Celebrate the most wonderful time of the year with us! A la carte specials, plus a special Osetra caviar tasting beginning Christmas Eve, through New Year’s Day.

Holiday Specials

Trio of Salt Meadow Lamb from Quebec
huckleberry jus, fresh mint jelly, and a kennebec potato cake
Whole Salt Crusted Loup de Mer
cara cara béarnaise sauce, roasted root vegetables, brussels sprouts with
pistachio butter, and crushed marble potato with caviar
French Omelette
torched camembert and sicilian pistachios, and butter lettuce salad
+white truffles, +black truffles +caviar

Saltie Girl's New Year’s Day Brunch
 Eggs & Eggs
soft scramble eggs and caviar served with butter brioche
 Bagel Benedict
avocado, egg, and house béarnaise served with a choice of smoked salmon, caviar or lobster
Fried Lobster & Waffles
sweet corn butter and spicy maple syrup

 December 24th, 2017 through January 1st, 2018, there will be Osetra Caviar Tasting with a glass of Cristal Champagne half dozen oysters, trio of caviar, and traditional accoutrement. 

Specials are available throughout the week in addition to the regular daily menu. 

Limited reservations are available for Christmas Eve and New Year’s Eve dinners,
and can be reserved with a credit card by calling the restaurant at 617.267.0691.


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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.

Kathy Sidell

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"

Kyle McClelland

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.

Hours & Directions

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Now open 7 days a week!

Monday - Sunday 11:30 AM  Close

Seating is first come first served. We seat completed parties only.

Get Directions


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If you are interested in purchasing a Saltie Girl gift card please fill out the information below with the best way for us to contact you. A Saltie Girl representative will be in touch to place your gift card order. 

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