Johnny’s Half Shell

Specialties

Johnny’s Half Shell is a highly acclaimed seafood restaurant in Washington DC located near Capitol Hill and Union Station. Ann Cashion, a James Beard award winning chef, uses organic produce, poultry, meat, and sustainable seafood to create memorable renditions of Chesapeake and Gulf Coast dishes. Pair the flavorful food with an amazing outdoor dining terrace, breathtaking views of the US Capitol and a vibrant happy hour and you have found your new favorite Washington DC restaurant!

History

Established in 1999.

Opened in 1999, and chosen by Gourmet Magazine in 2000 as one of «America’s Best Restaurants,» Johnny’s Half Shell relocated to its present Capitol Hill location in September 2006. Renditions of Chesapeake and Gulf Coast Seafood remain the kitchen’s focus, and the restaurant’s new home has maintained its homespun conviviality. Said Washingtonian Magazine, «The capitol dome shines in the background, a reminder of the new, more serious-​minded neighbors who come here. But Johnny’s still feels like home.» In September 2007, New York Times dubbed the new venue a «Capital Gain» for Washington, DC.

Meet the Business Owner

Ann Cashion and John Fulchino.

Business Owner

For the past 35 years, Chef Ann Cashion has worked intensively in restaurant kitchens in both the United States and Europe. After moving to Washington in 1985, Ann developed the menu for what became the acclaimed Austin Grill on Wisconsin Avenue. Ann later was head chef for South Austin Grill in Arlington, Virginia and Executive Chef for Jaleo in Washington, DC.

In May of 1995, Ann and her business partner John Fulchino opened Cashion’s Eat Place in the Adams Morgan neighborhood of Washington, DC, which quickly became a destination for serious diners throughout the metropolitan area.

In 1999 the duo wowed Washington diners for a second time with their beloved oyster bar, Johnny’s Half Shell, featuring classic American regional seafood. Five years later, Ann received the James Beard award for Best Chef Mid-​Atlantic 2004. Five years later, Ann received the James Beard award for Best Chef Mid-​Atlantic 2004.