100 Very Best 2018
100 Very Best 2019Food writers get this question a lot: Where do you go on your off-time? Consistently in the top tier of our list is this low-key seafood spot. It’s affiliated with ProFish, one of the area’s most dependable restaurant suppliers, and the quality is evident from the get-go. Don’t skip the smoked fish—all are created in-house—served with bagels and fixings. We haven’t tasted a crabcake with sweeter meat in years, and the fryer yields perfectly crunchy, plump shrimp . Places like this often let the seafood shine and tend not to pay as much attention to little things such as house-made tartar sauce and slaw. Here you realize what a difference those details make. Moderate.
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.
