We had an early dinner at Georgetown before catching the sneak preview of Jiro Dreams of Sushi. I was in the mood for seafood or sushi to get my mind ready for this breathtaking movie about 85 year-old Jiro Ono, considered by many to be the world’s greatest sushi chef. (BTW - you must see this film! It debuts March 23 at the Landmark E Street Cinema.)
Sea Catch had early reservations available, so we settled here. We were seated outside, overlooking the C&O Canal - a beautiful evening for dining al fresco! We quickly perused the menu and after ordering a beer for Keith and a glass of Riesling for me, we picked a few appetizers and an entree to share. The food came out relatively fast. The tuna portion was on the small side, yet the fish itself was high quality and crusted in a flavorful spice mix. The seaweed salad that came with it was full of bright soy and sesame flavor. Next, the top neck clams were huge. I think I have only had little neck clams before so I was impressed by these. They had a bit of a chew to them, but with a nice briney flavor. The creamy oysters were broiled and full of spinach more than garlic. Finally, our server presented the scallop dish already split in two - one plate each for Keith and I. The sea scallops were delicate, sweet, and cooked to perfection. The mushroom risotto could have been softer, but gave just the right amount of starch to our seafood meal. Keith thought there was a tad too much of the mustard cream sauce on the plate, but I did not mind.
Each dish at Sea Catch pairs fresh fish and shellfish with complementary flavors, while the raw bar inside showcases the freshest, plumpest oysters, clams, mussels and shrimp in DC. I enjoyed all the seafood at Sea Catch - the quality of products was evident in the fresh taste. A great place for date night or large groups.
Total Rating: 4
Food: 4, Price: 4, Service: 4, Ambience: 4, Accessibility: 4
What I ate:
Pepper Crusted Seared Tuna
served with gingered Tobiko caviar emulsion
and sesame-wakame seaweed salad
Steamed Top Neck Clams
Chesapeake Oysters topped with garlic-spinach cream sauce
and broiled to perfection
Pan Seared Sea Scallops
served over wild mushroom risotto and
finished with a grainy mustard cream sauce