Cuisine:

• American
• Sea food
• Others

Clyde's of Georgetown Description:
Despite the enlargement of the kitchen and the sprucing up of its three dining areas, this Clyde's remains as comfy and familiar as an old sneaker. Washingtonians owe thanks to this place for popularizing pub food and making chili and burgers glamorous fare. From this original location, Clyde's has expanded to become a major local restaurant group. Its many attractions include the convivial setting and design, and seasonal-fresh dishes on a menu that changes daily, except for a few core items. The Georgetown chef, Jeffrey Eng, who comes from the Clyde's Group's fancy restaurant, 1789, brings along his own appetizer, the tuna tataki, and a few influences from his cooking there. Otherwise, he has revamped the menu, on which you'll find dishes such as Alaskan halibut, sautéed soft shell crabs, and herb-grilled rib eye steak, with wine suggestions to match. Pastry chef Travis offers a medley of desserts that might include an Oreo cheesecake, an apple-frangipane tart with caramel sauce, and a rendition of lemon chess pie, among other delicacies.


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