Salt Air

Restaurants , Seafood Venice
  • 3 out of 5 stars
  • 1 out of 5 stars
(2 user reviews)
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 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman
Whole fried red snapper at Salt Air
 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman
Mussels at Salt Air
 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman
Pea toast at Salt Air
 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman

Pretzel-crusted fried oysters with miso mustard at Salt Air

 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman

Lobster roll at Salt Air

 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman

Little Gem lettuce with goat cheese, mango and kalamata olives at Salt Air

 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman
Monkey bread at Salt Air
 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman

From left to right: The Sour and the Shandy at Salt Air

 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman

Chef Greg Daniels of Salt Air

 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman

The bar at Salt Air

 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman
Salt Air
 (Photograph: Jakob N. Layman)
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Photograph: Jakob N. Layman
Salt Air

Now that the gastropub bubble has finally burst, we can finally focus on something the Los Angeles food world actually needs: No, not the cronut, but reliable seafood options. The latest in this trend of upscale, seafood-centric menus of oysters, lobster rolls and the like is Salt Air. The Venice restaurant is set in an airy, stark white space that’s at once refined and beach-y enough to feel right at home on Abbot Kinney. Like other new seafood spots (Connie and Ted's, Littlefork, Fishing with Dynamite), the geographic muse here is New England—try, for the example, the acceptable, if requisite, Connecticut-style lobster roll ($20). But the dishes here have pointed, thoughtful Southern Californian inflections: The flaky salmon ($21) is perfectly poached in olive oil and served with summery shelling beans and charred shishito peppers for bite. Surely the conceit of the refined seafood shack will get tiresome (if it hasn’t already), but we wouldn’t be surprised if trendy locals with the wherewithal and the appetite keep Salt Air afloat well after the current trend gives way to the food of the next moment.

 

Vitals

Eat this: Most tables have at least one order of the light, crispy fish skin chips ($6)—the pescatarian’s equivalent of chicharrones—served with smoked onion dip and harissa, which, though good on their own, can overwhelm the delicate flavor of the chips. And while this is a seafood restaurant, even vegetarians will be happy here: The hearty veggie burger ($12), with mushrooms, lentils and avocado, would satisfy a carnivore. Finally, don't leave without ordering the warm, sticky-sweet Monkey Bread ($8) for dessert.

Drink this: Salt Air does not have a full liquor license, but it does well with what it does have: In addition to a variety of wines (reds, whites, rosés, sparkling) and a short list of bottled and beers on tap from Strand Brewing Company and other craft brewers, you also can have a creative beer-based cocktails like the Shandy ($11), with a sour beer, passion fruit, honey and lemon.

Sit here: Most seats in the dining area will give you a nice view of the pretty restaurant and its pretty clientele. Note that the bar is set back from the dining room, so grab seats there if you'd like to get away from the crowd.

Conversation piece: Before coming to Salt Air, chef Greg Daniels was the executive sous chef as Jean-Georges Vongerichten’s Perry St restaurant in New York City.

Venue name: Salt Air
Contact:
Address: 1616 Abbot Kinney Blvd
Los Angeles
90291
Opening hours: Sun-Tue 5-10pm; Wed, Thu 5-11pm; Fri, Sat 5pm-midnight
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Average User Rating

1 / 5

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LiveReviews|2
1 person listening
TheArtofSaintFrancis
tastemaker

Awww another pointless place where Not to be.

Unless you have a thing for waitresses who vaguely remind of random Victoria Secret's Angels.

Only, you have to live with their screensaver expression and  desperately careless attitude.

Because when it comes to food, c'mon, I will just read you from the menu:

PRETZEL CRUSTED FRIED OYSTERS.

Which, to me, sounds like they could be fish nuggets, chicken tenders, mozzarella sticks, you name it: WHO COULD POSSIBLY know they're oysters, when you deep fry them, cover with pretzel crumbs( REALLY? REALLY????? What is wrong with you, AK?I start to regret the sad old times when gangs shot at each other and AK was a scary place to be. With all this nonsense and beards and free spirited chicks wearing 20K worth clothes and eating turnips that cost like a rib-eye, I feel we now live under a different kind of danger, which is way more corrosive and invasive) and then dip them in mustard, which is basically a taste killer for anything that's not a bratwurst.

In case you love pretzel-crusting everything, anyway, there might be a chance you also

like the hospital feel themed d├ęcor:  whereas they probably wanted to Stark-imitate clean lines and polished details, this place is so cold that they decided to go all the way in, placing these pretty marionettes and releasing an overall feeling typical of some Kubrick mementos, which might result a bit pricey ( remember you just ate a chicken nugget being told it was a crusted oyster), but still...Anything to revive the Maestro's atmospheres.

Amy D.

This place is as pretentious as it is cold. A "seafood restaurant" with no cultural grounding at all. The waitresses are mentally vacant and static and all look the same. Our waitress Sortia? Sofia? Soshreea? Not sure as she barely paid attention until she realized we were going to order something expensive thus garnering her more tips. Ugh. What a predictable and unattractive bore. We won't be coming here again as the staff was as limited as the menu. Who wants to pay for that? Negative stars.