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Food

100 Very Best Restaurants: #42 – The Salt Line

Cost:

Written by Ann Limpert
, Anna Spiegel
, Jessica Sidman
and Cynthia Hacinli
| Published on February 1, 2018
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The raw bar shows off oysters from Virginia and New England.

About The Salt Line

Cost:

cuisines
American, Seafood
Location(s)
79 Potomac Ave SE
Washington, DC 20003
Awards
100 Very Best 2018 100 Very Best 2019
Good For
Good for Date Night

Linguiça-stuffed clams, mayo- or butter-gilded lobster rolls, and other impressive renditions of New England fare are celebrated at this nautically inspired dining room in the shadow of Nats Park. While they’re reason enough to grab a table overlooking the Anacostia River, it’s chef Kyle Bailey’s more innovative takes that keep us most excited to return. Cacciatore is making a comeback, but nobody except for Bailey is trying to pull it off with eel—and it’s a marvel. A martini dashed with manzanilla sherry and pickle brine makes for a perfect prelude. Moderate.
Also great: Clam chowder; johnnycake with smoked-trout salad; cheeseburger; roast-beef sandwich; fried-fish platter.

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More: 2018 100 Very BestNavy YardSeafoodThe Salt Line
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Ann Limpert
Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.

Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.

Jessica Sidman
Jessica Sidman
Food Editor

Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.

Cynthia Hacinli
Cynthia Hacinli

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