Jeff Black has all of his permits, and BlackSalt opens for dinner Tuesday night. The address is 4883 MacArthur Blvd. The Telephone # is 202-342-9101. The fish market will open on Wednesday, if the shelving gets delivered in time. Lunch service will begin next week.
Full disclosure--I will be working in the fish market.
The menu is extensive, with small plates, appetizers, five or six preparations of mussels, four different seafood stews, a changeable specials menu, and seven or eight entrees. Other than a hanger steak and grilled cornish hen, the focus is fish and shellfish. The open kitchen has a woodgrill and a smoker. There is a full bar and a raw bar. The prep and sous chefs have been busy making veal stock and fish fumet, and the first shipment of fish, lobsters, oysters and other shellfish from various places in the Northeast is expected to arrive tomorrow morning.
In a staff meeting a few days ago, Black explained that he will use the power of four restaurants to ensure that everything that comes into the BlackSalt fish market will be sold or cooked within three days--if not there, then as a special at one of his other restaurants. He's an impressive guy-- very intense and serious about quality and customer satisfaction.
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