Restaurants

Blue Ridge

2340 Wisconsin Ave,  Washington DC,  District of Columbia,  20007
202 361 3502  / www.blueridgerestaurant.com / view map

Surveyed 28/12/2009
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About this restaurant

Having opened in 2009 this is a relatively new restaurant, the latest venture from the owners of Sonoma and Redwood in Washington. Blue Ridge claims to feature locally-sourced, seasonal mid-Atlantic cuisine. According to their website, as well as a focus towards sustainability Blue Ridge's menu also pays homage to the area's ancient mountain range and the Shenandoah river just beyond DC. Price: appetizers $5 to $11, entres: $12 to $21. 3.5 star google rating.

They say...

We are interested in telling the larger human story of sustainability when it comes to our oceans. All of our farmed fish come from operations which have been visited and vetted. We try to 'sell' the story of farmed species which add back to the ecosystem such as oysters and our farmed trout which creates 60+ jobs in an area hard hit by unemployment. I personally visit all of our suppliers to ensure that they are meeting my criteria and we always list where and what farm the fish is sourced from and encourage people to investigate further. We have signed onto Monterey Bay Aquarium's Save our Seafood pledge and regularly contribute to Seafood Watch as well as leading a consumer advocacy campaign through Blue Ocean Institute.

We say...

Executive chef at Blue Ridge is the ubiquitous Barton Seaver probably one of the best known names in America when it comes to sustainable seafood. It is difficult to pigeon-hole Mr Seaver but he is certainly an experienced chef who opened Washington DC's Hook restaurant. He is a passionate environmental advocate and a champion of sustainability. He is a Fellow of the Blue Ocean Institute who has now expanded his horizons to take in socio-economic and cultural matters. Any restaurant Mr Seaver works in is likely to have a a firm commitment to sustainability and Blue Ridge is no exception. He clearly takes enormous trouble in sourcing his seafood and ensuring it is ethically produced. Maybe we're being a little picky but there could be a little more information - at least on the online menu - about some of the fish on offer and where they come from but we acknowledge that any diner will be given this information in the restaurant. A top sustainable restaurant with a top four Blue Fish score.