Kyle Bailey, Executive Chef | The Salt Line, Washington, D.C.
This seafood-centric restaurant operated by Long Shot Hospitality taps into a dock-to-dish program to get seafood that is as local as possible using the shortest supply chain. “We pride ourselves on populating the menu with some of the lesser-known bycatch seafood such as sea robins, sugar toads, bluefish and eels,” says Kyle Bailey. “It’s a great way to educate our customers, and it’s fun to say that there’s nowhere else in the city to get what we offer,” he says.
One of the best-selling menu items cashes in on the Nashville hot chicken craze by swapping soft-shell crab as the protein. “It’s a New England take on a Southern U.S. classic, utilizing Mid-Atlantic ingredients,” says Bailey. The hot crab is served on griddled housemade white bread with pickled green tomatoes and drizzled with black garlic-infused honey.
