PassionFish Restaurant

Press and Events

Visit this section for the latest information regarding upcoming events, news and magazine articles and reviews.

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Click Here to see Passion Food Hospitality's complete list of
Cooking Classes and Spirit Tastings for 2010!

Special Promotions:

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• Fish & Fly Make your next flight from Dulles something to look forward to for a change...
• "Puttin' on the Fish" Get hooked on a Daily Special , Monday - Friday, Two courses for lunch for only $15.
• Happy Hour at PassionFish 11 delicious appetizers for only $5, Monday-Friday, 4-6pm in the Bar.
  

Upcoming Events:

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• SUNDAY SUPPER at PassionFish!!! Beginning on Sunday, June 27th, PassionFish will bring back Sunday family suppers with its new weekly, Sunday evening dinner hours from 5-10pm. Be inspired by Chef Chris Clime's savory seafood creations including his refreshing ceviches, Louisiana Seafood Gumbo, or the seasonal must-have of Tower of Crab with jumbo soft-shell crabs and jumbo lump crabcakes. Or share an assortment of our specialty makimono sushi rolls and sashimi, family-style. Celebrated by the Washington Post's Tom Sietsema for having "one of the area's most inventive kid's menus", PassionFish is the destination to end a perfect weekend with the entire family. Click here to view the Kid's Menu. Click here to view the Dinner Menu.

In the News:

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• RAMMY Nomination (pdf) PassionFish has been nominated for "Best New Restaurant" by The Restaurant Association of Metropolitan Washington.
• Icebreakers (pdf) Passion Food Hospitality Breaks the Ice with its Fifth Restaurant Opening.
• GRCC Newsletter (9/30/08) (pdf) PassionFish, the newest venture from Chef Jeff Tunks, Gus DiMillo, and David Wizenberg, will be opening the doors to its dining room the week of October 27th!
• GRCC Newsletter (9/16/08) (pdf) Chef Jeff Tunks, Gus DiMillo, and David Wizenberg, owners of Passion Food Hospitality, are known for the passion, savvy, flavor, and style of all their restaurants: Acadiana, Ceiba, DC Coast, and TenPenh.

Featured Recipe:

Hamachi Crudo - Ruby Red Grapefruit, Jalapeño, Sweet Soy, Green Tea Salt

Executive Chef Chris Clime, PassionFish (Reston, Virginia)

Ingredients:

2 teaspoons green tea leaves

2 teaspoons Maldon sea salt

5 thin slices Japanese yellowtail (hamachi), sashimi quality

3 suprèmes Ruby Red grapefruit (a supreme is a segment without the skin, pith, membrane, and seeds)

5 thin slices jalapeño

8 sprigs sunflower sprouts

2 teaspoons extra virgin olive oil

3 teaspoons Indonesian sweet soy sauce (to drizzle over top and around the fish)

Procedure:

Muddle green tea leaves and Maldon sea salt together, just to incorporate the tea leaves, but do not break up the salt too much.

Arrange the slices of hamachi on a rectangular plate; do not overlap. Arrange the grapefruit, and add the jalapeño and sprouts. Drizzle the olive oil over the fish and then add the sweet soy. Season with the green tea salt and serve.