100 Very Best 2018
100 Very Best 2019With its looming flat-screens and rail stacked with Jack Daniels and Jim Beam, this has the feel of a Midwestern sports bar. Actually, it’s the city’s top spot for fish fry-ups and summertime crab feasts. Credit owner ProFish—the seafood supplier that stocks many Washington restaurants—with the freshness and quality of the catches, some of which are smoked to wonderful effect on premises. The kitchen then steps in, paying attention to the little things—tartar sauce and creamy, sweet slaw are house-made, not mass-produced—and working magic at the fryer. Moderate.
Also great: Smoked-fish board; peel-and-eat shrimp; crabcake sandwich; fried shrimp; cheeseburger.
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.
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.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
