5005 Wellington Road Gainesville, VA 20155 | 571-284-6350

About Us

We strive to be a modern-day seafood restaurant the features fresh seafood selections, alongside Maryland style blue crabs, in a trendy and comfortable atmosphere. We are a 300 seat restaurant geared toward the residences, businesses and households alike in the Gainesville, Bristow, Haymarket, Bull Run, and Warrenton areas.

We believe in providing value to our customers through fresh, quality products and friendly and attentive service. We are a casual dinning establishment with dining room seating available, a bar/lounge area, outside patio dinning, along with carry-out and catering options.

Danny and I have restaurant owners in our family. Danny’s father started a very popular and successful crabhouse in Fairfax, VA in 1977. My great-grandmother had a drive-in restaurant in Northern Indiana in the 60’s and 70’s. Furthermore, one of my aunts owned a restaurant in Hyannis, MA for about 7 years.

We have started this restaurant because not only is it the next natural step for both of us in our careers, but it has been a long-standing goal we have always wanted to realize together. Lastly, and perhaps most importantly, we drive a lot of motivation from our children. We are trying to create a legacy for them. We want to leave them with something positive one day, and in the meantime show them the professional and personal growth that can come from hard work, education, discipline, and determination.

Meet The Team

Danny Pell

Restaurant General Manager and Purchasing Manager, Blue Crab & Seafood Wholesale Dealer and Retailer Dealer, Commercial Fisherman

Danny has extensive, in-depth and broad industry knowledge of the blue crab and seafood industries from boat to table. His extensive knowledge of where to harvest and buy the best quality crabs and seafood, as well as, how to handle these delicate products in a way that promotes longevity of freshness and quality, is second to none.

His exposure to these industries started as a child by watching his father’s seafood business grow from catching and selling blue crabs on the side of the road, to a small local retail carry-out, and then eventually into a 400 seat crabhouse that has been in business 40 years.

As a teenager, Danny worked closely with his father, and ultimately began a career of his own in the seafood industry after graduating. Initially, starting as a commercial fisherman, Danny quickly took on the role as seafood wholesaler and retail dealer, then eventually spent a decade as the General Manager and Purchasing Manager of his father’s crabhouse.

Today, Danny is proud to showcase his years of seafood experience through the platform that Out of the Blue offers.


 

Ryan Pell

Corporate Restaurant Key Employee, Office Assistant, Trainer, Bartender, Banquet Captain, Server, Sales and Recruiting Experience

Ryan has a broad scope of hospitality knowledge, that she has learned from not only predominate mentors, but years of personal experience. She began her hospitality career while in high school working at a local gourmet bakery and café. Soon thereafter, she began a 12 year career working for several well-known corporate restaurants. Ryan has experience in many positions in the front of the house, including key employee; lead trainer; as well as, banquet and service positions, and more.

Additionally, she spent several years working with Danny on his blue crab boat, and assisting in his seafood wholesale business. This experience gave her a solid foundation and insight into the many nuances required to be successful in the seafood industry.

Ryan is eager to share all that she has learned over the years, as well as, her love and passion for the restaurant business with Out of the Blue and all of its guests!

Justin Perroots

General Manager

Justin has been a part of the seafood and restaurant industries for nearly fifteen years. He previously, spent his career as an operations manager at a high-volume, traditional crabhouse in the Washington, D.C. metro area. We are excited he has brought his extensive, in-depth knowledge of all seafood products to Out of the Blue. He specializes in identifying and handling the freshest and highest quality shellfish products. From crabs, clams, shrimp, scallops and more, he is the “go to guy” when it comes to shellfish selection, handling, and preparation. He understands that such factors as the time of year, weather patterns, and even the salinity of the water where shellfish species live, can impact their quality and ultimately how they will taste on your plate.

Justin is thrilled to bring his years of experience to the Gainesville area, and to provide the best seafood, atmosphere and experience to our guests.

Ralph Green

Kitchen Manager

Ralph is very passionate about two things: food and cocktails. This makes his decision to spend the past 25 years as part of the restaurant industry an easy one. Ralph brings a well rounded and exciting perspective to Out of the Blue. He has worked in all areas of a restaurant from master mixologist, Kitchen Manager, to Assistant General Manager in many well-known national chains. Additionally, Ralph has spent countless hours on commercial fishing boats with Danny Pell at the helm. His extensive knowledge of the restaurant industry, and seafood, makes him a natural fit for Out of the Blue. Ralph is excited to bring his enthusiasm, creativity and love of customer service to the Gainesville area.