Circling Back to their “Passion”

While markets will often reward innovators, in the restaurant business, going back to your culinary roots can often be the most viable option.  Enter PassionFish, Passion Food Hospitality’s latest incarnation.  Over the past decade, this outrageously successful DC restaurant empire has opened 4 eateries  (DC Coast, TenPenh, Ceiba, & Acadiana) all of varying gastronomic persuasion.  In 2008, restaurateur and chef Jeff Tunks along with Gus Dimillo and David Wizenberg, decided to open PassionFish in an effort to reconnect with the cuisine of the hospitality group’s very first eatery.
PassionFish, strives for a tri-costal theme throughout its menu encompassing a blend of flavors from the Mediterranean, Asia, and the Americas.  Given Executive Chef Chris Clime’s culinary acumen and track record (Acadiana & TenPenh), PassionFish was certain to be an outrageous success.  The impressive and eclectic seafood menu at PassionFish garnered rave reviews from the Washington Post, which awarded the restaurant for the “Best Crab Cakes” in 09.  Some other notable dishes include the Monk Fish “Osso Bucco” Milanese and the Blue Crab Chowder.
 
The restaurant’s décor appropriately compliments PassionFish’s menu, with an impressive chilled seafood station inside the main dining room as well as a dramatic “floating” glass staircase.  These accoutrements are intended to evoke the tranquility of the ocean.   PassionFish is open for private events and is receptive to restaurant closeouts.  The River Room is available for private dining and can seat approximately 50 guests.
 
Event Planner’s Snapshot:

• Main Dining Room:
  Capacity: 200 (seated)
• The River Room:
  Capacity: 50 (seated)
• The Balcony:
  Capacity: 70 (seated)
• The Bar:
  Capacity: 24 (seated)
• The Patio:
  Capacity 50 (outdoor, seated)
• Total Capacity: 500

Event Contact:
Kathryn Grimes
Tel: 703.230.3474 x202