Patrick Sutton designed Baltimore's Rye Street Tavern, featuring rich leather and wood accents. © Noah Fecks
The wine room at Rye Street Tavern. © Noah Fecks
The Salt Line on DC's Capitol Riverfront serves seafood caught within a 100-mile radius of the restaurant. © Greg Powers
New England classics on the menu at The Salt Line. © Greg Powers

Dining Out

New outposts in DC and Baltimore

The Salt Line on DC’s Capitol Riverfront shines a light on seafood caught within a 100-mile radius of the restaurant. Chef Kyle Bailey’s menu offers classic New England fried clam bellies, coddies and stuffies, as well as innovations like swordfish mortadella, seafood sausages and crudos. Interiors by Grizform Design Architects blend rustic boathouse style with custom mid-century light fixtures and handmade tile work. 79 Potomac Avenue, SE; 202-506-2368.

Tapping into Baltimore’s industrial-era pub culture, Rye Street Tavern has opened next to Sagamore Spirit Distillery in Charm City’s Port Covington neighborhood. Its menu spotlights seasonal local fare, from Wood-Fired Seafood Bakes to Bloody Mary Blue Crab Salad. Patrick Sutton designed the interiors, featuring rich leather, wood, concrete-and-steel accents and a fireplace. Upstairs, a glass-enclosed wine room awaits. 13 Rye Street; 443-662-8000.