100 Very Best Restaurants 2015: No. 99 BlackSalt

BlackSalt. Photograph by Chris Campbell.

Things don’t change much at this narrow seafood dining room in the leafy Palisades—and that’s just fine with its many regulars, who have been ordering the same bouillabaisse and bacon-studded clam chowder for years.

Appetizers remain the strongest parts of a meal, and grazing tends to be a better strategy than a traditional three courses. Tartares—whether bigeye tuna or smooth Skuna Bay salmon—are accessorized with just enough sweet ponzu sauce. And plump sardines arrive with a welcome whiff of smoke from the wood grill.

Up front, there’s a gold-standard fish counter that offers mostly wild catches plus top-notch peel-and-eat shrimp and crabcakes to take home.

Don’t miss:

  • Fried Ipswich clams with curry aïoli
  • Butterfish with mango gastrique
  • Butterscotch pot de crème

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