The Salt Line
Seafood restaurant · Ashton Heights ·
New England seafood classics meet Chesapeake flair; raw bar, lobster rolls
New England seafood classics meet Chesapeake flair; raw bar, lobster rolls
"This Navy Yard favorite for New England seafood opened its second location in Ballston with a raw bar selection (including several crudos), lobster rolls, and regional touches like a North Shore roast beef sandwiches and fried whole belly clams. Entrees, mostly seafood, are generally in the $30s." - Eater Staff
"The Salt Line draws hungry crowds thanks to a seafood-centric menu that boasts the best of New England fare. But don’t skip the cocktails, specifically the frozen DC Crush or Del Shandy’s. The first is made with vodka, orange rum, orange juice, and lime. In the second is vodka, Narragansett Del’s Shandy, and lemonade." - Vinciane Ngomsi
"There’s (almost) no need to order anything else for brunch at the Salt Line, since the Perfect Storm — an Absolut cocktail extravaganza — has it all. Perched on top of a zesty double mary is a mini seafood tower (a snow crab claw, oyster on the half shell, shrimp, and Baltimore’s beloved fried coddie), joined by pickles and olives. The Ballston locale is joined by others in Navy Yard and Bethesda." - Claudia Rosenbaum
"A D.C. raw bar and sustainable seafood house is expanding across the Potomac River with an Arlington Ballston offshoot at 4040 Wilson Boulevard that brings over popular dishes from the riverfront restaurant next to Nationals Park, including its lobster roll, smash burger, and baked clams. Executive chef Matt Singer, who comes from New England, adds new glistening crudos, a chilled seafood salad with fried artichokes, and crispy octopus; his experience at an Italian restaurant in Boston informs a seared halibut with Parmesan broth and charred broccoli pesto as well as a scallop and ’nduja bucatini. Singer will collaborate with Long Shot Hospitality chef and partner Kyle Bailey. The nautical-themed space, splashed with blues and brass, seats 160 across an indoor dining room and an open-air plaza (about 40 fewer than originally planned to space out diners during the pandemic), and will open with hours Tuesday to Sunday from 4 p.m. to midnight, with lunch and brunch coming soon." - Tierney Plumb
"I learned the Salt Line is described as a standout Navy Yard seafood spot operated by Long Shot Hospitality, which plans to open a second Salt Line location in Ballston this summer and has handed the reins of the new Dauphine’s project to Kristen Essig." - Gabe Hiatt