Saltine

We ordered a tray of raw oysters and unfortunately FOUND not one but COUPLE OF WORMS!! after we had already eaten a few. We understand that oysters are raw and nature will nature but there's still a level of quality control expected for business to consumer. The workers who do the shucking should be checking because this should have been caught during shucking/inspection. We also brought it to the staff's attention and asked to speak to a manager but waited and waited and no one ever came. That part was disappointing. Manager not showing is not great customer service even if busy.

The ladies and I enjoyed our brunch this past Sunday. I had the lobster quiche and the lemon ricotta, blueberry pancakes, and both were delicious. Our server Harmony was very attentive and very friendly and provided great service to us. We never had to ask for anything with her.

I had the red snapper with succotash and collard greens, everything tasted amazing

My wife and I recently dined at Saltine, a well-known seafood spot in downtown Norfolk located inside the Hilton’s THE MAIN. The restaurant has built a reputation for its fresh, locally sourced seafood and polished, upscale ambiance, often drawing praise for its oyster bar and vibrant setting.  From a dining standpoint, my experience landed squarely in the middle. The standout dish was the calamari—executed exactly how it should be. It came out fresh, crisp, and well-seasoned with balanced flavor and proper texture. That dish showed the kitchen is capable when technique and seasoning align. However, the rest of the meal lacked the same level of execution. The crab wedge salad was underwhelming and notably flat in flavor. It felt incomplete—missing salt, acid, or any real punch to elevate the dish. For a seafood-driven concept, that’s a miss on something that should be bright and refreshing. The snapper was the biggest issue. It was overcooked and dry, which is a fundamental flaw for a fish-focused restaurant. With seafood, precision is everything, and this dish didn’t meet that standard. The short ribs were cooked properly from a tenderness standpoint, but the dish lacked cohesion. Without a sauce or finishing element to tie it together, it felt one-dimensional—technically sound but incomplete on the plate. Service was standard—no major issues, but nothing memorable or elevated. Given the restaurant’s positioning and ambiance, you expect a bit more engagement or polish. Speaking of ambiance, this is where Saltine delivers. The space is stylish, airy, and well-designed, with a modern yet classic feel that aligns with its upscale seafood identity.  Overall, Saltine presents itself as a high-end seafood destination, but the execution doesn’t consistently match the concept. There are flashes of strong technique—as seen with the calamari—but inconsistency in seasoning, doneness, and dish composition holds it back. Final take: Solid environment, a few bright spots on the menu, but overall just “okay” rather than impressive.