Slack Tide Fish Co. opens this week in Scott's Addition
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Slack Tide opens Friday in the Ballast complex in Scott's Addition. Image: Courtesy of Fred & Elliott Photography
Slack Tide Fish Co. opens this Friday in Scott's Addition.
Why it matters: The Mid-Atlantic seafood-focused restaurant is the final piece of the Ballast complex, which has been in the works for more than two years.
The big picture: Slack Tide, and the complex, are from the owners (and brothers) of Yellow Umbrella Provisions: Thomas and Tucker Brown.
- The duo tapped award-winning chef Caleb Shriver, formerly of Dutch & Co. restaurant (RIP), to lead the kitchen and menu and then another award winner, Steve Yang, to helm the cocktail list.
- The restaurant joins Yellow Umbrella Provisions' third local market location and Cirrus Vodka's new tasting room in the one-time city stable turned cidery.
Flashback: A decade ago, the now Ballast complex was one of the hottest real estate deals of the year.
- The circa 1940, city-owned cobblestone structure, which once housed mules and public works staff, had been vacant since the 1990s when the city started soliciting offers for the property.
- In 2015, the city announced that Blue Bee Cider would get the Scott's Addition spot for the then-assessed price of $395,000.
- Seven years later, the then-Blue Bee owner sold the building to its current owner — for $2.9 million. (In 2022, it was assessed at $1.6 million, per BizSense).
On the menu: Large and medium plates like a whole vermillion snapper, soft shell crab and andouille risotto, a smash burger, smoked trout and churros and "the broken egg," eggs with, jamon iberico, potato chips, soubise and trout roe ($10-$42).
- Also included: A raw bar and small plates like ceviche, crudo, roasted oysters and octopus ($12-$18).
If you go: Slack Tide is at 1320 Summit Ave. and open Tuesday-Friday, 4-10pm and Saturday, noon-10pm.
- Reservations can be made on Resy.