/ The DC Traveler
Washington DC — By Jon Rochetti on December 17, 2009 at 2:47 pm
Filed under: , , , ,

Review: Dinner at Salt Air in Rehoboth Beach

While the fall and winter seasons may not be the most popular time to visit the Eastern shore, I love the quietness and beauty of the empty beaches without all the vacationers and typical summer party atmosphere.

Salt_Air_Rehoboth_Beach_Jonathan_SpivaK One my last trip to the beach, I visited a fun restaurant, Salt Air in Rehoboth Beach, Delaware and it’s worth it’s weight in salt…great food.

Owned by the friendly Jonathan Spivak, also the owner of Sedona Kitchen in nearby Bethany Beach, he paired up with chef Nino Mancari to create the restaurant’s concept – an upscale yet relaxed Delaware beach picnic.

Using local produce and ingredients, fresh fish such as rockfish caught by local fishermen and a few exotic ingredients, such as black garlic, the restaurant’s food is fresh, flavorful and fun, and never looses the casual and comfortable beach attitude.

On thing that makes Salt Air unique is the openness of the restaurant’s layout.  The tables aren’t jammed together like so many restaurants that attempt to maximize seating, at the cost of squeezing diners on top of each other.  Parties are spaciously placed to allow for private conversation and if this were the beach, lots of room for your blanket.  The very open seating plan is a year-round policy, even during in the busy summer season according to Jonathan.

The restaurant’s atmosphere is simple, pieces of modern art adorn the walls, some painted by the owner, a few hanging beach towels that to me, reminded me of summer dresses hanging on a clothes line and a few strategically placed pieces of driftwood.  It’s open and relaxed.  Just what a trip to the beach should be.

Salt_Air_Rehoboth_Beach_interior

Top start your meal try one the restaurant’s signature exotic cocktails.  A couple that sounded more interesting are the Key Lime Martini and Pumpkin Martini.

A basket of crispy flatbread served with a smooth red pepper and goat cheese spread starts each meal.

I sampled the pickled white anchovies ($7.00), prepared simply as they should be, as were the small bowl of marinated mixed green olives at $5.00.  The date & Parma cheese on skewers that were served with a drizzling of Balsamic syrup ($6.00) remarkably mixed the sweetness of the fruit with the saltiness of the cheese.

Salt_Air_RehobothThe super rich curried butternut squash soup was flavorful and creamy, yet I only had a taste or two but would have loved more.

Fresh caught cod was on the the menu the night I was there, so I tried that.  It was cooked to perfection, and served with Brussels sprouts and black garlic.  I also tried the grilled salmon with Brussels sprouts and mild radishes served with a black garlic vinaigrette. Also delicious.

Other entrées that sounded appealing included the Salt Air Fish Stew, with local fish, seafood and spicy sausage, the brick roasted line-caught rockfish and the shrimp and chorizo with creamy grits.

For dessert, we moved to the bar and on Jonathan’s recommendation, sampled the Truffle Pops ($7.00), a set of 3 chocolate truffles (almond, chocolate chips and chocolate malt) on traditional lollipop sticks. Get them to share because they are so rich you might end up in chocolate heaven if you try to eat them alone.

The portions at Salt Air were ample without being overly massive, the wait staff attentive without being over intrusive and combined with affordable prices, it hard not to like Salt Air.

The restaurant offers live acoustic music on Fridays and a daily happy hour from 5:00 – 7:00.

Salt Air
50 Wilmington Avenue
Rehoboth Beach, Delaware (map it)
302-227-2444

Dates & Times – Open Wednesdays – Sundays, from 5:00 pm (off-season hours)

Prices – Snack Bar (appetizers) -  $4.00 -$12.00, entrées $13.00 – $23.00, desserts $7.00

Parking – Street parking is available.

Images – From personal collection ©2009, Jon Rochetti

1 places are mentioned in this post!
Click on the place name to learn more


Leave a Reply

Trackbacks

Leave a Trackback