Young and Hungry

What to Expect From Del Frisco’s Grille

Del Frisco’s Grille doesn’t open until July 14, but the Dallas-based steakhouse is well underway. Y&H got a sneak peek yesterday evening.

Most elements of the menu are the same at each of the restaurant’s three other locations (New York, Phoenix, and Dallas—with Atlanta on the way), including the cheesesteak egg roll (yes, really), “two-fisted” sandwiches, and “suit & tie” filet mignon. But at the D.C. spot, chef Rob Klink supplement the menu with several local seafood entrees, including Virginian raw oysters and Maryland blue crab flatbread pizza.

“I did seafood for so long that seafood is kind of my thing,” says Klink, who used to work at The Oceanaire.

On the drink menu, you'll find a Tuaca and pineapple shot dubbed the Honey Badger, after this viral You Tube video. Other “signature shots” include a skinny margarita, a skinny cosmopolitan, and the “partisan” with tequila, fruit puree, and peach Bacardi. There’s beer, of course, but wine is the highlight with 400 varieties and 5,000 bottles on site, many of which line the walls of a private dining room.

If you’re ever so bold (or drunk) as to lie down in the middle of the restaurant, look up at the ceiling. The small copper pipes, which connect the bare light bulbs, compose a map of the District. Each lampshade represents a different traffic circle.

The restaurant will also have one of the largest patios in the neighborhood with 106-seats  overlooking Pennsylvania Ave. Inside, there’s a massive bar and an even larger two-tiered main dining area, with round booths big enough for a family or tables for a date.

The restaurant group has even more expansion planned. Del Frisco’s Double Eagle Steakhouse, a fancier version of the Grille, is set to open in CityCenter when construction on the development finishes.

Del Frisco's Grille, 1201 Pennsylvania Ave. NW; delfriscosgrille.com

Photo by Stephanie Haven

  • Ralph

    The cheesesteak eggroll is nothing new. J.Paul's in georgetown had one for almost 15 years. Thier old Exec Chef Dave who created it now has the brisket and cheese 'Soul Roll' at his Urban BBQ restaurants.

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