Brixx Wood Fired Pizza recently opened a new restaurant in Clarendon, at 1119 N. Hudson Street, and the company is ready to introduce Arlington residents to a healthier type of pizza, said co-owner Jeff VanDyke.
“Our pizzas are thin crust so they tend to be healthier than other pizzas out there,” VanDyke said.
Brixx’s pizzas are made on traditional or whole wheat crust, both made from scratch every morning. Both doughs are vegan and guests can ask for vegan cheese. Gluten-free dough is also available. The restaurant, which is known for its large selection of beers on tap, offers gluten-free drinking options as well.
Brixx strives to have a casual and relaxing atmosphere, Van Dyke said. The restaurant is kid and family friendly, but looks to attract an older crowd as well with its late night offerings. The restaurant is open until 1 a.m. Monday through Saturday.
Its late openings fit in with the Clarendon bar scene, and Clarendon’s dynamic environment attracted the company to the area.
“We love the energy of the neighborhood in Clarendon,” VanDyke said. “Very vibrant. We’re excited to settle into the neighborhood. We love to work with the schools for fundraisers.”
The pizza chain offers discounts to police officers and firefighters, VanDyke said, noting that he often sees emergency personnel eat at the restaurant.
Beyond being a neighborhood-friendly restaurant, Brixx was built on the idea of being green and fresh. The chain recycles the glass from beer bottles and makes everything fresh that day.
“We do a lot of different styles of pizza,” VanDyke siad. “There’s good variety in terms of the menu.”
He recommends newcomers try the Bronx Bomber, a pizza with Italian sausage, prosciutto, mozzarella and gorgonzola; the Mexican, which has a black bean spread, chicken and jalapenos; or the Margherita, though there are so many options it is hard to choose.
In addition to pizzas, the restaurant offers a selection of salads, sandwiches and pastas.
“Even though we are called a pizza place, we have really good salads,” VanDyke said.
“We have what we call our M.B.A. program, Masters of Beer Appreciation, where you can earn rewards,” VanDyke said.
Those who enroll in the program can earn t-shirts, beer goblets and free pizza based on the amount of times they visit Brixx.
Brixx Wood Fired opened in Clarendon last month and is already seeing steady business. Call it a hidden gem: the Hudson Street location is a bit set back from Clarendon’s main drag. Look for it between the CVS and Nam-Viet restaurant.
Brixx is open from 11 a.m. to 1 a.m. Monday through Saturday and 11 a.m. to 11 p.m. on Sunday.
The preceding was a sponsored profile written by Heather Mongilio for ARLnow.com.
There’s a new pizza shop in town for those who live in the neighborhoods along Lee Highway.
Upper Crust Pizzeria has opened in the former HomeMade Pizza Company space, in the Lee Heights Shops, at 4514 Lee Highway. The restaurant quietly opened for business on Oct. 27, said Chief Financial Officer Ben Deb.
It’s the first D.C. area outpost of the small Boston-based chain since it went bankrupt and closed a former location in the District. Other new stores planned include a location on U Street NW in the District and one in Beverly Hills, California, both of which are slated to open within the next couple of months.
Upper Crust offers 25 specialty pizzas, some with D.C.-centric names, like “The GW,” “Pennsylvania Ave,” “The Nationals” and “The Dupont.” For customized pizzas, the company offers 40 toppings, nine cheeses, a gluten free dough option and three sizes: personal (10″), small (14″) and large (18″). Cheese, pepperoni and a “slice of the month” and “slice of the day” are offered by the slice.
Also on the menu are salads, baked lasagna, beer and wine. Take-out and free delivery are offered; in addition, there’s a small dine-in area and back patio.
Shawn Shenefield, Upper Crust’s Operations Director, says the opening so far has gone “really well.” He described the past two weeks as a soft opening, in which staff get on-the-job experience and training while business ramps up.
Shenefield said Upper Crust seeks to be a community-oriented business — Arlington, he noted, is comparable to Brookline, Mass., where the company has a store — and has been focusing on partnering with local schools. For instance, it has been planning fundraisers with nearby Marymount University and Glebe Elementary.
RedRocks Neapolitan Bistro, the anchor restaurant at Penrose Square on Columbia Pike, will be closing after tonight.
RedRocks first opened at 2501 Columbia Pike in early 2013, then “relaunched” last year with lower prices, more burgers and delivery service. With middling results, the owners decided to shutter RedRocks and launch an all-new restaurant.
RedRocks will close its doors after 10 p.m. tonight.
A new restaurant and bar called Marble and Rye will be opening in its place, “offering a locally-sourced, seasonal menu highlighting the wood fire stove.”
Marble and Rye will offer “20 craft beers on tap, a carefully thought out cocktail menu, and bourbons and ryes to pair with every item on the menu,” according to its website.
“Marble and Rye is moderately-priced contemporary American wood fire kitchen and whiskey bar that combines locally-inspired, seasonal, and creative food with one of the best and most extensive lists of whiskeys, and specialty seasonal cocktails,” a restaurant spokeswoman, Sarah Lakey, tells ARLnow.com.
“It will offer high quality food with a great atmosphere, ambiance, have a friendly and knowledgeable staff, and provide free and convenient parking in order to create a sense of ‘place’ and provide a great experience to our customers.”
Helming the new restaurant will be chef Kate Bennett, who has most recently been working as a private chef for a local real estate developer. Before that she worked for as an assistant kitchen manager for a large restaurant group in New York City.
“Our chef, Kate Bennett’s menus are always fresh and adapting with the seasons in order to provide farm-fresh northeast ingredients… from nearby farms and specialty purveyors,” says the website.
An early menu sent to ARLnow.com includes small plates from roasted marrow bone to mushroom gnocchi, a selection of wood-fired vegetables, salads, wood oven pizzas and grilled entrees like cedar plank salmon, caramelized diver sea scallops, baby back ribs, two types of burgers and quinoa cakes.
Entree prices range from $13 for a basic “chef’s burger” to $26 for an espresso rubbed filet.
“The restaurant will offer a lunch menu that will compliment our dinner menu, including specialty pizzas, salads and sandwiches, a daily happy hour, weekly events including Whiskey Wednesdays where customers can experience high end whiskeys from our tasting room at a reasonable price and a unique Sunday brunch with drink specials,” said Lakey.
The restaurant will also “actively promote and support local breweries and distilleries with an attractive tasting room and open floor plan for private events.”
While still majority owned by the owners of RedRocks, it will be run under the leadership of Bennett and a new management team.
Marble and Rye is expected to open in mid-to-late November.
Sugar Shack Donuts, a Richmond-based eatery serving fresh donuts and coffee, and 1000 Degrees Neapolitan Pizza, a quickly-expanding New Jersey-based pizza chain, are coming to the ground floor of the Pike 3400 apartment building, according to building permits.
Sugar Shack attracted plenty of cult-like buzz — and actor Kevin Bacon — when it opened in Alexandria earlier this year. The location is owned by former Virginia delegate Rob Krupicka and makes its donuts in-house, without the help of machines.
The new Sugar Shack on the Pike will also be owned by Krupicka. He told ARLnow.com that the store should be open in “early 2016.”
1000 Degrees has been opening hundreds of new locations nationwide, building a business based around $7.99 personalized pizzas which are cooked in two minutes — similar to existing local fast-casual eateries like Spinfire. 1000 Degrees also offers breadsticks, build-your-own salads and fire roasted wings.
So far there’s no word on when 1000 Degrees will open.
Another building permit application indicates that a Supercuts hair salon is also planning to open at 3400 Columbia Pike.
Hat tip to Joe M.
Brixx Wood Fired Pizza, a new pizza restaurant on N. Hudson Street in Clarendon, has fired up its oven.
The new pizza joint, located at 1119 N. Hudson Street next to Nam Viet, opened yesterday, and business has been good so far, said general manager Roberto Gonzales.
Brixx serves regular and gluten-free pizza on vegan crust. It has traditional pizza options, like four cheese and pepperoni and mushrooms, along with specialty pizzas, like roasted butternut squash and spicy shrimp. In addition to pizza, the restaurant offers sandwiches, pastas, salads and alcoholic drinks.
“Most of our products are made from scratch,” Gonzales said. “We have a good wood fire oven.”
The North Carolina-based chain’s newest location will be able to seat 150 people, between its inside and outdoor seating. The restaurant is set up to welcome both groups or people or single customers, with tables and booths, as well as bar seating and a counter.
“We have something for just about everyone,” Gonzales said.
The atmosphere is meant to be energetic and friendly, Gonzales said. The tables are situated in a way that allows patrons to watch employees make pizza.
“We want to create a relaxed atmosphere in which customers can feel the same as if they were home,” Gonzales said.
The new Clarendon joint is the third Brixx location in Virginia — there is one in Charlottesville and Woodbridge. Brixx is open from 11 a.m. to 1 a.m. Monday through Saturday and 11 a.m. to 11 p.m. on Sunday.
A new pizza joint has opened on Lee Highway, replacing a Little Caesars franchise location at the corner of Lee Highway and N. George Mason Drive.
Fillmore Pizza opened its second location at 5175 Lee Highway five days ago, said owner Bahruz Ahmadbayli. The Lee Highway location is the restaurant’s second in Arlington — the first is at 923 S. Walter Reed Drive.
The new restaurant sells pizza, pasta, sandwiches, salads and wings and uses high quality and expensive ingredients, Ahmadbayli said. A small, 10-inch cheese pizza sells for $7.75, while a extra large, 18-inch pizza costs $14.95. Fillmore also sells gourmet pizzas, which start at $11.75 for a small, 10 inch pizza.
“The pizza is totally different from other stores,” he said.
The reason the pizza is better than other places is because of the cheese Fillmore Pizza uses, Ahmadbayli said.
“The main ingredient in this business is cheese,” he said. “Our cheese is the best quality and expensive.”
The restaurant runs daily pick up and delivery specials, and customers can order online. The new Lee Highway restaurant is open from 11 a.m. to 11 p.m. Sunday through Thursday and from 11 a.m. to 1 a.m. on Friday and Saturday.
The Little Caesars, which previously occupied the space, opened in 2013. The company has another Arlington location on Columbia Pike.
This week, a very determined rat that was caught on video dragging a slice of pizza down the stairs of a New York City subway station made viral headlines across the country.
Arlington now has its own version of the pizza rat.
Local resident Valerie Crotty says she spotted a squirrel (above) trying to bring a slice of pizza home with it. In lieu of a video, she relayed an eyewitness account.
“Well, he did not go to the Metro because the Silver, Blue and Orange lines were delayed,” Crotty said. “But, I did watch him drag the pizza into bushes on 16th Road so that I would not take it away from him.”
When one is used to scarfing down nuts all day long, a piece of pizza sounds like a nice change of pace that’s well worth the effort.
Clarendon’s newest pizza joint plans to open its doors in six weeks.
Brixx Wood Fired Pizza, located at 1119 N. Hudson Street next to Nam Viet restaurant, hopes to start serving pizza and beer mid-October, barring any construction delays, according to Tim Miner, the director of marketing for the company.
The North Carolina-based chain hopes to start training staff in the second week of October, Miner said, with the new restaurant opening a week later.
In addition to regular and gluten-free pizza, Brixx serves sandwiches, pasta, beer, wine and cocktails, according to its website.
Brixx does not plan to have any grand opening specials, but will start “business as usual” on the opening day, he said. The restaurant will have wine specials on Sundays and Thursdays and craft beer specials on Monday, Tuesday and Wednesday. Miner could not elaborate on the deals because of Virginia law, he said.
The pizza joint also features buy one, get one pizza and appetizers after 11 p.m.
The Clarendon location will be Brixx’s third Virginia restaurant — there is another location in Charlottesville and Woodbridge. The chain came to Clarendon because of its exciting neighborhood, Miner said.
“It’s a thriving community, and we feel the folks that live in the area are a perfect fit,” he said.
The pizza store applied for a permit to operate a delivery business from a new store to the Camden apartments at 3535 S. Ball St. The spot was previously occupied by a Jerry’s Subs and Pizza.
County staff is recommending the County Board approve the permit at its meeting on Saturday.
The store would be open from 10 a.m. to midnight on weekdays and 10 a.m. to 1 a.m. on weekends, according to the permit application. The store also asked to be able to deliver within a 1.5 mile radius.
At this time it is unknown when the new store, which will have 11 seats inside for dine-in customers, will open.
While the location is currently empty, there is still equipment and decorations leftover from when Jerry’s was in the space.
Readers of Washington City Paper recently voted the neighborhood joint ‘Best Pizza’ in the paper’s annual Best of DC series, and the Wilson Blvd restaurant used that as an opportunity to highlight its apparent propensity for being a spot for successful first dates.
Together with Faccia Luna locations in Alexandria and State College, Pa., co-owner Joe Corey says he has talked to at minimum 300 couples who had their first date at Faccia Luna and eventually got married. At least five couples whose relationship started at Faccia Luna returned to the restaurant to propose, and two more have held their wedding receptions there.
“We always knew about it — we would talk to our customers, and every week we would find one or two new couples who had had their first date here,” Corey said. “This is something to be proud of.”
About a year and a half ago, after years of hearing stories of first dates leading to marriages, Faccia Luna began officially documenting the trend, via a continuously updated Word document.
Faccia Luna Trattoria’s Arlington location is 23 years old; the restaurant’s first location opened its doors in State College, PA in 1989. Corey describes Faccia Luna as a homegrown restaurant and attributes its longevity and success as a neighborhood institution to its “commitment to quality, coupled with an upscale, urban design.”
Washington City Paper readers praised Faccia Luna for what they called “real Italian pizza.”
“Pizzerias have come and gone, presidents have come and gone, even those critically acclaimed pizzerias have come and gone and still Faccia Luna has met the ‘Taste of Thyme,'” the restaurant said in a press release.
(Updated at 5:25 p.m.) The new Rosslyn fast-casual pizza restaurant, SpinFire Pizza, held its grand opening party yesterday, an event celebrated by co-owner Pierre Garçon and several of his Washington Redskins teammates.
Pro Bowl linebacker Ryan Kerrigan and wide receiver Ryan Grant were among Garçon’s teammates to attend the grand opening at 1501 Wilson Blvd, enjoying the pizza made in SpinFire’s custom oven, cooked in 90 seconds.
The pizza shop opens at 11:00 a.m. every day, and it closes at 10:00 p.m. Sunday through Thursday and at 11:00 p.m. Friday and Saturday.
Garçon was also filmed by TMZ on the street outside his business, discussing the business and how users of legalized marijuana in D.C. can enjoy the pizza.
Below is the press release announcing the grand opening.
Last night, Washington Redskins wide receiver Pierre Garçon welcomed over 500 guests – including teammates Ryan Kerrigan and Ryan Grant – to the grand opening of his new Rosslyn pizza eatery, SpinFire. Garçon and partner Fouad Qreitem, Paisano’s Pizza founder, opened the doors to their second SpinFire location in Arlington late last month.
Located at 1501 Wilson Blvd in the heart of the bustling Rosslyn neighborhood, SpinFire specializes in made-to-order individual pizzas, gourmet salads and hearty calzones, all freshly served in 90 seconds. Pizza aficionados can choose from over 30 fresh toppings, hand-cut in-house daily. Offerings at the Arlington restaurant include over 12 menu items that range from classic Italian combinations like the Prosciutto Arugula Pizza (arugula, prosciutto, olive oil, fresh mozzarella, ricotta and citrus vinaigrette) to American favorites such as the Hawaiian Pizza (shredded mozzarella, pineapple, smoked ham and scallions). Diners looking for a lighter meal can opt for a specialty salad – Fresh Mozzarella, Chicken Caesar or Prosciutto Arugula – or handpick their favorite ingredients.
With over 70 seats, Garçon and Qreitem’s brainchild also offers sweet tooth patrons the chance to indulge in homemade gelato and sip local brews from Port City Brewing Company of Alexandria, VA.Garçon is thrilled to offer SpinFire’s signature 90-second-service to the Rosslyn neighborhood. “We’re excited to be in Arlington and to provide quick service with an amazing product. Even with a line to the door, you can enjoy SpinFire on a quick lunch break,” confirms Garçon.
Another new pizza place in Rosslyn opened to the public yesterday.
Spinfire Pizza, at 1501 Wilson Blvd, is in the middle of a soft opening, training staff and preparing its 90-second, custom-made pizzas starting at 11:00 a.m. every day. It joins its neighbor just a few blocks away, Wiseguy NY Pizza, as new businesses opening this month serving the Italian staple.
The restaurant offers personal pizzas with up to four toppings for $8.99, and toppings range from pizza staples like pepperoni and mushrooms to Sriracha sausage, candied pecans and dried cranberries. It also make calzones, which, like the pizzas, are baked for 90 seconds in Spinfire’s custom, rotating oven.
The restaurant is owned by Paisano’s owner Fouad Qreitem and Washington Redskins receiver Pierre Garçon. The co-owners will be in Rosslyn on April 30, when Spinfire holds its grand opening celebration.
Rosslyn’s only pizza-by-the-slice restaurant is now open, but only for lunch for the next few weeks.
Wiseguy NY Pizza opened quietly for lunch yesterday at 1735 N. Lynn Street, but by noon today there was a line out the door as owner Tony Errol’s sought after slices were being offered for half-off.
“We’ll get better,” a sweaty Errol told ARLnow.com as he and his new staff were deluged with customers. “We’re still training.”
Errol didn’t tell anyone he’d opened, hoping that crowds would be light to break in his new restaurant. That backfired, as Rosslyn’s pizza-starved lunch crowd learned of Wiseguy’s arrival. The pizza place will open for full hours and service on April 20, Errol said.
For now, Wiseguy is only offering slices of pizza, garlic knots and Junior’s Cheesecake, which is shipped from the legendary bakery in New York.
Spinfire — co-owned by Redskins wide receiver Pierre Garçon and Paisano’s Pizza owner Fouad Qreitem — promises to make its personalized, single-size pizzas in 90 seconds.
County Board Mulls Temporary Space for Schools — Arlington County Board members say they’re considering a request by the School Board to consider providing temporary spaces that can ease the school capacity crunch. [InsideNova]
Parking Appeal Change Approved — The Arlington County Board has approved a change to the appeals process for certain parking citations. Whereas previously only certain tickets issued by police officers were allowed to be appealed administratively, the Board on Saturday approved giving the County Manager the authority to set up a more streamlined administrative appeal process for a broader range of parking citations. [Arlington County]
New Bus Route Exceeds Expectations — The Metroway bus rapid transit route that runs from the Braddock Road Metro station to Crystal City is exceeding Metro’s early ridership projections. Already, the route is averaging 1,340 riders each weekday. [Alexandria Times]
Section of Bluemont Park Renamed — A forested, 6.6-acre section of Bluemont Park has been renamed Mary Carlin Woods, in honor of one of the property’s owners. Mary Carlin’s family owned the property from 1772 until her death in 1905. The new name will also make it easier for first responders to find the area in an emergency. [Arlington County]
RedRocks Adds Delivery, Opens Patio — Columbia Pike pizzeria RedRocks is now offering delivery service. For those who’d rather dine out, the restaurant has just opened its outdoor patio for the season. [Twitter]
Fire Works Pizza in Courthouse (2350 Clarendon Blvd) will be staying open all night tonight as part of a military veteran’s 24 hour cancer fundraiser.
The Stand Up To Cancer 24 Hour Stand-In event will kick off at 4:26 p.m. and will run through Wednesday afternoon. It will feature late night movies, bar bites buffet, popcorn, ping pong, pizza, cornhole and other fun activities for the wee hours.
There will also be a silent auction featuring VIP Caps tickets, signed hockey sticks and more.
(Alcohol will be served until 2:00 a.m. and pizza until 3:00 a.m. A complimentary movie bar bites buffet will be provided but there will not be full restaurant service overnight.)
The event is being hosted by Pat Malone, a retired Air Force veteran, and timed to coincide with the first anniversary of Pat’s successful, seven hour operation to remove a malignant tumor at Walter Reed National Military Medical Center in Bethesda.
After months of radiation, rehabilitation and physical therapy, Malone is currently cancer-free with the strong desire to both raise money for cancer research and to honor and highlight the dedicated work of his military and civilian medical team at the John P. Murtha Cancer Center at Walter Reed.
Pat is hoping to raise $5,000 during the fundraiser. Fire Works is offering to match up worth of $1,000 of donations from dine-in guests. All donations will benefit Stand Up To Cancer’s collaborative cancer research programs.
The preceding was a promoted post sponsored by Fire Works Pizza.