

Best Use of Salt: Walt’s Hitching Post

Best Use of Salt

Walt’s Hitching Post is a rib and steak restaurant in an old white, let’s call it a “house” — although it’s much larger than your domicile’s dining room — that was founded in Fort Wright in 1942. It was so named for the literal cast-iron posts where guests could hitch their horses. Undergoing several expansions and one other owner — Bill Melton, the “Rib Caesar,” ran the place until he died in 2008 — Walt’s current caretakers are Bronson Trebbi and Donny Arnsperger. The duo is dedicated to preserving this classic haunt’s place in local lore and its culinary legacy through customer favorites. There are charred steaks, fried green tomatoes with chicken livers, mac and cheese served in a skillet and salads topped with housemade tomato garlic ranch. Every entrée also comes with Walt’s salted rye — it arrives at your table in a bread basket. It’s a fluffy, dark bread that has been heavily coated with butter and dropped on some type of grill surface or under a broiler to create a pleasing crunch. It’s also really, really salty. And if you’d prefer your salt on meat instead of carbs, stop by early on a Friday night for Kosher-salt encrusted prime rib. It’s there until they sell out. Walt’s Hitching Post, 3300 Madison Pike, Fort Wright, waltshitchingpost.com.