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Watershed

Written by Washingtonian Staff | Published on October 4, 2011
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Watershed
Watershed

The East Coast Seafood Gumbo Photograph by Scott Suchman

Watershed
Watershed

The hushpuppies are enhanced with sour cream and served with tangy remoulade Photograph by Scott Suchman

Watershed
Watershed

Chef Todd Gray has built his deserved reputation as a pioneer of season-focused American cooking and a champion of Mid-Atlantic regional cuisine Photograph by Scott Suchman

Watershed
Watershed

Todd Gray tops rich grits with plump shrimp Photograph by Scott Suchman

Watershed
Watershed

Cheesecake in a jar is a seasonal menu item Photograph by Scott Suchman

Watershed
Watershed

The restaurant has seats for 130 diners Photograph by Scott Suchman

Watershed
Watershed

Chocolate-chip cookies—made with dark and milk Valhrona chocolate—are served with milk from a Maryland farm Photograph by Scott Suchman

Watershed
Watershed

New England Clam Chowder Photograph by Scott Suchman

Watershed
Watershed

Seafood is the focus of Watershed Photograph by Scott Suchman

Watershed
Watershed

Housemade hot sauce sits a top every table Photograph by Scott Suchman

Watershed
Watershed

The dining room features chocolate-brown-and-pale-blue decor and office-like carpeting Photograph by Scott Suchman

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