Two days in a row, I had wonderful salt-baked softshells at NY Noodletown, mutant-sized monsters cooked just to that point of perfectly balanced crispness, moistness, and sweetness. The salt-baked assortment was pretty nifty too, especially the scallops, as were the trendy but nonetheless delicious pea shoots.
I almost posted this message on "The Best... (NY)" board. It's tough to choose between these and French-style, sauteed in brown butter, but then again, why choose?
BTW, does anyone (Julie, are you out there?) know why these are called "salt-baked," when they're pretty evidently deep-fried?