A New England-inspired restaurant by Long Shot Hospitality
The Salt Line Oyster & Ale
The Salt Line (located on the waterfront in D.C.’s Navy Yard) is led by Executive Chef Kyle Bailey, a graduate of Culinary Institute of America. Bailey celebrates the bounty of the Chesapeake with fresh, locally and regionally sourced seafood offerings and New England classics. The restaurant has a beverage program that includes a selection of local and New England craft beers, seasonal coastal-inspired cocktails, and a wine list designed to pair perfectly with seafood of all sorts. Between 12pm and 4pm on Fridays is their “Happy Aternoon” specials.
Oysters thrive where fresh and salt water come together. At The Salt Line, their inspiration comes from that magical blend and creating a lively and welcoming experience of classic New England dishes influenced by the bounty of the Chesapeake. Aside from the appetizers and sandwich offerings are tempting selections: Olive-Oil Poached Black Bass; crispy skin rockfish; and Portuguese stew.
Kudos to these sustainability leaders: Chef/Partner Kyle Bailey and The Salt Line are leading proponents of sustainable seafood, showcasing their partnerships with organizations such as Dock to Dish and their commitment to utilizing responsibly harvested seafood.
Long Shot Hospitality (LSH) is a Washington DC-based restaurant group led by Kyle Bailey, Jeremy Carman, Gavin Coleman & Paul Holder. The partners and their other properties are known for great atmosphere, reliable service, excellent food and vibe.
VISIT: The Salt Line, 79 Potomac Ave SE,
Washington, DC; 202-506-2368.