Best Seafood Restaurants in Washington, DC

Begin with Addie’s mussels bathed in a well-balanced broth, then move on to the ever-warming, saffron-tinged Provençal market stew bobbing with the day’s finest catch, which may include juicy mussels, tender shrimp, and flaky swordfish, among others. Finish with a slice of their tart key lime pie with blueberry compote and whipped cream along with a sesame seed tuille.

Italian-leaning seafood is executive chef Anton Bolling's dictum. A plump Capital oyster floats in a zabaglione of prosecco; while liquid cacio e pepe with escarole, sheep's milk cheese and toasted peppercorns is an unexpected thrill. The view from here is sweeping, with prices to match. 

Feast on platters of raw bar beauties to oysters any way you want ‘em (Hog Island style involves dunking in a tangy lemon-garlic-Tabasco-butter sauce, a sprinkling of breadcrumbs and shredded cheese and broiling until caramelized!). Lobster rolls, creamy chowder, and crab cake sandwiches with Old Bay-seasoned fries conjure up days at the beach from years gone by.

The fish is fresh, the staff is super-friendly and the vibe is irresistible here. A platter offers a broad sample of artisanal smoked goodies, like Indian candy (a sweet, salty and almost jerk-like smoked salmon); glistening, coral-pink smoked salmon; pepper-smoked salmon embedded with crushed peppercorns; and an impossibly good whitefish salad.

In nautical vibe-y surrounds, the menu here shines a spotlight on New England. Seared tuna tacos with wasabi cream and ceviche are light and refreshing; while the heady fragrance of the blue crab fried rice will induce envy from nearby tables. Maryland crab cake piled atop a fluffy brioche and slathered with herb aïoli tastes of summer by the sea.

While the spotlight here is on the raw bar (order the sampler, a veritable love letter to the Virginia waters), the cooked dishes give those half-shells a run for their money. Clam chowder is thick, creamy and full of briny meat; and though the steamed shrimp dish sounds simple, these spicy shell-on specimens, served with a hunk of bread, sautéed onions and peppers, are a messy but delicious affair.