Our Management
We have always grown our own Managers. Our managers have usually spent quite a few years learning our restaurants and most importantly understanding our values and how dearly we hold them. These are great folks! We have passed on just about everything we know about operating a restaurant to them. Of course, we think they are the best in the business.

Here's Who's in Charge:

General Manager:
Kaitlin Corrigan
Manager:
Wynter Nagle
Head Server:
Ruth Welter
Head Bartender:
Jay Johns
Chef de Cuisine:
Ben Herriman
Sous Chef:
Ernesto Nunez
Exec Chef:
William McCormick

Events Coordinator:
Andy Phan

Alfredo Fernandez has been greeting and seating guests at our front door for nearly 14 years. He has become the smiling face of Grillfish.

Please, we welcome your thoughts and opinions on your dining experience and service. So please let us know what you think. We’d also like to hear feedback about our website; what you like and didn’t like, how we can make it better for you. Take a moment and let us know. Email: grillfish@eatwelldc.com


Thanks,
David Winer, Proprieto

Grillfish Washington D.C.
1200 New Hampshire Ave. NW
Washington D.C. In Dupont Circle
Click here for map»

Reservation Policy:
202.331.7310

Grillfish accept reservations for any size party at any time during lunch and weekday dinner, Sunday-Thursday.

On Friday and Saturday nights, we accept reservations for any size party up to 6:45 pm and at 9 pm or later. After 6:45 and prior to 9 pm, we accept reservations for parties of 10 or fewer only.

Open Table Reservations »

Lunch served Monday through Friday
11:30 AM to 4 PM
Dinner served: Sunday 5:00-10
Mon-Thur 4-10 | Friday 4-11
Saturday 5:00-11

Happy Hour 4 PM to 7 PM Mon.-Fri.
and 5pm -7pm Saturday and Sunday
Half priced appetizers and NEW
Half priced drink specials
Friday Happy Hour - Standing Room Only

We accept: Amex, MC, Visa, Diners, & Discover

Wheelchair & Handicap accessible

Able to accommodate most common food allergies


Gift Certificates can be purchased for any demonination. Click here to download credit card authorization form. A Manager will follow-up and process your request.

Gift Certificates purchased at any eatwelldc restaurant can be used at any eatwelldc restaurant.


Grillfish Miami
www.grillfish.com

Parking Garages
Parking available in garage under 1200 New Hampshire Ave, NW with entrance on M St just passed Grillfish. Garage operated by Colonial Parking. The garage is open until 10 PM weeknights including Sunday and midnight on weekends
 
Grillfish is located equidistant from two metro stations.
The Dupont Circle stop on the red line is one.  Just take the 19th street exit and walk down 19th street to M St. and make a right. Then walk 2 and a half blocks to the corner of New Hampshire and M st. Grillfish will be directly in front of you.  The other Metro stop is the Foggy Bottom/GWU Metro stop on the blue/orange line.  To walk to Grillfish come up the escalator and walk to you left to Washington Circle.  Walk across Washington Circle to New Hampshire Ave and then walk two blocks on New Hampshire to the corner of New Hampshire and M st.  Grillfish will be directly in front of you.

We now own a small farm property, 13+ acres, in La Plata, MD, just 30 miles south of DC. This farm is the remnants of an old tobacco farm and required rebuilding on many levels. The main house was completely gutted and renovated and all four buildings were freshly painted. The property is not completely fenced in with additional security around our gardens.

Our initial two gardens comprise a mere ¼ acre of land. Planting began in the spring and dozens of crates of produce have been brought to our restaurants; spinach, lettuce, bok choy, beets, green beans, snow peas, squash, zucchini, cilantro, dill, basil, peppers, arugula and more.

This year, we have nearly 300 heirloom tomato plants in the ground. We expect to be bringing hundreds of pounds back every week beginning in July and into early fall.

The farm continues to be an experiment for us in natural farming, sustainability and truly a “field to fork” operation. We intend, in stages, to add additional gardens and other fruits and vegetables to our inventory.

We will keep you posted as things progress.