Spring is in the air, and the days of dining in the open air are about to begin. This Thursday, March 1, The Salt Line (79 Potomac Ave. SE) will fully open its outdoor bar for the season.
The Salt Line’s Executive Chef Kyle Bailey has added new, exciting dishes to the menu for spring. New dishes include sweet potato campanelle with house made ricotta, salsify, spinach, hazelnuts, and parm; rock shrimp khao soi with hand-cut noodles, green curry, coconut milk, pickled bok choy, chiles, and crispy wonton; seared rockfish with celery root mash, Hungarian goulash, duck confit, and cracklins; grilled cobia with Israeli couscous, parsnips, pomegranate, and chermoula; and a ’fresh catch’ which varies depending on that day’s Dock to Dish catch.
Enjoy fun drinks from Beverage Director Donato Alvarez like the Del’s frozen shandy, saltier dog, and fish house punch. Happy hour is available weekdays from 4:30p.m. to 6:30 p.m. when the Nationals are not in town, offering $5 select draft beers, glasses of wine, and $7 draft cocktails.
The Salt Line is located on the shores of the Anacostia at 79 Potomac Ave SE, right at the front steps of Nationals Stadium and on the edge of Diamond Teague Park.
