A chic dining destination with an open kitchen, where seasonal delights are paired with warm, personalized service that makes you feel right at home.
"Reid Shilling’s Mid-Atlantic restaurant and raw bar with a wood-burning oven offers a seven-course chef’s tasting menu that changes weekly, featuring local products from fishermen in the Chesapeake and partner farms ($155 per person, $70 for beverage pairings). Look out for fish perfectly cooked in a huge wood-fire oven. Reservations via Resy." - Tierney Plumb, Emily Venezky
"Chef Reid Shilling’s mid-Atlantic restaurant and raw bar with a wood-burning oven offers a seven-course chef’s table option and a la carte menus full of dishes like Chesapeake rockfish, beet tartare, panna cotta, and standout thick-cut fries. Last summer, Shilling made a huge hire with the addition of Minibar’s longtime head chef Sarah Ravitz. Make a reservation or order takeout or delivery. Shilling also runs a popular Ampersandwich pop-up out of the space." - Tierney Plumb, Emily Venezky
"Known for its mid-Atlantic cooking with a contemporary flair, focusing on seasonality in both food and drinks." - MICHELIN Guide
"Chef Reid Shilling puts mid-Atlantic ingredients on a pedestal at his 5-year-old Navy Yard restaurant and raw bar, devoting an entire menu page to credit the dairy, oyster, cattle, and produce purveyors helping build his seasonal dishes at any given time. A seven-course tasting option gives diners a front-row seat of the wood-burning action, with a la carte available too. Highlights include Chesapeake rockfish with Karma Farm carrots, squash blossoms dressed with basil from Shilling’s own on-site garden, and Autumn Olive pork rib-eye sweetened up with honey-poached apricots from Ridgeview Farms. Shilling puts his preservation skills on full display in clear glass jars around the dining room, and bobbing blueberries or blackberries may make their way into a dreamy dessert on any given night. Now there’s even more reason to visit: Shilling recently tapped Michelin-starred Minibar’s former lead chef Sarah Ravitz to lead the kitchen. Shilling’s popular Ampersandwich pop-up recently made a comeback with lip-smacking sandwiches like a Baltimore pit beef." - Tierney Plumb, Emily Venezky
"Brunch at Reid Shilling’s Chesapeake restaurant in Navy Yard runs from 11 a.m. to 2 p.m. on Saturday and Sunday. Rotating dishes on the a la carte menu include deviled eggs, buttermilk fried chicken with hot honey and hoe cakes, ham and cheddar biscuits, Maryland crab cake Benedict, and croque-madame. The solid cocktail list includes mimosa carafes made with preserved local fruit. Shilling recently tapped Minibar alum Sarah Ravitz to lead the kitchen." - Tierney Plumb, Eater Staff
