2018 Boston Globe
Munch Madness Winner
...TAKING SEAFOOD TO A WHOLE NEW LEVEL...
Address: 281 Dartmouth St Boston, MA 02116
Hours: Open 7 Days a Week from 11:30am - Close
Seating is first come first serve.
We seat entire parties only.
Handicap accessible through Met Back Bay entrance at 279 Dartmouth St.
Beyond curating one of the largest tinned seafood collection in New England, Sidell and McClelland prepare such dishes as fried lobster and waffles with sweet corn butter and spicy maple syrup and French burgundy snails with black garlic butter to name a few. Chowder, bisque, an amazing raw bar, fried whole belly Ipswich clams and lobster rolls by the ounce are on the menu.
The restaurant boasts a full bar featuring specially curated wines, beers and spirits as well as an innovative cocktail menu with drinks like “Pineapple” – Elyx, lemongrass and citrus soda (for 2) and many more.
Kyle McClelland - Executive Chef
Chef Kyle McClelland takes the helm in the Kitchen at Saltie Girl. His roots are in the Boston area having worked early in his career at such locations as The Federalist, Ambrosia on Huntington, The MFA, Ten Tables, Pigalle, Clio and others before tenures at Toppers at The Wauwinet, Caviar Russe and Propsect in New York.
“I’m truly excited to working on Saltie Girl with Kathy. I feel like this is the kind of place that customers and chefs will want to eat at. Kathy’s attention to detail and love for both ingredients and technique makes us an excellent team for her newest project.” said Kyle McClelland.
Kathy Sidell - Owner
Captivated by the sea, blessed by the sun, and a maybe a little rough around the edges, “Saltie” isn’t a flavor profile to Kathy Sidell, President and Culinarian of the MET Restaurant Group, it’s a way of life. “Saltie Girl,” her newest restaurant in Boston, MA focuses on globally sustainable iterations of fresh fish & seafood. Be it fried, sautéed, raw, house-potted, smoked or in tins, this conscious curation is close to Sidell’s heart.
“Growing up on the East Coast on a sailboat with my Dad, I have a deep affinity for the saltiness of the sea and the fruit it bears. During my travels I have discovered beautiful, high quality fish in tins, jars, smoked and of course amazing local and fresh seafood. Being a New Englander is almost synonymous with the briny taste of steamed clams, the salty ocean taste of lobsters perfectly cooked, the creaminess of a local oyster and the natural sweetness of a Nantucket bay scallop. We are blessed to have such amazing seafood locally. I have long been fascinated by the many ways to enjoy these fruits of the sea. Hence, ‘Saltie Girl’ - reflecting a way of life and a passion for eating nature’s bounty! I hope to bring all these"