The group behind restaurants, like Ivy City Smokehouse, Nick’s Riverside Grill, and Tony & Joe’s Seafood Place, is opening a new restaurant at Buzzard Point. Fish & Fire Food Group announced The Point, its upcoming “sustainability-focused” restaurant, will open this spring.
The Point is being built inside the former US Coast Guard headquarters, where the new RiverPoint Apartments are also located. Buzzard Point provides for a central entertainment and leisure location, just a short boat ride, or walk, from James Creek Marina, Audi Field and Nationals Park.
The Point menu, fiery, inspired by Lambert interests
The kitchen will be led by Fish & Fire Food Group Culinary Director Ron Goodman and Executive Chef Benjamin Lambert. Expect to see dishes, like clam beignets, fire roasted cauliflower shawarma, BBQ’d shrimp, roasted branzino and more, courtesy of Lambert, an award-winning chef from District Winery, who also worked at Restaurant Nora.
The talented Lambert came to Fish & Fire Food Group to develop a menu that will feature shareable appetizers, sandwiches, house salads, wood-fired grill bites, and a raw sushi bar. The creative The Point menu will reflect popular seafood dishes and flame-centric selections, inspired by Lambert’s love for fishing, hunting and foraging.
Walkable food, destination
Greg Casten, founder of Fish & Fire Food Group, said “With all our experience, this restaurant lets us embrace our passion of fiery forward and always fresh food, events and fun!”
Buzzard Point neighborhood is becoming a walkable neighborhood and some plates and treats will be designed for on-the-move experiences. These include soft serve ice cream, calamari cones, lobster rolls, and hand-cut fries, as well as sushi and Ivy City Smokehouse products.
During the COVID crisis, guests at The Point will appreciate a “Green Room,” which allows private parties to dine both inside and outside.
The Point, 2100 2nd Street Southwest, Washington, DC 20593
About the publisher.