360 Water St SE

The long-awaited concept from chef Reid Shilling, former sous-chef at the Dabney, has finally hit the ground running. Shilling Canning Company pays homage to Shilling’s childhood memories of growing up on his family’s Maryland farm. Consequently, this new concept places an emphasis on their relationships with farmers and offers a menu of locally-sourced ingredients that rotate on a daily basis. Currently, the restaurant offers a fresh seafood bar that serves oysters, rockfish, crab, and lobster that comes from Ocean City, Maryland. In the interest of incorporating some of his childhood favorites, Shilling has also worked preserves into the menu; guests can choose from a variety of preserves that go beyond the typical sweet flavor. This 75-seat restaurant features an open kitchen layout, large windows, exposed brick, and an outdoor patio. www.shillingcanning.com

Photo Credit: Rey Lopez