Our region’s affinity for seafood comes easily, mostly because we are so close to the source. Between the Atlantic Ocean, Rappahannock River, and the Chesapeake Bay (fun fact: it’s the largest estuary in the country), our restaurants have access to fresh catches and bountiful produce. These NoVA restaurants have reeled in a recipe for seafood success.
Out of the Blue
Family of the Sea
Out of the Blue’s Family of the Sea arrives on an ice-covered tray piled high with raw oysters, lobster tails, snow crab legs, jumbo steamed shrimp, and a side of ceviche featuring red snapper and serrano peppers. Restaurant owner Danny Pell also works as a commercial fisherman. “He’s not just sourcing it,” says wife and Co-Owner Ryan Pell. “Danny catches a lot of what we sell in our restaurant.” They spice things up with Old Bay, J.O. Crab Seasoning, and homemade cocktail and sriracha sauces. 5005 Wellington Rd., Gainesville
The Salt Line Oyster + Ale
Seafood Charcuterie Board
The inspiration for the “sea-cuterie” board is “to use every part of the seafood and make it taste really good,” says General Manager Dave Mackie. The board is Chef Matt Sperber’s palette on which he places disks of rockfish merguez, halibut finocchiona dotted with fennel and herbs, spreadable octopus rillette, and a whitefish salad your Bubbe would’ve been proud of. There’s also salmon roe, jalapeno mussels, and jardinière of Fresno peppers and Castelvetrano olives. Triangles of toasted bread serve as your paintbrush for scooping the multihued buffet. 4040 Wilson Blvd., Arlington
Cedar Knoll
Local Oyster Stew
This fine dining restaurant with a million-dollar view sources its Rappahannock oysters from Whitestone Oysters at Windmill Point. To make his signature oyster stew, Chef-Owner Andrew Holden starts with a base of Yukon Gold potatoes, bacon and leeks, white wine, lemon zest, and heavy cream. Pan-seared oysters provide nuttiness and texture. The addition of kale and fois gras sets this oyster stew apart from traditional preparations. Use the grilled focaccia bread to finish the succulent broth. 9030 Lucia Ln., Fort Hunt
Magnolia’s at the Mill
Seared War Shore Scallops
Executive Chef Ian Dieter combines the bounty of the Virginia-grown produce with DelMarVa scallops to create this standout. War Shore scallops are paired with wild-caught, white Gulf shrimp and presented on a bed of butternut squash risotto, embellished with sunchokes, baby spinach, purple potatoes, and succotash brightened with English peas and bacon from the Shenandoah Valley. The beurre blanc adds depth and richness. It’s as perky as Magnolia’s sunny yellow building. 198 North 21st St., Purcellville
Augie’s Mussel House & Beer Garden
Green Curry Mussels
Grab a seat at Augie’s Belgian beer garden and scan the menu. How to choose from the stellar lineup of mussel preparations? The fragrant topping of fresh basil, mint, and scallions in the Green Curry Mussels helps establish this as a fan favorite, although the other versions are delicious too. Plum-scented mussels absorb the tart sweetness of the ginger, garlic, green apples, and Thai chilis. The crusty bread soaks up the coconutty broth. 1106 King St., Alexandria
Virtue Feed & Grain
Semolina-Fried Calamari
When it comes to semolina-fried calamari, Executive Chef Aldo Avilez does not shy away from tentacles, and his golden batter brings the heat. A hefty portion arrives at the table accompanied by fried artichokes and cherry peppers. Here, the often-temperamental limbs arrive light and crispy, rather than greasy. Instead of marinara sauce, these rings come with charred lemon to squeeze and aioli for dipping. 106 S. Union St., Old Town Alexandria
King Street Oyster Bar
Soft Shell Crab Sandwich
The shell-less blue crab is flash fried to retain the tender meat of the crustacean. The legs make for a crispy crunch when you bite, while the center remains firm and sweet. At lunch, the crab is served on a toasted brioche-style bun and layered with local tomato and lettuce. At dinner, King Street serves fried soft-shell crabs on a tower of French green beans and marinated tomatoes, with a puddle of lemon butter sauce. “Softie” season is typically from mid-May to early summer. Put it on your calendar. Four locations: Middleburg, Leesburg, Potomac, and Washington, DC
Feature image by Rey Lopez
This story originally ran in our July issue. For more stories like this, subscribe to our monthly magazine.
