Fish Shop DC

One is never enough. Our soft shell buns have that effect on people.

They’re only here for a limited time, so come taste them before they’re gone for the season.

Some stories start long before the plate.
Back in the 1930s, bay scallops nearly disappeared from Chincoteague Bay wiped out by hurricanes and disease. Fast forward to 2020, and Lee Beauchamp and Holloway founded Baywater Seafood with one mission: bring them back. Through low-impact farming, hand-sorting, and shipping live in the shell (something almost no one else on the East Coast does), they’ve not only built a thriving operation, they’ve helped reestablish wild bay scallop populations in the bay. Nothing goes to waste either; any lost shells are ground up and returned to the water as culch. When our scallops arrive, they’re delivered the same day or day after harvest.

We’re honored to work with them and even more honored to bring their scallops to your table.

Eight wines. Four courses. Two sommeliers. One epic showdown. Our Sommelier Showdown brings DC’s finest wine experts head-to-head and you decide the winner.

Upcoming Sommelier Showdowns:

June 9th | Gabriel Corbett (Jônt) vs Ben Pesce (Minibar)
September 9th | Eric Moorer (Gemini) vs Vanessa Cominsky (President of Women in Wine DC)

A long, leisurely afternoon on the water, watching the boats drift by from the pier. And when the sun starts to set? Pull up a seat with us for a delicious meal and the perfect cocktail to toast to the season.

We can’t wait to welcome you to the patio.

Not to be dramatic but our Half Dozen Buffalo Fried Oysters with blue cheese and pickled celery are calling your name. Pair it with a classic Bloody Mary and you have yourself the most perfect weekend brunch combo.

Oh, and have you tried our seafood boil yet? Because if not that needs to change.