From the tide line to the table.
Oysters off the boat that morning, vegetables from three farms we can name, and a wood fire that never quite goes out. Come as you are; stay for the second bottle.
"We wanted the kind of place we'd walk to on a Tuesday. Forty seats, a fire, and whatever came off the boat."Noor Haddad & Eli Brandt, chef-owners
Saltline opened in 2019 in a former upholstery shop on SE Division. Noor cooked at tide-to-table rooms up and down the coast; Eli ran a bakery two blocks from here. The menu is short on purpose and changes most weeks, built around what the boats in Garibaldi and the farms out past Sandy have that morning.
The wine list leans Willamette and Columbia Gorge with a few things we fell for elsewhere. The bar pours a short list of cocktails built on house vermouth and whatever's in season.
Reserve a table.
We seat parties of up to six online. For seven or more, or the chef's counter, email us and we'll find room.
- Hold time. We hold tables for 15 minutes past your reservation.
- Bar. Walk-ins welcome at the bar, first come first seated.
- Kids. Very welcome. High chairs available.
- Changes. Call (503) 555-0188 or reply to your confirmation email.
Private dining & buyouts
The back room seats 14 around one table. Full buyouts for up to 46 on Tuesdays and Wednesdays.