The Salt Line Brings New England to Navy Yard
26 Mar
We first visited The Salt Line back in November for Rachel’s birthday and recently returned for brunch, leaving both times with a smile on our collective faces. Chef Kyle Bailey, formerly of Churchkey and Birch & Barley, helms the Navy Yard kitchen that’s directly across the street from Nationals Park. Focusing on classic New England fare, The Salt Line is one of the best additions to the Washington dining scene in the past year.
We started Rachel’s birthday dinner with their Peconic Bay scallop crudo which was topped with pickled cranberries and spiced pecans.
The next selection from the raw bar was their razor clam ceviche. Prepared with charred tomatillo, jalapeno, and cilantro, the ceviche was another worthwhile appetizer.
The Stuffies, a trio of baked middleneck clams, smoked linguica, lemon, breadcrumbs, and parmesan, was a standout dish. A whimsical take on Casino Clams, I can see why this is one of their more popular menu items.
For our entrees, I opted for the eel cacciatore buccatini. Prepared with barigoule artichokes, hen of the woods mushrooms, and idiazabal cheese, the meaty pieces of eel wonderfully complemented the thick, freshly-made pasta.
Rachel went for the classic lobster roll, and how could you not? Dressed with just the right amount of mayo, the roll is generously stuffed with an abundance of lobster sandwiched between the warm, toasty bun.
We also shared an order of roasted brussels sprouts. Prepared with maple syrup, sriracha, fish sauce, and peanuts, this is one of the best preparations of this popular side dish in the area.
Just a few months later, we took friends that were visiting from out of town to Salt Line’s weekend brunch service which was equally as delicious as our previous dinner here.
First of all, be sure to order a batch of Parker House Rolls. These freshly baked, flaky rolls are a delight to share amongst your party.
The crispy duck confit is what a decadent brunch dish is all about: a slice of French toast topped with a crisp leg of duck and accompanied with cranberry orange sauce, honeyed walnuts, and whipped mascarpone.
Rachel’s Eggs in Purgatory was a New England interpretation on Shakshouka as the baked eggs were blended with clamato, middleneck clams, linguiça sausage, and a creamy polenta. My favorite dish, however, was the New England Smash Burger.
I tend to stray from superlatives but this is one of the very best burgers you’ll find in the District. Featuring two ground chuck patties, two slices of American cheese, lettuce, tomato, pickle, and mayo and sandwiched on a crispy potato bun, this is the quintessential burger.
The Salt Line is an outstanding addition to the D.C. dining scene, and given that they excel at both dinner and brunch, we’d recommend Kyle Bailey’s homage to New England cuisine in a heartbeat.

Photo credit: Greg Powers
We’re also very excited about the new outdoor lounge they’ll be adding just in time for MLB Opening Day. It’s going to be quite the happening spot come baseball season.
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