Q&A: Kyle McClelland of Saltie Girl

 
Joey Marion

From raw to deep fried and from torched to tinned, Saltie Girl is an homage to seafood in countless iterations. It’s no surprise that chef Kyle McClelland, has mastered them all—he was raised near the ocean on Cape Cod. McClelland attended the French Culinary Institute in New York City and worked in several of the city’s acclaimed kitchens, including the Michelin-starred Caviar Russe, where he fostered a love for caviar and other preserved seafoods. After making his mark in New York, Nantucket, and Dallas, he moved back to Boston and teamed up with restauranteur Kathy Sidell to open Saltie Girl in 2016.

Boston’s best dish:

The crispy chicken with fried garlic and ginger from Peach Farm in Chinatown.

Desert island spice:

Black pepper—simple but important.

Kitchen playlist:

Toro y moi, Rufus du Sol.

Favorite food destination:

New York City. You can get anything, anytime, anywhere!

Cooking inspiration:

I grew up in New England, and much of my inspiration comes from nature. We are blessed with four seasons, which offer vastly different ingredients that change based on where and when they are harvested. Whether it is cooking with fresh seafood or local produce, the challenge and passion comes in maintaining the integrity of the food while creating an original dish.

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