The menu at this wainscoted Navy Yard dining room overlooking the Anacostia River relies heavily on easy-to-like New England classics—baked stuffed middlenecks gilded with Parmesan, buttery and mayo-dressed lobster rolls, and crunchy Ipswich clams—that the kitchen executes faithfully. That’s a good thing: Who wants a curve ball on the fried-seafood platter? But the menu’s B-side holds chef Kyle Bailey’s own quirky creations. XO sauce, bacon, and ginger are surprisingly good accompaniments to a round of local oysters, while lemon-anchovy dressing, olives, and capers make for the rare lobster preparation that doesn’t have us craving a cup of drawn butter. If only the gargantuan desserts were designed to impress palates instead of iPhone lenses. 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 Logan Circle.
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.
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