Flavor Trends, Strategies and Solutions for Menu Development

Nashville Soft Shell Crab from The Salt Line From Seafood & The Menu’s collection of best-selling seafood menu items of 2018

Soft-shell crab stars in The Salt Line’s version of Nashville hot, served on griddled white bread with pickled green tomatoes and a black garlic-infused honey.

Kyle Bailey, Executive Chef | The Salt Line, Washington, D.C.

This seafood-centric restaurant operated by Long Shot Hospitality taps into a dock-to-dish program to get seafood that is as local as possible using the shortest supply chain. “We pride ourselves on populating the menu with some of the lesser-known bycatch seafood such as sea robins, sugar toads, bluefish and eels,” says Kyle Bailey. “It’s a great way to educate our customers, and it’s fun to say that there’s nowhere else in the city to get what we offer,” he says.

One of the best-selling menu items cashes in on the Nashville hot chicken craze by swapping soft-shell crab as the protein. “It’s a New England take on a Southern U.S. classic, utilizing Mid-Atlantic ingredients,” says Bailey. The hot crab is served on griddled housemade white bread with pickled green tomatoes and drizzled with black garlic-infused honey.

The Salt Line

From the special Sept/Oct 2018 Seafood issue of Flavor & the Menu magazine. Read this issue online or check if you qualify for a free print subscription.


About The Author


Christine Burns Rudalevige is a seasoned food writer and classically trained cook living in Brunswick, Maine. She has worked as a chef, a farmers’ market manager, and a boutique caterer. Christine founded the Family Fish Project (a website dedicated to eating seafood at home) and later worked as a lead culinary instructor at Stonewall Kitchen. The dedicated home cook and food writer has lent her voice to regional and national media outlets, from NPR to Cooking Light.