Unique, Delicious and Entertaining - fantastic experience on my trip to Boston!

I love that I travel for my job because I get to experience new things often. There is a level of nervousness I feel about picking the “wrong” place when I visit an area so I spend way too long reading menus, scanning websites, looking at photos - all to try to make the “best” decision. It’s still not 100% of course. But this selection was. I chose wisely…

One of the articles I perused prior to picking listed the Top 15 seafood places in Boston listed Saltie Girl down the list a few - I think number 6 - but reading the descriptions and viewing photos led me to think fresh, bright, eclectic and fun were part of Saltie Girl’s identity so I ended up choosing it. And it was a hard choice since I flew into Boston Logan close to rush hour - I could’ve just moved on to my job in NH instead of choosing to battle traffic (45 minutes from the airport!). I’m so glad I chose to fight traffic and parking …

Sallie Girl has ambiance. It’s modern in an historic locale with a speakeasy vibe - even the staff uniforms are a nod to prohibition times. The staff was stellar with great recommendations and winning smiles.

The food… the FOOD! Spectacular!!! I’ll fail on words several times so bear with me. First, I scanned the fresh oyster menu and was overwhelmed so I just went with the “one of each” approach then discovered taste surprises that led me to hone in on one oyster that I reordered (x3). I had originally decided to get lobster here but didn’t expect to get a lobster roll as I’ve had lobster rolls before. But, when talking to David, he strongly suggested a lobster roll. I typically get a cold lobster roll but David doubled down with decisive direction: “Get the warm. It’s stellar.”

David was correct - the sublimeness of this warm lobster roll cannot be overstated - the bread was perfect - and what does that mean? The bread part had a perfect caramel toast to it that was not too crunchy but had a proper firmness and yet condensed down the way we all want. The crust did not get crunchy or too dense. Butter was appropriately proportionate (rare in my experience) and these were just a supporting role to the lobster.

The lobsta! Oh wow - claw meat soft and tender, middle meat firm but not chewy - perfectly cooked. The way all the textures and flavors came together blew my socks off. And I was wearing pretty long socks.

I haven’t mentioned yet but Saltie Girl has a deep and interesting Tinned Menu that I didn’t have the chance to explore. Very interested in it so wanted to throw out a mention.

The people I engaged with on this trip were David and Sydney behind the bar and the GM who chatted with me a bit. I want to say Chad? Darn it I should’ve written it down - but he was delightful