Whaley's, opening this spring from the team behind DGS Delicatessen, has a head chef, reports Washingtonian. Daniel Perron, previously the sous-chef at Oval Room (and with time spent at Fiola Mare and Blue Duck Tavern), will put his spin on the restaurant's raw bar/sustainable seafood concept. The magazine gave a few hints as to upcoming offerings: East Coast oysters and small plates like crispy soft shell crabs. There will also be family-style platters.
Chef Daniel Perron IN at Whaley's
The forthcoming seafood-heavy Capitol Riverfront resto has a head.
by Alison Baitz