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Addie’s Returns With Build-Your-Own Seafood Towers and Champagne Popsicles

Jeff Black’s flagship restaurant reopens today

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The dedicated oyster bar at the resurrected Addie’s in Maryland.
Photo by Rey Lopez for Eater DC

Four years after disappearing from the local dining scene, a new and improved Addie’s intends to welcome back former fans, curious locals, and seafood lovers from across the area with frozen bubbly and briny treats.

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 in Maryland.

The entrance to the new Addie’s in Potomac, Maryland.
Photo by Rey Lopez for Eater DC

The expansive space includes two dining areas — one that peeks into the kitchen through antique-paned glass — as well as two bars, and a year-round patio that faces a blooming courtyard and bubbling fountain.

The first of two dining spaces is more formal, with crisp white tablecloths, thick cushioned chairs, and plush carpeted floor.
Photo by Rey Lopez for Eater DC
This more dressed-down section of the restaurant features retro art and vintage woods.
Photo by Rey Lopez for Eater DC

Seafood is the star of the show, and multi-tiered seafood towers can be customized with more than 20 ingredients including raw oysters, tuna poke, butter-poached lobster, king crab, ponzo marinated uni, caviar, Peruvian ceviche, scallop crudo, barbecue unagi, and conch.

Oysters on the half shell run $2 to $2.95, with a minimum of six per order. The raw bar also includes shrimp and clams.
Photo by Rey Lopez for Eater DC

A seven-ingredient “petit” tower runs $78, while 12-tower items will set diners back $110.

A Vietnamese caramel salmon appetizer with spicy cucumber salad, cilantro and toasted cashews.
Photo: Addie’s

Dinner for two includes a $78 ribeye or whole-roasted Mediterranean bass, while entrees range from a pan-roasted pork chop to a seafood-stuffed Chesapeake fishermen stew. (See full dinner menu below.)

The new Addie’s features two bars; one with 20 seats — and electrical outlets at each seat — and a six-seat raw bar. Republic Restoratives Civic vodka is a star, found inside a $13 Little House on The Pike cocktail.
Photo by Rey Lopez for Eater DC

Starters ($9 to $22) include a tomato peach salad, Mediterranean squid over pasta, crab cakes, and a comeback favorite, Addie’s mussels.

Manning the kitchen is executive chef Dane Sewlall, a Black Restaurant Group veteran who plans to source food from local farms like the original Addie’s did back in 1995.

This casual corner is lined by bookshelves filled with trinkets and china.
Photo by Rey Lopez for Eater DC

End — or start — a meal at Addie’s with a $15 champagne popsicle, flavored with fruits including mango and watermelon. Other desserts ($9 to $14) range from ricotta beignets to a stone fruit cobbler.

Vintage sodas are $4.
Photo by Rey Lopez for Eater DC

The restaurant plans to serve dinner seven nights a week for now. Weekday lunch and Sunday brunch are expected to follow.

Status: Bar opening Tuesday at 3 p.m.; dinner service begins at 5:30 p.m.; 12435 Park Potomac Avenue, Potomac, Md.; website.

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