WASHINGTON FLYER MAGAZINE - March/April 2011 - The bucket of Fried Ipswich Clams with Butter Pickle Tartar Sauce was featured as one of the magazine's Favorite Dishes as part of their "Top 100 Restaurants" feature.

EXPRESS NIGHT OUT - February 22, 2011 - Jeff Tunks' recipe for "True Grits" was featured in a story on "Oscar-Inspired" dishes, perfect for the 2011 Academy Awards, both online and in print.

TAILGATER MONTHLY - January/February 2011 - Chef de cuisine Chris Clime was featured in the magazine as an authority on how to maximize flavor when grilling and barbecuing.

MODERN DC BUSINESS MAGAZINE - January 25, 2011 - PassionFish was selected as an alternative location for "power lunches" in the Metropolitan Area.

WTOP RADIO - January 23, 2011 - Nycci Nellis highlighted the Half Price Wine Week deal at PassionFish as a top restaurant to visit during her show "The List Are You On It."

RESTON PATCH - January 16, 2011 - PassionFish featured as a top restaurant participating in Reston Restaurant Week.

WASHINGTONIAN.COM BEST BITES BLOG - January 14, 2011 - PassionFish's Valentine's Day menu featured as a top romantic restaurant.

THE WASHINGTON POST - December 13, 2011 - The restaurants of Passion Food Hospitality are featured for their increase in holiday parties for the season compared to other DC locations and trends.

WASHINGTONIAN MAGAZINE'S BEST BITES BLOG - December 2010 - PassionFish named "Readers' Pick" as one of three Best Seafood Restaurants in the area.

NATIONAL CULINARY REVIEW - Winter 2010 - Wine and Beverage Director Scott Clime and chef de cuisine Chris Clime were featured for their superb wine and food pairings.

WUSA9 TV - December 1, 2010 - Chef Chris Clime demonstrated how to make a winning Seafood Gumbo in celebration of the launch of Dine America, a nationwide campaign to support Gulf Seafood in restaurants nationwide, including PassionFish.

WASHINGTONIAN MAGAZINE - July 2010 - PassionFish was featured in Washingtonian's Best Of Issue as a "Top Catch of the Day" for the Best Clams Casino.

THE WASHINGTON POST MAGAZINE - April 11, 2010 - PassionFish is one of six restaurants featured in the "Best Bets: Novel Kids' Fare" roundup for its creative kids' items such as the Beginner's Sushi Roll and Beach Buckets.

WASHINGTONIAN MAGAZINE - January 2010 - PassionFish was listed as one of 100 "Best Restaurants" in the Washington D.C. area for 2009.

JOHN MARIANI'S VIRTUAL GOURMET NEWSLETTER - October 18, 2009 - John Mariani features PassionFish as one of the top restaurants in Washington D.C. "If you're visiting DC and have the time and wheels, PassionFish is well worth the gas; if you live nearby, you are very lucky indeed to have a place of this caliber."

RESTAURANT BUSINESS MAGAZINE - October 1, 2009 - PassionFish received a Clean Plate Award for the Best Fried Clam Bucket.

THE WASHINGTON POST - July 22, 2009, - the crab cakes at DC Coast named one of the area's seven best by the Food Section in a round-up, "The Lump Sum."

CAPITOL FILE - Summer 2009 - PassionFish featured in DISH as a foodie-friendly restaurant with great interior design in Dining by Décor. "Like an ocean liner at 10,000 square feet, this maritime-inspired restaurant creates a sophisticated and relaxed atmosphere with its shimmering interior in a watery palette of blue and silver."

WASHINGTONIAN MAGAZINE - March 2009 - PassionFish included as having one of the "Best Bars" in the tri-state area.

WASHINGTON FLYER - January/February 2009 - PassionFish featured as newest restaurant to open in the past few months.

WASHINGTONIAN MAGAZINE - January 2009 - PassionFish featured in "Best Bites" where editors claim that the "Most successful dishes are PassionFish's alone; Fried Oysters are dabbed with Tarragon Aioli and set atop cool ribbons of Apple... and a simply Whole Roasted Branzino with Meyer Lemon becomes a standout with a slathering of herb-packed green sauce."

PLATE MAGAZINE - January 2009 - Chef Chris Clime included in Citrus-Spiked Crudo and Carpaccios article which features the Hamachi Crudo with Ruby Red Grapefruit, JalapeÈo, Sweet Soy and Green Tea Sea Salt.

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