Local restaurant group Passion Food Hospitality (owners of D.C. Coast, TenPenh, Ceiba, and Acadiana) just added another eatery to its lineup: PassionFish, which opened October 25. Instead of placing the seafood restaurant in their usual downtown/Penn Quarter haunts, the Passion Food principals (chef Jeff Tunks, Gus DiMillo, and David Wizenberg) chose Reston, Virginia—about 40 minutes outside downtown D.C.—for PassionFish’s location. “There are so many different types of restaurants in Reston, but not one high-end seafood,” said DiMillo.
PassionFish's location offers more than 9,600 square feet, with 35-foot ceilings, floor-to-ceiling windows, a main dining room, an upstairs balcony, a bar, and the River Room private event space. The River Room, which is separated from the main space by a glass divider, can accommodate as many as 85 people for receptions, and offers audiovisual capabilities. The space also features a private bar.
A sweeping glass staircase leads up to the balcony area, which seats 65 or holds 90 for receptions and overlooks large glass-ball chandeliers and matching mounted light fixtures. Having designed the restaurant with Gensler Architects, DiMillo wanted a modern yet comfortable look for PassionFish. “It expresses itself as modern-sleek, but done in an approachable manner,” he said. The space has nautical blue tones throughout with colorful accents, such as handmade-tile walls. “I love things that are iridescent with colors you can get lost in,” said DiMillo.
The seasonal menu of sushi, smaller plates, and entrees includes items such as grilled baby octopus, monkfish osso bucco, and Kona kampachi crudo. The restaurant has a capacity of 310 and is available for buyouts.
