Del Frisco’s Grille Coming to D.C. in July


Mark S. Mednansky, CEO of Del Frisco’s Restaurant Group, is pleased to announce that the company will open Del Frisco’s Grille in the heart of Washington, D.C., on Pennsylvania Avenue, on July 14. 

Del Frisco’s Grille combines a comfortable and social atmosphere with exciting cuisine, an eclectic wine list, hand crafted cocktails, and genuine hospitality. Under the culinary direction of D.C. veteran, Executive Chef Rob Klink, The Grille will heat up D.C.’s dining scene as a promising new respite from the hustle and bustle of urban life and will serve as a destination for locals and visitors alike. 

The Grille is a blend of American standards, remixed with creative flair and complemented with an impressive selection of wines and spirits, allowing the casual neighborhood diner to feel right at home next to a business meeting or an intimate dinner date.

The Grille in DC opens its doors for lunch and dinner complete with a showcase indoor/outdoor bar and large patio perfect for al fresco dining any time of year.

“After nearly five years of searching for the perfect location, we are thrilled to finally open in Washington, D.C.,” Mednansky says. “It is such a dynamic city with an amazing culinary energy that just keeps growing, and the people really embrace and enjoy it. We are in such good company with so many great places to eat and have a drink. It feels great to be a part of the city at such an exciting time.”

Del Frisco’s Grille is the newest offering from Del Frisco’s Restaurant Group, which is based in Southlake, Texas, and is known for the famed Del Frisco’s Double Eagle Steak House and Sullivan’s Steakhouse. 

On June 9, the group opened Del Frisco’s Grille in Phoenix, in The Esplanade, the city’s premiere destination for shopping and dining. Located center stage in Rockefeller Center, Del Frisco’s Grille in New York debuted in August 2011 and was quickly followed in November by a second location in the trendy Uptown district of Dallas. The company plans to open its fifth Del Frisco’s Grille this fall in Atlanta’s upscale Buckhead neighborhood.

“The Grille definitely comes from steakhouse roots, but our menu is about variety, with a twist around every corner.  From our prime burgers to our fresh seafood dishes, the focus is on quality and flavor,” executive chef Klink says. “I’m especially excited to introduce DC to its new favorite crab cake.”

The lively bar offers imaginative, memorable cocktails like the VIP and Apt. 5D. On tap, guests are treated to a mix of local beers and some of The Grille’s signature shots, including the Honey Badger, a blend of Tuaca and pineapple.  

Not to be outshined, Del Frisco’s Grille’s wine selection is unlike any restaurant of its size.  With more than 400 selections, the list features a mix of old and new world wineries from top growing regions and many lesser-known vineyards. Del Frisco’s Grille’s sommeliers are an added perk, guiding guests to the perfect sip to complement their meal. 

The restaurant is designed by the Aria Group and embraces the past while keeping an eye to the future, creating a quintessential ‘Washingtonian’ space. A wall of wine–representing an inventory of nearly 5,000 bottles­–will greet guests. An energizing island bar set opposite accordion windows creates a transformative open-air space perfect for power lunches, happy hour networking or late night drinks and dinner with friends.  

The 100-seat patio features shaded banquettes, cherry blossom trees and blue fescue grass.  Come winter, guests can cozy up to glass ensconced pyramid heaters and tableside fire jars. The dining room is built with timeless white marble, etched glass artwork and raw metal fixtures to tell the story of this dynamic, cosmopolitan city.

“We can’t wait to show Washington what Del Frisco’s Grille is all about,” says general manager Bridget Kelly. “We have worked hard to create a space that is inviting; a menu that is above all else truly delicious; and we have assembled an outstanding staff that is ready to feed every man, in every sense of the word–our guests, the community, and more.”

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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