Washingtonian 100 Best Restaurants 2013: BlackSalt
Each night in the open kitchen off this dining room lined with Mondrian-like grids of frosted glass, chef Thomas Leonard and his crew deftly turn out bacony oysters Rockefeller one minute, pristine fluke sashimi the next. The menu may be all over the map—dashes of Mexico, hints of Provence—but the common denominator in most dishes is that seafood is the star. Read Full Article
Washintonian Best Bites Blog- Rammy Awards 2012
Last night, restaurant owners, employees, and their loved ones gathered at the Marriott Wardman Park for the 2012 RAMMY Awards, the annual honors doled out by the Restaurant Association of Metropolitan Washington. The theme of the evening—hats off to local restaurants—inspired presenters, nominees, and attendees to break out fascinators, fedoras, and all other manner of headwear in honor of the occasion. The big winner of the night was the staff of Black Restaurant Group. They scooped up three awards, including a Restaurateur of the Year trophy for Jeff and Barbara Black. Read Full Article...
Washingtonian 100 Best Restaurants 2011: BlackSalt
Jeff and Barbara Black’s seafood dining room in DC’s Palisades neighborhood dolls up lesser-seen catches—butterfish, mangrove snapper—with an atlas’s worth of accents: On a given menu you might find raita, kimchee, salsa verde, and ponzu sauce. Until recently, that would have been a danger sign—cooking at BlackSalt has been unfocused and over-accessorized. But chef Rick Cook is turning out dishes that are better and more precise than we’ve seen here. Read Full Article
BlackSalt fish market and restaurant gives Washingtonians a place to try new things in the dining room, and then take the same fish home to give it a try it their kitchen.
Born and raised in the area, Chef Richard Cook built his culinary skills and sensibility in the BlackSalt kitchen. He started from the bottom and worked his way up to Executive Chef.
CleanFish visited with him in the kitchen as he prepared a mahi mahi from CleanFish, line-caught in the Carolinas, for the Smithsonian's Demystifying Seafood tasting event during Ocean Week. Get a peak inside with the photo slide show.
Washingtonian 100 Best 2008: BlackSalt
Chef/owner Jeff Black’s most ambitious restaurant showcases seafood in all its guises, from dead-on renditions of fry-basket classics and gutsy stews to ambitious fusion dishes encompassing a range of global influences. The front of the restaurant is given over to a well-stocked fish market. Farther back, the stainless-steel raw bar teems with Georgetown and Palisades drop-ins. Beyond that is the bustling, softly lit dining room. Read Full Article
100 Best Restaurants, 2006, Washingtonian Magazine
The real value of this sleek and hugely successful fish emporium? It's many things to many people. Start with the fish market, where pristine if pricey seafood glistens on ice (and where, if you ask, they'll even clean those white South Carolina shrimp for you). Or head to the convivial raw bar for a plate of boutique oysters, a bowl of steamy clam chowder brimming with tender clams and cockles, and a Champagne cocktail. Or go for the full monty - a meal built around seafood in the stylish dining room, where a loyal Palisades and Georgetown following nods its approval. Read Full Article
The Hill June 8, 2006
FOOD AND DRINK
BlackSalt: Piscatorial perfection in the Palisades
By: Albert Eisele
In a city replete with top-notch seafood restaurants - think Kinkead's, Oceanaire, McCormick & Schmick's, Legal Sea Foods, Pesce, Acadianna - and discriminating diners who demand the best from Neptune's locker, Jeff and Barbara Black must have known they had their work cut out for them when they opened BlackSalt in December 2004. Read Full Article