Thursday, September 24, 2015

Del Frisco’s Grille Introduces “Lunch in the Fast Lane”

From our friends at Del Frisco's Grille...

Bold Menu Items Help Get Busy Guests in and out for Lunch

Del Frisco’s Grille announced today an updated lunch menu to help streamline service during lunch and allow busy guests the opportunity to enjoy a lunch with colleagues or friends, and get back to their days. With new offerings to please business and social guests alike, power lunches on Pennsylvania Avenue have never been this good.

Tacos, sandwiches, and flatbreads have been added to Del Frisco’s Grille’s expanded “Grab a Pair” section, which encourages experimenting with two moderate portions instead of a single entree. Asian Street Tacos with BBQ pork, pickled daikon and carrots, cucumbers, cilantro and chiles can be paired with BBQ pork banh mi or fish tacos with roasted tomato salsa, corn-jicama slaw, guacamole, and serrano-honey vinaigrette.

Daily lunch specials are the new norm. Back by popular demand, the farmhouse grilled cheese with Del Frisco’s creamy tomato bisque is a regular fixture on Wednesdays. Other weekly specials include a Wagyu patty melt and fish and chips.

Alongside new food offerings, The Grille has added more refreshing non-alcoholic drink options. Those looking to sweeten the deal can order muddled strawberry peach iced tea, house-made soda with cucumber and mint, and a take on an Arnold Palmer, the 50/50, made with tart lemonade and black tea.

For more information, please visit, follow @DFGrille on Twitter, or call (202) 450-4686.

About Del Frisco’s Grille:
Del Frisco’s Grille is modern, inviting, stylish and fun. Taking the classic bar and grill to new heights, Del Frisco’s Grille draws inspiration from bold flavors and market-fresh ingredients. The energetic bar, destination in itself, creates a buzz throughout the restaurant and sets the stage for an amazing night out. There are 18 Del Frisco’s Grilles located across the country. It is the proud winner of the 2012 Hot Concepts Award presented annually by Nation’s Restaurant News. For more information, visit