Ivy City Smokehouse

Ivy City Smokehouse (Washington, D.C.) is a smokehouse and seafood market specializing in small‑batch, real‑hardwood house‑smoked seafood. It sources only BAP‑certified farms, local domestic fisheries and partners with ProFish to supply sustainably harvested, responsibly farmed seafood. It volunteers for SQF under GFSI; smoke masters Ron Goodman and Jesus Bercian have over 70 years' combined fish‑smoking experience and pioneered pastrami‑style salmon, smoking fresh shellfish and dry‑curing responsibly raised Norwegian salmon with traditional European methods. The company earned Restaurant Association of Metropolitan Washington’s Best Regional Food Producer/Manufacturer (2018), American Masters of Taste 2019 U.S.A. Taste Champion and Michelin recognition in 2021. Cuisine centers on smoked seafood and classic smoking techniques—hardwood‑fired small‑batch smoking complemented by traditional European curing; the market and smokehouse emphasize all‑natural, never‑frozen products, Kosher certification for many items and menus rooted in sustainability and seasonality. Chief Development Officer Ron Goodman trained at the Culinary Institute (class of 1972), earned graduate degrees in biology focused on food science and became the 8th certified research chef in the U.S. Specialties include house‑smoked seafood (small batches, real hardwood), pastrami‑style and dry‑cured Norwegian salmon, smoked fresh shellfish (scallops, shrimp, mussels) and all‑natural, Kosher smoked products.