100 Very Best Restaurants: #42 – The Salt Line
The raw bar shows off oysters from Virginia and New England.
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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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 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 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.