Flavor Trends, Strategies and Solutions for Menu Development




By Lisa Shames
May 11, 2022


Matt Singer

Matt Singer

Paying homage to New England’s iconic oyster houses, The Salt Line naturally offers a selection of bivalves, as well as other fresh-from-the-sea items. To highlight their pristine flavors, Matt Singer, Executive Chef, opts for a less-is-more approach, and that’s especially true for the restaurant’s selection of crudos and ceviches.

For his best-selling Kanpachi Crudo, Singer starts with ocean-farmed fish from the Pacific. “Kanpachi is a delicious, versatile and sustainable fish; it makes a great choice for this application, especially as seafood prices continue to rise,” says Singer. Pickled carrots and fresh radishes dressed with lime juice and topped with crunchy fried ginger provide a perfectly balanced bite when paired with the creaminess of the fish.

“The Kanpachi Crudo is a nice vehicle for the flavor combinations in the dish. The carrots, ginger and cumin go really well together. There are so many different textures and flavor profiles on the plate: crunchy, sweet, pickled, bright, fresh citrus and a purée,” he says. “The key is taking simple ingredients and presenting them in a unique, flavorful fashion that makes it exciting.”


About The Author

Lisa Shames

Lisa Shames has combined her lifelong passions for food, restaurants and travel into a 20-plus year career of writing about the equally passionate people who make it all happen. [email protected]