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Sheathed in stone, brick, and weathered wood, this restaurant's interior is eminently comfortable; nautical accents provide easy evidence of the house specialty. Led by head chef Jeff Shively, who eschews fried or breaded seafood, the restaurant insists on fresh fish and shellfish. It's known for Gulf shrimp, soft-shell crabs, and fabulous crab cakes, and the white-marble raw bar offers oysters, shrimp, clams, and mussels. Entrees range from grilled marinated squid to Virginia rainbow trout, mahi mahi, and lobster. Plus, landlubbers appreciate items like the Argentinian beef tenderloin. Casual to business casual dress. METRO: Foggy Bottom |
