“When sourcing ingredients, we look locally. This approach started at the original Addie’s in the late 1990s, when our owners Jeff and Barbara Black first opened the modest eatery in a small cottage on Rockville Pike. Early on, Brett Grohsgal of Even Star Organic Farms knocked on the back door with trays of fresh heirloom tomatoes bursting with flavor in hand. We were hooked, and from then on sought to source from the best local purveyors.”
“The seafood tower”: rotating menu of small plates like Maryland blue crab salad dabbed with basil pesto and grilled local oysters swathed in garlic chili butter; grilled pork chop with English pea emulsion, herbed spaetzle, baby turnips, and orange and fennel gastrique.
At Addie’s, nestled in an airy, window-filled space in the Park Potomac complex, seafood is the main attraction. Design-your-own tiered towers come in three sizes, each packed with offerings ranging from fried oysters and grilled octopus to lemon-spiked ricotta tortellini.
Sustainable seafood, hand-picked by the Black Restaurant Group’s fishmongers, shines in dishes like pan-seared rockfish glazed with sweetsour tamarind and mussels bathed in coconut milk, lemongrass, and basil. But carnivores will be pleased, too, with a meaty Allen Brothers ribeye for two.
“Warning: The biscuits that start a meal can ruin your appetite if you’re not careful. The bread also underscores a truth: lard and butter make life better“. The Washington Post