Folks behind The Tavern at Ivy City Smokehouse, Nick’s Riverside Grill, and Tony & Joe’s Seafood Place opening ‘The Point’ at Buzzard Point this Spring

Prince Of Petworth February 19, 2021 at 8:45am

2100 2nd Street, SW. Rendering courtesy Fish & Fire Food Group

From a press release:

“Fish & Fire Food Group, the D.C.-based hospitality group behind the Michelin-acknowledged The Tavern at Ivy City Smokehouse, Nick’s Riverside Grill, and Tony & Joe’s Seafood Place is opening with its newest sustainably-focused restaurant called The Point. Slated to open this spring at 2100 2nd Street SW, The Point will feature a vast selection of the freshest seafood, coastal cuisine, and American-infused fare under the direction of Fish & Fire Food Group’s Culinary Director Ron Goodman and Executive Chef Benjamin Lambert.

Situated at the tip of Buzzard Point, where the Potomac and Anacostia Rivers meet, the expansive restaurant is located in the former U.S. Coast Guard headquarters, which is now shared with the new RiverPoint Apartments.

The proximity to neighboring James Creek Marina, Audi Field, and Nationals Park will give boaters and sports fans alike a short walk to the restaurant. The contemporary interior designed by CORE architecture + design pays homage to fire and water throughout the decor and hues. Diners can find accents of sturdy fisherman equipment throughout the space that express their adventurous spirit. The outdoor patio and open-air bar seats over 140 guests with terrific views of the waterfront.

“Fish & Fire Food Group is excited to again be a pioneer in one of D.C.’s new and upcoming neighborhoods, the historic Buzzard Point (which we now call The Point) neighborhood. We are truly local, and our team is excited to introduce this bold and adventurous new restaurant,” says Greg Casten, founder of Fish & Fire Food Group. “With all our experience, this restaurant lets us embrace our passion of fiery forward and always fresh food, events and fun!”

Executive Chef Benjamin Lambert joins the Fish & Fire Food Group to spearhead the culinary program at The Point. As the former award-winning chef at District Winery, Lambert brings an affinity for organic-driven palates, which inspired his dishes while working at Restaurant Nora. Lambert will continue to promote seasonal dishes inspired by his natural love for fishing, hunting and foraging. The all-day menu will feature a mix of shareable appetizers, sandwiches, house salads, wood-fired grill bites and a raw sushi bar, influenced by your popular seafood picks and flame-forward combinations on American fare. Items include Lambert’s clam beignets, fire roasted cauliflower shawarma, BBQ’d shrimp, roasted branzino and so much more.

The Point is thoughtfully conceptualized, elevating the guest experience while incorporating a space to meet safety and distancing demands, providing several private dining options and a unique “Green Room” where a private party can be inside and outside. An added amenity, Beside the Point, also incepted to pivot new COVID-19 measures and accessibility for off-site diners. Bringing nearby residents and locals a convenient amenity store and marketplace, Beside The Point aims to offer fun “walk along the river” food like soft serve ice cream, calamari cones, lobster rolls, and hand-cut fries as well as sushi, Ivy City Smokehouse products, bagels, spreads, coffee, take & bake meals.”