Whaley’s, the new Capitol Riverfront seafood venture from the DGS Delicatessen owners, is underway with a chef at the helm: Daniel Perron.
Perron comes to the 60-seat eatery from the Oval Room, where he worked as the executive sous-chef under John Melfi. Previous stops include a sous chef position at Fiola Mare and Blue Duck Tavern. His menu will center around sustainably-sourced seafood from companies like Sea to Table, with a large emphasis on East Coast oysters and other raw bar fare (plateaus will make an appearance), plus small plates like crispy soft shell crabs with spicy peanut romesco. The kitchen will also offer a rotating selection of family-style platters.
Anyone hoping to get a taste before Whaley’s debuts can book a table at neighboring restaurant Osteria Morini for a pop-up dinner on Tuesday, April 5th, where Perron will prepare a four-course dinner with wine pairings ($100, all-inclusive; call 202-484-0660).
Whaley’s. 301 Water St., SE.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
