Shaw’s Fish Burger Joint Is Throwing Beer Into the Mix | Eater DC

"At 637 Florida Avenue NW, I find a narrow 14-seat seafood spot led by Blacksalt alum Brandon Williams that’s preparing to add bottled beers and wines by mid-April pending city approval, with an opening lineup that will include Baltimore’s Charm City Still Mead and Alexandria’s Port City Ale Optimal Wit. Williams, who sold his first fish burger at the White House farmers market in 2012 and debuted his first brick-and-mortar along the U Street corridor five years later, grinds and grills fresh-caught fish like sheepshead, rockfish, and sea bass into quarter-pound burgers over smoldering hardwood charcoal, oak, and wood; the fish burgers ($9.95–$13.95) are served inside the compact restaurant without breadcrumbs or fillers. A seasonal Maryland blue crab patty ($17.95) packed with lump crab from Chesapeake Bay is expected next month and wild salmon burgers are also days away. Condiments include kimchi, pesto, and sunflower yogurt coleslaw, with sides such as grilled corn and romaine salads. Hours are Monday–Wednesday 11 a.m. to 8 p.m. and Thursday–Saturday until 9 p.m.; a rep says they initially will not extend hours, though adding alcohol could mean staying open longer." - Tierney Plumb