SMOOTH SAILING

Boston,s Saltie Girl Seafood Bar opens on Sunset Boulevard. / by

Market-priced seafood towers, daily selections at the oyster and raw bar, chef-driven hand rolls, and seasonal crudos are listed on the menu of fishhouse favorites at new Saltie Girl Seafood Bar in West Hollywood. So are classics such as moules frites, Dover sole and fried Ipswich clams. Fried lobster & waffle with spicy maple syrup is a brunch signature.

But the most talked about section of the menu is the Tin List, present-

JENN TANAKA /

ing more than 130 varieties of tinned seafood, each handcrafted and enhanced with oils, herbs and spices.

Owner Kathy Sidell—a film producer turned restaurateur who’d spent a lot of time sailing with her father growing up—introduced the globally sourced and critically lauded items at Saltie Girl’s original Boston location, then in London.

Among them: grilled Spanish razor clams, anchovies a la basque and Les Mouettes d’Arvor, sardines from Brittany prepared with lemon confit and chili pepper. Craving canned tuna? Consider escolar bonita white tuna belly in olive oil.

They all arrive on boards with a trio of salts, crunchy butter, pickled piparra peppers, piquillo pepper jam and warm artisanal bread.

Saltie Girl culinary director Kyle McClelland brought many favorites from the Boston spot with him but he's launched a collection of California-influenced dishes high-

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