The seafood focused menu will be led by the seasons, making use of what is abundant and available from the Mid-Atlantic area. Fish comes from a formed collective of day and short-trip boats using considered methods of takeincluding pound net, rod and line and bow and arrow, potted crustacea and farm-raised mollusks. All meat andvegetables are responsibly grown by local farmers and purveyors.

Hero dishes from Fish Shop Ballater, (including their infamous crab crumpets) will feature when in season, alongside newly crafted dishes and bar snacks freshly prepared in an open kitchen. Fish Shop will also have a dedicated fish preparation room, dealing with whole fish to minimize waste and to allow chefs to cure, dry and age fish on site.

Menu highlights include:
• Tall Timbers rocks with ‘nduja brown butter
• Smoke in Chimneys smoked trout crumpets
• Kombu cured fluke with blood orange, urfa chili, and crispy kale
• Steamed clams with homemade sausage and chickpea ragu
• Grilled striped bass with cauliflower, gnocchi, and English peas
• Woodson’s Mill grits and ramp butter
• 75% Potomac chocolate ice cream with sea salt and Californian olive oil
• VA candied peanut tiramisu

The wine list will feature both local and global wines with a focus on winemakers who practice thoughtful viticulture working in harmony with their terroir to create low intervention wines. These include wines from GlenManor Vineyards in the Blue Ridge Mountains and Lightwell Survey in the Shenandoah Valley. Cocktails take inspiration from Fish Shop’s Scottish roots including adapting their signature negroni, replacing samphire with the invasive maritime succulent the Hardy ice plant to create the Hardy Negroni. Focusing on community, beer and ciders champion local breweries including Other Half and Soul Mega.

Fish Shop’s ethos is also bought to life by unique touches from artisans’ bespoke and sustainable contributions to the project:

Artist Angela Eastman, based in North Carolina, was commissioned alongside Helen Jackson in Aberdeenshire, Scotland to create a 200 basket-weave fish shoal suspended from the ceiling, floating above the bar, using native wisteria and willow. The bar lamps were made by local Washington DC eco artist Erwin Timmers using recycled glass including old whisky bottles and Emily Wicks, a ceramicist from Richmond, Virginia, crafted bowls and jugs.

Other unique touches include tables made out of recycled plastic yogurt pots, rugs made from recycled plastics and fishing nets, and seaweed pendant lamps. The private dining room tables feature tops from 200-year-old timber beams taken from a property on Troutman Street in New York and legs from decommissioned ships. Throughout the restaurant items salvaged from old fishing boats can also be found.

As a nod to Fish Shop’s Scottish roots, a custom-designed Araminta Campbell tartan can be found on the chairs and walls, with colors of the twine used in traditional fishing nets represented throughout.

Fish Shop’s design was led by Russell Sage Studios, who were also responsible for Fish Shop Ballater and the Fife Arms Hotel, two critically acclaimed Artfarm projects in Scotland, as well as the recently opened Manuela in New York. The interiors of the restaurant have been crafted with high eco-credentials across finishes, furniture and lighting. All lighting and textiles, including leathers, are either vintage, recycled or off cuts.

Fish Shop is a proud supporter of Dreaming Out Loud who have created urban community-based food systems in Washington DC since 2008. Guests are invited to make a discretionary donation of $1 per check.