The Salt Line Bethesda

The Salt Line in Bethesda Row, though not directly on the water, transports guests to a nautical getaway in the heart of Maryland. Their menu marries New England and Chesapeake Bay seafood with a focus on sustainability and locally sourced ingredients. 

Headed by executive chef Eric McKamey and Long Shot Hospitality chef and partner Kyle Bailey, there is an inherent commitment to keeping The Salt Line’s menu chef-driven. While there are two other locations in Washington, D.C. and Ballston, Virginia, each location remains distinct and highlights the individual chef’s creativity. While each location is well-known for extensive raw bar options and seafood classics, chef McKamey is contributing his own take on crudo and a grilled giant squid salad that has already become a crowd-favorite in the Bethesda community. 

At the heart of The Salt Line is a commitment to sustainable sourcing of their fish. The waterways around the Chesapeake Bay are renowned for their oysters, and McKamey and Bailey leaned into this heavily. Partnering with Harris Creek Oyster Co., they have collaborated to farm a specific type of creek oyster tailored precisely for Long Shot Hospitality concepts. This process began in 2017, and the taste was refined for nearly 6 years to create their distinct Chesapeake oysters. 

Whether you’re looking to share a tower from the raw bar, grab a light bite or cocktail in one of their nautical booths, or order a 3-pound platter of fried fish, there’s something for everyone at The Salt Line.