John Laytham, co-owner, and chief executive officer of Clyde’s Restaurant Group, has died. He was 74.

With his family by his side, John passed away peacefully at the Washington Hospital Center after bravely fighting a heart condition for many years.

“John was a giant of a man and a lion in the industry. His fingerprints will forever be visible throughout the restaurant scene, and on the countless lives he’s impacted,” says Tom Meyer, president of Clyde’s Restaurant Group. “I count myself among the many lucky enough to call him a boss, a friend, mentor, and father-figure.”

Throughout his illness, John carefully curated a talented corporate team led by Tom Meyer, president and John McDonnell, chief operating officer. Sally Davidson remains chairman of the board.

A memorial service will be held at St. John’s Episcopal Church Georgetown, in Washington, DC at 11 AM on January 19.

In lieu of flowers, donations may be made in John Laytham’s name to Washington Hospital Center’s Heart and Vascular Institute Cardiac Electrophysiology Research Fund.

Clyde’s Restaurant Group (CRG) is one of the nation’s most successful, privately-held restaurant companies. In 1963, the original Clyde’s opened in the Georgetown neighborhood of Washington, DC. and was recently recognized as one of the city’s “Top Workplaces” by The Washington Post.

The brand has expanded to include 13 properties in Northern Virginia, suburban Maryland, and the District of Columbia: Clyde’s of Georgetown, Clyde’s of Columbia, Clyde’s of Reston, Clyde’s of Chevy Chase, Clyde’s at Mark Center, Tower Oaks Lodge, Clyde’s of Gallery Place, Clyde’s Willow Creek Farm, Old Ebbitt Grill, The Tombs, 1789 Restaurant, The Hamilton, and the recently-opened music venue, The Soundry. All of Clyde’s restaurants, while distinctively different than the next, share the same reputation for exemplary customer service and a chef-driven menu featuring high-quality fresh ingredients. All Clyde’s concepts share a commitment to the people and the region they serve, proudly offering local produce, seafood, farm-raised meat, and air-chilled, hormone-free, antibiotic-free, humanely raised chicken.

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