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Maison Cheryl plans to reopen next week after closing for a “fall refresh”

Clarendon’s Maison Cheryl says it is not closing for good but rather undergoing a “fall refresh.”

Over the last week, ARLnow has received several emails from readers asking whether the French-American bistro had closed permanently.

That does not appear to be the case. The restaurant is planning to reopen on Monday (Oct. 3) after a two-week hiatus for repairs, to hire staff, and complete training, a spokesperson confirmed to ARLnow.

“We are simply changing with the season! We’ve had some maintenance and repairs done on the inside of the restaurant. We also hired a new General Manager, Jody Sultan, that we are very excited about,” the spokesperson wrote in an email. “She’s bringing some great staff with her and we are currently training and implementing some new processes so that we are ready to hit the ground running when we reopen fully on Monday, October 3rd. Our new fall menu will be debuting along with the reopening.”

Maison Cheryl first opened about a year ago at 2900 Wilson Blvd near the intersection with N. Fillmore Street. As chef and co-owner Robert Maher told ARLnow at the time, the restaurant’s aim was to be a great date night spot for “older millennials” in a neighborhood that often caters to a younger crowd. It has garnered generally favorable reviews online, with many of the less favorable reviews mentioning the pricing.

With Maher being a trained French chef, the cuisine is billed as “French-New American.” Popular dishes include the Maison Wagyu burger, duck breast, and bucatini with fried burrata in a zucchini sauce.

Earlier this year, Maher shared with ARLnow that Covid concerns and difficulty securing an outdoor seating permit were posing some challenges for the relatively new eatery in a storefront that has seen some turnover. However, he expressed optimism at the time that it was going to all work out in Clarendon and, possibly, beyond.

“One day, I might think of [opening] another one, but right now just trying to become a staple in the community,” he said. “I’m having the time of my life doing that.”

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