Salt & Meadow

Salt & Meadow is a dining experience that unites and balances the bounty of the Chesapeake Bay estuary with the farms of Virginia’s Northern Neck. The waterways here enjoy an abundance of seafood, and a vast array of herbs, vegetables and fruit thrive year-round in the region’s rich soil. Salt & Meadow is about delicious ingredients, careful attention to service, a connection to nature, and respect for our waterfront setting, all with an eye towards a new era of dining that focuses on relaxation and comfort.

Supported by the area’s farms, orchards, ocean waters and tributaries, the menu reflects a modern and innovative interpretation of the culinary traditions of the south. While the local waterways offer us the best farmed oysters on the east coast, blue crab, rockfish, clams and more, the five-acre Tides Inn Farm provides fresh, seasonal ingredients to our kitchen daily, ranging from heirloom vegetables to small-batch honey.

Leading the kitchen is Chef de Cuisine Kyle Perkins, who brings a wealth of experience to the shores of Irvington, having most recently served as Sous Chef at the esteemed Twin Farms in Vermont. While new to the area, he has forged partnerships with local farms, purveyors, and the resort’s Horticulturist Matt Little and Ecologist Will Smiley to actively work to reduce the industry’s carbon footprint on a local level, demonstrating a commitment to environmental stewardship.

During our “sneak peek period” (April 29 through May 12), resort guests have the exclusive opportunity to dine in the new restaurant. Or join us during our grand opening week – starting May 13 – when all guests will be greeted with a complimentary glass of bubbles. Please contact the concierge to reserve your table.