The more I talk to Ann Cashion and John Fulchino, the more Iâ€™m amazed at their discipline to maintain such a tight focus with Johnnyâ€™s Half Shell. The longtime business partners have not only had to weather this turbulent economy, theyâ€™ve also had to suffer through the usual seasons of the Hillâ€”namely, in session and out. But despite these stresses to their business, Cashion and Fulchino have refused to budge from their original operating philosophy. You could call it obstinacy. I call dedication to a cause. The pair havenâ€™t introduced small plates, gourmet comfort foods, or any other desperate measures to stay afloat. No, theyâ€™ve remained faithful to their belief in the utter deliciousness of Southern cooking, a liberal definition that stretches from the Gulf Coast all the way up to the Chesapeake. In fact, Cashionâ€™s Chesapeake bouillabaisse, with a miniature crab cake buried within its sweet and silken lobster broth, may be the ultimate mid-Atlantic take on a culinary classic.
400 North Capitol St. NW (202) 737-0400
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