100 Very Best Restaurants 2015: No. 71 PassionFish

Critic’s Rating:

Cost:

Passionfish executive chef Chris Clime. Photograph by Dave Phillipich.

A complimentary bowl of smoky whitefish spread greets diners at Jeff Tunks’s seafood dining room, a promise of good things to come.

The large menu ranges from sushi to shrimp ’n’ grits but doesn’t suffer from too broad a scope—the focus of nearly every dish remains top-quality fish.

Americanized sushi rolls such as tuna-tempura maki with creamy “dynamite sauce” deliver as much comfort as cioppino or a char-grilled catch of the day simply seasoned with salt, lemon, and olive oil. Save room for the airy doughnut holes, served with coffee-spiked Bavarian cream.

Don’t miss:

  • Oysters on the half shell
  • Fried clams and pickles
  • Shrimp ’n’ grits
  • Char-grilled trout with salsa verde
  • Red Thai curry lobster

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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.

Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.