This open-air seafood market, located in the Southwest Waterfront neighborhood of Washington, DC, offers a wide variety of freshly caught whole fish, as well as shellfish, daily. Up to 10 family-owned barges sell their scallops, lobster, crab and octopus while offering free samples of jumbo shrimp to passersby. Once purchased, vendors will cook your shellfish free of charge. Whole fish can be cleaned and de-boned for a nominal fee. Or, simply stop by for lunch and order a ready-to-eat seafood plate complete with corn on the cob, French fries, hush puppies and more.
At the Blacksalt Fish Market on MacArthur Boulevard, visitors are treated to a wide variety of wild and farmed fillets like Golden Tilefish and Arctic Char. The shellfish selection features Guatemalan Shrimp, Manila Clams and North Atlantic Lobster. Then, head into the restaurant for lunch, dinner and brunch specialties such as Oysters Rockefeller, New England Clam Chowder and Atlantic Day Boat Scallops.
Served at hundreds of the world’s best restaurants, Rappahannock Oyster Co. is now a featured venue at Union Market in Northeast Washington, DC. Diners feast on small plates, world-class oysters and clams.
From a once small carryout restaurant in 1956 to a thriving Eastern shore franchise, Phillip’s Seafood Restaurants continue to be one of the most successful seafood establishments in DC. Known for its all-you-can-eat seafood buffet and award-winning crab cakes, Phillip’s impresses its customers with more than 30 fresh seafood selections daily.
James Beard Award-winning Chef Ann Cashion and partner John Fulchino have been praised by the likes of Gourmet Magazine and the New York Times for their renditions of Chesapeake and Gulf Coast seafood specialties. In the heart of Capitol Hill, Johnny’s Half Shell offers a reprieve from the stresses of politics with strong cocktails during their three happy hours, live jazz and a relaxing outdoor terrace.
Situated on the Georgetown waterfront, the newly renovated Tony & Joe’s offers spectacular views of the Washington Harbour. In addition to the views, Executive Chef David Stein prepares delicious lunch and dinner specialties including Maryland style crab cakes, Alaskan King Crab Legs, Line Caught Mahi Mahi, and a Chesapeake Steam Pot of shrimp, mussels, clams and crab claws.