Saltaire Oyster Bar and Fish House :: A Review

Saltaire Oyster Bar and Fish House, Port Chester, NY

A month or so again I had the wonderful opportunity to visit the newly opened Saltaire Oyster Bar and Fish House in Port Chester, New York, just over the Gr

A month or so again I had the wonderful opportunity to visit the newly opened Saltaire Oyster Bar and Fish House in Port Chester, New York, just over the Greenwich border. Located in the beautifully restored Willet House Building which has been redesigned and transformed into a bright contemporary restaurant, filled with nautical memorabilia. To the right of the entrance you'll find the bar area, vibrant, energetic and spacious has a modern yet traditional feel. An impressive raw bar sits at the center, welcoming patrons as they settle in ready to place their drink orders, complete with televisions for the sports enthusiast wishing to cheer on his favorite team. The dining room, within the warm brick, though commanding is warm and welcoming. The antique hay lifts and wood beams retain the space’s history. Handsome black and white photographs of fishermen at sea capture authentic coastal life. The elegant yet rustic lighting casts a warm glow off the brick. The restaurant isn’t quiet; a lively energy permeates the air.

For the full review read here.  I will tell you as much as this - their clam chowder may be the best I've had in a non-New England state. Milk based (as opposed to cream-based or thickened with flour) this one, perfectly seasoned with a perfect balance of clams and potatoes, will be the perfect antidote to the dipping temperatures.

Saltaire Oyster Bar and Fish House :: Clam Chowder. Image via Jessica Gordon Ryan

Saltaire Oyster Bar and Fish House :: Red Snapper Ceviche

Saltaire Oyster Bar and Fish House :: Grilled Spanish Octopus

Saltaire Oyster Bar and Fish House :: The Fire Roasted Poblano Mussels with Tomato Salsa, Chorizo and Basil

Saltaire Oyster Bar and Fish House :: Seared Atlantic Halibut au Beurre Blanc with Collard greens and Heirloom carrots

Saltaire Oyster Bar and Fish House :: Seared Sea Scallops in a Beurre Blanc with the Native Corn Celery Root Succotash and the Charred Cauliflower.