Seafood distributor Profish is getting into the restaurant business with a new smokehouse in the ever-evolving Ivy City, reports the Washington Post. The Ivy City Smokehouse will have a rustic look; an aroma of applewood or hickory; and some of Profish’s best smoked salmon (above), whitefish and trout; all just blocks from Union Kitchen’s expansion and Douglas Development’s new Hecht Warehouse District. The smokehouse will be built above one of Profish’s warehouses at 1356 Okie St NE, and patrons will have a choice between picking out fish at the market downstairs and bringing it upstairs to be cooked, or just ordering from the menu. John Rorapaugh, Profish’s director of sustainable initiatives, compares the concept to Caribbean spots near the docks that serve the catch of the day. Customers will also get to check out the smoking process and see kitchen demonstrations.
Profish Gives Ivy City’s Transformation a Smokey Flair
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Related Topics:
Douglas Development
, Hecht Warehouse District
, Ivy City Smokehouse
, John Rorapaugh
, Profish
, Union Kitchen
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