Addie's

"Washington Post restaurant critic Tom Sietsema makes his way to Jeff Black’s 'splashy' five-month-old reincarnation of Addie’s in Potomac, Maryland. He points out the 'rich' biscuits based on Black’s grandmother’s recipe, and three sizes of seafood towers that accommodate a range of tastes — assuming the beds of ice don’t chill the wrong selections. His preferences include cornmeal on slices of moist rockfish; goat cheese croquettes; clams stuffed with chorizo; and crisp pork belly with barbecue sauce. Go for the substantial appetizers, Sietsema says, like Vietnamese-style salmon and mussels, as well as 'bountiful' and flavorful salads like the original Addie’s Caesar. However, he says the calamari was too watery and salty and the beef short ribs were dry. Meanwhile, finales are 'big and showy' — including an apple crisp topped with coconut streusel and a many-layered carrot cake." - Tierney Plumb