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Part fish market, part seafood restaurant, BlackSalt sits in a quiet MacArthur Boulevard corner and does more with both halves than most places do with one. The menu pulls from coasts and continents without losing focus, and the shellfish in particular tends to stop conversation. A Provençal stew arrives fragrant with saffron and stocked with whatever the market yielded that morning. The key lime pie, finished with blueberry compote and whipped cream, is a genuinely strange idea that works.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Addie's mussels
“Begin with Addie’s mussels bathed in a well-balanced broth—you’ll be sopping up every last drop.”
Michelin Guide -
Provençal market stew
“Then move on to the ever-warming, saffron-tinged Provençal market stew bobbing with the day’s finest catch, which may include juicy mussels, tender shrimp and flaky swordfish, among others.”
Michelin Guide -
Key lime pie
“Finish this aquatic feast with a slice of their tart key lime pie.”
Michelin Guide
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