Elegance and imagination come together at the Tides Inn’s newest addition: Salt & Meadow.

Our new signature restaurant focuses on the bounty of the Chesapeake Bay estuary and the farms of Virginia’s Northern Neck. Chef de Cuisine Kyle Perkins crafted a Southern-inspired menu full of just-caught seafood paired with fresh fruits and vegetables picked from our five-acre farm. (Yes, there are inventive cocktails, too.)

At Salt & Meadow, we believe in delicious ingredients, thoughtful service and respecting nature.

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. Apart from heading up new coastal-inspired restaurant Salt & Meadow—menu highlights include line-caught Black Sea Bass from the Bay and Steamboat Wharf Oysters paired with champagne and microgreens from the property’s five-acre farm—the busy chef can be found creating sought-after dinner rolls (inspired by a “soft spot” for King’s Hawaiian rolls with a similar light, airy texture and a bit of crunch on top), or infusing hints of nostalgia with seasonal desserts such as profiteroles with banana pudding ice cream—a spin on a childhood treat made by his grandmother with ice cream and hot fudge.