Two new Ballston eateries are reportedly opening over the next two weeks.
Sidekick — a new bakery and “confectionary concept” — is scheduled to open on Monday, June 10 at Ballston Quarter (4238 Wilson Blvd), according to a press release.
A spokeswoman described the bakery as the “hybrid intersection of the whimsical and playful with the familiar,” like offering cereal or candy flavors for standard bakery items.
The restaurant is also planned to offer frozen drinks, like milkshakes.
Sidekick owner Salis Holdings is also opening a new location of its Ted’s Bulletin restaurant chain next door. While both restaurants are separate concepts, they do share a head pastry chef.
Ted’s Bulletin, known for its nostalgic desserts, was one of the restaurants that won approval for patio dining last year from the Arlington County Board.
Staff at another Ted’s Bulletin location said the Ballston location is planning to open late next week.
The press release about Sidekick is below, after the jump.
Salis Holdings today announced the opening of Sidekick, an original new bakery and confectionary concept, slated to open to the public on June 10. Sidekick, in its debut and first standlone location, will offer a signature line of baked goods that are sweet, savory and everything in between. With a full range of bakery, confectionary and beverage options, including nostalgic and unique frozen beverages, Sidekick will become a destination for guests throughout the day.
Overseeing the pastry and desserts program for Ted’s Bulletin and Sidekick is Vincent Griffith. Revered for his artful presentation style and and flair for transforming nostalgic flavors into creative New American sweet offerings, Chef Griffith received his formal training at The Culinary Institute of America in Hyde Park and studied beside the late Chef Charlie Trotter at his legendary namesake restaurant. He then joined the Michelin-starred Chicago-based Moto and oversaw the pastry programs at other notable restaurants including The Public Chicago Hotel, The Greenhouse Tavern, Trentina and the Forbes 5-Star The Inn at Dos Brisas. He was named one of Forbes 30 Under 30 for Excellence and Innovation in Baking in 2015 and his creative desserts have been featured in top food publications including Bon Appétit, Food & Wine and more.
“We are excited to share the best kept secret in town with the introduction of Sidekick and our tremendously talented pastry chef. The unique concepts behind familiar items will highlight the ingenuity involved in creating an elevated bakery and sweet treats experience, said Steve Salis, Founder and CEO of Salis Holdings. “What makes Sidekick such an original brand is the breadth and depth of its offerings – striking that sweet spot throughout the day for those seeking the familiar, the unusual, and that “hits the spot” experience.
“As a pastry chef, the ability to explore the extraordinary while pushing the limits of what is possible, is the ultimate pursuit. Taking a concept like Sidekick and bringing it to life is a thrilling opportunity,” said Vincent Griffith, head pastry chef for Ted’s Bulletin and Sidekick.
Located within this mixed-use development, near the Ballston metro stop, Sidekick is the brainchild of and under the ownership of Salis Holdings, led by Steve Salis, Founder and CEO.
Photo via Facebook