This fishhouse is mobbed come dinnertime by popped-collar Georgetown preps and neighborhood families. If you don’t feel like muscling your way onto one of the picnic benches, grab a Maine Meal—a $13 plate of fish, two sides, and a sauce—for the road.
The wood-grilled filets of bluefish and rainbow trout hold up better than the New England–style fried shrimp and clams. Same goes for veggies—the woodsy-scented asparagus and the coleslaw emerge from the container in much nicer shape than the limp sweet-potato fries.
Lobster pots, which hold a beachy mix of red-skinned potatoes, corn on the cob, chorizo, mussels, and Quahog clams, are expensive ($40 a person) but bountiful. Lobster rolls ($19), peel-and-eat shrimp ($12), and grilled calamari with basil-walnut pesto ($6) are good to go, too, as is the winning blueberry pie ($6 a slice) made by Heather Chittum, the talented pastry chef at sister restaurant Hook.
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Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
