BlackSalt started the increasingly popular trend of having a market housed inside a restaurant when they opened in 2004. Diners could now load up on top-notch products to take home and prepare in the days following their dinner. Today you see places like this sprouting up all over like Red Apron Butchery/The Partisan and Centrolina. BlackSalt also makes an impact on DC by serving a side of education with their seafood. The restaurant’s fishmonger, MJ Gimbar, takes every teachable opportunity by posting about ocean treasures, and sustainability in particular, on his blog.