Dyllan’s Raw Bar Grill Opens Today in Georgetown

1054 31st Street, NW

Ed. Note: This is the former Sea Catch space that closed after 30 years back in January 2017.

From a press release:

“Good Apple Hospitality is thrilled to announce that it will soon open Dyllan’s Raw Bar Grill, a new restaurant concept featuring regional American cuisine with a modern raw bar, fresh seafood and seasonal fare. Nestled in Canal Square along the historic C&O Canal in Georgetown, Dyllan’s Raw Bar Grill will celebrate the rich history of the location and region, while offering something refreshing and exciting for diners.

Dyllan’s Raw Bar Grill is the first restaurant from Good Apple Hospitality, a newly minted group from industry veterans Donald and Amy Carlin. Together, the Carlin’s lean on a twenty-five-year joint track record both managing and operating restaurants for some of the industry’s most prestigious operators. Most recently, Donald was the Vice President of Restaurant & Bars at Host Hotels and Resorts where he was tasked with opening restaurants around the world, and prior to that, Director of Restaurants at Starr Restaurant Group. Amy was formerly the Director of Quality Assurance and Partner with BR Guest in New York City. With this new venture, the husband and wife duo are excited to present a truly genuine style of hospitality to the D.C. dining scene.

“Dyllan’s Raw Bar Grill is a true passion project for us. We’re eager to take all that we’ve learned from opening restaurant concepts around the country and present something that feels like home,” says owner Donald Carlin. “We couldn’t be more excited to create a neighborhood gathering place in the heart of Georgetown, and make a lasting impression on the D.C. restaurant scene.”

Executive Chef Neal Corman, former corporate director of Alicart Restaurant Group and Lettuce Entertain You has developed a seasonal menu foremost comprised of playfully modern raw bar selections. Perhaps most unique to the menu’s blueprint, the raw bar offerings will highlight an impressive array of fish preparations from around the world – from Octopus Carpaccio and Red Snapper, to Spicy Tuna Mango Maki Rolls. Ornate tins of seafood native to Spain, Portugal and Mediterranean locales are the first of their kind to appear as a focal point on a D.C.-area menu. For diners seeking fresh, regional cuisine and seafood favorites, a selection of standout appetizers include Thai Coconut Lime Steamed Mussels and Grilled Octopus with roasted fingerling potatoes, and from the mains section, Sautéed Red Snapper with Kimchi, and 28-day Aged Bone-in Ribeye.

Rounding out the menu with dessert, Chef Corman has crafted an array of sweet creations such as Mango Custard Sushi Rice Brulee and Double Chocolate Fudge Cake.

Brunch, which is slated to debut in the coming weeks, will feature classic ala carte omelette and egg dishes, along with inventive riffs on favorites such as Jersey bagel and lox, breakfast sandwiches, and salads. The full raw bar menu will also be offered.

Spearheading the cocktail and wine program as beverage director and sommelier is Andra Johnson (Macon Bistro & Larder). At the raw bar, diners can expect a carefully curated selection of delicious white wines – both still and sparkling – tailored to the raw bar experience. Additionally, the raw bar will highlight a selection of vodka shooters meant to be a play on the classic martini; featuring flavors ranging from lavender to pickled ginger. In the main dining room, Johnson has crafted a diverse wine list to suit an array of tastes and price points – from old world and new world, to classic and bold.

Dyllan’s Raw Bar Grill will also offer nine specialty cocktails that change seasonally. Highlights from the opening cocktail list include Holler if you Hear Me with locally distilled rye, Spanish brandy, orange Bitters, red quinquina and Dizzy Daisy with mezcal, Bolivian singani, Jack Rudy Grenadine, lime and other crowd pleasers meant to be both unique yet approachable.

The restaurant, housed in a circa-1890s warehouse built from locally quarried stone and exposed Virginia “iron wood” heart pine timbers, is modern while celebrating the building’s industrial past. The freshly renovated and re-designed 13,000 square foot space boasts a full-service bar, dining room, private dining room, and outdoor patio overlooking the tree-lined canal. Upon entering the space, the 22-seat Canal View Bar sets the tone with rich wood and marble accents, and then opens into the 94-seat Punch Card room, the restaurants main dining area situated around a large double- sided fireplace. For a unique private dining experience, The Hollerith Room (an homage to the space’s former occupant, inventor Herman Hollerith) can accommodate up to 100 seated guests, and showcases a marble bar with exquisite blue tiles and classic wooden accents.

At opening, Dyllan’s Raw Bar Grill – located at 1054 31st Street NW, Washington, DC 20007 – serves dinner Tuesday through Thursday from 5:00 p.m. to 11:00 p.m., and Friday and Saturday from 5:00 p.m. to 12:00 p.m. Dyllan’s Raw Bar Gill also plans to launch brunch, and weekday lunch, in the coming weeks.

Reservations are recommended, and can be made by calling (202) 470-6606 or by visiting https://dyllansrawbargrill.com/. Valet parking option is located in the building.”