About Johnny’s Half Shell
Ann Cashion and John Fulchino’s roomy, tile-floored dining room—beloved by both Hill staffers and Louisianans hankering for a taste of home—celebrates New Orleans and Chesapeake seafood. That means po’ boys on Leidenheimer French bread flown in from Crescent City at lunch—the brisket with debris (all the charred, crusty bits from the pan) is pretty fabulous—and Chesapeake bouillabaisse laden with a crabcake at dinner. Well-considered cocktails (try the citrusy, sparkling Hum Royale), superlative frying, and nicely done raw-bar plates make this a place to nibble and drink as well as dine.
Don’t miss: Charbroiled oysters; pork croquettes; gumbo; red beans and rice; crab imperial; grilled squid; crabcakes; oyster pan roast; chicken or shrimp étouffée; hot dogs; lemon chess pie.