From your perch on the patio at Slack Tide Fish Co. in Richmond’s Scott’s Addition, you would be forgiven for thinking you were nestled in an old-world nook somewhere in Italy or Spain. But in reality, you are smack dab in the middle of Ballast, a new multi-use development tucked in a location with a long history. It’s a catbird seat for people-watchers, aglow with lights and overlooking a quaint cobblestone courtyard. Here, at this seafood-focused restaurant helmed by Executive Chef Caleb Shriver and owned by the operators of the popular market, fish monger, and butchery, Yellow Umbrella, the bustle of the rapidly expanding neighborhood falls away, and you’re left with a peaceful calm.
That feeling of tranquility extends to the dining room inside, where you’ll find the whisper of subtle nautical touches—the tile below the wraparound bar mimics the sea spray of crashing waves, while directly overhead, the curved wood details suggest a ship’s hull. The space, designed by 510 Architects, features a garage door that seamlessly connects the indoor and climate-controlled outdoor spaces. Behind the bar, frame TVs, usually set to an artistic tableau, help establish a more casual vibe. You can easily imagine watching the World Cup, cocktail in hand, from a seat at the bar.
Plucked from the history of the property, the name Ballast refers to the stones used in these buildings that once housed the city’s stables—that were once placed in the bottom of a ship to provide stability on the transatlantic trade routes of the 1700s. In many ways, Ballast is a steadying presence in Scott’s Addition, with a space that includes retail grocery and seafood shop Yellow Umbrella, a Cirrus Vodka tasting room, and anchoring restaurant Slack Tide Fish Company and its offshoots: the casual counter-style spot, Fish Camp, and cozy cocktail bar, Fuss and Feathers.
Slack Tide itself is a study in balance. The design and menu are elevated, drawing on global coastal influences, but the service and energy feel effortlessly warm, welcoming, and surprisingly unstuffy. This, co-owner Thomas Brown explains, is by design. “We really wanted it to be something that was approachable and enjoyable, something that was unique, not only from the food offering and drinks, but also just from the space in Scott’s Addition,” he tells me…