Long Shot Hospitality (LSH), the Washington, D.C.-based restaurant group, will bring its critically acclaimed dining concept The Salt Line to Nashville’s East Bank in late 2025. The restaurant, which pays homage to New England’s iconic oyster houses, will serve staples from its original menu and reimagined seafood classics taking inspiration from Nashville and the surrounding region.
The 11,700-square-foot space, located in the new River North development project, will be situated just south of the Oracle Campus and directly across from the Oxbow and Wayward apartments. The stunning space will feature an expansive 6,200-square-foot interior with seats for up to 196 guests, and a sprawling 5,500-square-foot exterior, anchored by the waterfront outdoor bar and housing an additional 203 seats.
The Salt Line is best known for its wide array of freshly caught fare inspired by the coastal New England lifestyle, from lobster rolls and seafood towers to oysters from the coast of Maine down to the Chesapeake Bay. The star of the raw bar menu is the Dancing Molly oyster – which is sustainably farmed from Long Shot Hospitality’s very own oyster farm located in St. Michael’s, MD. In addition to these staples, the Nashville menu, curated by Long Shot Hospitality Chef/Partner Kyle Bailey, will showcase a variety of dishes unique to this location, inspired by the flavors of Music City and the vibrant ingredients of Tennessee. Chef Bailey, who also co-founded the D.C. chapter of the sustainable seafood organization Dock to Dish, will bring along his passion for sustainable seafood sourcing practices.
“We’re excited to open our first location outside of the D.C. region and bring to Nashville a blend of New England favorites like fried clam bellies, stuffies, and lobster rolls, alongside our Chesapeake favorites like pimento crab dip and fried soft shell blue crabs,” said Chef Bailey. “We’re especially excited to get to know local farmers and incorporate fresh, Tennessean ingredients into our menu, all while continuing our commitment to sustainable seafood and expanding our relationships with our oyster farmers. We can’t wait to bring our passion for coastal dining to this beautiful new city.”
In addition to its robust menu, the restaurant will offer a curated selection of craft beers from the Mid-Atlantic and New England regions, an extensive wine list, and a unique cocktail program that includes frozen Del’s Shandy and specialty house cocktails, such as the Blue Cheese Martini and Cape Codder G&T.
The restaurant design, conceived by Washington, D.C.-based firms Grizform Design Architects and And Wiser, will feature interior microclimates referencing the Chesapeake Bay and New England atmospheres, custom fixtures, light and airy tones, and an expansive patio bar. “We are excited to work with the Salt Line team on another outlet of this amazing concept,” said Griz Dwight, Principal at Grizform Design Architects. “Our design for the Nashville outpost will incorporate the details and design highlights that have made the other Salt Lines such fan favorites, with a few interesting additions which tailor the concept specifically to Tennessee.”
The Salt Line will open with dinner service seven nights a week, followed by Saturday and Sunday brunch. Lunch service will launch shortly after the restaurant’s late 2025 opening. To stay up to date on the restaurant’s 2025 opening, visit https://www.thesaltline.com/.
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