Fish Shop
Restaurant · Waterfront
610 Water St SW, Washington, DC 20024
Highlights
Seafood celebration with artful decor & Potomac views
Seafood celebration with artful decor & Potomac views
"The first stateside version of Scotland’s famous seafood showpiece just opened on the Wharf in late April and rolled out lunch soon after. The midday menu features many of the seafood-focused dishes found on the dinner menu, including a fried catfish sandwich and tuna carpaccio, along with surprisingly affordable prix fixe options. A two-course prix fixe ($18) and three-course prix fixe ($25) are available, with guest deciding between a selection of seasonal starters, mains (seafood pasta, fried catfish with fries, and more), or a dessert of ice cream or sorbet." - Emily Venezky
"Scotland’s decorated seafood stop Fish Shop traveled across the pond to plant roots at the Wharf in late April. The Bib Gourmand-designated restaurant and fishmonger sends out a hyperlocal menu full of trout-topped crumpets, roasted rockfish, and peak vegetables sourced from the Dupont farmers market. Its scenic patio overlooks bobbing boats right out front." - Tierney Plumb
"Fish Shop in the Wharf is the U.S. debut of a Scottish seafood favorite that apparently King Charles is really into. The posh space features private dining rooms, and the menu is mostly sourced from regional producers. Expect a raw bar, roasted rockfish, grilled striped bass with cauliflower gnocchi and English peas, and more." - omnia saed
"Scotland’s decorated seafood stop Fish Shop traveled across the pond to plant roots at the Wharf in late April. The Bib Gourmand-designated restaurant and fishmonger, named one of the best new restaurants in the world by Conde Nast Traveller, creates a Yankee version of the popular original that counts King Charles III as a big fan. High-powered art world hospitality group Artfarm, the London-based team behind NY’s new Manuela, tapped two D.C. industry vets to lead the charge at Fish Shop’s first stateside location. Chef de cuisine Ria Montes and director of operations Angie Duran steer a hyperlocal menu full of trout-topped crumpets, roasted rockfish, and peak spring vegetables sourced from the Dupont farmers market. Its scenic patio just joined the fold, and brunch debuts in June." - Eater Staff
"The Wharf’s fresh new Scottish import prepares its fried Maryland soft shell crabs with “comeback” sauce and bread and butter pickles as an entree for $25." - Tierney Plumb
