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Tony Stafford

@cheftonystafford

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Chef-Owner @fordsfish @fordsotr @fordswickedcatering New England-style seafood served fresh-off-the-hook in #LoudounCounty #NOVA

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🦞 Tomorrow is National Lobster Day, and we’re getting ready to celebrate!

We joined @wusa9 this afternoon to talk all things lobstah, and now it’s your turn to join the fun.

Make plans to stop by tomorrow and celebrate with fresh seafood, great company, and plenty of lobstah to go around!

#NationalLobsterDay #LobsterDay #WUSA9 by @cheftonystafford

Everyone talks about Data Centers in Loudoun. I’d like to give a shout out to the construction crews that come support us at our central kitchen spot in Sterling. Thank you for all the support you give us during the construction phase! I’ll also share a secret not many folks know. We offer daily some pretty cool features at this location. So stop by and see us 8-3 daily! 👷🐟🦞🎣 by @cheftonystafford

If you have a puppy, dog, or even a cat our newest items are going to make Ford’s Fish Shack their favorite restaurant also. Why are we making pet treats and food you ask? We used to throw all of these parts of the salmon and cod we cut daily in the trash. Then one of our managers said we should make pet food and snacks instead of throwing it away. It has been a hit since we started. We don’t make a lot of it, about 30 pounds a week. So you better come early and often. Now taking a “doggie bag” home will really get them excited to see you bringing them something back! 🎣🐶🐱 by @cheftonystafford

When our guests come to Ford’s Fish Shack they can rest assured we cut fresh salmon (along with all the other fish) daily. Here is Jose after cutting 100 pounds of today’s salmon for tonight’s service. Jose is a rock star butcher and works in a 40 degree cooler all day so our fish stays the freshest till it gets to you! 🐟🦞🦪 by @cheftonystafford

I know Soft Shell Crabs are a spring thing usually, but we are lucky enough to have found some this late in the season. Get them while you can! 🦀 by @cheftonystafford

Look who my Passenger Princess is today as I make deliveries to our 3 locations. She’s too pretty to ride in the back. Why only a half of cake you ask? Because we like to keep everything fresh so we will actually split a whole cake after we make it between 2 locations so we sell out daily. If you haven’t tried our Choclate cake yet, what’s your excuse? 🍰Ford's Fish Shack by @cheftonystafford

What do we do for fun at Ford’s? We sprout our own mustard seeds (who knew) and make a crust for our mustard seed crusted Halibut for today’s fish of the day. Only at Chantilly location! 🐟🎣 by @cheftonystafford

Soft Shell Crabs Are Back... And They’re Almost Gone 🦀
Soft shell crab season is short and sweet, and this might be your last shot to grab one.
We’ve got them ready as a sandwich or an entree, crispy, sweet, and packed with that just-caught flavor you can only get this time of year. Our kitchen team hand-selects every crab, because at Ford’s, we don’t do shortcuts, we do it right.

Decades serving this community has taught us one thing: when something’s this good, it doesn’t last long. Once they’re gone, they’re gone until next season.

Come get yours today. Available while supplies last by @cheftonystafford

🦪 It’s National Oyster Day, and we’re celebrating the best way we know how!

This morning, we joined FOX 5 DC to celebrate, and now it’s your turn to join the fun!

Stop by today for $2 oysters and enjoy fresh seafood, great company, and the perfect excuse to treat yourself.
#NationalOysterDay #OysterDay by @cheftonystafford

August doesn’t slow down here, and neither do we.

There’s a moment before the doors open when everything is still. The kitchen is warming up, the prep is getting finished, and the team is making sure every detail is ready before the first guest walks in.

Then the doors open, the first wave arrives, and the whole place comes to life.

Orders start stacking, ice machines never really stop, and every station finds its rhythm. But what guests don’t always see is the work that happens after the last table leaves, the cleaning, the prep, the planning, and the behind-the-scenes effort that gets us ready to do it all again tomorrow.

That’s summer here. Fast, full, and built on a team that shows up before the rush, stays after it ends, and works together to create the experience our guests know and love. by @cheftonystafford

Not everything that comes out of a seafood house has to come from the water.

Our hanger steak has quietly become one of those “if you know, you know” plates, rich, tender, and made for the kind of meal that speaks for itself once it hits the table.

While it isn’t always available, when it makes its way onto the menu, it’s worth paying attention. It’s the kind of dish guests try once and quickly understand why it has become a favorite.

Because sometimes the best surprises are the ones you don’t expect. by @cheftonystafford

One of the best parts of owning restaurants is watching guests find their “go-to.”

But if you always order the same thing, here’s a challenge: ask your server what they’d order.

Some of the best items on a menu aren’t always the most popular. They’re the hidden gems, the chef favorites, or the dishes that regulars overlook because they’re busy ordering their go-to.

My top three? They change all the time, but there’s almost always something on the menu that deserves a little more attention than it gets.

Next time you’re dining out, skip your go-to and try something new. You might just find your next favorite. by @cheftonystafford