THE SALTINE CONCEPT
Enjoy the region's finest fresh seafood in the sophistication of Saltine. A street level seafood restaurant in Downtown Norfolk, Saltine offers a chic, airy space for diners to savor seasonal shellfish, seafood and spirits. Enhancing the locally-sourced menu, the restaurant's black distressed millwork, old-world detailing, and mosaic tile floors blend historical authenticity with modern elegance that flows from the dining space to the bar. Exposed brick hints of the historic Decker building and large globe lighting offers an ambient vibe.
Hilton NORFOLK The MAIN
Saltine is located within The Main, Downtown Norfolk's newest upscale destination hotel and conference center. At 22 stories tall The Main features a combined 500,000 square feet of meeting space, Hilton branded accommodations and dining venues. Part of the vibrant port-city atmosphere of Norfolk, the hotel is a 2 minutes' stroll from the MacArthur Center trolley stop and 6 minutes' walk from the Battleship Wisconsin museum on the Elizabeth River.
EXECuTIVE CHEF FABIO CAPPARELLI
A native New Yorker and graduate of the Culinary Institute of America, Chef Fabio Capparelli has built his career working with renowned properties such as the Park Central Hotel and Ritz Carlton in New York as well as operating his own award winning restaurant, Blu Culino Fusion Bistro in Eetonton, Georgia. Most recently serving as executive chef for Rosebud Hotels, Chef Fabio arrives at The Main with a focus on using quality local ingredients as much as possible and is already partnering with area suppliers.
CHIEF MIXOLOGIST MARK BEYER
Growing up in Chesapeake, Mark has worked in several small independently owned restaurants in various roles but always behind the bar as either a manager, bar manager, or sometimes just bartender. For the last 5 years he has been studying spirits and cocktails and broadening his techniques and methods of crafting the best drink for Hampton Roads. Cheers!