Name: Salt Line
Vitals: 79 Potomac Ave. SE in the Dock 79 development
Neighborhood: Capitol Riverfront
Description: New England-style seafood restaurant
Previously: N/A
Owners: Long Shot Hospitality (Sixth Engine, Town Hall, the Dubliner)
Chef: Kyle Bailey (also a partner in the project)
Open: Spring 2017 for dinner and weekend brunch

The food

Seafood, seafood, seafood. Long Shot was already kicking around the idea before it brought Bailey (formerly of Birch & Barley and Neighborhood Restaurant Group) on board as the group's corporate chef. Massachusetts native and Long Shot partner Jeremy Carman said he's long wanted to do something reminiscent of the fare he grew up eating. He said the "classic New England style fish house" is not common around Washington, and the waterfront setting, just across from Nationals Parks, lends itself especially well to the concept. Salt Line will feature a raw bar and plates inspired by New England (think clambakes and lobster boils) as well as the Chesapeake Bay region. Bailey will also be putting his charcuterie and animal butchery skills to work with seafood sausages, smoked and cured fish and crudo (raw fish, a la sushi).

The drinks

Regional craft beers, plus cocktails, all of which you'll be able to sip while seated at the large outdoor bar.

The space

Designed by GrizForm, Salt Line will cover 3,500 square feet at Dock 79. The mixed-use development from MRP Realty will also include more than 300 apartments and additional retail space.

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