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A New Wood-Burning Seafood House Will Anchor D.C.’s Next Big Waterfront Neighborhood

By February 25, 2021March 8th, 2022141 Comments1 min read
This article was originally published on February 19, 2021, by Eater DC

The restaurant group behind reliable seafood houses like Tony and Joe’s on Georgetown’s Washington Harbour and the Tavern at Ivy City Smokehouse released details this week about the wood-burning venue it’s building to attract visitors to Buzzard Point, the up-and-coming waterfront neighborhood in Southwest that will connect the Wharf development to Navy Yard.

The new restaurant, called the Point, is planning to open this spring at 2100 Second Street SW. It’s part of a wave of development spurred on by Audi Field, the Major League Soccer stadium for D.C. United that opened in 2018 near the meeting place of the Potomac and Anacostia rivers. Fish & Fire Food Group has hired Benjamin Lambert, a Restaurant Nora alum who led the kitchen at District Winery, as executive chef. He’ll work with partner and culinary director Ron Goodman and founder Greg Casten, who also owns sustainable seafood purveyor ProFish.

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