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May I Have Some Food with That Salt? - a Report

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  • Steve Apr 25, 2011 08:02 AM
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A couple of hideously salty meals:

I realized going into Oyamel yesterday that the food had become salty. But I was unprepared for just how bad the problem had become. Sure, I love salt, and I appreciate that it is a flavor enhancer, but I am seriously questioning if anyone in the kitchen is tasting the stuff.

Their great albondigas was like being clobbered with a salt bucket. The papas al mole had huge chunks of it. The chips are coated in it.

A visit to Bastille in Alexandria also produced an intensely salty rabbit dish. There were four separate components to the dish, each saltier than the next. The 'bacon' in the dish was the least salty part of of it! The rest of the food came under the category of not actually bad. Steak frites are better elsewhere. Salads and coffee were excellent, so if you go here, keep it that simple.

Maybe restaurants need to add salt in their menu descriptions: Rabbit two ways, one preserved in salt, the other baked with a salt crust. Mustard greens boiled in salt covered with a salt sauce, on a bed of salty lentils.

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  1. I too have noticed that Oyamel often goes heavy on the salt.

    2 Replies
    1. re: Flaxen_Vixen

      Me three. I actually ended up with quite the epic sodium-overload headache the last time I ate there. Only time that has ever happened to me.

      1. re: Flaxen_Vixen

        I was expecting it to be salty form my last visit, but this was unreal.

      2. Ditto the sauteed mushrooms at Jaleo. Spanish food is on the saltier side but not this far salty.

        1. Salt baked rabbit with salt! Clearly this is a place I need to try. :-/

          1 Reply
          1. re: KWagle

            As you know, I've had some pretty fantastic Sichuan dishes that use a boatload of salt. But they have so much more going on.

          2. The two saltiest meals I've ever had: I ordered the clam chowder at Liberty Tree and was served a bowl of hot Bacon Ranch dressing with extra salt, no clams, and extra bacon. The gumbo at Georgia Brown's was inedibly salty. I had to send it back. Do Board of Health rules prohibit cooks from tasting their own concoctions and adjusting the seasonings? Or are they just lazy?

            I recall ordering a salt cod brandade at La Refuge that was perfectly seasoned, but that's probably because the chef knows what they're doing.