Del Frisco’s Grille Grand Opening Party (PHOTOS)
Del Frisco’s Grille will open its doors to the public in the new Pike & Rose community on Sept. 25 but the restaurant held an invitation-only grand opening party for VIPs on Sept. 18. Here’s a look inside and outside of the new restaurant at 11800 Grand Park Avenue:
Del Frisco’s Grille will open its Rockville location at Pike & Rose (11800 Grand Park Avenue) on September 25. The Grille, which is the first commercial tenant to open in the new neighborhood, will serve its American cuisine under the direction of Executive Chef Cody Lynch.
The Rockville Grille will feature a menu of favorites and locally-inspired dishes. Shareable starters include chilled Virginia oysters from Cherrystone Aqua Farms, regional Byrd Mill grit cakes served with avocado ranch, blue cheese crumbles, and buffalo au jus, and the fire roasted artichoke with Meyer lemon vinaigrette, parmesan, and black pepper aioli. A variety of flatbreads including wild mushroom, roasted tomato, and pesto chicken is the ultimate table snack or entrée, available gluten-free upon request.
Signature steaks and seafood include the filet mignon, prime New York strip, prime ribeye, and sole francese with lump crab. Add-ons like truffled mac & cheese, roasted asparagus and pan-braised kennett square mushrooms perfectly complement these premium entrées.
Rockville will be the first Del Frisco’s Grille location in the metropolitan area to offer Sunday brunch. Brunch standouts include the red velvet Belgian waffle with whipped vanilla bean-spiked cream cheese and thick-cut hickory smoked bacon, banana & mascarpone stuffed french toast with banana rum sauce and the crabcake Benedict with poached eggs and asparagus on toasted focaccia with Cajun lobster sauce. A selection of mimosas and other brunch cocktails is available by the glass or carafe, in addition to an extensive build your own bloody Mary bar.
“I am excited to bring regional favorites and American comfort classics made with fresh seafood and local produce to Rockville,” said Executive Chef Cody Lynch. “The social, laid-back atmosphere of the Grille translates into sharable dishes to be tasted by all.”
The Grille’s modern design blends a number of dining areas situated around a sleek wraparound bar. Floor-to-ceiling windows offer sunlight and contrast to an industrial design complemented by rich dark wood, fir beams, contemporary artwork, and polished concrete floors. Retractable windows lining the façade open out to a lively patio surrounded by lush greenery. Encased in sleek glass and wood railings, the outdoor space features custom umbrellas and ample shade for relaxed, al fresco dining almost any time of year.
The Grille will be open regularly Monday through Saturday for lunch from 11:30 a.m. until 4 p.m. Dinner is served Sunday through Thursday from 4pm until 10pm and Friday through Saturday from 4 p.m. until 11 p.m. Sunday brunch is available from 11 a.m. until 4 p.m.