Sidell, who is president and founder of Sidell Hospitality Group, founded Saltie Girl in Boston in 2016 serving oysters, lobster, caviar, tinned fish, and cocktails. The Boston restaurant currently offers 65 varieties of tinned fish, many of which are priced at more than $20 and some of which cost $160, all of which are served alongside French bread, butter, a trio of salts, and condiments. The Mayfair outpost will take the same approach to its tinned fish offer.
The 100-cover restaurant will be located on North Audley Street and will be split over two floors with three private dining rooms and additional seating outside.
Turner will be consultant chef for its launch and has worked alongside Sidell to develop a menu that features Saltie Girl classics such as clam chowder; New England lobster roll; whole fried seabass; and fried lobster and waffles as well as dishes developed specifically for London, including turbot; monkfish; and dover sole.
“My inspiration for Saltie Girl comes from two places. The first, of course, my upbringing on the East Coast of America, spending much of my time sailing with my father on the Atlantic Ocean and eating crispy fried clams, briny fresh oysters, Nantucket Bay scallops right out of the water, Maine lobsters spanking fresh from a fisherman’s boat – these are the tastes and experiences we want to share with our guests,” says Sidell.
“The second inspiration came several years back on a visit to a small picture-perfect, stand-up wine bar in Barcelona that served wonderful seafood, all cold. This is where I fell head over heels for tinned fish. As Britain is obviously a nation that loves fish, whether it be fried, smoked, potted or sautéed, I feel Saltie Girl will speak enthusiastically to the British palate with its many iterations of seafood. Londoners and visitors alike will be intrigued by our offerings and the fine food and service that we pride ourselves on.”
The restaurant will open on 8 November, timed to coincide with the launch of a third outpost of Saltie Girl in Los Angeles.
