Corvina Seafood Grill

The 235-seat restaurant was created by industry veterans Dean Carras and Patrick Marino, along with operating partners David Wizenberg and renowned Washington, D.C. Executive Chef Jeff Tunks Corvina Seafood Grill boasts both panoramic indoor and open-air seating for 235 guests and a private dining room that seats up to 32 guests. The exquisite, Atlantic Ocean inspired interior will feature a colorful saltwater aquarium and a number of eye-catching touches. A seafood lovers’ dream, the menu will feature a myriad of dishes including fresh, locally sourced, daily catch, briny oysters on the half shell, sushi rolls, and vertically spectacular seafood towers, as well as an array of fine steaks, poultry and health-conscious menu items. The expansive indoor/outdoor bar will serve craft cocktails and shareable small plates. Its unique “9 for $9” Happy Hour menu consists of imaginative edibles like Rock Shrimp Nachos, Tito’s Bloody Mary Oyster Shooters, and Crispy Smashed Potatoes Patatas Bravas with a spicy smoked paprika sauce.