Brian Ingram’s new Italian restaurant Salt & Flour will debut next week in the recently-completed North Loop Green building.

Salt & Flour incorporates elements expected from an Italian eatery, like fresh pasta and wood-fired pizza, with flavors from other parts of the world, including escargot, chorizo, and curry. One of Ingram’s favorite pastas on the menu is ground wagyu and bucatini with garlic, soy, lemongrass, ginger, and other ingredients commonly found in Asian dishes.

Salt & Flour’s pizza is described by Ingram as a hybrid of focaccia, Roman- and Detroit-style. The restaurant's signature “Spicy Sota” pie is made with jalapeño Spam, Japanese barbecue sauce, pineapple, green onion, hot peppers, and chili crunch.

Some of the other menu highlights are a fried spaghetti grinder named after celebrity chef Matty Matheson and a take on Anthony Bourdain’s favorite sandwich.

Any pasta dish can be tossed in a roasted parmesan bowl and topped with shaved truffles or caviar for an additional charge. Grinder sandwiches can be topped with raclette cheese scrape.

Ingram brought in executive chef Gary Sherwood of Boomin’ Barbecue to run Salt & Flour’s kitchen.

Salt & Flour also features a small market with pastas and sauces used in the restaurant’s dishes, fresh produce, take-and-bake items, gift baskets, and other items.

Ingram’s St-Paul-based restaurant group Purpose Restaurants opened another Hope Breakfast Bar next to Salt & Flour at the end of September. Both restaurants offer catering services and host private events.

Salt & Flour opens Tuesday at 350 N. Fifth St. in North Loop Green. Its hours of operation are 11 a.m. to 11 p.m. Monday through Friday, 9 a.m. to 11 p.m. Saturday, and 9 a.m. to 9 p.m. Sunday. Weekend brunch is held from 9 a.m. to 2 p.m. Saturday and Sunday.