Saltiegirl.com Website Review

Beyond curating one of the largest tinned seafood collection in New England, Sidell and McClelland prepare such dishes as fried lobster and waffles with sweet corn bu*ter and spicy maple syrup and French burgundy snails with black garlic bu*ter to name a few. Chowder, bisque, an amazing raw bar, fried whole belly Ipswich clams and lobster rolls by the ounce are on the menu. The restaurant boasts a full bar featuring specially curated wines, beers and spirits as well as an innovative co*ktail menu with drinks like “Pineapple” – Elyx, lemongras* and citrus soda (for 2) and many more. Captivated by the sea, blessed by the sun, and a maybe a little rough around the edges, “Saltie” isn’t a flavor profile to Kathy restaurant in Boston, MA focuses on globally sustainable iterations of fresh fish & seafood. Be it fried, sautéed, raw, house-potted, smoked or in tins, this conscious curation is close to Sidell’s heart. During my travels I have discovered beautiful, high quality fish in tins, jars, smoked and of course amazing local and fresh seafood. Being a New Englander is almost synonymous with the briny taste of steamed clams, the salty ocean taste of lobsters perfectly cooked, the creaminess of a local oyster and the natural sweetness of a Nantucket bay scallop. We are blessed to have such amazing seafood locally. I have long been fascinated by the many ways to enjoy these fruits of the sea. Hence, ‘Saltie Gi*l’ - reflecting a way of life and a Captivated by the sea, blessed by the sun, and a maybe a little rough around the edges, “Saltie” isn’t a flavor profile to Kathy restaurant in Boston, MA.. See More of Kathy Sidell’s biography. Chef Kyle McClelland takes the helm in the Kitchen at Saltie Gi*l. His roots are in the Boston area having worked early in his career at such locations as The Federalist, Ambrosia on Huntington, The MFA, Ten Tables, Pigalle, Clio and others before tenures at Toppers at The Chef Kyle McClelland takes the helm in the Kitchen at Saltie Gi*l. His roots are in the Boston area having worked early in his career at such