Food

Neighborhood Eats: McCormick & Schmick’s

The menus at these seafood dining rooms tout their “fresh list,” a daily roster of 30 or so varieties of fresh catches. Decor varies—the Bethesda outpost is wood-paneled and clubby, the one in DC’s Penn Quarter more modern—but the corporate polish remains the same.

What to get: The menu changes often, but you’ll have the best luck with simple preparations—iced Beausoleil and Kumamoto oysters; steamed lobster; crunchy fried shrimp with cocktail sauce; fried oysters with slaw; just-tart-enough Key-lime pie.

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Ann Limpert
Executive Food Editor/Critic

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 Logan Circle.

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