We strive to sell the finest selection of responsibly sourced seasonal fish and shellfish. In our market, you’ll find an array of prepared foods, beer and wine, and other thoughtfully selected market specialties, all intended to complement the enjoyment of our seafood. We think of it as the traditional fish market reimagined. Besides our fish case and market selections, the dining opportunities at Shoreline are not to be missed. During the day, you can enjoy our delicious lunch menu, either dining in with us at the counter, or on a take-away basis. In the evening, the space transforms as our chef creates an innovative shared dining experience known as Omakase, where a progression of dishes are personally selected and prepared.
This shared experience is more than a meal. Shoreline’s dinner features a highly personalized tasting menu where each course celebrates the season’s delicacies in a uniquely memorable manner. Our story is also the story of our team’s dedication to providing a supportive, individualized shopping experience. We regard our customers as our friends and appreciate opportunities to exchange recipes and cooking suggestions with them, as well as sharing our obsession with all things from the shore. Feel free to introduce yourself when you visit — ongoing relationships are our favorite part of what we do. We look forward to seeing you soon.
Josh Loeb, Shoreline’s executive chef, brings over two decades of wide-ranging culinary experience to Shoreline. A native Virginian, Chef Loeb has led several Richmond area restaurants as both an owner and principle, including The Westover Kitchen & Provisions, Laura Lees, and most recently as executive sous chef of Midlothian Chef’s Kitchen.
Prior to his experience leading and establishing local dining destinations, chef Loeb held various line chef positions in a number of highly respected restaurants across the U.S., and has worked with such internationally acclaimed chefs as Daniel Boulud. For Shoreline, notes founder David Whitby, “Josh brings an important vision of seafood as a gastronomic palette that can be expressed in ways that are both innovative and at the same time, respectful of tradition.”
