Tackle Box Sets Up Show in Georgetown

Last night as we were walking to the Visions II event at the House of Sweden I noticed next to Hook there was a new place called Tackle Box. I did not think twice about it and then I heard today that Pure Hospitality Restaurant Group’s latest venture, Tackle Box (3245 M Street, NW, Washington DC; 202-337-8269; www.tacklebox-dc.com), a New England-style shore shack based on the famous casual eateries of the Northeast coast, has set up shop.

The concept of Tackle Box aims to expand the cause of seafood sustainability by making responsible and delicious fish accessible.

Development of this casual venture meant relocating one of Georgetown’s beloved establishments, Georgetown Bagelry. After 35 years, the space was closed for a complete renovation and reincarnation. Though the space has yet to be decided, the beloved Bagelry will reopen not far from the former space.

Tackle Box will be informal in its decor with concrete floors and the building’s original brick walls, leaving the focus on the food. The menu was developed by Pure Hospitality’s Barton Seaver and Tackle Box Executive Chef Robert Bechtold, a New Orleans native, and is sourced daily from the very best purveyors. The “Maine Meal” will offer diners 1 fish + 2 sides + 1 sauce. There will be a daily-changing selection of fish, available wood-grilled or crispy fried. Side dishes will showcase the season’s freshest offerings, including grilled asparagus, mac & cheese, sweet potato fries and braised greens. Tackle Box will also offer different sauces to accompany the fish such as cilantro-lime vinaigrette, classic tartar, spicy marinara, and roasted garlic and lemon aioli.

The major highlight on the menu are the take home lobster pots, which will bring a taste of New England into the home kitchen. At $40 per person, the lobster pots include fresh Maine lobster, mussels, clams, chorizo sausage, grilled red onions, potatoes and Tackle Box’s unique spice blend. Available for pick-up or delivery, the to-go lobster pots provide an easy and delicious alternative to boring take-out.

Tackle Box will continue in Pure Hospitality's dedication to preserving our environment and educating our guests on the issues facing our oceans. The containers and utensils are made of sugar cane, corn and potato fibers, all of which are biodegradable and/or compostable. All of the fryer oil used at Tackle Box is recycled and converted to biofuel, which reduces greenhouse gases and contains fewer pollutants than traditional petro-diesel.

With expediency in mind, diners can expect to be in and out of the fish shack in less than thirty minutes, or will be able to grab dinner and go.

Tackle Box will be open seven days a week from 11:30 a.m. to 11:30 p.m