Locally Sourced Ingredients Influence the Menu at Shilling Canning

Since opening in July, Shilling Canning has generated a bit of a buzz as an exciting dining destination in the Navy Yard, and executive chef Reid Shilling has garnered praise for his inventive adaptations of classic Mid-Atlantic cuisine. But the Shilling name has a much longer history in the local food scene—back to 1935, when Chef Shilling’s family started a canning business that helped to introduce the rest of the country to the produce and seafood native to the Chesapeake region.

Now, almost a century later, the restaurant Shilling Canning maintains its connection to local farms and fishermen. From oysters on the raw bar menu and greens in the harvest salad to the eggs and poultry served in the restaurant’s entrees, you can expect to enjoy locally, seasonally, and sustainably sourced ingredients. The menu rotates seasonally, and includes dishes like soft shell crab, duck dumplings, and the Maryland mushroom tart.