The handsome window transom above The Point’s main entrance announces everything about the new restaurant: an image of a large fish surrounded by water, and lots of it.
The first and thus far only restaurant to open in Southwest D.C.’s growing Buzzard Point neighborhood, The Point began service in April, offering sweeping views of the riverside along with fresh catches.
The Point arrives courtesy of Fish & Fire Food Group, which runs both Nick’s Riverside Grill and Tony & Joe’s on the Georgetown waterfront, Ivy City Smokehouse, and ProFish, a local seafood wholesaler. Fish & Fire co-owners Greg Casten and his uncle Tony Cibel sought to take advantage of their experience in seafood and waterfront dining to open this colossal restaurant where the Potomac and Anacostia Rivers meet.
“We picked “The Point” because of location, location, location,” says Casten. “We were immediately hypnotized standing on that shore at the confluence of the two rivers that anchor the nation’s capital.”
The jewel of the restaurant is its sprawling patio on the Anacostia, featuring a bar, fire pits, and room for upwards of 150 people. Indoor capacity is almost 300.
On a recent Friday morning, executive chef Benjamin Lambert was sitting on that patio, watching boats dock at the adjacent marina. “I love taking in the vista, whatever time of day,” he said. “It is a key factor in why we decided to choose the spot.”
Lambert provides plenty of options for food to pair with the view. Diners can tuck into appetizers like Thai-influenced calamari (with pickled chiles and chile-lime dipping sauce), mahi mahi tostadas (“I wanted to do something other than tacos,” says Lambert), and an appetizing platter of Ivy City smoked fish and bagel chips.
Lambert brings with him an extensive pedigree. A Culinary Institute of America graduate, he worked in fine dining in New York before joining the team at D.C.’s storied Restaurant Nora. He takes inspiration from its famed chef Nora Pouillon, who served farm-to-table and organic dishes that changed with the season. After that, his most recent gig was in the kitchen of District Winery.
With the help of ProFish’s net, Lambert prioritizes fresh, local fish on his menu and on his full raw bar. “Not many places can get all kinds of fresh fish seven days a week, so I love to change up the menu with whatever comes in, even on Sundays,” says Lambert.
He’s most excited about the warm crab doughnut, which he reports is The Point’s biggest seller. The savory doughnut batches run out at least twice per service. After frying, his team pipes in creamy Maryland lump meat “secret recipe” dip into the center, and places a dollop next to each pastry. The doughnut finally receives a liberal dusting of Old Bay-style seasoning.
“I wanted to make the menu simple and approachable,” he says, “but just a little different.”
Lambert takes advantage of a soaring, 18-foot wood-fired grill that touches nearly every entrée ($22-$48). This includes the daily-catch fish and a whole branzino, as well as items on the turf side, like wings, pan-roasted New York duck with duck cracklings, and a ribeye. The large indoor area feels as spacious as the patio, with its 22-foot ceilings, neon nautical-themed lighting, and leather-backed banquettes.
As for the drink list, look out for classic cocktails like a blueberry smash and an old fashioned. There’s also plenty of wine and beers to sip on while catching area sports teams on the many flat-screen TVs hanging over the bars. Hand sanitizer and QR codes sit at each table, and Casten decided to allow dogs for the many new pet owners.
Moving forward, Lambert reports that a sushi bar is in the works, as well as a market selling casual street fare like fried calamari and lobster rolls.
Though The Point is the first restaurant in Buzzard Point, it’s certainly not the last. The neighborhood, anchored by Audi Field, is set to include luxury apartments, live events, pop-ups, boutiques and other bars and restaurants. Last month already saw drive-in movie events in a lot slated for a two-block mixed-use development construction beginning next year.
“It almost doesn’t feel like the city here,” Casten says. It “inspired us to seize the opportunity in a place where fishermen can land their catch, boats can dock… and people can take in the flow of the river and feel its central place in the city’s dynamic.”
The Point is located at 2100 Second Street SW. Open daily 5 p.m.-10 p.m.