The Story of FishScale
| Key Figures | Information |
|---|---|
| Chef H. Brandon Williams | Owner and Manager |
| Kristal Williams | Co-owner and Director of Operations |
Chef H. Brandon Williams is the owner and manager of FishScale, a small Black-owned restaurant located on Florida Avenue NW in the District. Williams said his restaurant specializes in fish dishes with sides, fish burgers, and cheesesteaks with fish as the main filler. Williams is a culinary expert with a passion for serving fresh, healthy fish dishes that cater to the diverse tastes of his customers. Williams’ journey to opening FishScale began when his mother encouraged him to pursue culinary arts after he cooked a fish burger for her at a family cookout. He went on to intern at BlackSalt restaurant in the District and graduated from L’Academie de Cuisine in Gaithersburg, Maryland.
“The problem with commercial fish is that they are farm raised. Farm raised fish exist in unhealthy environments. For example, consider salmon. Farm raised salmon does not have the full color that wild salmon does. Farmers add chemicals to the salmon for skin color. We want to serve our customers’ healthy fish. Health is wealth.” – Chef H. Brandon Williams
FishScale’s menu features a variety of fish dishes, including mahi-mahi, rockfish, and salmon. The restaurant also offers a range of sides, such as collard greens, grilled romaine salad, and Japanese sweet potatoes. FishScale’s commitment to serving healthy and delicious food has contributed to its growing popularity among foodies and health-conscious individuals. Kristal Williams, the co-owner and director of operations, emphasized the importance of family values in running the business. She said, “This is a family-controlled business. We utilize the morals and values instilled by our grandparents. It is important to leave a legacy to other family members and to pass down the wisdom and the business.”
The Williams sisters are dedicated to providing their customers with a positive dining experience. They achieve this by serving fresh and sustainable seafood, using organic produce and ingredients for their house-made condiments. FishScale’s commitment to environmental sustainability is evident in their approach to sourcing and serving their customers.
- At least 2-3 servings of fish per week, as recommended by the American Heart Association, can help reduce the risk of heart disease, high blood pressure, and other ailments.
- Fish is a good source of Omega-3 fatty acids DHA and EPA, which aid the body against heart disease, inflammation, brain health, diabetes, digestive disorders, and autoimmune diseases.
- Fresh fish from the wild is healthier than commercially grown fish, which can contain added chemicals and unhealthy environments.
Highlights
• FishScale is a small Black-owned restaurant that specializes in fish dishes with sides and offers a unique dining experience. • The restaurant serves fresh and sustainable seafood, using organic produce and ingredients for their house-made condiments. • FishScale is committed to environmental sustainability and provides its customers with a healthy and delicious meal that is good for their body and the environment. Definitions
Key Statistics
• 2017: The year FishScale opened its location on Florida Avenue NW. • Chef H. Brandon Williams graduated from L’Academie de Cuisine in Gaithersburg, Maryland. • Kristal Williams graduated from a culinary program, but did not disclose the name of the program.
In summary, FishScale is a small Black-owned restaurant that has gained popularity among foodies and health-conscious individuals due to its commitment to serving fresh and sustainable seafood. The restaurant is owned and managed by Chef H. Brandon Williams and his sister Kristal Williams, who are dedicated to providing their customers with a positive dining experience. FishScale’s menu features a variety of fish dishes, including mahi-mahi, rockfish, and salmon, and the restaurant is committed to environmental sustainability and customer health.