Johnny's Half Shell

Capitol Hill
(202) 737-0400

Chosen by Gourmet Magazine in 2000 as one of “America’s Best Restaurants,” Johnny’s renditions of Chesapeake and Gulf Coast Seafood remain the kitchen’s focus. Using organic produce, poultry, meat and sustainable seafood, James Beard Award-Winning Chef Ann Cashion and partner John Fulchino continue to delight Washington diners with their seafood specialties and strong drinks.