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The Salt Line's Chef Kyle Bailey

While Long Shot Hospitality Chef and Partner Kyle Bailey
stays quite busy behind the scenes at popular new Capitol Riverfront restaurant The Salt Line, he continues to enjoy taking in the views of the water from his kitchen space. A graduate of the Culinary Institute of America, Bailey has a deep interest in and knowledge of sustainability in local food systems and was named "The People's Best New Chef" by Food & Wine.

Tell us a little about yourself and what inspired the menu at The Salt Line?

“In West Philadelphia, born and raised. On the playground was where I spent most of my days.” The inspiration for the menu at The Salt Line is Chesapeake meets New England. We place a lot of emphasis on locality, sustainability, and responsible stewardship of our waterways.

How would you describe the Capitol Riverfront to friends and visitors?

The Capitol Riverfront is an exciting, bustling neighborhood with plenty of amenities within walking distance.

What do you love most about working in the Capitol Riverfront?

The best part about working in Capitol Riverfront is the view from the office. It's not often that a chef gets to work outside of a hot kitchen and especially on the water.

What is your favorite place in the neighborhood?

Due South is a great place for wings and a beer.

What is your favorite dish or type of seafood you like to prepare at The Salt Line?

My favorite part of the menu at The Salt Line are the clams. They're extremely versatile. They're the workhorses of the sea. I recommend guests try the fried clam bellies, the razor clam ceviche, or the freshly shucked clams from the raw bar.

And for those days when you’re ready to relax at The Salt Line’s outdoor bar on the water, what is your go-to specialty drink?

The Salt Line’s Fish House Punch is a drink that I could just sit around and punish all day. 

Describe the Capitol Riverfront neighborhood in one word.


Can you tell us about any specials or seasonal items at The Salt Line?

Check out our King Crab Mac and Cheese with Taleggio Fonduta, Chives and Old Bay on our Weekend Lunch menu.