Neighborhood Eats: Bonefish Grill

These classy spaces with handsome bars, lots of polished dark wood, and comfortable booths are filled with families and groups often celebrating something. Some locations have become so popular that they’ve started taking reservations.

What to get: Fish is flown in fresh every day, so anything grilled—salmon, sea bass, mahi mahi—is a good bet with the lemony “virgin Mediterranean” sauce. Watch for specials such as fried oysters with tangy rémoulade for dipping.

-March, 2008

 

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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.