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Long Shot Hospitality, which recently made news by hiring Kyle Bailey, has announced plans to open The Salt Line at Dock 79 in Spring 2017. Located on the Capital Riverfront, the food will be inspired mostly by New England and will include some Chesapeake-Bay-inspired special, with a prominent raw bar. Bailey plans to work with a local oyster farm to create a proprietary oyster for The Salt Line, and will also incorporate his love of charcuterie with selections like seafood sausages and smoked and cured fish.
The 3,500 square foot restaurant will have outdoor seating and an outdoor riverfront bar. Expect daily dinner and weekend brunch service.
