This article originally appeared on July 22, 2021, published by the Georgetowner.
Dynamic entrepreneur Greg Casten helms the sustainable seafood company Profish and a bevy of establishments featuring its produce, including Tony & Joe’s and Nick’s Riverside in Washington Harbour. But what he’s eager to talk about is his latest success, The Point.
Located at 2100 2nd St. SW, this massive restaurant on Buzzard Point’s newly developed waterfront “is a really special spot,” Casten exults, with its unique nautical “vibe.” A soaring interior and huge outdoor patios with panoramic vistas are backed by a state-of-the-art kitchen with a wood grill and “all the toys” his talented executive chef Benjamin Lambert (an alumnus of 2941 and Nora’s, as well as top NYC restaurants) could want. Chef Lambert makes good use of Profish bounty, but the kitchen also turns out interesting plates focused on duck, steak and locally sourced produce as well as burgers and wings.
Casten’s 40 years in the fish and food industry began as a teenager, working part-time on a lobster boat. He flipped burgers and set up food operations at concerts, resorts and fairs in New England during his college years. Accounting school provided the grounding for an entrepreneurial style that blends business systems and culinary creativity.
