Fish Scale Restaurant
FishScale Restaurant opened in 2017 in the historic Shaw neighborhood at 637 Florida Avenue NW, DC prepares delicious grilled fish burgers sourced from sustainable wild caught fish in accordance with the Monterey Bay Aquarium Seafood Watch Program. The small rustic fish house is run by brother and sister team Chef Brandon and Kristal Williams, the general manager at FishScale. Brandon Williams graduated from L’Academie de Cuisine in Gaithersburg, MD in 2010. He spent a year working at BlackSalt, a sit-down restaurant and one of the finest fish markets in the city located in the Palisades area of the district. From there he started selling his unique fish burger at the White House farmers market in 2012.
The first time Brandon Williams prepared a fish burger was at a family cookout where he wanted to prepare something for his mother who was a pescatarian at the time. He made wild caught fish burgers for her and much to his surprise, the rest of the family grabbed the fish burgers and his mother barely got one. After that he and the family knew he had something special.
FishScale is a casual sit down eatery with inspirational quotes by writers, poets and other famous people that adorn the exposed brick walls along with images of fishermen, boats and aquatic life. The menu is written on a series of wood planks affixed to the wall, highlighting the burgers and sides available that day. Fish is purchased fresh daily where he grinds and grills fresh-caught fish like mahi-mahi, salmon, sheepshead, rockfish, and sea bass into burgers over smoldering hardwood charcoal, oak and wood. There are also seasonal favorites such as the True Blue Maryland Crab burger. There are no bread crumbs or any other fillers in the burgers, just a quarter pound of fresh fish that is grilled over natural hardwood at the time you order. Homemade condiments such as spicy sambal, cucumber tomato relish, dinosaur kale kimchi, and pesto are made from organic produce and ingredients. Grilled Japanese sweet potato, grilled romaine salad w/ seasonal fruit, and grilled corn are the sides available.
The Washington Post describes FishScale as a casual seafood spot that smells like the future: craft-conscious, affordable, sustainable. Stating that “the technique makes for a surprisingly meaty fish burger, so different from the standard fried fillet tucked inside a toasted bun.” Zagat posts that “Chef Brandon Williams’ industrial-mod, exposed brick Shaw grill focuses on fish patties, that he grinds from wild-caught [fish] … and serves with creative vegetable sides. Customers order at the counter at this cashless, health-conscious and environmentally friendly operation.” FishScale received 4.8 out of 5 in Google reviews and 4.5 for Trip Advisor ratings and reviews.
According to DC Eater FishScale is waiting on approval from the city to start serving bottled beers and wines by mid-April including local brews from Baltimore’s Charm City Still Mead and Alexandria’s Port City Ale Optimal Wit.
Sandy Waters
