Food

The Gryphon Reopens as a “Meat and Raw Bar Social House”

The Lost Society team debuts their new Dupont concept.
The Gryphon reopens with meats, a raw bar, and late-night lounge. Photograph courtesy of the Gryphon.

Dupont Circle: Home to a new breed of “steakhouses” that aren’t really steakhouses. First came STK—tagline “Not Your Daddy’s Steakhouse”—with a nightclub-y atmosphere and self-described “female-friendly” approach. Now the Gryphon has officially reopened as a “Meat and Raw Bar Social House.” The former sports bar/gastropub shuttered shortly after opening, changed ownership, and has undergone a complete redesign for its Tuesday debut thanks to the team behind U Street’s Lost Society.

So what is a Meat and Raw Bar Social House, exactly? Well, there’s a section of cuts boasting lamb chops and both wet- and dry-aged steaks, as well as an oyster-centric raw bar. Groups can try chef Joseph Evans’s “social bites” (shareable plates) such as charred octopus with braised kale and piquillo pepper vinaigrette, smoked gouda mac and cheese, and crispy pork belly with a fried egg. Making things even more friendly: Happy hour from 4 to 7 (Tuesday through Friday) with half-off drinks and raw-bar fare and plans for a late-night lounge scene Thursday through Saturday. You’ll also find a bottomless brunch bar on Saturdays with unlimited mimosas, bellinis, and bloodies, which starts at $14.50 without an accompanying meal.*

Another new element of the design is a covered outdoor patio that opens the restaurant onto the sidewalk, should you care to chat up passers-by.

The Gryphon. 1337 Connecticut Ave., NW; 202-827-8980. Lunch: Tuesday through Friday 11:30 to 3:30. Dinner: Tuesday and Wednesday 5 to 10, Thursday 5 to 11, Friday and Saturday 5 to midnight. Lounge: Thursday 10 to 2, Friday and Saturday 10 to 3.

*This post has been updated from a previous version.

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Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.