There might be better places for fish—a big-ticket sushi bar, a chef-driven seafood restaurant—but the meal will be pricey. Ferhat Yalcin keeps it simple. Inspired by the fish stalls around the Bosphorus, the Istanbul native—a former general manager at DC’s Corduroy—features at least three kinds of fresh fish daily, including salmon and sometimes rockfish and bluefish; you can order your catch grilled or fried, and he’ll slip it into a fresh ciabatta and top it with one of three house-made sauces. There are sides of hand-cut fries and fresh coleslaw along with Boylan’s colas, several soft drinks from Italy, and house-made mint lemonade. That’s pretty much it. And trust us: It’s more than enough.
Also good: Fried hake sandwich with Turkish tartar sauce; fish tacos.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
