Addie’s, named after restaurateur Jeff Black’s grandmother, was the spot that launched his culinary empire 22 years ago. After outgrowing the original space in 2013, the restaurant went dark as it built out new digs at 12435 Park Potomac Avenue.
Seafood is the star of the show, with such comeback dishes like Addie’s Mussels and the Addie’s Rolls. Multi-tiered seafood towers can be customized with more than 20 ingredients plucked from the sea, including raw oysters, tuna poke, butter poached lobster, king crab, ponzo marinated uni, caviar, Peruvian ceviche, scallop crudo, BBQ unagi, and conch.
Manning the kitchen is executive chef Dane Sewlall, a Black Restaurant Group veteran, who will source from local farms like the original Addie’s did back in 1995.
An airy foyer welcomes guests to a tale of two dining spaces. One is more formal, with crisp white tablecloths, thick cushioned chairs, and plush carpeted floor. The next-door casual enclave, lined with bookshelves, peeks into the kitchen through antique-paned glass.
There’s also two bars; one with 20 seats—and electrical outlets at each seat—and a six-seat oyster area. A year-round patio faces a blooming courtyard and bubbling fountain.
In addition to weekday lunch, and dinner seven nights a week, the restaurant will offer brunch on Sundays. Stay tuned for photos of the space and more menu details as the opening nears.