What should I order at Salt Seafood & Oyster Bar?

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Salt Seafood & Oyster Bar

4.7 (1145 reviews)
14 skippers
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Oysters

Mentioned repeatedly as fresh, expertly shucked, and offered in a huge variety, making it a must-try for oyster lovers and a standout item at the restaurant.

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Scallops

Highly praised as the best ever by one reviewer, described as incredible and worth ordering, indicating exceptional quality and preparation.

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Chilean Sea Bass

Frequently highlighted as a special and cooked to perfection, with one reviewer suggesting the special should become a regular menu item.

4

Crab Dip

Recommended as a must-have appetizer, described as very good and almost too good to share, showing its popularity and flavor appeal.

5

Lobster Empanadas

Mentioned as a delicious starter that impressed guests, contributing to a memorable dining experience.

6

Seafood Risotto

Noted for being perfectly cooked and creamy, making it a satisfying entrée choice.

7

Lobster Gnocchi

Praised for being flavorful and well-prepared, adding a unique seafood twist to a classic dish.

8

Crab Cakes

Described as very good and popular, often recommended as an appetizer option.

9

Black Sea Bass

Chosen by diners for its appealing presentation and taste, indicating it is a reliable and tasty entrée.

10

Tuna Special (Sesame Encrusted Blue Fin Tuna)

Mentioned as a delicious special with generous portions, valued for its flavor and presentation.

11

Lobster Bisque

Frequently enjoyed as a starter, appreciated for its rich flavor complementing seafood dishes.

12

Steak

Recommended by several diners, noted for being delicious and well-prepared, offering a quality non-seafood option.

13

Burger

Surprisingly highlighted as one of the best burgers despite being a seafood place, praised for exceptional flavor.

14

Desserts (Lemon Mascarpone Cake, Bourbon Cookie, Coconut Crème Brûlée, Tiramisu, Basque Cheesecake)

Highly recommended by several reviewers for their delicious and elevated flavors, making dessert a must-try part of the meal.

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