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Stageplate Bistro Close To Opening In Ballston

Those in charge at Stageplate Bistro in Ballston say the new restaurant’s opening is just days away, now all its required permits are approved.

The eatery at 900 N. Glebe Road, on the first floor of the Virginia Tech Research Center, is the successor to Backstage Bistro Cafe near Dulles International Airport that closed last October. Backstage also hosted a catering company that specialized in events and providing food for touring entertainment acts.

With its certificates of occupancy finalized and having hosted some small functions for investors to give its food a test-run, general manager Mary Marchetti said a full opening is just days away.

The menu will feature mostly American cuisine, with some subtle differences. Instead of serving pizza, Stageplate will serve Turkish pide, a street food version of pizza that can be filled with various different ingredients.

“Pide is one of those things that you can do really fun ingredients, like fill it up with fun and interesting things,” Marchetti said. “It’s almost like a cross between a Stromboli and an artisanal pizza. You can do roasted butternut squash, red onion, delicious cheeses and stuff like that.”

In addition, Marchetti said guests can expect pasta, sandwiches, soups and salads. In the evenings, she said the menu will likely have other rotating options in its bistro entrees.

The restaurant will have around 125 seats indoors, 28 outside on the patio and nine at the bar, while a back room can be hired out for small events and functions of no more than about 50.

Stageplate joins a crowded area of Ballston, with an Applebee’s nearby as well as World of Beer and P.F. Chang’s. Marchetti said the newcomer has put some thought into how it will fit in with the rest of its neighbors.

“We’re so lucky to be in the middle of all these great restaurants,” she said. “With everybody that’s on the street, we tried to say, ‘Okay, what can we do that will complement and help hopefully bring more people to the area?’ We were really cognizant of the beers we put on tap, the wines we’re going to serve and the food we’re going to serve.”

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