Dyllan’s Raw Bar Grill, nestled in a huge historic building on the banks of Georgetown’s tree-lined C&O Canal, is almost ready to unveil its stunning seafaring design to D.C. diners.
The massive 13,000-square-foot restaurant (1054 31st Street NW) got a much-needed overhaul this year to reemerge from its former life as longstanding Sea Catch Restaurant & Raw Bar into a completely new seafood destination, currently scheduled to debut for dinner service on Wednesday, August 15 at 5 p.m.
Along with a smooth 40-foot marble raw bar prepared to churn out oysters and vodka shooters upon entry, nautical accents across the 200-seat space include sleek blue booths and circular mirrors and lighting fixtures meant to resemble port holes on ships. Many of its windows are free of panes to maximize vistas of lush greenery currently growing outside. Come winter, salvaged stone fireplaces will be switched on to warm up diners.
Dyllan’s comes from Good Apple Hospitality, a newly formed restaurant group from husband-wife duo Donald and Amy Carlin (alums of Host Hotels & Resorts and restaurateur Stephen Starr’s huge family of eateries, among others). Stay tuned for menu details — and photos — outlining what executive chef Neal Corman (former corporate director of the restaurant group behind RPM Italian) has in store for the American restaurant.
Dinner service is projected to run Tuesday to Thursday until 11 p.m. and Friday and Saturday until midnight. Brunch and weekday lunch are expected to join the mix in the coming weeks.
The redesign honors aspects of the late 1800s-era space. A 100-seat private dining area, dubbed the Hollerith Room, is named after its early-day occupant: inventor Herman Hollerith (and was not yet photo ready on Tuesday, August 14).
Scroll on for a first glimpse inside the eye-catching seafood restaurant landing in Georgetown this week: