How Restaurateur Greg Casten Built a Washington, D.C. Family Seafood Dynasty
Carrying Forward a Washington, D.C., Seafood Legacy
For nearly four decades, Fish & Fire Food Group owner Greg Casten has helped shape the Washington, D.C., seafood dining scene while quietly building a integrated business spanning restaurants, smoked seafood production and wholesale distribution. What began with the iconic Georgetown waterfront restaurant Tony & Joe’s Seafood Place has evolved into a growing collection of seafood-driven concepts and supporting businesses across the Mid-Atlantic.
“I’ve been in the business since 1985—this is a family-run operation,” says Casten. “Tony was my uncle. I’m the nephew, and now I’m carrying it forward.”
Opened in 1987 on the Georgetown waterfront, Tony & Joe’s became one of Washington’s defining seafood destinations. “It’s one of the oldest, most established restaurants in the city,” Casten says. “That location has been a staple in D.C. dining for decades.”
After founder Tony Casten passed away in 2004, the family continued operating and expanding the business. “His widow, Lynn, is still the majority owner—it’s always been a family business,” Casten says.
Building Fish & Fire Food Group
Today, Fish & Fire Food Group includes concepts such as Ivy City Smokehouse, The Point DC and The Strand, each with its own distinct personality. “Each concept has its own identity, but seafood is the common thread,” Casten says. The Tavern at Ivy City Smokehouse has also earned recognition as a Bib Gourmand restaurant from the Michelin Guide.
Creating a Complete Seafood Ecosystem
Beyond restaurants, Casten has expanded into production and distribution, helping create what he describes as a full seafood ecosystem. “We smoke our own fish and sell it to restaurants and retail,” he says. “We also operate a wholesale distribution company with about 150 employees across the Mid-Atlantic. We’re supplying restaurants throughout the region—it’s a full ecosystem.”
That diversification has allowed Fish & Fire Food Group to evolve from a family seafood restaurant into a broader hospitality and distribution company while maintaining its roots. “Fish & Fire is something I own independently—we’ve built that from the ground up,” Casten says. “I’ve been doing this for over 40 years.”
Read More & Podcast Embed
These quotes were pulled from Casten’s conversation with Eric Cacciatore, host of the Restaurant Unstoppable podcast. To learn more about Fish & Fire Group restaurants and to listen to the full conversation.
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