For the Oregon Beer Growler
Smaller urban areas are seeing a rise of craft beer, often alongside a rise of artisanal local food. Manny and Olivia Anaya, founders and owners of Salud Restaurant and Brewery in downtown Roseburg, wanted to build on their deep roots in the community where they grew up, but they wanted some flare in the food — and craft beer in the glass. So the husband-and-wife team decided to bring Latin-inspired food, paired with house craft beers, to the 22,000 citizens of their small city, located about an hour south of Eugene off I-5.
“When guests enter Salud, they come as strangers and leave as our friends,” says Manny Anaya, which makes sense given the name he chose. Meaning “to your health,” salud is a common toast in many Latin and Hispanic countries, and Anaya describes Salud’s atmosphere as “created for laughter and relaxation.” The small restaurant and brewery offers appetizers, tapas, specialty entrees, tacos and desserts. Beverages include Umpqua Valley wines, craft beers, house margaritas, mojitos and mules. In addition to being family friendly, Salud also features SNL, but not the one you might be expecting. Salud Night Life brings in local musicians, bands and DJs with happy hour specials.
“We consider ourselves Spanish-fusion cuisine,” explains Anaya. “We take fresh ingredients, add some interesting spice, use some old-school-meets-new-school recipes, we take our time and we end up making some really amazing food.”
Ten employees work alongside the Anayas, including brewer Sean Vincent. From a family who owned restaurants, Vincent began as a homebrewer and evolved into professional brewing. Together with the Anayas, Vincent develops beers on Salud’s 1-barrel system with what Anaya describes as “uncommon and unique ingredients.” That could be tamarind in a triple IPA or Mexican chocolate in a stout. “The first beers we made were our Ab-Salud-Ly IPA and our Dusk ‘til Dawn Mexican chocolate stout,” says Anaya. “We literally brewed that beer from dusk ‘til dawn that first batch.”
The recently released spring and summer menu features a large selection of tapas and continues evolving Salud’s offerings: saffron clams cooked in a creamy coconut milk broth, duck tostadas cooked in traditional French confit, lobster ceviche served with handmade chips and lichen skewers dusted with cumin and cinnamon, served with a house-made crema. An imperial red ale is about to be released and fresh mint is being brought in daily for mojito season, which “is in full effect.”
Patrons can also sign up for Salud’s Familia Membership. In addition to receiving a custom 64-ounce growler with name and member number, members of Familia gain access to special events and deals, including tap takeovers, dinner pairings, beer debuts, discounts on merchandise and growler fills, and admission to private parties on holidays like Halloween, New Year’s Eve and Salud’s anniversary.
Anaya came from a restaurant background. “My parents, aunts and uncles have many successful Mexican restaurants here in Oregon,” says Anaya. “I worked for my family for about 12 years helping them manage their restaurants with the goal to one day have a place of my own.”
He and his wife evaluated properties and kept an eye on local opportunities. When the right space came along in downtown, among a growing scene of local shops, eateries, and other small breweries and taphouses, the Anayas jumped on it. After four months of remodeling, Salud opened its doors to the public in 2014.
“My wife has been a great partner in all of this,” says Anaya. “She works full-time as an operating room nurse here in town and has helped me get this dream of mine together. We collaborate on menus and work closely on our wine and beer pairing dinners. We both have always had a passion for handmade delicious food and good craft beer. Our best dates have been exploring cities one bite at a time.”
As Salud gains popularity, the couple are looking ahead for how they might grow the brewery. Beer, though, will remain in-house for now. “We love showcasing and pairing our food and beer together to create the whole dining experience,” explains Anaya.
Salud also reaches out to the broader community and is there for the ups and downs. In the aftermath of the October 2015 shooting at Umpqua Community College, Salud teamed up with four other local breweries (Backside Brewing Co., Draper Brewing, Old 99 Brewing Co. and Two-Shy Brewing), plus Hop Valley Brewing Co. in Eugene/Springfield, to create an ale to raise money for victims and their families.
Despite the UCC shooting being what brought national attention on the area, Roseburg, Douglas County, and the Umpqua Valley have been seeing positive change after years of struggling with the decline of the once-strong timber industry in the self-described “Timber Capital of the Nation.” The Umpqua Valley is known for its wine, but breweries are growing too. “We were the sixth brewery to open here, but the second full restaurant and brewery,” says Anaya.
While optimistic for the future, Anaya also acknowledges that Roseburg and the surrounding area face challenges. “This is a small town with not a lot of disposable income. Roseburg also does not have much of a hospitality industry, which can be a challenge for travelers,” he says. However, “Douglas County has the potential to grow, we just need more local businesses to invest here. We see Roseburg growing and changing in the near future.”
Anaya feels that local support for Salud, and for craft beer, is growing, but no matter what, he and his wife are running their business where they belong.
“This is where we grew up,” says Anaya. “This is home.”
Salud Restaurant and Brewery
[a] 537 SE Jackson St., Roseburg