Why is Mitch McLean’s seafood sauce so salty?

It was supposed to be a simple meal.

McLean and his wife, Julie, had been cooking together since 2006, and he said they’d been cooking at the same location for years.

But when they bought the space, they decided to try something new.

“We didn’t know if it was going to be the right fit for the place,” he said.

“So we did some work on the kitchen and the kitchen staff and we just went for it.”

McLean said the kitchen team worked on a new, more modern menu, including fish and chicken.

And he said it’s a lot less salty than they’d initially anticipated.

The food has also gotten a boost from new equipment, like a bigger fryer and the addition of a bar to the kitchen, which serves a variety of seafood.

The restaurant opened in September 2016, and is now open for dinner on Fridays and Saturdays.

It has more than 100 seats in the restaurant, but it also has tables for two people.

McLaren said he hopes the new seafood sauce will be a hit.

“I hope people will come out and have a great meal,” he told The Oregonian/OregonLive.

“I don’t know how that is going to happen, but I hope it will happen.”

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