Jeff Tunks’s Reston seafood palace has a shimmering new sibling inside a downtown Bethesda condo building. Few other restaurants in the area serve pescatarians so well, and the kitchens at both locations—overseen by longtime chef de cuisine Chris Clime—excel with a wide range of styles, including New England-inspired fry-ups, ceviche, and sushi. (In Bethesda, a dedicated sushi chef turns out terrific rolls.) The raw bar is a particular strength. The Big Daddy—a three-tiered tower overflowing with Wellfleet clams, oysters, jumbo-lump crab cocktail, and a whole lobster—is one of the best excuses there is to celebrate.
Don’t miss: Rock roll, with spicy tuna, shrimp tempura, and mango; Machu Picchu roll, with flounder, kampachi, and chipotle/lime; Kung Pao calamari; fried clams; fried oysters; Chinese-style smoked lobster; red-curry lobster; whole crispy flounder; mussels with limoncello cream; Key-lime tart.