The Salt Line in Ballston is now planning a “closer to summer opening,” restaurant representatives tell ARLnow.
First announced more than two years ago, in January 2019, the seafood spot initially was set for a spring 2020 opening but that was delayed by the pandemic. Then, sights were set for spring 2021 (as the website notes).
Now, representatives say that the restaurant’s opening date is being pushed back at least slightly. They cite the recent opening of their new New Orleans-style eatery Dauphine’s in D.C. as the reason for needing some extra time.
The Salt Line, from D.C-based restaurant group Long Shot Hospitality, will be located at the base of the office building at 4040 Wilson Blvd in Ballston.
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CureCo. founder Neil Bodenheimer behind the bar at Dauphine s, a New Orleans-inspired restaurant opening in DC. Photography by Jen Chase
Dauphine’s, the New Orleans-inspired restaurant from the team behind Salt Line, opens Friday, May 7 in downtown DC with some big names from the Big Easy at the helm. Executive chef Kristen Essig joins Salt Line talent Kyle Bailey in the kitchen; prior to moving to Washington she spent two the past two decades cooking at spots like Emeril’s and running her own Southern restaurant, Coquette. Behind the bar program is partner and native New Orleanian Neal Bodenheimer, the owner of three award-magnet cocktails bars in his hometown: Cure, Cane & Table, and Vals. The challenge for both: how do you take a food and drink culture as rich, storied, and entrenched in place as the one in New Orleans and translate it to a brand new 145-seat restaurant in downtown DC?
Washington City Paper Try shrimp remoulade, duck jambalaya, and oyster spaghetti from Chefs Kristen Essig and Kyle Bailey.
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A restaurant that pays tribute to New Orleans cuisine using Mid-Atlantic ingredients opens for dinner on Friday in D.C. Dishes like seafood gumbo, rockfish amandine, and duck jambalaya just might lure diners back to a deserted downtown.