A vibrant seasonal green salad served in a white bowl, featuring white frisée, red kale, sliced pink lady apples, and sprinkled with sorghum-fig crumble and toasted almonds, captured from a top-down angle with soft natural lighting.
Fresh Irish salmon poke bowl layered over sushi rice with diced spiced pineapple, creamy avocado, crunchy baby bok choy kimchi, and a drizzle of chili vinaigrette, garnished with crispy tempura flakes.
Tender wood-grilled calamari rings served over a bed of baby red watercress, Japanese eggplant, shaved cucumber, and tobiko, drizzled with a tangy ginger cucumber emulsion and garnished with crispy fresno chilies.
A refreshing green salad featuring fresh savoy spinach, romanesco, crisp haricot verts, green chickpeas, and creamy pearl mozzarella tossed in a vibrant green goddess dressing.
An elevated poke bowl with chunks of Irish salmon and crispy tempura gulf shrimp atop seasoned sushi rice, accompanied by pineapple-edamame salad and bright tobiko, shot in bright editorial studio lighting.
Chunks of sweet Maine lobster mixed with golden house focaccia croutons, crisp patty pan squash, sugar snap peas, and candied kumquat, lightly dressed with a zesty yuzu-fennel vinaigrette.
A colorful roasted beet salad featuring sweet orange supremes, crunchy toasted pistachios, crumbles of Point Reyes blue cheese, and crispy leeks, dressed in a rich roasted garlic balsamic vinaigrette.
Smooth, creamy chickpea hummus swirled in a shallow bowl, topped with a vibrant cucumber-pine nut relish and rich kalamata olives, served alongside warm, fluffy pita bread.
Rich Scottish salmon poke bowl arranged neatly over seasoned sushi rice with colorful pickled cabbage, shiitake mushrooms, and topped with crisp tempura flakes and bright orange tobiko.
Juicy baked oysters Rockefeller topped with crispy smoked bacon, wilted baby spinach, melted parmesan cheese, and a rich pernod aioli, garnished with fresh herbs and served warm on a bed of rock salt.
A steaming ceramic bowl of creamy New England clam chowder garnished with smoky house bacon bits and tender New Zealand cockles, captured from a 45-degree angle with a warm, comforting aesthetic.
Golden-brown crispy fried Ipswich clams piled high in a basket alongside a small ramekin of creamy dill pickle aioli, garnished with a fresh lemon wedge.
A perfectly charred wood-grilled Nigerian tiger prawn resting on a bed of spiced butter beans and smoked okra chimichurri, topped with a crunchy hazelnut-cornbread gremolata.
Golden-brown pan-seared sea scallops served over earthy wheat berries and braised dandelion greens, finished with crispy house-cured pancetta and a rich sour cherry demi-glace.
Tender wood-grilled calamari tentacles and tubes arranged over a pool of smooth ajoblanco sauce, garnished with sweet white grapes, smoked almonds, crunchy focaccia croutons, and a drizzle of bright chili oil.
Freshly prepared house-made pasta tossed in a rich, flavorful sauce based on the chef's daily inspiration, sprinkled with freshly grated cheese and fragrant herbs.
Prince Edward Island rope-cultured blue shell mussels steamed in a rich pale ale and dijon cream broth, loaded with savory smoked bacon and tender leeks, served in a heavy black pot.
Steamed Prince Edward Island blue shell mussels in a bright, aromatic broth of crushed tomatoes, shallots, garlic, lemon, and a kick of chili flake, served in a rustic bowl.
A perfectly seared wood-grilled ahi tuna steak served in a pool of fragrant red curry-miso broth with tender New Zealand cockles, baby bok choy, fire roasted mango, and a side of cashew sticky rice.
Golden-brown Maryland blue crab cakes resting atop a bed of creamy sweet corn polenta and gold bar squash, accented with succulent crawfish tails, bacon, and vibrant red cabbage chow chow.
A rich and aromatic bouillabaisse stew brimming with pan-roasted bass, scallops, clams, mussels, squid, and Maine lobster in a vibrant golden saffron broth, served with a toasted baguette.
A juicy wood-grilled Creekstone Farm New York strip steak sliced to reveal a medium-rare center, served alongside smoky baby shiitake mushrooms, sweet potato, and crispy vidalia onions, finished with rich miso butter.
An exquisitely seared strip steak paired with delicate king oyster mushrooms, rutabaga confit, and an ornate black garlic-potato pavé, topped with a melting pat of rich Roquefort butter.
Skewered wood-grilled king salmon chunks with charred edges, served alongside a vibrant cucumber-bulgar salad, shaved zucchini, pine nuts, and a dollop of cool herb cream.
Crispy cornmeal-crusted fish tacos nestled in warm white corn tortillas, topped with crunchy baja slaw, vibrant avocado relish, and a drizzle of zesty salsa verde.
A deep bowl of hearty New Orleans style gumbo loaded with Louisiana crawfish tails, blue crab, and tasso ham over scallion rice, crowned with crispy fried bay oysters.
A rustic Provençal seafood stew featuring a dramatic head-on prawn, tender market catch fish, mussels, and squid swimming in a fragrant saffron-tomato broth, served with a charred baguette slice.
Classic steak frites featuring a perfectly sliced wood-grilled hanger steak with a glossy peppercorn sauce, served beside a mound of golden, crispy french fries and a fresh green salad.
A delicate glass dish filled with vibrant orange trout roe pearls, elegantly accompanied by warm golden blinis, chopped egg, finely minced onion, and a bowl of fresh crème fraîche.
Glossy red-orange salmon roe served in a pristine crystal bowl with traditional accompaniments of warm blinis, diced hard-boiled egg, red onion, and smooth crème fraîche.
Small jet-black pearls of Hackleback caviar served in a chilled mother-of-pearl dish alongside warm mini blinis and traditional garnishes.
Delicate grey paddlefish caviar presented on ice in a small dish, served with warm blinis and accompaniments under soft, elegant lighting.
Luxurious golden-brown Italian Ossetra caviar glistening in a traditional serving bowl, accompanied by warm blinis and cool crème fraîche.
Rich dark-toned Royal Siberian caviar served on a mother-of-pearl spoon next to a classic presentation of blinis, egg, and onion.
Exquisite classic Ossetra caviar pearls showcasing deep nutty amber tones, served with delicate warm blinis and traditional garnishes.
Premium Royal Imperial caviar presented in a luxurious setting with warm blinis, minced red onion, chopped egg, and rich crème fraîche.
Large, buttery Kaluga Amur caviar pearls with a rich golden sheen, served traditionally with warm blinis, egg, onion, and crème fraîche.
Gigas variety oyster served with mignonette and house cocktail sauce.
Gigas variety oyster served with mignonette and house cocktail sauce.
Virginica variety oyster served with mignonette and house cocktail sauce.
Virginica variety oyster served with mignonette and house cocktail sauce.
Gigas variety oyster served with mignonette and house cocktail sauce.
Virginica variety oyster served with mignonette and house cocktail sauce.
Virginica variety oyster served with mignonette and house cocktail sauce.
Virginica variety oyster served with mignonette and house cocktail sauce.
Virginica variety oyster served with mignonette and house cocktail sauce.
Virginica variety oyster served with mignonette and house cocktail sauce.
Virginica variety oyster served with mignonette and house cocktail sauce.
Virginica variety oyster served with mignonette and house cocktail sauce.
Selection of Premium Oysters, Shrimp Cocktail, Mussels in Garlic Butter & Chesapeake Crab. Includes 10 Oysters, 4 Cocktail Shrimp, Mussels, & 2 Market Items
Selection of Premium Oysters, Shrimp Cocktail, Mussels in Garlic Butter & Chesapeake Crab. Includes 18 oysters, 6 Cocktail Shrimp, Mussels, Crab & 4 Market Items
Spicy salmon poke combined with savory kimchi and rich lobster salad, lightly dressed with fennel yuzu vinaigrette in a sleek chilled bowl.
Expertly sliced Shima Aji sashimi arranged artfully on a plate, drizzled with a vibrant and aromatic ginger-yuzu sauce.
Baked oysters with traditional rich toppings.
Crispy golden shrimp tempura served hot with a side of savory sesame tamari dipping sauce.
Plump sea scallops with a golden sear, bathed in a rich, glossy pool of warm beurre monté.
Smoky wood-grilled baby artichokes served with creamy burrata cheese, ruby grapefruit segments, tender asparagus, and red watercress, finished with a pine nut vinaigrette and Calabrian chili crunch.
A hearty ancient grain salad mixed with charred cauliflower florets, marinated tomatoes, pickled onions, and crispy chili, tossed in a rich sundried tomato-cashew vinaigrette.
Delicate wild Japanese shima aji snapper sashimi paired with crispy bang bang rock shrimp, sesame pickled cabbage, and a seared sticky rice cake, drizzled with spicy miso aioli and ginger-ponzu.
A velvety bowl of cream of wild mushroom soup garnished with crunchy toasted hazelnuts, melted leeks, and shaved pecorino tartufo.
Fresh hand-cut fettuccine tossed in a rich parmesan cream with tender braised domestic lamb, caramelized fennel, and sweet English peas, topped with crispy garlic chips.
Pan-roasted Ora King salmon fillet resting over tender spring onion-potato gnocchi, Rhode Island steamer clams, and smoked broccoli in a luscious shellfish cream, topped with paddlefish roe.
A thick, juicy wood-grilled wild Massachusetts swordfish steak accompanied by sweet Maine lobster, sugar snap peas, and a vibrant passionfruit-coconut reduction.
A rich, creamy Maine lobster bisque topped with tender chunks of poached lobster, a crunchy walnut crumble, and shaved pecorino tartufo.
Striking ruby-red beet-cured Irish salmon sashimi served with blistered shishito peppers, sweet confit apricot, red miso aioli, and airy tempura crisps.
Delicate pan-roasted Rhode Island fluke served alongside tender clams, spinach-potato gnocchi, and creamy artichoke purée, finished with a bright green broccoli pesto.
A juicy wood-grilled cheeseburger loaded with melted aged cheddar, fresh arugula, zesty dijon aioli, and a towering crown of crispy onions on a toasted brioche bun.
An open-faced ahi tuna sandwich featuring fresh tuna tartare on grilled focaccia with roasted tomatoes, charred scallion, and crumbled feta cheese.
A thick, golden blue crab cake sandwich served on a soft brioche roll with tangy lemon-caper aioli, accompanied by a side of crisp house slaw.
1.7 mi away
1639 Wisconsin Ave NW #1, Washington, DC 20007
2.0 mi away
3251 Prospect St NW, Washington, DC 20007
2.0 mi away
1264 Wisconsin Ave NW, Washington, DC 20007
2.0 mi away
1063 Wisconsin Ave NW, Washington, DC 20007
2.4 mi away
3520 Connecticut Ave NW, Washington, DC 20008
2.5 mi away
2603 Connecticut Ave NW, Washington, DC 20008
Yes, BlackSalt features an interactive fish market right at the entrance where you can select fresh, sustainable catches to take home, alongside their full dine-in tavern menu.
Reservations are highly recommended, especially for weekend dinners and popular seasonal weeks, and can be easily made online via Resy or Google Reservations.
While BlackSalt specializes in sustainable, creative seafood dishes, they also cater to non-seafood lovers with exceptional options such as the Wood Grilled Creekstone Farm New York Strip Steak and handcrafted gourmet burgers.
Yes, BlackSalt hosts a popular happy hour featuring a curated selection of oysters, drinks, appetizers, and select entrees, typically running in the late afternoon.
Yes, the restaurant offers thoughtful vegetarian dishes like the Roasted Beet Salad and Seasonal Green Salad, and the knowledgeable staff can guide guests through gluten-free and allergen accommodations.
