Slack Tide Fish Co.

05/29/2026

When our chefs first tasted a mandarinquat, they knew they had to find a place for it on the menu. 🍊

A hybrid of kumquat and sweet mandarin orange, this citrus fruit delivers the perfect balance of sweet and tart.

Inspired by the classic Spanish pairing of chorizo and orange, our fried calamari is built around its bright flavor. Lightly breaded calamari is paired with a rich, smoky chorizo sauce, marinated gordal olives for meaty depth, and thinly sliced red onions for crunch and balance.

Visit us this weekend to give it a try!

05/21/2026

Our Yellowtail Crudo has been reimagined to celebrate the flavors of the season. 🌱🍓

This bright and balanced dish is inspired by the intensely savory depth of our lacto-fermented spring rhubarb - one of the first signs of spring’s arrival.

Fatty cured yellowtail hamachi meets a savory-sweet strawberry rhubarb leche de tigre layered with fermented and fresh strawberries, fermented rhubarb, fruity habanero, lime, and savory aromatics. Macerated strawberries add sweetness, while sugar snap peas bring crisp texture and a fresh vegetal crunch that plays beautifully with rhubarb’s grassy notes.

05/20/2026

See you soon! 🥂

We’re opening next week, so it’s about time we introduced ourselves.

Borrowing our name from the nickname given to Scott’s Addition founder Winfield Scott during his 1852 presidential run, Fuss & Feathers serves thoughtfully curated cocktails and small bites in an intimate, moody setting above Slack Tide Fish Co.

Part speakeasy, part European hunting lodge, and part apothecary, our space strikes a balance between elevated and down to earth - an ideal spot to enjoy insightful garden-to-bar cocktails from Beverage Director Madelyn Gleeson alongside bartenders Brett Helke and Gabriel Van Cleave. Cocktails are accompanied by French farmhouse-inspired small dishes from Chef Caleb Shriver. From time to time, themed pop-ups will take over the bar, giving guests a reason to return for a completely different experience.

Check in at the Slack Tide host stand to be seated or join the waitlist at Fuss & Feathers. While you wait, we invite you to enjoy food and drinks at any Ballast business, including Slack Tide Fish Co., Fish Camp, Cirrus Vodka, or Yellow Umbrella Provisions. Seating is walk-in only and available on a first-come, first-served basis. Due to the layout of our small space, we can only accommodate parties of up to 4 people.

See you soon.

05/19/2026

You might recognize Carol from Slack Tide… or maybe you’ve seen her over at Fish Camp. And Ben? He’s holding it down at Fish Camp... and Cirrus. 🍽️🍸

No matter where you stop in, familiar faces are part of what makes Ballast feel like one big community. 💙

05/15/2026

Your weekends just got tastier. 🦪

Our raw bar is now open every Saturday from 12-3 PM! Swing by and enjoy our full raw bar menu on the patio, featuring oysters, tuna tartare, yellowtail crudo, snapper ceviche, caviar, oyster shooters, and shrimp cocktail. We’ll also be serving beer and wine! ✨

05/13/2026

There's nothing quite like al fresco dining this time of year. ☀️

Settle in on the patio, sip something cold, eat something delicious, and enjoy the kind of laid-back coastal vibes that make you want to linger a little longer.

Reserve your table: resy.com/cities/richmond-va/venues/slack-tide

05/06/2026

Style Weekly's food editors recently named their seven favorite new restaurants of 2025 - and guess who made the list? We're honored to be included among these fantastic spots making a splash in RVA's dining scene. 👏

Thank you, Megan Marconyak, for dining with us and for the wonderful write-up! Read the full story:

styleweekly.com/gold-rush-2

05/01/2026

Although fleeting, asparagus season is here and we're loving every second of it.

Sous Chef Chris Dunham saw an opportunity to showcase the peak-season spears from Old Tavern Farm using a technique he’d long admired: breaking buttermilk into its components, whey and fresh farmer’s cheese.

The crunchy local asparagus is brightened with lemon, then dressed in a savory pecorino-infused whey. The dish is finished with house-made farmer’s cheese, breakfast radishes, and smoked, dehydrated scallop for an umami blast.

Come try it while it’s here!

04/29/2026

Deliciously fresh and full of flavor, our new marinated anchovies dish is layered with herby green goddess dressing and rich butter on Janet's sourdough. It's the perfect way to start your meal!

Fun fact: Each anchovy is broken down, cured, and marinated in-house.

04/22/2026

You asked, we listened - octopus is officially back on the menu! 🐙

Our Anticucho Octopus returns as a play on Peruvian street food, inspired by anticucheras. Marinated in a Nikkei-style blend of chilis, tamari, sesame oil, and ginger (thanks to a friend of Chef Caleb’s from Peru) and paired with aji verde and sweet potato, it’s layered with bold, vibrant flavor. 🇵🇪