On weekends, the long, curved bar in this sprawling Reston Town Center seafood restaurant is a mecca for young professionals. Chef Jeff Tunks—known for such downtown DC restaurants as DC Coast and Acadiana—has put together a bar-food menu that encourages grazing and sharing: lobster and crabcake sliders, sushi rolls, oyster shooters, and a full raw bar. Try a flight of three sakes ($10) or sip on a Dirty CEO, made with Smirnoff vodka, olive juice, and blue-cheese-stuffed olives.
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 Petworth.
