It will open in the former Dip & Flip unit at 115 Tooting High Street in April.
Smoke & Salt is the brainchild of chefs Remi Williams and Aaron Webster, who met while working at Notting Hill’s The Shed, and has won plaudits for its small plates menu.
It has been trading out of Pop Brixton since 2017, in the same 20-cover shipping container which house the original Kricket restaurant. This site will close at the end of February.
Williams told BigHospitality last month that the Tooting site would focus on sustainability and use more preserved ingredients in its food.
Dip & Flip, known for its gravy-dipped burgers and sandwiches, is now left with three London sites in Wimbledon, Battersea and Waterloo.
It closed its Brixton restaurant in 2019 after three years of trading.
Tom Crosthwaite of CDG Leisure acted on the Tooting site deal.