Saltaire Oyster Bar & Fish House is a restaurant located in a Century Old Historic Grain Warehouse nestled along the banks of the Byram River in Port Chester, NY.
Along with its’ exquisite marble oyster bar, hosting the widest selection of pristine oysters in the tri-state area, Saltaire’s dining menu features the freshest seasonal catch from local, regional and international waters and an innovative beverage program celebrating artisan wines, local brewers, and craft distillers.
We invite you to come mingle with friends and family in a lively atmosphere that offers a minimalist approach to seriously good food and drink, made with exceptional quality ingredients that follow the seasons and accentuate superb flavors.
Meet the Team
Les Barnes’ passions fall in equal parts aquaculture and hospitality. As a child, he spent many early mornings at New York’s original Fulton Fish Market learning the art of fish buying from his father, and passionately honed those skills over the next fifty years. “My father learned the ropes fishing the North Sea and getting his start opening Fish & Chips joints in London. He would wake me up at 3:00 am, and we’d go off to the fish market to source standout fish—the type that jump out and say, ‘Buy me,’” says Barnes. By the age of twelve, Barnes knew all the fundamentals of buying and preparing fish, and with that knowledge, began working at his family’s restaurant, London Lennie’s in Queens NY. There he went on to learn about hospitality as he worked every station in the restaurant.
In time, Barnes developed friendships with the best fishmongers and oystermen in the Northeast, helping to forge the restaurant’s reputation as a premium seafood establishment with supremely fresh fish and honest pricing. A skilled aquaculture buff, he learned to tell a fresh fish from a day old one by merely looking at it. Barnes graduated from Florida International University in Miami, FL with a degree in Hospitality Management in 1977. Just days after graduation, Barnes drove up to New York to take over the family business. “There can only be one captain of this ship,” he exclaimed, a saying his father was fond of using with him. Barnes was given the keys to London Lennie’s, and as the reins were handed over, Barnes promised his father to continue the legacy of sourcing the highest quality seafood and contributes his success to this steadfast devotion to excellence.
BOBBY WILL – Executive Chef
Originally from coastal New England, Bobby’s minimalist preparations complement the natural flavor of the supremely fresh fish. As Saltaire’s menu changes daily, you will always catch Bobby’s latest kitchen creation.