Fresh seafood and savory small plates are paired with a water view at SaltBy Maria Allen
Plymouth has been riding a wave of innovative new restaurant openings over the past couple of years and the trend is still going strong. After the successful launch of the contemporary-Italian restaurant Leena’s Kitchen last year, restaurateur Daniel Casinelli and his sister Lisa Marsh set out to open a second restaurant in town. Only this time their inspiration came from their deep appreciation for the South Shore’s beautiful coastline and the ocean’s culinary riches.
Salt Raw Bar + Fine Cuisine opened its doors in the Village Landing Marketplace in early September. Prominently situated on Water Street, the restaurant affords diners with scenic views of Plymouth Harbor. Inside, the decor is sleek and understated, with concrete tables, heavy leather chairs and textured wallpaper the color of a misty sky.
Executive chef Johnny Sheehan, who previously worked at Liquid Art House in Boston, was brought on to head-up the kitchen team at Salt. Together with Casinelli, Sheehan designed a creative menu that presents diners with top-shelf presentations of local seafood and small plates that are refined, yet approachable.
Raw bar options include items like tuna poke, served with pickled bean sprouts, sweet onion, hijiki seaweed and scallion, halibut ceviche served with leche de tigre, corn, sweet potato, cilantro and chili and (of course) local oysters.
“We want to bring people together and raise the bar for the local dining scene,” says Casinelli, who enjoys seeing families and friends ordering a selection of small plates so they can sample different dishes together. Favorites on the menu include pork and leek dumplings, Szechuan lobster, roasted squash risotto and braised short rib. Similarly, the restaurant offers a few larve, family-style meal options, such as a 32-ounce bone-in ribeye (serves 3-4) and a 16-ounce Chateaubriand (serves 2-3), which includes of prime beef filet, lobster pot pie, king crab and black truffle, herb-roasted carrots with bone marrow and miso compound butter. Everything served at Salt is made from scratch and they strive to source local ingredients whenever possible.
Extra care was taken when creating the restaurant’s well-rounded wine list and creative craft cocktail list. Guests can enjoy a “Get Salty,” which combines Del Maguey Crema mezcal with Priqly pear liqueur, Galliano L’Aperitivo, lime and agave syrup, or the locally inspired “Sparrow House,” made with 20 Boats spiced rum, Real McCoy 12-year rum, lime, pineapple syrup and Angostura bitters.
Don’t leave without trying one of pastry chef Stephanie Macardell’s decadent creations, such as a dark chocolate crémuex and a family-style puff pastry mille-feuille containing Mirin-poached Asian pear, fig jam and cheesecake mousse and cinnamon-powdered sugar.
Salt has begun hosting wine dinners, offering guests a chance to sip a variety of wines and they also welcome small groups for private events. Down the road, there are plans to build a new raw bar inside the restaurant as well. While it’s still new on the block, the restaurant’s modern presentations of the local bounty are already impressing local foodies. And while it’s only December, we’re dreaming of summer drinks on the patio.
Salt Raw Bar + Fine Cuisine
170 Water St., Plymouth