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Sel de Mer: Who needs a website, publicity blitz, credit card machine, or even a beer and wine license to launch a hot restaurant? Not seafood specialist Jeff Slagg (an ex-Sweetwater and Oceana chef). His tiny Williamsburg baby may have only a handful of tables and a couple of bar stools, but they’re packed with people slurping on mussels and oysters. This bare-bones place has become incredibly popular the moment the doors opened. The seafood is so fresh that most of the regular menu is sold out before dark. But fear not, there seem to be as many specials as there are dishes on the menu. No matter how busy they are, Sel de Mar’s waitstaff will happily rattle off every detail for you. Hint: it’s all seafood. Even the salads feel fishy. If you’ve never experienced a trout salad, now is your chance. Get it before it’s gone. |
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