Takeshi Sushi — a new Japanese restaurant at 2424 Wilson Blvd — is planning an opening sometime in May.
Owner Wu Lin said the restaurant is planning to offer sushi, ramen, and other Japanese food in a quick-service style eatery.
The new restaurant is located next to Delhi Dhaba Indian Restaurant and under Arlington Rooftop Bar and Grill. Takeshi Sushi is replacing a Subway that closed in November.
Lin said the restaurant is his first location, but they are planning to simultaneously open another Takeshi Sushi in the Fairfax Circle Shopping Center, in the Fairlee neighborhood of Fairfax.
Neapolitan pizzeria Pupatella, which was a popular food truck before opening its acclaimed bricks-and-mortar location in Bluemont in 2010, is opening a second Arlington location in the restaurant “Bermuda Triangle” at 1621 S. Walter Reed Drive. The opening is planned for this summer.
“The restaurant is 2,200 square feet and will seat approximately 60 guests inside,” a press release said of Pupatella’s new location in the Nauck neighborhood. “The location also features a covered patio area that will have seating for another 40 or so guests.”
Pupatella also announced plans today to open a 2,700 square foot location at 1821 Wiehle Avenue in Reston by early 2020, as part of a new expansion push fueled by a $3.75 million investment.
“More company-owned locations are currently being pursued in Fairfax County, Montgomery County and Washington, D.C.,” said the press release.
“The community in Arlington has been so wonderful to us over the past decade that it was a simple decision for us to open a South Arlington location,” Pupatella founder Enzo Algarme is quoted as saying in the press release. “The area is exploding with growth, and we want to be sure that growth includes great pizza!”
Algarme did not respond to multiple inquiries from ARLnow.com last week seeking to confirm that they were behind the new restaurant at 1621 S. Walter Reed Drive. A spokeswoman said today that he was out of town.
Eater, which reported the Pupatella news late Thursday morning before the press release was sent to ARLnow, quotes another company co-owner as saying the Walter Reed Drive location will help fulfill “spillover demand” from its busy, original location.
The full press release is after the jump.
Two new restaurants are planning soft openings Thursday in Ballston Quarter’s new food hall, Quarter Market, with another planning a grand opening happy hour celebration.
Local Oyster, a Baltimore-based seafood joint, is planning to launch tomorrow with a limited menu. The full menu for the eatery includes beer as well as seafood like lobsters, scallops, crab legs, and — of course — oysters.
Meanwhile, the food hall’s main bar, Ballston Service Station, has been serving drinks for a couple weeks now, but the bar’s staff said a grand opening is planned tomorrow around 4 p.m.
The new openings coincide with the “Ballston Quarter Celebration” at the mall. From 11 a.m.-2 p.m., the first 100 guests to check in at the Ballston Quarter tent will receive a voucher for a complimentary lunch at any vendor in the market.
A family-friendly happy hour is planned for 5-7 p.m. with live music, a caricature and face painter, and food and drink specials.
Other restaurants currently open in Quarter Market include Copa Kitchen and Bar, Hot Lola’s, Ice Cream Jubilee, Mi & Yu Noodle Bar, Rice Crook, Sloppy Mama’s BBQ, and Turu’s by Timber Pizza Co.
The new location of Dirt restaurant in Ballston is hoping to open next week.
The fast-casual, health food eatery will “likely” welcome its first Arlington customers next Wednesday, April 17, though the exact opening date is not yet set in stone, said spokeswoman Kyle Schmitz.
Dirt is located at 4121 Wilson Blvd in the former headquarters of the National Science Foundation, which is now known as Ballston Exchange and which houses Shake Shack, Philz Coffee, and — soon — We the Pizza.
Schmitz said there are “a couple of finishing touches” left to do to the menu but otherwise customers will be able to order most of what’s on the online version.
Dirt’s menu features paleo-approved bowls and sandwiches as well as trendy toasts and breakfast dishes tailored for post-workout recovery with ingredients like activated organic chia seeds. Offerings also include 11 “sustainable proteins” add-ons like vegan plant protein powder and cashew ricotta.
The Miami-based chain first announced plans for its 1,800-square-foot space in the ground floor of the Ballston Exchange in November.
At the time, the chain’s backers said they eyed Ballston for expansion because of “the energy of the neighborhood,” and the rapid growth of businesses at the Ballston Exchange and the Ballston Quarter development across the street, where several restaurants have opened doors since March.
The restaurant says it will be donating 1 percent of all proceeds from its seasonal items to the Arlington Food Assistance Center.
Baltimore-based seafood joint Local Oyster may open their new Ballston Quarter location as early as next week, staff say.
Founder and co-owner Nick Shauman said he’s planning a soft opening next Thursday, April 18, pending final permits (which, it should be noted, don’t always come through on time).
“We’ll definitely be shucking oysters and pouring beers,” Shauman said confidently. “Fingers crossed.”
The eatery will feature a full kitchen, beer lines, and big metal baskets awaiting oysters as well as claims, lobsters, scallops, mussels, crab legs, and catfish. Today (Wednesday) a back wall was decorated with a wall of buoys, and bright red metal stools fresh out of their packing are lined up around wooden high-top tables.
For next week’s hoped-for opening, Shauman plans to serve up a special limited menu.
The full menu includes cocktails, wine, beer and cider, in addition to its oysters and clams, soups, sandwiches and lobster rolls, crab cakes, and vegetable sides.
Local Oyster sources its oysters from its farm in southern Maryland, the True Chesapeake Oyster Co., in Southern Maryland. Shauman said the Ballston location will carry their house oyster, dubbed the “skinny dipper.”
“We are no frills seafood,” said Beverage Director Chelsea Gregoire. “We do it well, we do it local.”
Gregoire said she’s developing a cocktail menu that makes diners “feel like they’re at the beach” and focus on fresh fruit and tasty spirits “to go with your shrimp salad sammie.”
Shauman told ARLnow that Local Oyster has hired 16 “badass bartenders and shuckers” so far.
“This whole thing started as a pop-up about six years ago,” he said of Local Oyster’s origins in Baltimore’s Hampden neighborhood, where he says he just might know some Honfest ladies willing to journey to Ballston for the restaurant’s grand opening.
The Local Oyster is the latest addition to the Quarter Market where restaurants have opened rapid fire since March. The market is inside the renovated Ballston mall where cooking classroom Cookology opened this week.
A new restaurant has opened along Lee Highway.
Maya Bistro, which offers Turkish and Mediterranean cuisine in a sunny, modern setting, recently opened its doors. Spurred by positive reviews on Nextdoor and Yelp, customers flocked to the restaurant Friday night, causing it to run out of some of its menu items, staff said Saturday.
Open for brunch, lunch and dinner, Maya Bistro is family-run and those working in the front and back of the house over the weekend included a brother, sister, father and grandmother.
Menu items include moussaka, sandwiches including falafel and adana, grilled meats on skewers, and several varieties of pide flatbreads.
Clarendon-based bakery Bakeshop is expanding.
This week Bakeshop opened a new location in the City of Falls Church. The new shop had its soft opening yesterday (Monday) after weeks of teasing pictures of new equipment and barista training with Vigilante coffee on social media.
Founder Justin Stegall told ARLnow he “loves Arlington” but “was traveling around and kind of fell love in with Falls Church also.”
“The neighborhood vibe is a little less urban, a little more old-fashioned,” he said of Falls Church.
It was a neighborhood he thought could use a cupcake shop, and as of this week it has one. Bakeshop is now open at 100 E. Fairfax Street and plans to be open seven days a week from 8 a.m. to 8 p.m.
Stegall added that he will tailor the Falls Church menu to suit his new customers, likely adding more breakfast options and some exclusive cookies.
For now the new bakery shares a menu with the Clarendon location, which features a rotating cast of cupcakes with favorites like salty caramel and red velvet, as well as cakes, pies, and some light breakfast fare like croissants and scones.
Stegall said he’s “very happy to have become a piece of the Arlington fabric.”
Nearly ten years after some critics (including our commentators) predicted the 2010 cupcake fad would fade, Stegall and his staff are still in business.
“It’s crazy for me to think about,” he said. “Ten years is a pretty big chunk of life. I never even had a ten-year-out plan.”
When asked if he has plans to continue expansion, Stegall laughed.
“The vision right now is to stay with the two until the next vision comes,” he said.
Photo via Facebook
A new cafe and bar is coming to Clarendon.
“East West Cafe” is slated to open at 3101 Wilson Blvd, in at least part of the space that was once the American Tap Room, according to owner Mehmet Coskun.
Coskun also opened coffee-and-pastry joint Central Coffee Bar in Rosslyn (1901 N. Moore Street) two years ago. Since then he’s expanded opening hours and added alcoholic beverages to the menu.
Coskun, who lives in Pentagon City, previously told ARLnow he wanted to give Arlington a local alternative to Starbucks and had plans to expand to Clarendon and beyond.
He did not say East West would open, but that he expects the new Clarendon establishment to “open soon.” Records indicate Coskun registered East West Coffee LLC last month and applied for a county building permit on Tuesday.
Coskun said the new cafe’s namesake is its selection of both wine and coffee.
“I feel like the wine belongs to the west and the coffee comes from the east,” he Coskun, referring to Yemen’s early production of “mocha” coffee and the rise of wine in ancient Greece.
Image via Google Maps
(Updated 05/04/19) Ballston will soon be home to a new veteran-owned cafe serving up breakfast, lunch and doughnuts all-day.
The owners of Good Company Doughnuts and Cafe say they’re eyeing a soft opening on Sunday starting at 6:30 a.m., pending final health and permitting inspections this week.
The cafe is located at 670 N. Glebe Road, on the bottom floor of the 672 Flats apartment building.
Good Company is run by Charlie and Melissa Kachadoorian, his sister Kate Murphy and her husband Jim Murphy, and Tim Terry and Ana Terry.
Tim Terry, Jim Murphy, and Charlie Kachadoorian are Army, Navy, and Air Force veterans.
“We just need a Marine,” joked Kate Murphy.
“We will feed lots of Marines. Marines love doughnuts,” replied Tim.
Good Company will be serving handmade doughnuts baked by Kate Murphy. She uses a 60-quart, 300-pound mixing machine for mixing the dough so heavy she said a forklift needed to move it into the kitchen.
The machine mixes 50-pound batches of dough, which she says yields around 300 doughnuts.
Murphy says she’ll be baking cake and yeast-raised doughnuts with flavors from cinnamon sugar to butter crunch.
The cafe will also serve “light breakfast fare” like smoothies and yogurt parfaits along with”rustic pastries” like quiche and lemon scones. Soups, salads, and sandwiches will be served at lunch, with a signature “Cubano” sandwich made with pork braised in-house daily.
The family enterprise says they hope to expand with dinner offerings after a grand opening planned for Memorial Day, and eventually add a liquor license.
The subway-tiled eatery features a map of Arlington on the wall by the tables, and giant donut-mixer whisks as lampshades.
Good Company partnered with Chicago-based Intelligentsia Coffee for their brews.
(Updated at 5:15 p.m.) Arlington’s newest craft beer bar “Rebellion on the Pike” is opening this week.
An employee said it would be open Monday evening, though a phone for the business was not answered as of 5 p.m. A Facebook post from Monday afternoon says the bar was open over the weekend and will be “back open tomorrow after a good day of rest and restocking.”
Silver tables and chairs sit under the string lights of its outdoor patio area. Inside, black and brown wood furnish the bar. The bar is open from 4 p.m. to 2 a.m. on weeknights and from 10 a.m. to 2 a.m. Saturdays and Sundays.
Located at 2900 Columbia Pike across from the Arlington Cinema and Drafthouse, the Rebellion’s menu features a variety of sandwiches like “The Ronnie” which stuffs 1/3 pound of smoked pork on ciabatta with an Alabama white sauce and bourbon picked slaw, and the “Rebel Yell” with smoked turkey breast, bacon, tomatoes, and white American cheese on sourdough.
Rebellion also serves wings, salads, a variety of pork sandwiches, and “communal grub” like fried pork belly bites, and poutine with house beer cheese, per the menu.
The bar will feature 24 draft lines of craft beer, according to social media posts. A full drink list of the beers, wines, and spirits was not available in time for publication.
As of today (Monday), the bar’s website says it’s hiring.
Brian Westlye founded Rebellion and is the COO of the hospitality company that’s managing the bar. Westlye said in February he was “hopefully” opening by March 1, though most new restaurants in Arlington end up being beset by varying degrees of delays. Rebellion quietly opened its doors and served its first customers last week as part of a soft opening.
Wesley founded the first “Rebellion” in D.C.’s Dupont Circle neighborhood. That location serves up a sizable whiskey list as well as burgers, beer, and cocktails.
Rebellion replaces “Brickhaus” which closed last year after owner Tony Wagner said it “never took off the way we expected and hoped it would,” after delays from a lengthy permitting approval process.
Last two photos via Facebook
The rapid-fire openings at Ballston Quarter’s Quarter Market food hall are continuing this week.
After a “soft opening” Friday, Sloppy Mama’s BBQ was open for lunch today, serving wood-smoked meats in sandwiches and platters, alongside homemade sides and barbecue sauces.
Though it was only open for lunch today, and its hours are not yet set, Sloppy Mama’s expects to eventually be open for lunch and dinner.
Also open for a Friday “soft opening” was Ballston Service Station, which will serve as the food hall’s main bar.
Featuring 20 taps of beer — from local brews to cheap classics and popular imports — plus six wines and two cider on tap, the bar strives to provide “something for everybody.” Customers can drink at the bar or take it with them elsewhere in the food hall.
“We want to to be able to get whatever you want, so you can walk around and pair it with something to eat here,” said Andrew Dana, the co-owner of Ballston Service Station and also the co-owner of another Quarter Market vendor, Turu’s by Timber Pizza.
As it must to comply with Virginia ABC regulations, the bar will also serve food: paninis and chips.
Dana said Ballston Service Station will re-open Tuesday. Its regular hours will be 4 p.m. to close.