BlackSalt is both a restaurant and a fish market. It’s part of a six restaurant chain in the DC Metro area, founded by chefs Jeff and Barbara Black. I’ve samples four of those six restaurants, and have nothing but the highest praise for all of them.
The small fish market is right inside the front door. It’s really just two large cases of some of the most beautiful fresh fish you’ll ever see, and shelves holding spices, oils, etc. The Palisades part of Washington is rich—lots of Tudor houses—and the prices here reflect it.
Calamari
My starter, Rhode Island calamari with Chipotle remoulade.
Redfish
For the main, I had wood grilled redfish, on a bed of bacon, sweet corn succotash, and smoked tomato butter. Beautifully cooked.
Key Lime Pie
This is what BlackSalt calls “Key Lime Pie”. It’s my favourite DC dessert, and I have it every time I come here. You can see that there are a lot of elements on that plate—key lime, raspberry, white chocolate, caramel, blueberry, spun sugar, orange peel, mint, whipped cream, and more. The result is that every bite of this brilliant little creation contains a different combination of tastes and sensations.
This is classic.
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Having the fish market right there must be reassuring for fresh seafood. Grilled fish on a bed of bacon sounds divine!
This post would make a great addition to Our Growing Edge, a monthly blog link up just for new food adventures. It’s a fun way to share your new food experiences with other foodies. This month’s theme is WORK DAY EATING which includes any recipe or food experience suitable for the work day such as lunch, snacks or easy meals.
More info including how to submit your link here: http://bunnyeatsdesign.com/our-growing-edge/
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