Chef/owner Jeff Heineman made a name for himself with Grapeseed, a pioneering wine bar, more than a decade ago. With his four-month-old New England-inspired fish shack next door, he’s on-trend again, offering lobster rolls. You know the meat is top-notch when it comes in large hunks and barely dressed. Here you can get the sandwiches with cool lemony mayo or warm butter (not as good as the cold ones). Lobsters, which scurry around a tank in the back of the restaurant, also show up in a tasty bisque-like stew and folded into mashed potatoes.
Freddy’s furthers the salty Northeast vibe with weathered buoys, wooden signs, and fishing nets. Like any good New England seafood joint, lots of the menu comes from the fryer.
Also good: Fried shrimp; fried clam strips; French fries; whoopie pies.
Open daily for lunch and dinner.
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.
Andrew Beaujon joined Washingtonian in late 2014. He was previously with the Poynter Institute, TBD.com, and Washington City Paper. He lives in Del Ray.
