With 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.