PITTSBURGH & CHICAGO--(BUSINESS WIRE)--May 17, 2023--

I visited the original Saltie Girl in Boston last year, beckoned by the restaurant’s sexy red-head mascot (think pin-up Ariel) and the promise of quality seafood in the city. But all I remember is being sorely disappointed. The millennial pink walls were tired and in dire need of repainting; the prices were eye-watering and the expectation to tip generously hung over me and my emptying bank account like a dark cloud; and worst of all, the food was deeply mediocre. Never mind, though. I chalked it up to the misfortune of having been had by trendiness. Saltie Girl became but a distant memory – until earlier this year, when I discovered it had opened a branch in Mayfair. Experience meant I was immediately sceptical. The original restaurant had been so forgettable, why should this one be any different? In addition, it’s in Mayfair, where the only memorable thing about so many restaurants is the fact that they are seriously overpriced. I suppose if your clientele have enough money to throw around that they don’t really care about how anything tastes, it’s fair play. But it was certainly enough to make me question whether it would be worth going. At the same time, I was curious to see how the new place would compare. Perhaps Saltie Girl could redeem itself on British shores? Maybe I wouldn’t leave a sad salty seadog, but instead a happy clam? There was only one way to find out. On my way into Saltie Girl, I make a mental note about the Mayfair Chippy next door, which has a huge line out the door. If tinned fish and lobster rolls don’t fill me, this place will surely do the trick. It turns out I needn’t have worried, but I will most certainly be thinking of the Mayfair Chippy the next time I’m in town. Every surface in the shiny, new Saltie Girl is, well, shiny and new. It’s a far cry from the despondency of the Boston establishment, but I’m not letting myself get distracted by the newness of it all. Nevertheless, it was pretty and highly Instagrammable, and full. Cost of living woes do not exist in Mayfair, judging by this crowd: a gaggle of wealthy blonde women celebrating a birthday, a well-to-do couple on their anniversary dinner, a group of finance colleagues sinking cocktails and gossiping about their co-workers. One of the restaurant’s main attractions is its extensive list of tinned fish. These aren’t just any tinned fish (Forget John West; even Brindisa Ortiz, the staple of London’s tinned fish lovers, is too low down the ladder to be served here). These are £16 anchovies, £14 sardines, £16 trout, and £34 clams in sealed metal boxes that are pried open and served on a board with French bread and butter, three types of salt and pickled peppers. And they are utterly delicious. We had smoked anchovies in EVOO from Spain, which were salty, fatty and perfect. A New England lobster roll with house-made crisps are a must-have, and the price varies according to market rates. But don’t fret – you can guarantee that you’ll be paying a premium price. Just look at where you are. If you still require an indication, keep in mind that the lobster waffle is £32 and lobster frites are £65. Make of that what you will. At least there’s no going wrong with heavily buttered lobster in a bun, and the restaurant is fairly generous with the filling so you don’t feel like you’ve been shortchanged too much. We also share the dover sole meuniere, a classic dish of delicate, scrape-off-the-bones dover sole in a brown butter and caper sauce. Hispi cabbage and jersey royal potatoes make for some lovely sides, but then again, everything is better doused in butter. Overall, the meal was certainly better than the one I had in Boston (I’m talking about you, ultra-dry Saltie Girl Burger) and I enjoyed listening to salacious workplace gossip from the table next to us while savouring my half of the lobster roll. There were a couple of hiccups with service: waiters forgetting our drinks, our sides and to ask us for our dessert order. This soured the experience a little – at the price customers are expected to shell out for a tin of clams, you would’ve thought that staff training would be a priority. I left Saltie Girl feeling closer to happy clam than salty seadog – but unless I win the lottery or someone else is paying, I’ll probably stick to the Mayfair Chippy. Saltie Girl, 15 N Audley St, London, W1K 6WZ | saltiegirl.com | 020 3893 3000 Read More These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring Try one of these pasta recipes this British Tomato Fortnight Uncorked: How do I keep my wine cool at a picnic? How to make chocolate chip cookies on the BBQ How to master BBQ chicken wings

There had been a lot of talk about Max in karting. The first time I saw him was in his opening Formula Three race at Silverstone in 2014. I remember raising it to Helmut Marko – Red Bull’s motorsport consultant – that this kid looks the real deal. Helmut watched him at the Norisring in Germany and he was convinced. There was interest from Niki Lauda and Mercedes, but Red Bull could take him to Formula One immediately. So, he came to us a very young age. He was 16. And I remember in his very first outing for us – a demonstration run in Rotterdam – he took the front wing off the car! But you could tell in the seat fitting the confidence he had for a young guy was exceptional. All of the drivers that came through the junior categories learned their trade out of the spotlight, but Max became the youngest driver in Formula One ever. He was only 17. Every move and every mistake he made was scrutinised. Jean Todt, who was the FIA president at the time, changed the regulations to ensure someone as young and inexperienced as Max could not enter F1. There will never be a driver that moves so rapidly from karting to F1 again. But the way he dealt with it mentally made him a standout character. It was obvious in his first full F1 season when he drove for Red Bull’s sister team Toro Rosso, that he was an emerging talent, and at the beginning of 2016 he was performing beyond the capability of the car. Daniil Kvyat was struggling, and there was a lot of interest in Max. We made the decision to move him to Red Bull at the Spanish Grand Prix. Mercedes did their thing when Lewis Hamilton and Nico Rosberg crashed into each other on the first lap and Max, who started fourth which was already stunning, made the one-stop strategy work to win in his first Grand Prix with the team. He became the sport’s youngest ever winner, aged 18. It was a fairytale. Max had arrived. He won races in 2017 and 2018, and in 2019 he became the team leader following Daniel Ricciardo’s departure to Renault. He grew up, and it was a transformative year for him. In 2021 we had a car and an engine that could take the fight to Mercedes, and that season will go down as one of the most competitive sporting duels the sport has ever had. From the first race in Bahrain through to Abu Dhabi, Max and Lewis were like two heavyweights going up against each other. Max was a dog with a bone. He wouldn’t let it go. And you couldn’t script that they would head to the final race tied on points. Max was very cool. He put the car on pole, and we took our opportunity under the final safety car. Max had one lap to get the job done. I don’t think Lewis expected Max to attack in the corner that he did, and people overlook that he still had to beat Lewis. He still had to win the race. It wasn’t about two unlapped backmarkers. It was about Max reacting to the circumstances and getting the job done. And under the most intense pressure he did just that. He sent it down the inside and the whole place went bananas. To see him and his father, Jos, celebrate was a very special moment because it was the culmination of all the effort that his father had put into him at a very young age. Max achieved his goal, and anything after that was the icing on the cake, because for him, it was all about becoming a world champion. Max has still got all the tenacity he had when he got in the car as a 17-year-old, but he now marries that with experience. Outside of the car, he is a normal guy, too. He has his feet on the ground and he hasn’t had his head turned by fame and fortune. He still loves racing, and he has got good, grounded principals. He is competitive and wears his heart on his sleeve. He is very honest. He will give you everything, but he expects everything in return. He can go on to achieve so much more. We are riding a wave at the moment, and we want to continue riding that wave for as long as we can. Will Max be in Formula One for a long, long time? I don’t think so. He has ambitions beyond F1 and beyond racing. And at 26, 36 seems a long way away. We have a long-term agreement with him until 2028, and he has always said he will be happy to start and end his career here, but motivation will be a crucial factor. Read More Angry Lance Stroll shoves personal trainer and storms out of interview Max Verstappen fastest in Qatar practice as he closes in on world championship Fernando Alonso lauds Max Verstappen as best F1 driver since Michael Schumacher Fernando Alonso lauds Max Verstappen as best F1 driver since Michael Schumacher F1 Qatar Grand Prix LIVE: Sprint race updates and results at Lusail Max Verstappen hails third F1 world title as his best

UPDATE: May. 19, 2023, 5:00 a.m. EDT This story has been updated with the latest

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