Maryland Fry Bar Launches within Fish by José Andrés at MGM National Harbor

Fish by José Andrés is proud to announce the launch of the Maryland Fry Bar where the bounty of the Chesapeake Bay meets the traditional Japanese tempura technique. The experience takes place at a five-seat bar, situated within Fish, José Andrés’ newly opened seafood-focused restaurant at MGM National Harbor. Guests have a front row seat to watch chefs prepare a variety of ingredients – from maitake mushrooms and local oysters, to unique Chesapeake blowfish and luxurious scallops with truffles and caviar. 
Maryland Fry Bar offers two tasting menus to explore tempura through an array of delicious fried bites, intermixed with refreshing salads to cleanse your palate. José’s Way ($50 per person) includes 11 courses and features some of the more adventurous offerings including sea urchin and quail eggs with ham. The Classics ($40 per person) presents an eight-course menu highlighting local fare, such as Berkshire pork belly and live Florida shrimp. An à la carte menu of Maryland Fry Bar items also is available. 
Each menu can be expertly paired with a selection of Rieslings by ThinkFoodGroup Wine Director and Master Sommelier, Andy Myers, or with any item from the full wine and cocktail list. Andy notes, "The idea behind the pairing is to offer the most versatile grape possible to compliment the diverse flavors found along the way in that menu. The high acid of Riesling refreshes the palate between flavors, the ripe fruits are quite lovely with the sweeter notes in much of the fish and the minerality in Riesling accentuates the earthiness of the vegetable bites."
The Maryland Fry Bar is open five nights a week (closed Monday & Tuesday night) and offers three seatings per night: 5:30PM, 7:30PM and 9:30PM. Guests can reserve for as few as one to as many as five guests and can expect to share the Fry Bar space with other diners unless they book all five seats. As space is limited, reservations are strongly recommended and can be booked by emailing Reservations will be made available 30 days in advance. 
For more information, visit or follow on Facebook, Twitter & Instagram @thinkfoodgroup and @fishbyjose. 
Media Contacts:
Katherine Hurd at Baltz & Co:; 703-597-6705
Isabel Perrin at Baltz & Co:; 571-309-5977

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