Clyde's Kitchens

Meet the Concepts

Commitment to Better

Long ago, Clyde’s Restaurant Group chose to bypass traditional commercial produce routes and opt for locally-raised, farm-grown vegetables and fruits. Not only does this provide fresher ingredients for our chefs and guests, but we consider it part of our ongoing collaboration with the local economy to design dining experiences that support the region’s growth.

Continue to Innovate

Large restaurants have large kitchens! We’re using that large capacity to create a large variety and quantity of great meals. To make the most out of our state-of-the-art cooking facilities at convenient locations and expert chefs and cooks during the pandemic, we created robust ghost kitchen operations. These “pop-up” concepts create jobs, control costs, and help support our decades-long well-developed supplier relationships.

Wellness Pledge

We have made an extraordinary commitment to employee and diner safety. Whether for indoor, outdoor, or carry-out dining, it is our mission to be known as the Gold Standard in safe restaurant dining.

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About Us

Ever since we transformed a two-room watering hole into a preeminent menu-driven saloon almost 60 years ago, Clyde’s Restaurant Group has always seen Washington as more than a city of politics. While we’ve certainly created a formula that works, what keeps us evolving are the friends we’ve made along the way, the energy of our staff, and the continued growth of a place we lovingly call home.

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What People Are Saying