A vibrant mezze platter featuring bowls of bright red muhammara, creamy hummus with olive oil, and whipped feta garnished with sumac, served with fresh warm pita triangles, sliced cucumbers, and carrots on a dark rustic wooden table, captured with natural side lighting.
A bowl of warm Mexican street corn dip mixed with chipotle-lime crema and cotija cheese, topped with chopped cilantro and scallions, served with crispy golden tortilla chips, shot from a 45-degree angle with warm overhead lighting.
Crispy golden-fried green tomatoes topped with tender black pepper shrimp and sweet corn chow chow, drizzled with zesty remoulade sauce on a dark slate plate, styled with soft restaurant ambiance lighting.
A mountain of paper-thin, crispy fried zucchini chips dusted with grated parmesan cheese, served in a wire basket with a side of smoky chipotle-buttermilk dipping sauce, captured with a shallow depth of field.
Golden flaky pastry-wrapped cocktail sausages neatly arranged on a rustic board, served alongside a small ceramic ramekin of tangy yellow mustard dipping sauce, photographed with warm inviting lighting.
A delicate mound of chilled jumbo lump crab salad lightly bound in a creamy dijonnaise dressing, garnished with fresh herbs and served with crisp Westminster saltine crackers on a white ceramic plate.
Plump, perfectly poached chilled jumbo shrimp hung over the rim of a classic glass cocktail goblet filled with vibrant, spicy red cocktail sauce and a fresh lemon wedge, set against a dark moody backdrop.
Lightly battered and flash-fried calamari tossed with zesty pickled cherry peppers and fresh watercress, served with a side of spicy Cajun remoulade on a rustic earthenware dish with bright, clean lighting.
A warm, bubbling baking dish filled with rich, creamy crab and artichoke dip topped with melted cheese, served with toasted sliced baguette rounds and a fresh lemon wedge, captured with steam rising under warm accent lighting.
Half-shell oysters baked to perfection with a rich topping of creamed spinach, bacon, pernod, and golden parmesan breadcrumbs, arranged on a bed of rock salt with lemon wedges.
Three juicy mini cheeseburgers stacked on mini brioche buns with melted American cheese, caramelized onions, pickles, and a dollop of comeback sauce, photographed close-up with dramatic restaurant lighting.
A towering platter of crisp corn tortilla chips heavily layered with melted Oaxaca cheese, black beans, pickled Fresno chilies, drizzles of avocado-lime crema, and scattered cotija cheese and scallions.
A generous plate of glistening, glossy chicken wings tossed in a sticky sweet and spicy glaze, served with crisp celery sticks and a chilled ramekin of chunky blue cheese dressing.
A vibrant, refreshing chilled red gazpacho soup served in a clean white bowl, garnished with crumbled feta cheese and a drizzle of bright green extra virgin olive oil.
A hearty bowl of dark, savory Maryland crab soup filled with tender chunks of blue crab, corn, tomatoes, and vegetables, steaming gently under warm table lighting.
A rich, thick bowl of beef chili topped with shredded cheddar cheese, diced raw onions, and a dollop of sour cream, served with a heavy ceramic spoon on the side.
A classic Southern fried chicken dinner featuring a golden-brown breast, thigh, leg, and wing, served alongside creamy baked macaroni and cheese and savory green beans, with a side of sweet mumbo sauce.
An 8-ounce New York strip steak cooked to a medium-rare finish, sliced and served over a bed of golden French fries, accompanied by fresh peppery watercress and a rich shallot-dijon cream sauce.
A thick slice of homestyle meatloaf resting on a generous mound of buttery whipped potatoes, smothered in a rich bordelaise sauce and sautéed mushrooms, with tender green beans on the side.
A pan-seared Faroe Islands salmon fillet with a crispy skin, resting on a bed of garlic orzo pasta, topped with charred corn salsa and a vibrant roasted red pepper sofrito.
Crispy fried blue catfish filet served over savory Cajun trinity rice and plump shrimp, generously smothered in a rich, spicy Creole tomato sauce.
A golden, breaded chicken cutlet smothered in rich pomodoro sauce and bubbly, melted mozzarella cheese, served alongside a heap of spaghetti tossed in basil and grated Grana Padano.
Sautéed Gulf shrimp and spicy sliced andouille sausage served over rich, creamy cheddar cheese grits, finished with a flavorful crystal tomato broth and fresh herbs.
A full rack of tender, slow-cooked baby back ribs glazed in a sweet and smoky barbecue sauce, served with homestyle potato salad, crisp coleslaw, and sweet corn on the cob.
Crispy pressed brick chicken served with griddled corn bread, fresh sliced peaches, cucumbers, cherry tomatoes, sweet corn, and a vibrant charred scallion-caper vinaigrette.
A classic English pub-style fish and chips dish featuring a massive golden beer-battered cod fillet over thick-cut french fries, served with creamy coleslaw and malt vinegar aioli.
Two massive, perfectly golden-brown Maryland jumbo lump crab cakes packed with sweet meat and Old Bay seasoning, accompanied by a refreshing corn and tomato salad and crispy Kennebec potatoes.
A whole roasted rainbow trout with crispy skin, drizzled with rich lemon-caper brown butter and toasted almonds, served with tender pee wee potatoes and blistered green beans.
Al dente rigatoni pasta coated in a rich, slow-simmered beef and pork Bolognese ragu, generously topped with freshly grated Grana Padano cheese and a sprig of fresh basil.
Tender spaghettini tossed with plump shrimp, blistered heirloom cherry tomatoes, and a fragrant white wine-lemon butter sauce, finished with a bright chili-garlic gremolata.
An 8-ounce Linz Heritage Angus filet mignon cooked to a tender medium-rare, showcasing a perfect char on the outside and a rosy pink center, served plain on a warm plate.
A thick, marbled 14-ounce Cedar River Farms New York strip steak with a beautiful grill crust, rested and ready to be sliced, captured with moody overhead lighting.
A massive 16-ounce Linz Heritage Angus ribeye steak with rich fat marbling, beautifully charred over an open flame at 750 degrees.
Three small glass boats containing rich bearnaise, savory bordelaise, and vibrant green chimichurri sauces, arranged side by side on a slate board.
Crisp romaine lettuce tossed in a creamy Caesar dressing, topped with shaved Grana Padano cheese and large garlic croutons in a large white bowl.
A modern Caprese salad featuring thick slices of ripe beefsteak tomatoes and creamy buffalo mozzarella, garnished with fresh sweet basil leaves, premium olive oil, and aged balsamic glaze.
A colorful salad of crisp arcadian lettuce and bitter radicchio tossed with fresh blackberries, sliced avocado, creamy goat cheese crumbles, and toasted almonds, dressed with white balsamic vinaigrette.
A hearty chopped salad featuring tender sliced grilled chicken breast over little gem lettuce, avocado, sweet grilled corn, cherry tomatoes, pickled red onion, and cotija cheese with cilantro-lime dressing.
A vibrant Mediterranean falafel bowl featuring crispy golden falafel balls over a bed of quinoa tabbouleh, hummus, fresh fattoush salad, and a drizzle of creamy tahini sauce.
A crisp, refreshing house salad of mixed arcadian greens, cherry tomatoes, shredded carrots, cucumbers, and roasted sunflower seeds tossed in a bright lemon-basil vinaigrette.
A modern grain bowl featuring honey-sriracha glazed fried chicken chunks, bacon crumbles, sliced hard-boiled egg, sweet honeycrisp apple slices, and watercress over fluffy white rice.
A chopped crunch salad topped with a flaky pan-seared Faroe Islands salmon fillet, featuring red and green cabbage, radishes, chickpeas, fresh herbs, and crumbled feta with an herb-yogurt dressing.
Sliced 6-ounce grilled sirloin steak arranged over crisp little gem lettuce with smoky blue cheese, bacon crumbles, cherry tomatoes, and pickled red onions, drizzled with buttermilk goddess dressing.
A bright springtime salad with fresh sliced North Carolina strawberries, sweet candied pecans, and tangy goat cheese over tender baby greens, dressed with a light white balsamic vinaigrette.
A hearty grain salad with chewy farro, Tuscan kale, peppery arugula, grilled chicken, plumped dried cherries, toasted pecans, and creamy goat cheese tossed in white balsamic vinaigrette.
A classic juicy cheeseburger with melted American cheese on a toasted sesame seed bun, accompanied by crisp lettuce, tomato, and onion, served next to golden french fries.
Sliced roasted turkey breast layered with ripe avocado, provolone cheese, alfalfa sprouts, and pickled red onions on hearty toasted honey wheat bread with spicy Calabrian chili aioli.
A massive, golden jumbo lump crab cake served open-faced on a toasted challah bun with creamy tartar sauce and a scoop of crisp coleslaw on the side.
A tender grilled chicken breast topped with crispy bacon slices and melted Muenster cheese on a soft, toasted sesame seed bun.
A stacked BLT sandwich made with thick-cut applewood smoked bacon, massive juicy red beefsteak tomatoes, crisp red leaf lettuce, and homemade basil mayonnaise on toasted country white bread.
A crispy buttermilk-fried chicken breast glistening with hot-honey Old Bay glaze, topped with creamy slaw and bread & butter pickles on a pillowy soft bun.
A thick, traditional Reuben sandwich piled high with warm first-cut corned beef, melted Swiss cheese, tangy sauerkraut, and Thousand Island dressing between slices of toasted dark rye bread.
A hearty breakfast sandwich featuring a fried egg, savory sausage patty, American cheese, and a crispy hash brown patty with hot sauce on toasted Vienna bread.
Thick slices of golden brown challah French toast topped with glossy macerated strawberries and powdered sugar, served with a side of pure maple syrup and breakfast sausage.
A whole crispy fried soft-shell crab protruding from a toasted challah bun, layered with coleslaw and zesty cocktail mayo, served with a side of french fries.
A small ceramic crock filled with rich, creamy, velvety creamed spinach topped with a touch of grated parmesan cheese.
A bright summer side dish of sweet corn kernels and diced ripe tomatoes tossed with fresh herbs and butter in a small white bowl.
Crispy charred Brussels sprouts tossed with ruby-red pomegranate arils, crumbled feta cheese, and a squeeze of fresh lemon juice, dusted with sumac.
Southern-style tender green beans slow-stewed with savory bits of bacon, sweet onions, and rich tomatoes in a small rustic iron skillet.
Golden brown roasted Kennebec potato cubes smothered in a warm, melted pimento cheese sauce and garnished with freshly chopped chives.
A bubbling bowl of ultra-creamy five-cheese macaroni topped with a golden-brown layer of buttered toasted breadcrumbs.
Tender-crisp broccolini stalks flash-sautéed with fragrant garlic slices and a kick of red chili flakes, glistening with olive oil.
A fluffy, buttery mound of whipped Yukon Gold potatoes topped with a pool of melted butter and a sprinkling of fresh green chives.
Tender grilled asparagus spears with lovely char marks, topped with toasted pine nuts, shaved pecorino romano cheese, and a bright squeeze of lemon.
0.1 mi away
801 9th St NW Ste a, Washington, DC 20001
0.1 mi away
555 8th St NW, Washington, DC 20004
0.2 mi away
836 F St NW, Washington, DC 20004
0.2 mi away
901 F St NW, Washington, DC 20004
0.2 mi away
950 I St NW Ste 501, Washington, DC 20001
0.2 mi away
624 E St NW, Washington, DC 20004
Yes, Clyde's of Gallery Place is renowned for its Maryland-style seafood, featuring standout dishes such as the Jumbo Lump Crab Cake, Oysters Rockefeller, and fresh raw bar selections.
Clyde's offers a wide selection of gluten-free options, including premium Angus steaks, fresh salmon salads, and naturally gluten-free grain bowls and sides.
Entrée prices typically range from $20 to $60, offering a fair price point for high-quality American classics in downtown Washington D.C.
Yes, guests can enjoy a lively atmosphere across multiple bar areas, including the popular Eagle Bar, alongside comfortable multi-level dining rooms.
While walk-ins are welcomed and accommodated whenever possible, reservations through OpenTable are recommended, especially for weekend dinner services.
