Dock to Dish: Washington DC

Dock to Dish DC was launched as the region’s first Restaurant Supported Fishery (RSF) program in late Spring of 2017. Designed to reconnect local Chesapeake Bay fishermen directly with outstanding chefs throughout the district, the Dock to Dish DC program was co-founded by Kelly Barnes of Annapolis-based Old Line Fish Company, Captain Bunky Chance, Executive Chef Kyle Bailey—and an ensemble of DC restaurant industry veterans at Long Shot Hospitality—who established a beachhead RSF operation at The Salt Line.

Dock to Dish brings seafood directly to the restaurant door

The Salt Line Is DC’s New Waterfront Seafood Spot for Lobster Rolls and Boozy Slushies

The Salt Line Starts Serving Wicked Seafood June 1

Know Your Fisherman

Watch leading U.S. chefs and authors explain the Dock to Dish difference in this short video:

Dock to Dish DC Founders

About Old Line Fish Company
In 2015, the Oyster Recovery Partnership founded Old Line Fish Company to form the Chesapeake Bay region’s first Community Supported Fishery (CSF). Applying the same model to restaurants was a natural next step, and means that all seafood supplied to member venues will come from within 150 miles of Washington D.C. and be traceable back to the fisherman or vessel who originated the catch.

About The Salt Line
The Salt Line is the Capitol Riverfront’s classic New England style fish house, which opened next to Nationals Park in spring 2017, and debuted the groundbreaking Dock to Dish model for sourcing local seafood in the mid-Atlantic. Executive Chef Kyle Bailey is Washington D.C.’s founding member of Dock to Dish — and is now pioneering the new supply-driven, membership-based system of sourcing and distributing wild seafood in the area. The Dock to Dish program at The Salt Line has already begun to revolutionize the DC seafood industry by creating a hyperlocal cooperative structure which has been called ‘fundamentally different’ for its efficiency, transparency, reliability and small carbon footprint. Located in the Dock 79 development, the 3,500 square foot space boasts an expansive dining room, outdoor seating and a riverfront bar. Chef Bailey offers waterfront dining complete with a raw bar, seafood sausages, smoked and cured fish, as well as an extensive cocktail and craft beer list.

About Long Shot Hospitality
Long Shot Hospitality (LSH) is a Washington DC-based restaurant management company led by Kyle Bailey, Jeremy Carman, Gavin Coleman & Paul Holder, with the purpose of overseeing the respective interests of the group’s independent restaurant properties Sixth Engine, The Dubliner & Town Hall. The group intends to extend Dock to Dish RSF memberships to multiple additional venues in the future.

Barton Seaver, director of Sustainable Seafood and Health Initiatives at the Center for Health and the Global Environment at the Harvard T.H. Chan School of Public Health, sees Dock to Dish DC as a reflection of the “civic, social, and economic virtues espoused by and accomplished by the farm-to-table movement.” Noting “one of the areas in which this movement has not made much penetration is in the seafood industry,” Seaver believes the Dock-to-Dish model represents a return to seafood of provenance.

“The beneficial disruption that Dock to Dish brings isn’t the fact that they sell seafood,” says Seaver, “It’s the fact that they sell seafood from the standpoint of how to best benefit the fishermen.”

He adds that, “It very much reverses the narrative of seafood, going from a species-specific conversation and species-specific menu to a narrative-specific menu. What that opens up is the freedom to sell whatever the fishermen catch.” In applying the farm-to-table model to seafood, Dock to Dish is challenging consumers to “reconsider conversations and momentums we thought we were comfortable with,” says Seaver.

Excerpts from 2017 interview by Andrea Adelman of DCist. Full article available here.