SaltAir Seafood Kitchen
Though we admire the inviting bar in the airy main dining room, we usually head for the quieter, cozier side room. Smaller dishes, nicely priced, come ready to share. Top picks recently were the tuna tartare with quinoa, kale, chile flakes, and aioli; the crab cocktail loaded with snowy seafood and sided by rémoulade; and avocado halves filled with corn, lime, cotija, and crèma. We also savored fried shrimp, a smooth lobster bisque with a tempura lobster garnish, and PEI mussels in white wine sauce (a huge portion served in a crock). Our landlubber was satisfied with the goat cheese ravioli loaded with tomato sauce, pesto, and garlic. Smashed potatoes and garlicky spinach make good sides.