About Rappahannock Oyster Bar
100 Very Best 2015
100 Very Best 2019This Union Market counter—and its newer, bigger Wharf sibling—shucks just three kinds of oysters, all Chesapeake and all cultivated by the outfit that owns the restaurants. Still, the three varieties couldn’t taste more different, from creamy Rappahannocks to aggressively briny Olde Salts. We always start with a dozen (and throw in some fresh clams), then grab a snack or two—peel-and-eat shrimp, baked clams with Thai sausage and coconut, or cobia crudo with smoked avocado. At the Wharf, there’s a really good diner-style cheeseburger, and both places serve the fabulous fried-oyster po’ boy. 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.
