Earlier this year, 25-year-old Sassan Rostamian opened Sauce on Hampton on a Venice side street, promising “consistent, fresh food at a reasonable price.” To help promote his new venture, Rostamian shared some of the thinking behind his concept and approach.
Rostamian’s reasons for landing in Venice were simple but clear. He says, “Venice is an ideal town for Sauce, as I really love the positive, fresh attitudes of my customers…Creativity and eccentricity are always in full bloom in Venice, as are high standards for food quality and consistency. Finding a spot off of Main Street but close enough to it was also ideal. Plus, you can’t really beat the weather!”
Rostamian describes the space as “clean, minimalistic, but natural.” Expect recycled wood tables and benches, with sidewalk seating. On the “Zen green” walls, you’ll find photos that Rostamian took while traveling through Europe hunting for ingredients.
Rostamian tweaks his menu frequently to capitalize on seasonality. At breakfast, that manifests itself as Irish steel-cut oatmeal with flax seed and blueberries and a “Lean and Clean” omelet with 8 egg whites, tomatoes, mushrooms and roasted yellow sweet potatoes. Later in the day, you’ll find sandwiches and salads, plus fresh-ground Cast-Iron Grilled Hamburgers with applewood bacon, baby spinach and cheddar, and smoked and dried Windrose Farms tomatoes and Charleston Char Shiu Pulled Pork “cooked for half-a-day.” House-made desserts are highlighted by Blood Orange Panna Cotta and Baked Quince with saffron, rosewater, cinnamon, brown sugar and yogurt. Whatever you order, nothing will cost over $11.
Sauce is currently offering a “free cookie” deal to customers. They’re “Guilt Free Roasted Macadamia Nut Chocolate Chip Cookies.” Rostamian says, “There’s the first time free cookie, a free cookie when you bring in a friend and, very appropriate for the weather today and probably tomorrow, a free rainy day cookie.”
Why the name? Because it’s a play on the former Rustic Canyon chef’s family nickname: “Sass.” “On Hampton” is a nod to the “traditional, neighborhood feel of the restaurant,” says Rostamian. “Plus, who knows, maybe our next place will be Sauce on…”