USA, Irvington, Virginia. May 21, 2024

The Tides Inn, nestled in the heart of Virginia's Northern Neck region, is proud to announce its newest culinary concept, Salt & Meadow. Led by Chef de Cuisine Kyle Perkins, Salt & Meadow is a dining experience that unites and balances the bounty of the Chesapeake Bay estuary with the farms of the region, where the waterways enjoy an abundance of seafood and a vast array of herbs, vegetables and fruit thrive in the rich soil.

"Salt & Meadow represents our commitment to offering guests an authentic culinary experience that celebrates the essence of our region," said Jason Trollip, managing director of the Tides Inn. "Chef Kyle has been meticulous in curating a menu that blends locally sourced ingredients with innovative cuisine. Salt & Meadow embodies the spirit of coastal charm that defines the Tides Inn, and we are thrilled to welcome guests and locals to this new culinary destination."

TEAM

While Salt & Meadow is overseen and conceptualized by industry veteran Nathan Rich, culinary director of Enchantment Group, leading the kitchen is Chef de Cuisine Kyle Perkins, who brings a wealth of experience to the shores of the resort, having most recently served as Sous Chef at the esteemed Twin Farms in Vermont. With a career marked by a passion and deep appreciation for local flavors, he and his team are guided by the principles of farm-to-table dining and has already forged partnerships with local farms and purveyors. The resort's horticulturist, Matt Little, and ecologist, Will Smiley, are actively working to reduce the Tides Inn carbon footprint on a local level, demonstrating a commitment to environmental stewardship.

FOOD

Supported by the area's farms, orchards, ocean waters and tributaries, the menu at Salt & Meadow pays homage to the rich culinary traditions of the South, infused with a modern twist and a deep appreciation for the resort's natural surroundings. Signature dishes include Blue Crab & Ricotta Agnolotti made with locally picked Blue Crab, garden peas, morel mushrooms, and truffle butter; line-caught Black Sea Bass from the Bay, Steamboat Wharf Oysters, champagne, and microgreens from the Tides Inn farm; and Thousand Layer Potatoes & Caviar consisting of Potato Mille Feuille, Caviar, Creme Fraiche, and chives.

"While the local waterways offer us the best farmed oysters on the east coast, as well as blue crab, rockfish, clams and more, the five-acre Tides Inn Farm provides fresh, seasonal ingredients to our kitchen, ranging from heirloom vegetables to small-batch honey," said Kyle Perkins. "It's important to me that we celebrate the essence of our region through every dish we serve, and Salt & Meadow does just that. It's a reflection of our deep respect for our natural surroundings."

DESIGN

Smith Hanes Studio was charged with designing an elevated dining destination and gathering spot for hotel guests and locals. Salt & Meadow's dining room has been reimagined with a new cocktail bar enveloping the iconic "liquor lockers," a beloved tradition original to the resort. Adjacent to the cocktail bar, a new lounge area beckons with soft lighting and plush seating, offering the perfect setting to enjoy a light bite or pre-dinner drink. Inspired by the sun dancing across the waters of the Rappahannock River, the color palette of sky blues and soft greens reflects the breathtaking scenery of the region. Fabrics and materials evoke the salt marshes, fields, and meadows that characterize the area. In the new private dining space, Marsh Room, banquettes and rich hues set the stage for unforgettable parties and events.

For more information about the Tides Inn or to reserve a stay or dining experience, please call (877) 456-9677 or visit www.tidesinn.com. To engage with us socially, follow us on Instagram at @tidesinn and @saltandmeadowrestaurant.