Chef Matt O'Neil's Ledger Opens In Salem

SALEM, MA – Ledger, a 6,000 square foot and 195 seat restaurant by acclaimed Chef Matt O’Neil will open its doors to the general public at 125 Washington St. for dinner service on Tuesday.

Housed within one of the city’s grandest buildings, a historic space dating back to 1818 that until recently was home to the second oldest incorporated savings bank in the United States (once frequented by notable customers Thomas Watson and Alexander Graham Bell), Ledger immerses guests in a large and open food-focused space that feels comfortable and inviting, while continuously paying homage to the building’s unique past at every turn.

Ledger’s menu boasts progressive New England fare, where traditional 19th century dishes and cocktails are elevated with the help of today’s resources and culinary techniques. By integrating ingredients native to the region and those first brought to America by importation through Salem’s harbor (which at one time was widely known as one of the richest ports in the world) Ledger aims to recapture the essence of what it means to "eat local" in New England.

Developed in conjunction with Executive Chef Daniel Gursha and Chef de Cuisine Craig White, who together spent countless hours researching the cooking techniques, farming practices and foraging methods used by early settlers, Ledger’s menu will offer a cornucopia of ingredient-driven dishes influenced by the seasonal availability of New England’s produce, fish, and meat.

"Guests can expect to enjoy items like wood-fired meats, seafood and poultry from our custom-made, wood-fired grill, as well as house-smoked fish, and accompaniments like preserves, pickles, and cured meats – items someone would have had in their 'pantry' hundreds of years ago," said Matt O’Neil, Chef and Owner of Ledger. "Whether guests are seated in the main dining room for one of our shared suppers, taking in an after work cocktail or light bite at the massive bar, or enjoying fresh local seafood at our 10-seat Oyster Bar, there will always be a gentle reminder about what we’re doing here thanks to our state-of-the-art open kitchen. Whether it’s from the food they order or the design of the restaurant, their experience will always come back to Salem and New England."

Highlights from Ledger’s impressive Raw Bar include Caviar Service (johnnycake blini, grated egg, cultured cream, onion), Maine Salmon Tartare (yogurt, cucumber, pickled ramp, dill pollen, preserved citrus), Three Fish Crudo (chef’s daily selection), Scallop Crudo(tomato, corn, Urfa, burnt lime), and an impressive Shellfish Tower with three tiers of options (silver, gold or platinum) boasting local oysters, clams, marinated shrimp, and a housemade smoked seafood salad. Additionally, a Lamb Carpaccio (berbere, preserved lemon, banana pepper relish, olives and fried garlic) and Beef Tartare (house potato chips, charred onion powder, horseradish cream, scallion and capers) will be included as carnivorous "raw bar" options.

For those seeking to start their meal off with something to share, Ledger’s housemade meat and seafood charcuterie, a rotating selection of cures, pates, terrines, rillettes, sausages and accoutrements, are the perfect fit. Keeping those with preferences for sharing in mind, Chef’s O’Neil and Gursha have created a variety of "snacks" and "smalls," perfectly proportioned plates that are big on flavor and include dishes such asChipped Beef (corn English muffins, Vermont Cheddar, dried beef), Pot of Pickles (a rotating selection of pickled vegetables), Pork Rinds (buttermilk and dill), Bluefish Pate Toast (picked red onion, capers, pickled mustard seed, dark rye), Deviled Crab Stuffies(Ipswich clams, Jonah crab, Ritz, Portuguese sausage, peppers, and hot sauce), Summer Sausage Pinwheel (pork sausage, pickled slaw, Plan Bee mustard), Harvard Beet Carpaccio (embered beets, cultured cream, walnut, hard-boiled egg, pickled mustard seed, chestnut honey), and Grilled Carrots (yogurt, pecans, birch syrup, chervil).

Ledger’s custom wood-fired grill, a focal point of the restaurant, will turn out large format meat and whole fish suppers designed for two to three people, along with a "Vegetarian Supper," featuring cauliflower and farm vegetables – all served with mixed greens and a choice of the following two delicious sides: Grilled Corn, Salt-Baked Fries, Seasonal Succotash, Cold Bean Salad, and Skillet Cornbread. Ledger’s individual "Large" plates offer guests a variety of housemade pastas, local seafood, beef and poultry options, including American Chop Suey, Chef’s take on the American comfort food classic,Lobster Spaghetti (local lobster, corn pasta, tomalley butter, basil, mint, chive blossom, fresh tomato, chili), a 12 oz. Wood-Grilled Ribeye Steak, Wood-Roasted Swordfish (roasted tomato on the vine, succotash, preserved lemon seaweed butter, and fresh herbs),Wood-Roasted Pork Chop (sweet potato, fingerlings, charred broccoli, chili, lemon, husk cherry piccalilli), and a Spit-Roasted Half-Chicken (braised beans, greens, jus).

Images via Ledger