Tuesday, March 14, 2017

The Salt Line Appoints Mike O’Brien, Chef de Cuisine

From our friend at The Salt Line...

Neighborhood Restaurant Group Alum Joins Team at Forthcoming Capitol Riverfront Restaurant

The Salt Line (79 Potomac Avenue, SE) executive chef Kyle Bailey announced today that Mike O’Brien has joined the kitchen team as chef de cuisine ahead of the restaurant opening this spring. After spending his holidays and summers in Cape Cod, it is fitting for O’Brien to return to his roots and oversee the New England-inspired dishes.

With over 20 years of industry experience, O’Brien’s diverse culinary career has taken him all over the United States. He worked in restaurants throughout college in upstate New York and moved to Boston upon graduation. O’Brien moved to DC in 2002, where he worked in a variety of outstanding restaurants, gaining experience in numerous front of house positions, until 2006 when he went on to attend culinary school at Johnson & Wales in Charlotte, North Carolina. After finishing his culinary training, O’Brien was drawn back to the nation’s capital where he expanded his culinary portfolio at The Liberty Tavern in Arlington, Virginia, and the award-winning Blue Duck Tavern at the Park Hyatt hotel, before joining Neighborhood Restaurant Group (NRG) as Bailey’s sous chef at the much-lauded Birch & Barley.

After parting ways with NRG following a stint as chef de cuisine at the group’s Arlington restaurants Tallula and Eat Bar, O’Brien accepted a role at CityZen in the Mandarin Oriental hotel, where he served as its chef de partie before moving to San Francisco. O’Brien went on to open Mikkeller Bar as its executive chef, receiving 2.5 stars from the San Francisco Chronicle. While running the Mikkeller Bar kitchen, he was the consulting chef at the Trappist as well as chef/owner of Berkley’s Perdition Smokehouse where he oversaw not only the kitchen but a 40-tap draft beer program.

Upon hearing of an opportunity to once again work under longtime colleague and friend Kyle Bailey, O’Brien left his post as executive chef of Monk’s Kettle in San Francisco and returned to DC where he has been recipe testing for The Salt Line’s forthcoming menu. Bailey said, "I am beyond excited to work with Mike again. His experiences over the past few years have given him an impressive skill set. We have a solid history of collaboration together and I look forward to unveiling this menu with him."

About The Salt Line:
The Salt Line is the Capitol Riverfront’s classic New England style fish house, opening across from Nationals Park on the SE Waterfront in spring 2017. Located in the Dock 79 development, the 3,500-square foot space boasts an expansive dining room, private dining, outdoor seating and a riverfront bar. Chef Kyle Bailey's menu draws inspiration from New England Classics and showcases his creative talents with seafood charcuterie, crudos, and signature raw bar offerings. The beverage program boasts an extensive cocktail and craft beer list, drawing heavily from NE & local breweries. For more information, follow @TheSaltLine on Twitter and Instagram or visit www.thesaltline.com.