saltine restaurant

my wife and i had been wanting to trysaltinefor several months. we decided to give it a try for her birthday dinner and we were not disappointed. great food and great service. amondo was our waiter and he made great recomnendatons for food and beverages and was very attentive. we will most certainly be back.

i was very impressed by this restaurant during a late afternoon, early dinner before leaving jackson for home.saltineoccupies the opposite end of an old middle school from the anchor & very popular babalu. it's in the heart of the fondren district, a revitalized area just up the hill from the medical center & millsaps college.

the old school setting, complete w/ patio, is a great locale for this fashionable oyster bar, w/ the focus on the open oven behind the curving raw bar, which turns gracefully into the bar proper, complete w/ several microbrews on draught & varied beer & wine list. there are a few large flatscreens about, on one of which i watched the final few holes of the masters.

since i had a 3 hour trip ahead i refrained from any alcohol, but i did sit at the main bar. hard to say too much about the service, as i was one of very few diners at that odd hour, but my barman did a fine job of answering a few questions i did have. i'm a real oyster lover, thus it's not difficult for this kind of place to win me over. that's exactly what it did. i ordered a sampling of warm-ups, namely the chinese-influenced bao, a small wrap sandwich that would be the dim sum version of an oyster po-boy. i ate it so fast i don't remember what, besides oyster, it tasted like. mighty good though. as the crowd was light, the staff agreed to split an order of 6 baked oysters b/t 2 of the 3 listed choices, the initial 2 being mine. both were again superb, notably the trio w/ the alabama white bbq sauce. if i were a rich man i might eat nothing but various cooked versions of these wonderful bivalves. b/t baked & fried, remoulade & garlic butter, scallions & hard italian cheeses, there are really no bad selections. for a change of pace, albeit not a drastic one, i chose the shrimp po-boy next. also very well done, but i should have just gone for the hat trick & more oysters.

to my palate & stomach there's nothing quite so attractive as a well done oyster bar w/ talented cooks & high quality shellfish.saltinepulls it off.

by eat jackson on april 14, 2015 in casual dining , date night , fondren , supper guest post by jubilee perkins, local pastry chef & belhaven university seniorsaltineoyster bar stands amidst the stained glass windows and 1920’s architecture that make up duling hall. it portrays everything that makes jackson and more specifically, fondren, a unique and delicious place to eat. the cold and rainy weather slipped instantly from my mind as i walked into the fun and warm atmosphere of saltine. the décor and layout of the restaurant is inviting and whimsical. the oyster shell-lined bar stands out while the octopus tentacles painted on the wall embrace the patrons in a very laid back greeting. the oysters of the day are written on a chalkboard next to the entrance. they are listed in descending order based on price. i cannot come to an oyster bar and not order at least half a dozen oysters, so when i was seated, i asked my waiter, chad, to recommend his personal favorites. honestly, i don’t really know anything about oysters. only that they are delicious. chad suggested i try a sampling of all six oysters on the board that day, so i did! oysters on the half shell are raw, and at saltine, they’re served with a spicy cocktail sauce, a vinegar dip, and grated horseradish. when the oysters were brought to the table, chad explained which was which, where they came from and what i could expect when i tried them. the differences in the oysters were slight with the saltiness and soft texture being the only variations. my favorite was the sweet jesus oyster from maryland. i slurped it right out of the shell. a fork would have just gotten in the way. they were not too fishy tasting, but salty enough that i could tell it was fresh! delicious. after i finished my oysters, i ordered my entrée. again, i asked chad if he had any recommendations. he suggested the pb&j. the pb stands for pork belly, and the j stands for pepper jelly. he also recommended the clam and flounder chowder. it w

go tosaltine!. chic layout , fantastic lighting night and day , friendly staff , best bartenders in fondren. go here !

i love fondren and love seafood. why oh why didn't i likesaltinesince i love fondren and seafood? is it just me or is this place trying to be something it ain't? if you're looking for traditional seafood beware of the catfish and hush-puppies. the shrimp poboy is good but everything i've tried (in my three visits) has been deceptively spicy. why? is the taste of seafood bad? oh well, it's hip and the place to be seen and they serve oysters! well, somewhere under the baked parmesan cheese and crawfish i'm assured there is an oyster. enjoy the energy (noise) and be hip!

good food and service but horribly noisy. i've been tosaltinetwice now and both times found the food and the service good but the noise level horrible. it's impossible to have a conversation without straining your ears to hear what your companions are saying and then screaming to reply.

2nd review 4/22/16
it's been a while but i made it back and this visit was better than the first nearly two years ago. the alligator & sausage gumbo was a great accompaniment to the 90's seafood pasta. everything was seasoned and flavored very well with more than enough portions to satisfy a big appetite. it won't take as long for my next return visit. still highly recommended!

1st review 8/29/14.
this is a great new addition to the fondren area. thesaltineburger was good. will need to return so i could try some other menu items. definitely recommend .