![]() The kitchen could honestly halve the menu without losing the soul of its premise. McClelland garnishes a plate of baked Nantucket scallops casino. Same for the chewy-crisp fried clams that need nothing more than tartar sauce and a wedge of lemon. Spicy lobster spaghetti is a feel-good heap of tomato, basil and fried garlic that doesn’t overpower the star ingredient.Ī pile of Parmesan-dusted fries crowns a bowl full of mussels steamed in white wine and butter it’s one of those timeless combinations into which I disappear until nothing is left. Oysters and other starter seafood options - including shrimp cocktail and cold Jonah crab claws that match the mood of the place - have been pared down to a mercifully short list and prepared with minimal fuss. But the breadth of the restaurant’s tinned seafood program initially pulled me in, and several top-notch dishes overseen by executive chef Kyle McClelland keep me returning. With so much homegrown talent to cover in Los Angeles, I don’t often race to imported restaurant concepts. Other seafood options at Saltie Girl include oysters, shrimp cocktail and cold Jonah crab claws that match the mood of the place - yacht vibes. Note the wooden statues of mermaids affixed to the bar they’re reclaimed boat figureheads and a signature touch of owner Kathy Sidell, who also recently launched the third Saltie Girl in London. Inside the aesthetic oozes an Art Deco yacht vibe. The wraparound patio’s languid appeal defies its location on a chaotic and ultra-sceney stretch of Sunset Boulevard. ![]() Connie & Ted’s is rambling and rowdy and serves chowder samplers, fish and chips, herb-crusted Rhode Island monkfish and its own great lobster roll. ![]() Saltie Girl feels calibrated for indulgence, which is one way it differentiates itself from Connie & Ted’s, the modern institution a mile away that also happens to be a West Hollywood restaurant specializing in East Coast-style seafood. The cold version, with the lobster meat lightly dressed in mayonnaise, arguably best evokes Maine’s fleeting summer, but I still prefer the warmed buttery version loaded into a toasted bun. I mean, yes, you also want a lobster roll. With a martini or a shochu-gin-cucumber cocktail at the bar, tins could comprise the whole meal. Small and elegant, Saltie Girl's languid appeal defies its location on a sceney stretch of Sunset Boulevard. ![]()
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