Great inns like Saybrook Point Inn & Spa in Old Saybrook, Connecticut are simply not complete without an accompanying highly acclaimed restaurant. Water views and freshly prepared dishes make dining at Fresh Salt doubly special. Guests are seated right on the harbor marina where the fresh waters of the Connecticut River meet salty ocean currents. A healthy mix of landlubbers and sailors who just stepped off their boats dine here.
"After the long cold winter we had, I was very excited to move forward into our spring menu,” says executive chef Leslie Tripp. “Sourcing fresh ingredients during all these frigid months was such a challenge." Tripp is quick to point out that when developing Fresh Salt's spring menu, not everything they started off with made it into the final lineup. "Being by the water, there is always a strong commitment to our local seafood, and since our recipes are so exacting, many of them don’t make the final cut."
Chef Tripp deftly prepares just-caught seafood in many forms ranging from spicy tuna sushi triangles — sandwich-sized treats made with tuna tartar — and sushi rice garnished with yuzu wasabi to sweet pea risotto with blackened Stonington pink shrimp. You simply can't miss their raw bar, which showcases oysters hand-harvested within a 75-mile radius of the restaurant.
Coverage made possible by participation in a sponsored tasting.