America's Great Restaurants

BlackSalt

Whether you want to buy fresh fish to cook at home, or have someone else do the work for you, Blacksalt offers you this choice. This DC restaurant stars the freshest seafood on the market, and if you choose to eat in, let’s you sample Neptune’s best in some mighty interesting guises: cioppino or parazuela are important dinnertime seafood stews, but the lunch menu zeroes in on sandwiches and seafood-enhanced salads, including one with smoked skate wing. We are delighted to find the French “bathed” sandwich---the pan bagnat, a dressing-drenched roll stuffed with smoked tuna tapenade and grilled tuna loin. Surely freshly shucked oysters noontime or later any of the tapas-style small plates (white anchovies, wood-grilled sardines, braised baby octopus to name a few) make sensible add-ons to your meal. Some possible non-fish items you might encounter: wild Everglades frogs’ legs and a braised lamb shank. Don’t hesitate to check out all the fresh seafood on your way out. Who knows, you may be tempted to make your own bouillabaisse at home. - Gayot

• Dining Style: Casual Elegant
• Cuisine: Seafood
• Neighborhood: Palisades Northwest
• Price: 31 - 50
• Cross Street: V Street NW
• Dress Code: Business Casual
• Email: blacksalt@comcast.net
• Hours of Operation: Lunch: Monday - Saturday 11:30 - 2:30 Sunday Brunch: 11:00 - 2:00 Dinner: Monday - Thursday 5:30 - 9:30, Friday 5:30 - 11:00, Saturday 5:00 - 11:00, Sunday 5:00 - 9:00
• Payment Options: AMEX, Discover, MasterCard, Visa
• Parking: Street Parking (metered weekdays, non-metered weekends)
• Gift Certificates: Yes
• Wheelchair Accessibility: Yes
• Restaurant Features: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Farm to Table, Fireplace, Full Bar, Happy Hour, Non-Smoking Restaurant, Personal wines welcome (corkage fee applies), Private Room, Takeout, Weekend Brunch, Wheelchair Access, Wine
• Private Party Facilities: BlackSalt offers semi-private areas of the restaurant that will accommodate up to 35 guests.
• Private Party Contact: Todd Tooms, General Manager (202) 342-9101
• Executive Chef: Rick Cook

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