RESTON Accolades
 
THE WASHINGTON POST
April 2017 - Our innovative Kids Menu is named as one of the top "5 D.C. Area Restaurants That Make Dining Out With Kids Easy".  
 
WASHINGTON CITY PAPER
April 2017 -  Chef Chris' discusses his use of Halibut Bones from Congressional Seafood Co. to make the his famous Cioppino in "Joining Sources: Symbiotic Relationships in the Food World". 

PURE WOW [ONLINE] 
April 2017 - "12 Chefs Reveal Their Kitchen Staples" features Chef Chris and his use of Celery Salt.
 
NORTHERN VIRGINIA MAGAZINE
August 2016 - "From Shell to Shucker" names PassionFish Reston as one of the best places for local oysters.
 
EATER DC
March 2016 - Tracking Soft-Shell Sightings Around D.C. highlight's PassionFish Reston's Sea Spider Roll with Soft-Shell Crab.
 
THRILLEST NATIONAL
December 2015 - Chef Chris Clime is quoted, “When you prepare shrimp, lobster, octopus, and mollusks..." within "Secrets of a Master Sushi Chefs".
 
WASHINGTONIAN
December 2015 - "12 Great Restaurants for Christmas Eve Dining Around DC" features the PassionFish Christmas Eve prix-fixe menu.
 
CAPITOL FILE
September 2015 - Chef/Owner Jeff Tunks is quoted, "Family-style meals and Sunday suppers are making a big resurgence this fall..."
 
Bethesda Accolades
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