Word filtered out last week
, and was confirmed to me a few days ago, that Arris
has landed another restaurant: the Shilling Canning Company, centered around mid-Atlantic cuisine, is expected to open by early 2018.
Chef Reid Shilling is at the helm of this "rustic combination of Mid-Atlantic cooking and Californian finesse," according to the press release, and will be working with "local growers and purveyors to source the best in fresh ingredients from the Mid Atlantic, from proteins that will be butchered in house, to seafood carefully selected from local fishermen."
The restaurant is named for the small canning business that Shilling's family operated in Maryland from 1935 to 1958.
It will have 75 seats, and additional outdoor seating as well. There will also be a wood-burning grill and wood-fired brick oven, allowing for pizza to be on the menu. There will also be a raw bar.
Chef Shilling has previously worked at numerous restaurants, including Thomas Keller's Bouchon Bistro and most recently at The Dabney
here in DC,