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Georgetown’s massive new seafood destination Dyllan’s Raw Bar Grill is putting the final touches on its nautically-inspired private dining area hidden in the back, complete with shimmering fish scale-like tiles and high-tech media capabilities.
The 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. Dyllan’s, from newly formed restaurant group Good Apple Hospitality, kicked off dinner service in mid-August across its full-service bar, dining room, and outdoor patio overlooking Georgetown’s tree-lined C&O Canal. There’s potent “martini” shots and massive pork chops, as well as rare tinned fish and sparkling offerings stocked behind its sprawling raw bar.
Dyllan’s final piece, the Hollerith Room, is scheduled to debut in mid-September and host everything from happy hours to rehearsal dinners for up to 150 people. Named after its early-day occupant, inventor Herman Hollerith, its extensive redesign honors aspects of the late 1800s-era site — with lots of modern details sprinkled in. As part of its pricey renovation, there’s a newly added marble bar and sleek custom chandeliers hovering above the wood-heavy space, as well as shiny wall tiles giving off blue and green tones. The private events space formerly sported a sea of bland wraparound mirrors.
“When we took over this space this room was my least favorite,” says co-owner Donald Carlin. “It didn’t have a personality to it. I struggled with how to make it feel connected to the rest of the space.”
The room, currently taking reservations for the fall, will also act as overflow for bigger holiday brunches and busier nights at Dyllan’s. The multi-functional space will arrive free of furniture, and Carlin envisions planting mismatched chairs and farms tables inside to create various vibes depending on the event. There’s also two new media walls with A/V connections.
“I see this room being a little of everything — a conference meeting in the day into a cool happy hour at night,” he says.
