|  The Best of DC  |  Councilmag.com
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FISH: A new story

Chef José Andrés is no stranger to the D.C. restaurant scene. When Fish by José Andrés at MGM National Harbor opened in December, it joined among others, Zaytinya and Jaleo, as part of Andrés’ ThinkFoodGroup empire. The seafood restaurant along the Potomac River draws inspiration from local seafood and ingredients. Andrés took some time out of his busy schedule to answer questions from CouncilMag.com.  By Nicole L. Gill

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Maryland crab cake

Why did you want to bring Fish to MGM National Harbor?
Well, first of all, National Harbor is my neighbor…! I have lived in Maryland for years. … And I think it is a great location for a seafood restaurant, since it is right on the Potomac. And if we keep going down the river, we can see the Chesapeake Bay – it was obvious that we wanted to open a fish restaurant.
 
What sets Fish apart from your other restaurants in the D.C. area?
Fish is an American seafood restaurant – it allows me to tell a new story that I have not told at any of my other restaurants. 
 
What’s your must-have favorite dish at Fish or Maryland Fry Bar?
Oh man, I love it all. The entire menu at Fry Bar is incredible – you cannot miss the fried uni, the texture of it is out of this world. And we make a lobster jambalaya – it may be the best one in the country!

 Chef José Andrés

Chef José Andrés

“I absolutely love seafood – I am from a region in Spain with some of the best in the world – and the Chesapeake really has an amazing bounty right here in our backyard.”

Maine Lobster bisque

Maine Lobster bisque

Lobster jambalaya

Lobster jambalaya

Maryland Fry Bar

Maryland Fry Bar

“The Chesapeake Bay itself is an incredible source for seafood, so of course we will be featuring local seafood on the menu! You cannot miss the Sugar Toad, which is a local pufferfish that tastes super sweet – we simply fry it at the Fry Bar, it is a perfect taste of the Bay.”

Stone fence cocktail

Stone fence cocktail

Tuna tartare with Parker House rolls, egg yolk, mustard sauce, anchovies, shoe string potatoes

Tuna tartare with Parker House rolls, egg yolk, mustard sauce, anchovies, shoe string potatoes

Maitake mushroom, yogurt and thyme at Maryland Fry Bar

Maitake mushroom, yogurt and thyme at Maryland Fry Bar

California avocado, smoked sunburst trout roe, seaweed seasoning at Maryland Fry Bar

California avocado, smoked sunburst trout roe, seaweed seasoning at Maryland Fry Bar

Sea scallop, truffle, caviar at Maryland Fry Bar

Sea scallop, truffle, caviar at Maryland Fry Bar

Chicken wing, buffalo sauce at Maryland Fry Bar

Chicken wing, buffalo sauce at Maryland Fry Bar

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