new restaurant

Clarendon Popup Opening Delayed, Could Open Before New Years

By Jo DeVoe
1/2

After some delays, Clarendon Popup could be hosting live entertainment and dancing in the former Clarendon Ballroom space by the end of December.

The new opening day would be almost exactly one year after the event and nightlife spot at 3185 Wilson Blvd closed after New Year’s Eve in 2019. Owners anticipated the first popup — with a “Winter Wonderland” theme — would open around this time in December, but the holidays have set them back.

“We are aiming to open by the end of the month pending no further delays,” owner Mike Bramson said in an email, adding that the popup has been set back by “typical internal delays, such as equipment arriving on time given the holidays.”

The wonderland theme was originally set to run from mid-December through New Years, with plans to extend it through the winter season “if it was a success,” Bramson said.

“Given the late start it makes sense to continue the theme and give everyone a chance to see all the decorations and experience the space,” he said. “Fortunately, our first popup, Winter Wonderland, is a theme that can be enjoyed throughout the winter.”

Bramson, one of the owners of The Lot, the popular outdoor beer garden a few blocks from the Ballroom, first confirmed the rotating, multilevel popup bar and event venue was coming in October.

On Saturday, the County Board approved Clarendon Popup’s request for a live entertainment and dancing permit. The green light came after county staff voiced their support, albeit with a few conditions.

The County is requiring the owners must abide by all local, state and federal regulations related to COVID-19 and pushing the venue to change the hours of operation, based on input from the Lyon Village and Lyon Park civic associations.

“With adherence to the proposed conditions, staff does not believe that the proposed use permit will cause any undue adverse impacts to the public health, safety or welfare, nor be in conflict with the County’s master plans,” staff said in the report.

Bramson said the popup will indeed follow all federal and state guidelines and recommendations related to the coronavirus.

“One of the biggest appeals of the venue is its size, providing for ample space to social distance,” he said.

The owners requested to operate between 11 a.m. and 1:30 a.m. Tuesday through Saturday, and 11 a.m. to 12 a.m. Sunday and Monday. Clarendon Ballroom operated with similar hours.

The Lyon Village Civic Association expressed concerns about the applicant’s proposed hours of live entertainment, especially during weekdays. In response, the County proposed alternative hours of live entertainment and dancing that are similar to neighboring nightlife spots, including Liberty Tavern and Don Tito’s, according to the report.

The new hours, which the owners agreed to, are 11 a.m. to 12 a.m., Sunday through Thursday and 11 a.m. to 1 a.m., Friday and Saturday, including the eve of all federal holidays.

“We agreed with the hours of operation as they were on par with some of the other businesses around us,” Bramson said. “I’m glad we were able to come to an agreement.”

New Pierogi Stand Opening in Ballston Quarter Food Hall

By Jo DeVoe
1/5

Just four months after chef Ed Hardy started making pierogies for pickup and delivery, his operation, Zofia’s Kitchen, has a brick-and-mortar shop in Ballston Quarter.

“We were really fast going from a ghost kitchen to a store front,” Hardy told ARLnow. “We are going to be looking for a second location, probably, if we can do well through January.”

His pierogi shop — in the former Cucina Al Volo spot inside the Quarter Market food hall — will hold its grand opening tomorrow (Friday). The first 30 customers will receive a 15 Zofia’s Kitchen e-gift card. To promote social distancing, both in-person and delivery orders are eligible.

Hardy blends New York City’s Jewish and Chicago’s Polish flavors with a dash of Old Bay and Southern barbecue to round out the vast geographical expanse that his humble dumplings cover.

Signature pierogies include loaded baked potato, house-cured and smoked pastrami and provolone, crab rangoon, and everything bagel with cream cheese and lox.

For a side, customers can choose from seasonal sides and soups, or try Hardy’s latke doughnut: shredded potato and onion formed into a ring and fried, served with lemon-dill sour cream.

If they still have room for dessert, customers can stick with sweet pierogies, like the seasonal brown sugar-spiked pumpkin “pie-rogi,” or take a break from the dumpling and opt for confections such as truffles or rugelach.

Before coming to Northern Virginia, Hardy had a career in some of New York City’s most famous restaurants. He worked for three Michelin-Starred restaurants, The Modern, Gramercy Tavern, and Aquavit, as well as the comfort food destination Red Rooster Harlem.

Locally, Hardy led the kitchen at Bistro Vivant in McLean and Quench in Rockville, Md. Then he hung up his apron and started driving Bacon N’ Eds food truck.

Hardy was teaching classes at Cookology Culinary School when it shut down and switched to virtual learning due to the pandemic.

“COVID-19 hit Cookology hard,” said Hardy, who looked for other ways to keep cooking.

He came to pierogies after being asked to cater them for a socially distanced party. It went so well that he and the host, Nate Reynolds, decided to take the idea public.

Hardy went to Cookology to ask if he could operate a ghost kitchen from there, knowing the owner would be on board.

“I think she had advertised that she would be open to being a potential concept incubator,” Hardy said.

By mid-September, Hardy and his team, two former students of his and two other recently laid-off chefs, moved into the ghost kitchen at Cookology. Two and a half weeks ago, they had a soft opening in the Ballston Quarter food court while they prepared the space for the grand opening.

“Honestly, I was surprised by the enthusiastic response to the humble pierogi,” Hardy said. “I think we’ve tapped into a need for another different, yet familiar, comfort food. Zofia’s is like the Polish grandmother you didn’t know you missed.”

For a limited time, Zofia’s is offering three festive platters of pierogis, with flavors inspired by the familiar tastes of Hanukkah, Christmas and New Year’s.

Cooked or frozen pierogies are available for pick-up at Ballston Quarter and for delivery via Postmates on the Zofia’s Kitchen website or through UberEats and DoorDash.

Pentagon Row Rebrands as ‘Westpost,’ Adds New Beer-Centric Pizza Restaurant

By ARLnow.com

Pentagon Row is no more. Now, it’s “Westpost at National Landing.”

The Pentagon City shopping center has rebranded as Amazon’s new HQ2 rises a few blocks away. The goal, according to a press release, is to create a “fresh vision” for the retail strip, which first opened in 1999.

In announcing the new branding, “Westpost” owner Federal Realty Investment Trust (FRIT) also announced a new tenant: Nighthawk Pizza.

Nighthawk is a partnership of Arlington nightlife (and grooming) kingpin Scott Parker; Northern Virginia brewer Aslin Beer Co.; and buzzy local chef Johnny Spero, of Reverie and Netflix fame.

The restaurant, expected to open next fall, will feature “approachable low ABV beers, that will be reminiscent of old-world styles for the working class,” along with “Spero’s innovative approach towards pizza, sandwiches.” It will also sport a 90s vibe and a beer hall-like atmosphere.

Though Spero’s food will give Nighthawk culinary cred, we’re told it will be more of a social destination — an after-work watering hole for future HQ2 employees and others who live and work in the area.

Nighthawk will be located in the sizable former Champps space. The shuttered sports bar had been struggling for months when the pandemic dealt a final blow in March.

Leading up to the “Westpost” rebranding, Pentagon Row added a trio of other restaurants helmed by notable local chefs and restaurateurs: Scott Chung’s Bun’d Up, Chung and Kevin Tien’s Wild Tiger BBQ pop-up, and, more recently, Antonio Ferraro’s Napoli Salumeria. Nighthawk “compliments the current mix and offers a look into the future of Westpost at National Landing,” FRIT says.

More from a press release, below.

The dynamic partnership of popular local chef Johnny Spero, Aslin Beer Co., Scott Parker and The Wave Group have created a new fun brand, Nighthawk Pizza. The restaurant is scheduled to arrive to the newly named Westpost in fall 2021.

Nighthawk Pizza will focus exclusively on making approachable low ABV beers, that will be reminiscent of old-world styles for the working class, with the innovation that Aslin is known for. Paired with Johnny Spero’s innovative approach towards pizza, sandwiches, and more, and The Wave Group’s ability to build brands with and through the community, the team plans to make a lasting impact in the DMV area and beyond.

“The team behind Nighthawk are thrilled to bring something special to Westpost at National Landing. We’re excited to add our experience in the Arlington bar scene to Johnny’s incredible food, and the Aslin team’s best-in-class beer-making abilities to create a new beer hall experience that pays homage to the 90’s in its design elements. Nighthawk will be a beer brand of its own, and will brew beer on-site for consumption and to-go,” says Scott Parker.

For Federal Realty, to create a fresh vision for Westpost, formerly known as Pentagon Row, couldn’t have happened at a better time. “With the impending arrival of Amazon’s HQ2 to the newly formed National Landing, our team has set out to deliver a true destination, an outpost, if you will, for the long-time residents and the new-comers that call National Landing, and the greater Arlington area, home, work, and all things in between,” says James Milam of Federal. “Westpost is ideally located just a short walk west from Amazon’s campus, but a world away as far as amenities and offerings. It’s the perfect place to disconnect from work, while staying connected with friends, great food and unique drinks, in a comfortable, relaxed environment,” Milam continues. The neighborhood is equally convenient to Arlington and points south, via Rt. 1, and D.C. via 395/Metro/Rideshare.

New additions to the neighborhood over the past year (Scott Chung’s Bun’d Up, Antonio Ferraro’s Napoli Salumeria, led by Chef Andy Clark and Wild Tiger, a partnership with Chung, and Chef Kevin Tien, formerly of Himitsu and Emilie’s and now Moon Rabbit) have delivered great buzz met with serious culinary innovation. Nighthawk Pizza compliments the current mix and offers a look into the future of Westpost at National Landing.

Farmbird Eyes Spring Opening at Former ‘Dirt’ Restaurant in Ballston

By James Cullum

D.C.-based grilled chicken eatery Farmbird has announced plans to open its newest location in Arlington this spring.

The restaurant — which prides itself on menu items featuring farm-raised, vegetable-fed chicken — will take over the space at Ballston Exchange (4121 Wilson Blvd) vacated in January by Miami-based Dirt restaurant.

Farmbird first opened at 625 H Street NE in D.C. in June 2017, and late last year announced plans to open a second location at Penn Quarter in the District. The company was founded in 2015 and first operated as a catering business for a year at D.C.’s Union Market.

“Farmbird has seen great success at its location on H Street and is ready to bring flavorful food with sustainable origins to Arlington where Ballston Exchange has reimagined the area’s streetscape,” the company wrote in an email to ARLnow. “All of the foods served, from salads and sandwiches to Farmbird’s signature grilled chicken plates and roasted vegetable sides, are prepared from scratch with fresh ingredients every day.”

Neighboring businesses in Ballston Exchange — which is across the street from Ballston Quarter mall — include Philz Coffee, CAVA, and the yet-to-open Hawkers Asian Street Fare.

Supreme Hot Pot Now Open on Columbia Pike

By Scott Fields

Columbia Pike is home to a new restaurant option.

Supreme Hot Pot, located at 2301 Columbia Pike, held its grand opening this week. The restaurant is on the ground floor of the Siena Park Apartments, along S. Adams Street.

The Chinese hot pot restaurant specializes in authentic Szechuan hot pot, Chinese kebabs and Cajun seafood. The dine-in experience includes an electric cooktop on each table, allowing customers to cook their own soup pot and an array of ingredients.

Options include a variety of meats or seafood, tofu, noodles, rice and vegetables to cook in the hot pot. The menu also includes options for kebabs, meatballs and Louisiana-style seafood.

The restaurant is complete with a sauce bar so customers can create their own hot pot dipping sauce.

The restaurant is open seven days a week, from noon-10 p.m. Sunday through Thursday. It is open from noon-11 p.m. on Friday and Saturday.

COVID-19 safety practices are in place at the restaurant as masks are required for entry, tables are spaced apart and sanitized, and the staff will check the temperature for customers dining in. The restaurant will also provide three-layer masks and sanitizer to customers who need them.

Customers can also order from Supreme Hot Pot through DoorDash, Uber Eats and Grubhub for contactless delivery.

Morning Notes

By ARLnow.com

Arlington Streetcar Anniversary — Today is the sixth anniversary of the cancellation of the Columbia Pike and Crystal City streetcar project. [ARLnow]

APS Still Planning for In-Person School — “Some have asked why we are proceeding at this time given the latest health metrics. It is important that we gather the information schools need to plan now, so that they have the time to prepare for possible transitions in January. Delaying the process would mean that we would not be ready to open our schools for more students, should we determine it is safe enough to do so.” [Arlington Public Schools]

More Taco Rocks on the Way — “Chef Mike Cordero and his sons, Nick and Anthony, are bringing a second Taco Rock location to Northern Virginia with plans to expand the brand to a chain of up to a dozen restaurants. Cordero and his restaurant group, Macnac Group, will deliver a 2,500-square-foot fast-casual taqueria and tequila bar at 6548 Little River Turnpike in the Pinecrest Plaza shopping center that will replicate the Rosslyn store that opened its doors in October 2019.” [Washington Business Journal]

Fireworks Banned on Public Property — “The use of personal fireworks is now officially verboten on publicly owned property in Arlington. The policy change was tucked away in a broader County Board action Nov. 14 that updates for the first time in three years the Arlington County Fire Prevention Code.” [InsideNova]

County to Implement Restorative Justice — “The Arlington County Board today accepted the Restorative Arlington Strategic Plan, which provides a framework for the County to adopt restorative justice practices in our public schools, legal system, and community settings. Arlington expects to receive a $75,000 grant award from the Annie E. Casey Foundation to help implement the plan.” [Arlington County]

Back to Normal at DCA May Take Years — “Officials at the Metropolitan Washington Airports Authority believe it will take years for air traffic to return to pre-pandemic levels — at least until 2024, according to its proposed 2021 budget. MWAA said it expects airlines at its two airports, Reagan National and Dulles International, will finish the year with about 7.4 million passengers put on planes, a significant drop from the 24.3 million in 2019.” [Washington Business Journal]

Nearby: New &Pizza in Seven Corners — “Looks like 7 Corners area of Falls Church is getting an @andpizza — a fun, new addition to the neighborhood.” [@jstrelitz/Twitter]

Mia’s Italian Kitchen Expands to Shirlington with Ghost Kitchen

By Jo DeVoe
1/2

The kitchen of Palette 22 (4053 Campbell Avenue) in Shirlington is working double-duty as an outpost for Mia’s Italian Kitchen, which has a dine-in location in Old Town Alexandria.

Alexandria Restaurant Partners, which owns Mia’s and Palette 22, announced on Monday that those in and around Shirlington can now get pizza, giant meatballs and classic dishes delivered via UberEats and GrubHub from Mia’s “ghost” location, in the kitchen of Palette 22.

“We’ve had tremendous success with Mia’s to-go in Old Town, and thought, ‘This has legs,'” said Dave Nicholas, a founding partner of ARP. “So we decided to help people in Arlington who can’t reach us all the way in Old Town.”

The expansion of Mia’s, which also has a dine-in location in Orlando, follows a nationwide trend.

These delivery-only spaces with no dine-in options began sprouting up as food delivery businesses such as UberEats and GrubHub took hold in the economy, but really took off during the pandemic. The coronavirus accelerated their growth as more Americans use delivery, RestaurantDive reports.

In addition to operating from the back of bricks-and-mortar restaurants, ghost kitchens also can operate from mobile trailers, like the one that currently set up in a Clarendon parking lot.

Nicholas defines a ghost kitchen as one where customers do not know where the food is made, but they recognize the brand. ARP had mulled over the idea for years, but the pandemic and government-imposed restrictions sped up its development.

ARP operated its first ghost kitchen around Easter, when 150 full-family meals were made in Mia’s Old Town Kitchen for another ARP restaurant, The Majestic, while it was still closed.

The company opened a second ghost kitchen in Alexandria, Touchdown Wings & Burgers, in the kitchen of Theismann’s Restaurant and Bar.

“We’re a couple of weeks into it, and the response is awesome and sales are growing every week,” Nicholas said. “We’re not even doing pick-up: It is a true ghost kitchen.”

He predicts ghost kitchens will be a long-term necessity for the industry, and could help restaurants make up for lost time and money when dine-in returns to full capacity.

“People believe in our brands and know what we do, so it doesn’t matter where the delivery driver picks it up from or if you pick it up,” Nicholas said.

Delivery-only menu items offered by Mia’s include:

  • Giant meatball ($14)
  • Chicken Parmigiana ($19)
  • Roasted Mushroom Lasagna ($19)
  • Rigatoni à la Bolognese ($20)
  • Bucatini Cacio e Pepe ($18)
  • Five different pizzas, including Margherita, pepperoni, and sausage and peppers ($7.5-$8)

Hours of operation are:

  • Monday and Tuesday: 12-9 p.m.
  • Wednesday to Friday: 12-10 p.m.
  • Saturday: 3-10 p.m.
  • Sunday: 3-9 p.m.

Photos via Mia’s Italian Kitchen

Superette Serves Succulent Sandwiches, Craft Cocktails in Ballston Quarter

By Jo DeVoe
1/8

After opening in September, Arris Noble and his six-person team at Ballston’s newest sandwich shop, Superette, have gotten their sea legs.

The name, Noble explains, takes customers back in time to the corner store with hot food and a limited selection of grocery items. It was the kind of place that parents sent their kids to, list and basket in hand, for apples and milk. The cashier would gather and ring up the items and send the kids home.

“It’s an old-world concept that was forgotten, and shouldn’t have been,” said Noble.

The sandwich joint and grocery is in the lower level of the food hall at Ballston Quarter (4238 Wilson Blvd). Noble ultimately chose the neighborhood because he saw a gap in sandwich places that prioritize love and quality over speed and volume.

Noble said he is happy to own a business in Arlington, and Ballston in particular, adding that he “really likes the people.”

As for the food, while the sandwich is practical, Noble does not want his diners to sacrifice taste in order to gain convenience.

“If you’re going to dine and come to Superette, I want to give you that ‘Wow’ factor,” he said. “We just want them to know how much care we put into everything.”

When new customers walk in, Noble said he loves seeing “the surprised look” on their faces when they see not only the food but the beer, wine and cocktail menu.

Noble, who paid his way through school at the University of Maryland by bartending, geeks out describing his signature cocktails.

His winter whisky sour combines rye whisky and a simple syrup infused with allspice, star anise, clove, cinnamon and black pepper, with the classic foam rim made from emulsified lemon juice and egg white.

Guests enjoy his gin punch, made with oleo saccharum (or oil of sugar). Muddled sugar and citrus peel steeps in spices and hot water, creating a syrup that is “easy to make, with a ton of flavor.” For the punch, he adds gin, lemon juice and stone fruit tea.

He personally developed the menu, to which his growing waistline can attest.

“I gained 35 pounds,” he said. “The one that has done the most damage is the BLT-ish.”

The classic bacon-lettuce-tomato sandwich does not do much for Noble. So he added cheese, braised pork shoulder and a sesame seed bun slathered with garlic aioli. The shoulder is the centerpiece: It marinates for a day before it is braised for seven hours with aromatics and chicken stock.

“That sandwich has a following,” he said. “I got a guy who comes here three days a week and gets it.”

Noble, who spent the last 18 years of his life in the restaurant business, said the challenge of managing a restaurant during the Great Recession more than a decade ago “does not hold a candle to the challenges restaurants are experiencing now.”

From idea to execution, Superette took 14 months, with the pandemic causing delays in deliveries and permitting. The price for a case of gloves increased by 300% times and third-party delivery apps charge double what they used to, but restaurants use them to keep the lights on and employees paid, he said.

“This environment is completely different because the virus creates government restrictions,” he said. “During the recession, you could have a holiday party — you may just have to take a discount — but people were still gathering.” 

Italian Market Planning to Open Soon at Pentagon Row

By Vernon Miles
1/2

A new Italian market is opening at Pentagon Row with a grab-and-go version of a beloved D.C. restaurant.

Napoli Salumeria (1301 S. Joyce Street) will have the sandwiches, pastas, salads and desserts of the Michelin Bib Gourmand-rated Napoli Pasta Bar in D.C. (2737 Sherman Avenue NW), but the Pentagon Row location is built around picking up food in the store and taking it home, according to owner Antonio Ferraro.

Ferraro said the location is planning to fully open on Tuesday, with the website going live Saturday night or Sunday morning for people to place orders.

“All the main dishes of Napoli Pasta Bar, we’re going to have them here, ready to go,” Ferraro said. “We can warm them up here. For now, we’re not offering sitting down yet, just picking up. But we’re going to get an outside plaza space, where ice skating is, so they can order and eat there.”

Ferraro said after the location is up and running, he plans to add delivery options at a later date.

The location was once home to A Deli, so Napoli Salumeria will be keeping a small Italian legacy alive on S. Joyce Street.

Morning Notes

By ARLnow.com

New Italian Eatery Opening Soon — “Antonio Ferraro, whose Napoli Pasta Bar in Columbia Heights was named a Michelin Bib Gourmand restaurant in 2018, is opening a new market concept in Arlington’s Pentagon Row. Napoli Salumeria is specializing in grab-and-go-style meals, including Neapolitan street food (fried mozzarella and focaccia), homemade pastas, and sauces. Expect classic sandwiches, including cheesesteaks, Italian subs, and sausage and peppers… the hope is to open the market late next week.” [DCist]

Arlington ‘Bachelorette’ Contestant Still On — Jason Foster, a former pro football player who lives in the Courthouse area, remains a contestant on ABC’s ‘Bachelorette,’ though Bachelorette Clare seems focused on another beau: Dale, who the other contestants spent part of Tuesday’s episode roasting. [Washingtonian]

Some Skeptical of County’s Race Conversations — “James Moore is an Arlington community activist and owner of a 60-year-old neighborhood barbershop in the Hall’s Hill neighborhood. ‘Our communities in Arlington will want action more so than just conversation,’ Moore said. Moore said he would like to see the county support Black people living in the community by providing more mental health and housing resources.” [The Wash]

Kid’s Skatepark Petition Gets 600 Signers — “I would like for the Arlington county board to add a new skatepark to our area. As you may have noticed the Powhatan Springs skatepark is starting to get very crowded and is hard to ride around without bumping into other people. This park is actually becoming dangerous with all of the people riding in the bowls at one time.” [Change.org]

Chamber Names ‘Best Business’ Honorees — “Last night, the Arlington Chamber of Commerce celebrated the 34th Annual Arlington Best Business Awards at the Crowne Plaza Crystal City-Washington, D.C., in a hybrid format that allowed attendees to join in person and virtually.” [Press Release]

Arlington Among Top Places for Nature Lovers — A list of the “best places in America for outdoor enthusiasts to live and work” has ranked Arlington No. 21, between Scottsdale, Arizona and Tampa, Florida. Seattle ranked No. 1. [SmartAsset]

NEW: ‘The Lot’ Owners to Open Pop-up in Former Clarendon Ballroom Space

By ARLnow.com

The owners of The Lot, the popular outdoor beer garden near Clarendon, are planning a new seasonal pop-up in a familiar space.

“[We] are converting the iconic Clarendon Ballroom into a rotating, multilevel pop-up and event venue,” The Lot co-owner Mike Bramson confirmed this afternoon, after an inquiry from ARLnow.

Bramson said the temporary venue at 3185 Wilson Blvd — which has applied for permits to serve beer, wine and cocktails — will initially be dubbed “Winter Wonderland on Wilson.” The holiday-themed pop-up is expected to open in December and run through New Years.

So far there’s no word on what concept will follow.

“More details to be announced soon,” said Bramson, who is also a co-owner of Pamplona in Clarendon.

Seasonal pop-up bars have proved popular in D.C., though that popularity has waned recently.

Clarendon Ballroom closed after last New Year’s Eve. The long-time local nightlife spot and event venue, which had both indoor and outdoor spaces, was business for 20 years.

The Lot opened in July 2019 and has attracted long lines during the pandemic, as bar-goers flock to outdoor venues as a safer alternative to indoor spaces.

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