Falls Church Restaurant Week 2019

March 25 - 31, 2019

PAGE 14 | MARCH 21 – 27, 2019

F.C. R E STAUR A NT WE E K

FALLS CHURCH NEWS-PRESS | FCNP.COM

COME TO FIRST SUNDAY OPEN HOUSE: April 7 from 11am-1pm JOIN US DURING RESTAURANT WEEK: March 27-March 31 from 5pm-9pm

Enjoy a cup of Illy coffee on us

Spring has sprung at Famille.

EAT, DRINK, GATHER! Enjoy time together with friends and family as well as live entertainment by the Leesburg Pike Band at our Sunday Open House Grab a mug and a seat. Relax and unwind. Read and get inspired. Plug in and be productive. Unplug and meet a new friend.

As cold temps move out, catch some sunshine at Famille—a welcoming café where we aim to please coffee lovers and tea drinkers, brewmasters and wine enthusiasts, creative souls and patrons of the arts, executives and students, parents and kids, and all who walk through our doors. Check out our online schedule of events, and visit soon! #livelocal (703) 570-8669 | 700A West Broad Street | Falls Church, VA 22046 | www.FamilleCafe.com

HOURS: Wed-Fri 7am-4pm | Sat & Sun 8am-4pm | Closed Mon & Tue

F.C. R E STAUR A NT WE E K

FALLS CHURCH NEWS-PRESS | FCNP.COM

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MARCH 21 – 27, 2019 | PAGE 15

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There are 23 restaurants particpating in this year’s Falls Church Restaurant Week, so don’t waste time standing around asking for directions. Use our handy dandy map to plan your dining strategy and get on to the good stuff: EATING.

 Celebrity Delly • 7263A Arlington Blvd.  Clare & Don’s Beach Shack 130 N. Washington St.  La Cote d’Or • 6876 Lee Hwy  Dogfish Head Alehouse 6220 Leesburg Pike  Dogwood Tavern • 132 W. Broad St.  Falls Church Distillers 442 S. Washington St.

Famille Cafe • 700a W. Broad St. Fava Pot • 7393 D Lee Highway Hot N Juicy Crawfish • 116 W. Broad St. Idylwood Grill • 2190 Pimmit Dr. Ireland’s Four Provinces • 105 W. Broad St. JV’s Restaurant • 6666 Arlington Blvd.

Lazy Mike’s Delicatessen 7049 Leesburg Pike  Liberty Barbecue • 370 W. Broad St.       

        

Mark’s Pub • 2190 Pimmit Dr. Northside Social • 205 Park Ave. Pizzeria Orso • 400 S. Maple Ave. Plaka Grill • 513 W. Broad St. Present Restaurant • 6678 Arlington Blvd.

Sfizi Cafe • 800 W. Broad St. Taco Bamba Taqueria • 2190 Pimmit Dr. Takumi • 310 S. Washington St. Yume Sushi • 2121 N. Westmoreland St.

PAGE 16 | MARCH 21 – 27, 2019

F.C. R E STAUR A NT WE E K

FALLS CHURCH NEWS-PRESS | FCNP.COM

Restaurant Week Special 3 Course Meal: $24.95 Choose one for each section

1st Course

Deviled eggs (4) Tomato Soup Smoked Brisket Chili Field Green Salad Caesar Salad Hush Puppies (6) Smoked Wings (5)

2nd Course

Double Platter Choose 2 smoked meats (1/4lb of each), Choose 2 Sides or Grilled Salmon Filet

3rd Course

Texas Sheet Cake

370 West Broad St Falls Church, VA 22046

703-237-8227 Catering Services

www.libertyfallschurch.com Nueske’s Family Breakfast Box

®

Reg. $42.99

Now Only

$35.99* Save over 15%

An Easter Morning Customer Favorite Enjoy an extraordinary breakfast or send our best-selling breakfast assortment as a thoughtful gift. From our smokehouse to your table, we continue Old World traditions smoking our superior quality meats over glowing Applewood embers to achieve a rich, smoky flavor. Our delicious breakfast assortment includes: • Applewood Smoked Bacon (12 oz.) – The Official Bacon of Baconfest, our bacon is lean with a rich, smoky Nueske’s flavor.

• Corned Beef Hash (1 lb.) – Lean corned beef cured with salt, peppercorns and bay leaves along with diced potatoes and select spices.

• Pancake Mix (16 oz.) – Serve a platter of approximately ten savory, fluffy buttermilk pancakes.

• Maple Syrup (8oz.) – Old-fashioned goodness from our Wisconsin sugar maple trees.

Order now and Save over 15% Only $35.99* (reg. $42.99), plus $14.99 shipping & handling.

Visit Nueskes.com/spring62

or Call 1-888-652-5703 to Order Item #990 *$14.99 shipping applies to standard delivery only to the 48 contiguous states for item #990.

Not valid with any other offer. Offer ends May 5, 2019 or while supplies last.

Family Owned since 1933 Wittenberg, WI 54499

FALLS CHURCH NEWS-PRESS | FCNP.COM

F.C. R E STAUR A NT WE E K

MARCH 21 – 27, 2019 | PAGE 17

Happy Tart Downsizes to Prep for New Delivery Service

BY ORRIN KONHEIM

FALLS CHURCH NEWS-PRESS

The City of Falls Church now houses the sole storefront for the award-winning gluten-free bakery, The Happy Tart, after the shop closed the doors of its Alexandria location in January. Proprietor Emma Cech’s decision to consolidate the bakery’s physical presence is part of a broader plan to reach her customer base through the mail.

The Happy Tart estimates implementing this plan will probably take half a year.

“The reason that we decided to do this is that we have a lot [of people] who don’t live in this area and ask if we can deliver products to them,” said Cech. ”They are tourists and they stop by and ask if we can do a Happy Tart where they live” Cech, who has a degree in food science, wanted to close down the shop in Alexandria’s Del Ray neighborhood to focus on the research and product development on running a shipping business.

At the moment she’s researching packaging options to maximize the shelf life of her products without adding any preservatives and without requiring additional refrigeration.

Cech will be spending months experimenting with modified atmosphere packaging and different packaging materials.

Few restaurateurs have lived as many lives before baking as Cech.

A 1993 graduate of the University of Delaware with a degree of food science, she then obtained a second degree in immunology, worked a stint at the patent and trademark office, had children and lived in South America for a dozen years with her husband

who worked with the U.S. State Department. She eventually came back to the states and studied in culinary school in Gaithersburg.

“I always used my food science [experience]. Before we even opened the Happy Tart, I spent two years doing nothing but developing recipes,” said Cech.

Cech wears many hats including owner, head chef and manager “The interesting thing about Emma is she knows literally everything about how this place works so it seems like she runs everything, because you can come to her with everything,” said store employee Aemon Sugarman In designing the menu, Cech was motivated by an affliction of celiac disease that is also shared by one of her daughters. Celiac disease is an autoimmune disorder that causes damage in the intestines upon the consumption of the gluten protein (found largely in bread).

According to the Celiac Disease Foundation, 2.5 million Americans are undiagnosed and at risk of long-term complications.

“It’s been diagnosed for a long time,” explained Cech. “I have customers who have been diagnosed for 50 years, but it’s been diagnosed more recently and more conscious in culture.”

The community that has formed around the culture of gluten-free and other specialized diets has allowed Cech to thrive in a much-needed niche market.

Delight Magazine, a bi-monthly international food and lifestyle publication for people living with food allergies and sensitivities, has ranked The Happy Tart as one of the top 20 gluten-free bakeries in the country nationwide. USA Today also has it ranked in its top ten.

WITH ITS DOORS CLOSED IN DEL RAY, The Happy Tart’s display window in Falls Church is the last one of its kind in the area. Owner Emma Cech made the move in order to expand the bakery’s services to include shipping its gluten-free products to customers. (P����: O���� K������) Christy Vogel discovered the restaurant from the website findmeglutenfree.com and originally took her mother Donna Johnson here for Mother’s Day. The two gluten-free dieters, who travel all the way from Chantilly, are now returning customers.

“This is a special treat because you don’t have to worry about the food,” said Johnson. “There’s becoming more gluten-free places but there aren’t as many that are as committed. You go to a lot of places that sell gluten-free goods but they can’t guarantee it because of cross-contamination.”

When the Happy Tart made a Facebook post thanking their loyal patrons, many were elated to what

Cech was going to be devoting her time to instead.

“So excited to hear you will be shipping! I haven’t found another gf bakery that’s as good as your items,” wrote one fan.

Another user wrote, “I’m sad for your store but this makes me day!! We had to move farther out of the city, so getting to your locations is not as easy anymore. Love that you will be on amazon!!!”

Besides their baked goods, the Happy Tart includes a menu including several varieties of crepes, quiches, omelets and more in a fast casual setting. They also boast 12 types of cider. Cech is always experimenting with the menu in hopes of maintaining

quality.

“I have to tell you the first couples time I came here, I didn’t know it was gluten-free, I just came because it was convenient.

I’m here now because it’s just delicious” said patron Michelle Maynard.

The Happy Tart will be selling its products through its own website, Amazon and Etsy at a date to be determined later in the year.

An announcement will be made through The Happy Tart’s website and on social media in the near future to specify when that service will launch.

The Happy Tart is located at 410 S. Maple St. #110, Falls Church.

PAGE 18 | MARCH 21 – 27, 2019

F.C. R E STAUR A NT WE EK

FALLS CHURCH NEWS-PRESS | FCNP.COM

The News-Press is proud to present the 7th Annual Falls Church Restaurant Week! This year’s culinary celebration features an exciting selection of restaurants from in and around The Little City serving up special lunch and dinner dining deals all week long starting Monday, March 25 and running through Sunday, March 31. All partcipating restaurants and their dining specials are listed below and are also available online at www.fcrestaurantweek.com.

CELEBRITY DELLY LUNCH, DINNER

7263A Arlington Boulevard, Falls Church celebritydeliva.com 3-Course Prix Fixe Menu for $10 • Half Sandwich (your choice of meat) and Bowl of Matzoh Ball Soup and; • 1/4 lb. of Potato Salad (or Pasta Salad or Cole Slaw) and; • 2 Rugelach or 2 Black & White Cookies

CLARE & DON’S BEACH SHACK LUNCH, DINNER

130 North Washington Street, Falls Church clareanddons.com 4-Course Meal for $25 Appetizer: Hush Puppies Salad: Chopped Salad with Key Lime Vinaigre�e Entree: Pan-Seared Grouper smothered in creamy crawfish scampi and served with mashed potatoes and broccoli Dessert: Homemade Key Lime Pie

LA CÔTE D’OR CAFÉ LUNCH, DINNER

6876 Lee Highway, Arlington lacotedorarlington.com 3-Course Lunch for $22 includes Appetizer, Main Course and Dessert 3-Course Brunch for $22 includes Appetizer, Main Course and Dessert 3-Course Dinner for $35 includes Hors d’oeuvre - Appetizer, Plat de résistance - Main Course and Dessert

DOGFISH HEAD ALEHOUSE LUNCH, DINNER

6220 Leesburg Pike, Falls Church dogfishalehouse.com 3-Course Meal for $25 Appetizer: Beer-Battered Deep Fried Mushrooms with Cajun Dipping Sauce Entree: Chicken Fried Steak with Mashed Potatoes and Creamy Ham Gravy Dessert: Alehouse Banana Pudding

DOGWOOD TAVERN LUNCH, DINNER

132 West Broad Street, Falls Church dogwoodtavern.com 3-Course Meal for $25 Appetizer: Oyster Fri�ers, panko crusted and flash fried oysters

served with Cajun remoulade Entree: Braised Pork Shank, tender, braised bone-in pork shank with roasted Brussels sprouts, mashed potatoes and a red wine jus Dessert: Chocolate Brownie, house made chocolate brownie topped with vanilla ice cream and whipped cream. Finished with a caramel and chocolate drizzle and candied bacon

FAVA POT

FALLS CHURCH DISTILLERS

HOT N JUICY CRAWFISH

442 South Washington Street Suite A, Falls Church fcdistillers.com

116 West Broad Street, Falls Church hotnjuicycrawfish.com

4-Course Surf or Turf Meal for $25 Appetizer (choose one): • Salad • Crab Bisque • Italian Wedding Soup Entree (choose one): • Salmon • Beef Sal�mbocca Dessert (choose one): • Tiramisu • Warm Brownie and Gelato

Seafood Feast for $65 includes: • 1 lb. of Crawfish • 1/2 lb. of Shrimp • 1/2 lb. of Green Mussels • 1/2 lb. of Black Mussels • 2 Corns • 2 Potatoes • 1 dozen Andouille Sausages • 1 Cajun Calamari • 1 Cajun Fries • 2 Sodas (substitute sweet potato fries for $2 more. One seasoning and spice level per order)

LUNCH, DINNER

FAMILLE CAFE LUNCH

700A West Broad Street, Falls Church famillecafe.com 3-Course Meal for $25 Appetizer (choose one): • Sliced Fresh Mozzarella, Vine-Ripe Tomatoes, Fresh Basil drizzled with Balsamic Glaze • Ar�choke brusche�a with plum tomatoes and roasted garlic served on a toasted cros�ni • Hummus and Roasted Vegetables served with warm Na’an bread Entree (choose one): • The Famille Burger: Wagyu beef grilled to perfec�on, served on a brioche bun with a choice of caramelized onions, bacon or fried egg • Homemade Jumbo Lump Crab Cakes seasoned to perfec�on, pan-fried served with Old Bay aioli • Slow-Roasted Pulled Pork Al Pastor Tacos marinated with guajillo, topped with grilled pineapple and fresh cilantro (All entrees accompanied with seasoned potato wedges, Caesar salad or Famille Mista salad) Desserts (choose one): • German Chocolate Cake • Carrot Cake • Creme Brulee

LUNCH, DINNER

7393D Lee Highway, Falls Church favapot.com 50% Off All Wine and Beer, All Day (Must mention Falls Church Restaurant Week)

LUNCH, DINNER

IDYLWOOD GRILL & WINE BAR LUNCH, DINNER

2190 Pimmit Drive, Falls Church idylwoodgrill.com 3-Course Lunch for $20 3-Course Dinner for $35 Choose any one appe�zer, one entree and one dessert from regular lunch or dinner menu

IRELAND’S FOUR PROVINCES LUNCH, DINNER

105 West Broad Street, Falls Church 4psva.com 3-Course Dinner for $19.99 Appetizer (choose one): • Housemade Potato Leek Soup or Emerald Green Salad Entree (choose one): • Hand Dipped Fish & Chips: beer ba�ered filet of cod, Irish fries, coleslaw, tartar sauce • Beef & Guinness Stew: tender cubed beef, carrots, celery, onions, housemade mashed potatoes • Whiskey Chicken Tullamore: grilled breast of chicken, Tullamore Dew Irish Whiskey cream sauce, mashed potatoes, fresh market vegetables Dessert: • Chocolate Canoli stuffed with Bailey’s Irish Cream Mousse

FALLS CHURCH NEWS-PRESS | FCNP.COM

F. C . R E STAUR A NT W E E K

JV’S RESTAURANT

Dessert: • Homemade Ice Cream Sandwich

6666 Arlington Boulevard, Falls Church jvsrestaurant.com

NORTHSIDE SOCIAL

Homemade Meatloaf Dinner (as seen on the food channel), mashed potatoes, gravy, veggies for $10.99 Grilled Jumbo Shrimp Kabobs, homemade rice and fresh garden salad for $14.25 JV’s Stuffed Homemade Steak and Cheese smothered with cheese of choice, lettuce ,tomatoes, grilled onions, hot peppers chips and pickle for $10.99

205 Park Avenue, Falls Church northsidesocialva.com

LUNCH, DINNER

DINNER

LAZY MIKE’S DELICATESSEN

3-Course Dinner for $25 Appetizer: Smoked Salmon, Caperberries, Red Onion Marmalade Entree: Vermont Pizza - Cabot cheddar, caramelized onion, smoked prosciu�o, sage Dessert: Citrus Cheesecake with homemade graham crackers, raspberry coulis

7049 Leesburg Pike, Falls Church mikesdeliatlazysundae.com

PIZZERIA ORSO

3-Course Meal for $20.19

400 South Maple Avenue, Falls Church pizzeriaorso.com

LUNCH, DINNER

1st Course: • Matzoh Ball Soup 2nd Course: • Homemade meatloaf smothered with savory gravy with creamy mashed potatoes and sauteed spinach 3rd Course: • Scoop of Homemade Ice Cream

LIBERTY BARBECUE LUNCH, DINNER

370 West Broad Street, Falls Church libertyfallschurch.com 3-Course Meal for $24.95 1st Course (choose one): • Deviled eggs (4) • Tomato Soup • Smoked Brisket Chili • Field Green Salad • Caesar Salad • Hush Puppies (6) • Smoked Wings (5) 2nd Course (choose one): • Double Pla�er - Choose 2 smoked meats (1/4lb of each), Choose 2 Sides • Grilled Salmon Filet 3rd Course (choose one): • Texas Sheet Cake • Bu�erscotch Banana Pudding • Selec�on of So� Serve

MARK’S PUB LUNCH, DINNER

2190 Pimmit Drive, Falls Church markspub-fcva.com 3-Course Meal for $12 1st Course (choose one): • Salad • Chili • Soup 2nd Course (choose one): • Pulled Pork • Chicken Platter

LUNCH, DINNER

MARCH 21 – 27, 2019 | PAGE 19

julienned carrots, sweet onions, lemongrass, fried garlic, peanuts, shrimp, and ivory calamari on a bed of half-cut pineapple • Lotus Flower Garden: Lotus stalks salad with pork and shrimp tossed in vinaigre�e dressing with peanuts • Jewel-Green Papaya: Green papaya salad, topped with beef and liver jerky, peanuts served with special sauce Main Course (choose one): • Wicked Wishes: So� shell crab (2) with Chef’s special lemon sauce • Duck in Tamarind Basket: Roasted duck un�l crispy then topped with Chef’s special tamarind sauce • Gregarious Lemongrass Chicken: White meat chicken sautéed with lemongrass, garlic onion and spicy chili • Shrimp in the Fresh Ocean: Jumbo salted prawns sautéed with salt and black pepper on a pineapple bed • Cow on the Open Field: Marinated beef tenderloin tips shaken in high flames on top of fresh lettuce and sliced onion • Mosaic Pathway: Chef’s signature jumbo lump crabmeat and cellophane noodle sautéed with fresh vegetable Dessert (choose one): • Banana fri�ers with coconut cream sauce • Chocolate molten with vanilla ice cream

3-Course Meal for $20 Appetizer (choose one): • Arancini • Caesar Salad Entree (choose one): • Margherita Pizza • Diavola Pizza Dessert (choose one): • Brownie • Gelato

SFIZI CAFE

PLAKA GRILL

2190 Pimmit Drive Suite G, Falls Church tacobamba.com

LUNCH, DINNER

513 West Broad Street, Falls Church plakagrill.com 3-Course Meal for $25 1st Course (choose one): • Plaka Salad • Soup 2nd Course (choose one): • Braised Lamb Shank • Vegetarian Stuffed Peppers 3rd Course (choose one): • Baklava • Galaktoboureko • Rizogalo (Beer and Wine by the bottle, 1/2 price all week)

PRESENT RESTAURANT DINNER

6678 Arlington Boulevard, Falls Church presentrestaurantusa.com 3-Course Dinner for $30 Starter (choose one): • Red Sea calamari: Slices of center cut calamari with Chef’s special seasoning with salt, blackpepper served on top of fresh le�uce with sweet onions • Silken Shawl Imperial Autumn Roll: Hand-made rice thread wrapper filled with marinated prawn, pork slowly fried un�l crispy served with fish sauce • Treasure from the Sea: Salad made with fresh pineapple,

LUNCH

800 West Broad Street, Falls Church sfizi.com 20% Off Lunch Menu

TACO BAMBA TAQUERIA LUNCH, DINNER

Three Tradi�onal Tacos and Mexican Street Corn for $10

TAKUMI LUNCH

310-B South Washington Street, Falls Church takumiva.com Lunch Special for $18 Miso Soup (choose one): • Wakame & Tofu • Mushrooms Salad: Green Salad with ginger dressing Appetizer Sampler (choose one): • Tempura assortment • Aji Furai (deep fried horse mackerel) • Kaki Furai (deep fried oysters) Sushi: • Nigiri sushi: walu, salmon, yellowtail, shrimp • Maki sushi: spicy tuna and crunchy shrimp Dessert (choose one): • Ginger ice cream • Green tea ice cream

YUME SUSHI DINNER

2121 North Westmoreland Street, Arlington yumesushiva.com 20% Off All Menu Items, 4-7 p.m.; Weekends 12-6 p.m.

(Dine-In Only, excluding Omakase menu and alcohol)

PAGE 18 | MARCH 21 – 27, 2019

F.C. R E STAUR A NT WE EK

FALLS CHURCH NEWS-PRESS | FCNP.COM

The News-Press is proud to present the 7th Annual Falls Church Restaurant Week! This year’s culinary celebration features an exciting selection of restaurants from in and around The Little City serving up special lunch and dinner dining deals all week long starting Monday, March 25 and running through Sunday, March 31. All partcipating restaurants and their dining specials are listed below and are also available online at www.fcrestaurantweek.com.

CELEBRITY DELLY LUNCH, DINNER

7263A Arlington Boulevard, Falls Church celebritydeliva.com 3-Course Prix Fixe Menu for $10 • Half Sandwich (your choice of meat) and Bowl of Matzoh Ball Soup and; • 1/4 lb. of Potato Salad (or Pasta Salad or Cole Slaw) and; • 2 Rugelach or 2 Black & White Cookies

CLARE & DON’S BEACH SHACK LUNCH, DINNER

130 North Washington Street, Falls Church clareanddons.com 4-Course Meal for $25 Appetizer: Hush Puppies Salad: Chopped Salad with Key Lime Vinaigre�e Entree: Pan-Seared Grouper smothered in creamy crawfish scampi and served with mashed potatoes and broccoli Dessert: Homemade Key Lime Pie

LA CÔTE D’OR CAFÉ LUNCH, DINNER

6876 Lee Highway, Arlington lacotedorarlington.com 3-Course Lunch for $22 includes Appetizer, Main Course and Dessert 3-Course Brunch for $22 includes Appetizer, Main Course and Dessert 3-Course Dinner for $35 includes Hors d’oeuvre - Appetizer, Plat de résistance - Main Course and Dessert

DOGFISH HEAD ALEHOUSE LUNCH, DINNER

6220 Leesburg Pike, Falls Church dogfishalehouse.com 3-Course Meal for $25 Appetizer: Beer-Battered Deep Fried Mushrooms with Cajun Dipping Sauce Entree: Chicken Fried Steak with Mashed Potatoes and Creamy Ham Gravy Dessert: Alehouse Banana Pudding

DOGWOOD TAVERN LUNCH, DINNER

132 West Broad Street, Falls Church dogwoodtavern.com 3-Course Meal for $25 Appetizer: Oyster Fri�ers, panko crusted and flash fried oysters

served with Cajun remoulade Entree: Braised Pork Shank, tender, braised bone-in pork shank with roasted Brussels sprouts, mashed potatoes and a red wine jus Dessert: Chocolate Brownie, house made chocolate brownie topped with vanilla ice cream and whipped cream. Finished with a caramel and chocolate drizzle and candied bacon

FAVA POT

FALLS CHURCH DISTILLERS

HOT N JUICY CRAWFISH

442 South Washington Street Suite A, Falls Church fcdistillers.com

116 West Broad Street, Falls Church hotnjuicycrawfish.com

4-Course Surf or Turf Meal for $25 Appetizer (choose one): • Salad • Crab Bisque • Italian Wedding Soup Entree (choose one): • Salmon • Beef Sal�mbocca Dessert (choose one): • Tiramisu • Warm Brownie and Gelato

Seafood Feast for $65 includes: • 1 lb. of Crawfish • 1/2 lb. of Shrimp • 1/2 lb. of Green Mussels • 1/2 lb. of Black Mussels • 2 Corns • 2 Potatoes • 1 dozen Andouille Sausages • 1 Cajun Calamari • 1 Cajun Fries • 2 Sodas (substitute sweet potato fries for $2 more. One seasoning and spice level per order)

LUNCH, DINNER

FAMILLE CAFE LUNCH

700A West Broad Street, Falls Church famillecafe.com 3-Course Meal for $25 Appetizer (choose one): • Sliced Fresh Mozzarella, Vine-Ripe Tomatoes, Fresh Basil drizzled with Balsamic Glaze • Ar�choke brusche�a with plum tomatoes and roasted garlic served on a toasted cros�ni • Hummus and Roasted Vegetables served with warm Na’an bread Entree (choose one): • The Famille Burger: Wagyu beef grilled to perfec�on, served on a brioche bun with a choice of caramelized onions, bacon or fried egg • Homemade Jumbo Lump Crab Cakes seasoned to perfec�on, pan-fried served with Old Bay aioli • Slow-Roasted Pulled Pork Al Pastor Tacos marinated with guajillo, topped with grilled pineapple and fresh cilantro (All entrees accompanied with seasoned potato wedges, Caesar salad or Famille Mista salad) Desserts (choose one): • German Chocolate Cake • Carrot Cake • Creme Brulee

LUNCH, DINNER

7393D Lee Highway, Falls Church favapot.com 50% Off All Wine and Beer, All Day (Must mention Falls Church Restaurant Week)

LUNCH, DINNER

IDYLWOOD GRILL & WINE BAR LUNCH, DINNER

2190 Pimmit Drive, Falls Church idylwoodgrill.com 3-Course Lunch for $20 3-Course Dinner for $35 Choose any one appe�zer, one entree and one dessert from regular lunch or dinner menu

IRELAND’S FOUR PROVINCES LUNCH, DINNER

105 West Broad Street, Falls Church 4psva.com 3-Course Dinner for $19.99 Appetizer (choose one): • Housemade Potato Leek Soup or Emerald Green Salad Entree (choose one): • Hand Dipped Fish & Chips: beer ba�ered filet of cod, Irish fries, coleslaw, tartar sauce • Beef & Guinness Stew: tender cubed beef, carrots, celery, onions, housemade mashed potatoes • Whiskey Chicken Tullamore: grilled breast of chicken, Tullamore Dew Irish Whiskey cream sauce, mashed potatoes, fresh market vegetables Dessert: • Chocolate Canoli stuffed with Bailey’s Irish Cream Mousse

FALLS CHURCH NEWS-PRESS | FCNP.COM

F. C . R E STAUR A NT W E E K

JV’S RESTAURANT

Dessert: • Homemade Ice Cream Sandwich

6666 Arlington Boulevard, Falls Church jvsrestaurant.com

NORTHSIDE SOCIAL

Homemade Meatloaf Dinner (as seen on the food channel), mashed potatoes, gravy, veggies for $10.99 Grilled Jumbo Shrimp Kabobs, homemade rice and fresh garden salad for $14.25 JV’s Stuffed Homemade Steak and Cheese smothered with cheese of choice, lettuce ,tomatoes, grilled onions, hot peppers chips and pickle for $10.99

205 Park Avenue, Falls Church northsidesocialva.com

LUNCH, DINNER

DINNER

LAZY MIKE’S DELICATESSEN

3-Course Dinner for $25 Appetizer: Smoked Salmon, Caperberries, Red Onion Marmalade Entree: Vermont Pizza - Cabot cheddar, caramelized onion, smoked prosciu�o, sage Dessert: Citrus Cheesecake with homemade graham crackers, raspberry coulis

7049 Leesburg Pike, Falls Church mikesdeliatlazysundae.com

PIZZERIA ORSO

3-Course Meal for $20.19

400 South Maple Avenue, Falls Church pizzeriaorso.com

LUNCH, DINNER

1st Course: • Matzoh Ball Soup 2nd Course: • Homemade meatloaf smothered with savory gravy with creamy mashed potatoes and sauteed spinach 3rd Course: • Scoop of Homemade Ice Cream

LIBERTY BARBECUE LUNCH, DINNER

370 West Broad Street, Falls Church libertyfallschurch.com 3-Course Meal for $24.95 1st Course (choose one): • Deviled eggs (4) • Tomato Soup • Smoked Brisket Chili • Field Green Salad • Caesar Salad • Hush Puppies (6) • Smoked Wings (5) 2nd Course (choose one): • Double Pla�er - Choose 2 smoked meats (1/4lb of each), Choose 2 Sides • Grilled Salmon Filet 3rd Course (choose one): • Texas Sheet Cake • Bu�erscotch Banana Pudding • Selec�on of So� Serve

MARK’S PUB LUNCH, DINNER

2190 Pimmit Drive, Falls Church markspub-fcva.com 3-Course Meal for $12 1st Course (choose one): • Salad • Chili • Soup 2nd Course (choose one): • Pulled Pork • Chicken Platter

LUNCH, DINNER

MARCH 21 – 27, 2019 | PAGE 19

julienned carrots, sweet onions, lemongrass, fried garlic, peanuts, shrimp, and ivory calamari on a bed of half-cut pineapple • Lotus Flower Garden: Lotus stalks salad with pork and shrimp tossed in vinaigre�e dressing with peanuts • Jewel-Green Papaya: Green papaya salad, topped with beef and liver jerky, peanuts served with special sauce Main Course (choose one): • Wicked Wishes: So� shell crab (2) with Chef’s special lemon sauce • Duck in Tamarind Basket: Roasted duck un�l crispy then topped with Chef’s special tamarind sauce • Gregarious Lemongrass Chicken: White meat chicken sautéed with lemongrass, garlic onion and spicy chili • Shrimp in the Fresh Ocean: Jumbo salted prawns sautéed with salt and black pepper on a pineapple bed • Cow on the Open Field: Marinated beef tenderloin tips shaken in high flames on top of fresh lettuce and sliced onion • Mosaic Pathway: Chef’s signature jumbo lump crabmeat and cellophane noodle sautéed with fresh vegetable Dessert (choose one): • Banana fri�ers with coconut cream sauce • Chocolate molten with vanilla ice cream

3-Course Meal for $20 Appetizer (choose one): • Arancini • Caesar Salad Entree (choose one): • Margherita Pizza • Diavola Pizza Dessert (choose one): • Brownie • Gelato

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PRESENT RESTAURANT DINNER

6678 Arlington Boulevard, Falls Church presentrestaurantusa.com 3-Course Dinner for $30 Starter (choose one): • Red Sea calamari: Slices of center cut calamari with Chef’s special seasoning with salt, blackpepper served on top of fresh le�uce with sweet onions • Silken Shawl Imperial Autumn Roll: Hand-made rice thread wrapper filled with marinated prawn, pork slowly fried un�l crispy served with fish sauce • Treasure from the Sea: Salad made with fresh pineapple,

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PAGE 20 | MARCH 21 – 27, 2019

F.C.’s Taco Bamba, Open Road Earn RAMMY Nods

Tacos and a torta at Taco Bamba. Photo: Jody Fellows

Two Falls Church eateries earned coveted Restaurant Association Metropolitan Washington award nominations and will be vying for hardware at the group’s annual award ceremony, known as the RAMMYs, later this summer.

Perennial nominee Taco Bamba, with a nod for a fourth consecutive year, is up, once again, for “Favorite Fast Bites” with hopes of finally bringing home the prize. Bamba, which first opened in Pimmit Hills in 2012, has become quickly become a Washington, D.C.-area favorite, with the taqueria now boasting five locations including shops in

F.C. R E STAUR A NT WE E K

Vienna, Springfield, Chinatown and, most recently, Fairfax.

Merrifield’s Open Road, which debuted in 2013, will also represent Falls Church at this year’s awards, with the roadhousestyle restaurant nominated in the “Favorite Gathering Place of the Year ”category.

In addition to the two restaurants, Taco Bamba owner and founder Victor Albisu is in the running for Restaurateur of the Year, for heading up the upscale Mexican restaurant Poca Madre in D.C. along with his Taco Bamba empire. Albisu took home Chef of the Year honors at the 2015 RAMMYs. Both “Favorite Fast Bites of the Year” and “Gathering Place of the Year” winners will be selected by online voting, available through 5 p.m. on April 30 at www.nbcwashington.com/ RAMMYS. This year’s RAMMYs Awards ceremony will take place Sunday, June 30 at the Walter E. Washington Convention Center.

F.C. Distillers ‘Great Falls Gin’ Recognized Statewide The Little City’s one and only distillery, Falls Church Distillers, earned statewide

FALLS CHURCH NEWS-PRESS | FCNP.COM

recognition this year when it was named a 2018 Made in Virginia Award winner by Virginia Living magazine. The F.C. distillery was lauded for its Great Falls Gin, with the mag praising its “soft juniper and citrus nose” and its “floral flavor imparted by chamomile and elderflower, with a hint of anise at the finish.”

Falls Church Distillers opened on S. Washington St. in 2017 and is run by founder Michael Paluzzi and his son, Lorenzo.

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Open & Coming Soon to a Little Outside The Little City

A selec�on of Mama Chang’s home-style dishes.

Photo: Rey Lopez

While next week should be spent eating everything Falls Church Restaurant Week has to offer, once the festivities come to an end, several new and upcoming restaurants in the area are deserving

of attention.

Mama Chang (3251 Old Lee Highway, Fairfax), the latest restaurant from acclaimed Chinese chef Peter Chang, is now open in Fairfax. Paying homage to the women of the Chang family, the menu at Mama Chang features home-style Chinese dishes that Chang’s mother and grandmother prepared for him and his family.

Rebellion on the Pike (2900 Columbia Pike, Arlington) brings former Mad Fox chef Travis Weiss’s food — and burgers — back across the river. With locations on 18th St. in D.C. and in Wilmington, North Carolina, the newest restaurant in the Rebellion family is set to open at the beginning of April in the former BrickHaus space on Columbia Pike in Arlington. Expect a menu including comfort food like loaded nachos, pork shoulder-topped mac and cheese, creative burgers and an extensive whiskey and beer selection.

For those who like a variety, Quarter Market Food Hall (4238 Wilson Blvd., Arlington) is slowly developing in the mall formerly known as Ballston Common. The 25,000-square-foot food court, housed in the “new” Ballson Quarter shopping center, has just three places open now, with nine more set to join the mix in the upcoming months. Currently, hot fried chicken shop Hot Lola’s, small plate Spanish restaurant Copa, and Mi & Yu Noodle Bar are the lone open eateries in the burgeoning food hall.

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F.C. R E STAUR A NT WE E K

USMAN AND LILLY BHATTI hold up photos and sketches of the original Frozen Dairy Bar roadside stand. The Bhattis are bringing back Falls Church’s iconic frozen custard when their new restaurant, DC Steakholders, opens on Arlington Blvd. in early April. (Photo: Jody Fellows)

Just in Time for Spring, F.C.’s Iconic Frozen Dairy Bar Custard to Return

by Jody Fellows

Falls Church News-Press

Almost 70 years after it first started churning out frozen custard in an art-deco-styled roadside stand at the corner of Route 50 and Annandale Road in Falls Church, Frozen Dairy Bar is set for a triumphant return this spring. The historic frozen custard purveyor will be reborn as part of Usman and Lilly Bhatti’s new restaurant opening in the former FDB Eatery space on Arlington Boulevard in two weeks.

The iconic Falls Church business struggled in recent years and after reinventing itself a few times, failed to find its footing and closed its doors — seemingly for good — last September. But now Usman, who grew up just down the street from the original shop, has plans to bring the old-time Frozen Dairy Bar feeling back.

“My dad used to take me [to Frozen Dairy Bar] when I was a kid,” Usman, who owns and operates the food truck DC Steakholders tells the News-Press.

And over the years, through Frozen Dairy Bar’s various transitions, the father of four kept the family tradition alive, regularly taking his own children for cups and cones of the custard at the shop, now located in a shopping

center just a few yards from its original location.

Then one day, on a trip for some custard with his twins, Usman found a “Temporary Closed” note on the door. A few months later, another sign went up, signalling the closure was more permanent.

“We had just come back from lunch [a few doors down] at Miu Kee and saw the ‘For Lease’ banner,” says Usman. “We had been considering getting into the brickand-mortar business,” adds Lilly.

So, after talking to the leasing manager and setting up a meeting with the owner, she started doing her homework.

“I looked at every single review online,” Lilly says, hoping to learn from customer feedback what went wrong with the previous operations.

First opened in 1950 by Guy and Walter Sponseller, Frozen Dairy Bar became a sensation in Falls Church — and the Northern Virginia area — with its custard, an ice cream-like treat made with eggs, served from a then-state-ofthe-art Elektro-Freeze machine.

In the 50s, frozen custard was still a relative novelty in the food world. While it was introduced commercially on Coney Island in 1919 and, later, to a wider audience at the 1933 Chicago World’s Fair, the treat wasn’t widely avail-

able outside of the midwest.

For 44 years, Falls Church’s neon-lit shop with “wings” served cone after cone to lines of customers until it shuttered in 1994. The business then briefly relocated to a Lee Highway stripmall for two years, during which time its original building was torn down and a shopping center was built around its former site.

After construction of the center was completed, Frozen Dairy Bar, then owned by Kevin Eakin, returned to Arlington Blvd. in 1999.

The store moved once more in 2007, to a larger space in the same shopping center, and rebranded as Frozen Dairy Bar and Boardwalk Pizza. The business made one more transition at the end of 2014 when it shuttered for renovations and rebranding until reopening in March 2015 as FDB Eatery.

With a shift away from the casual, counter-service it offered for more than 60 years, the latest concept was a full-service operation with a menu featuring items like duck empanadas and crab mac-and-cheese. The walk-up custard counter was now relegated to a small, segregated section of the restaurant, though custard was still available in its sit-down portion.

FDB Eatery lasted until September of 2018 when it went dark and soon after, Usman and

Lilly decided it was up to them to bring the custard back.

Several other parties were interested in the space, including a barbecue chain and a local taco restaurant says Usman, but Eakin, whose grandparents owned the land where the original custard stand once stood, wanted someone to continue the Frozen Dairy Bar legacy.

“I’m excited that Frozen Dairy Bar will remain a Falls Church staple,” Eakin told the News-Press in an email.

After pouring over reviews, Lilly says it sounded like most people were intimidated by the change from Frozen Dairy Bar to FDB Eatery and, combined with low staff and spotty service, the new business didn’t make people feel welcome.

“The concept wasn’t working,” says Usman.

The Bhattis hope to bring back the casual feeling and atmosphere that made Frozen Dairy Bar successful in the first place. That means no more full service and glazed pork chops. Instead, counter service will return and the menu will have a simple focus featuring the same cheesesteaks Usman has been selling out of his food truck for the last five years, along with burgers, fries and onion rings.

The walls have also been repainted and the lighting is changing, moves they hope will create a brighter interior and make the space more welcoming. Vintage signs and photos and drawings of the original custard shop plus a collage by local artist Paul McGehee will adorn the walls. “We’re bringing 1950 back,” says Usman, who wants to keep as much of the shop’s history around as possible.

The biggest challenge of the new venture won’t be the food portion of the restaurant, however.

Instead, Usman admits, it’s the frozen stuff that’s been trickier than anticipated.

In advance of the foray into the new business, Usman spent time on two ice cream trucks to get a better idea of what to expect. But it did nothing to prepare him for the challenge of frozen custard.

“Ice cream is so easy,” he says, “but custard is a whole new ballgame.”

For research, Usman and Lilly visited more than 10 shops around the area and have been experimenting with recipes in order to find what makes for the best custard.

After an early misstep with a Sysco mix (“Threw it away, it wasn’t good,” says Usman) and a from-scratch vanilla recipe they had to spit out, they’re still work-

MARCH 21 – 27, 2019 | PAGE 21

ing on the final product — and will continue to, up until the doors open.

They have been making progress. A recent batch of chocolate was “on point,” though since vanilla is the base for all the flavors they plan on eventually offering, they need to make sure it’s perfected by opening day.

“While we’re not going to have the exact original recipe, we’re going to get it as close to 1950 as possible,” Usman says.

In addition to the recipe work, the maintenance on the custard machine is proving to be quite the task. Every night, the machine must be broken down and its nearly 100 parts cleaned with a special detergent at a specific water temperature.

“I did not think custard was that hard!” Usman says about the journey into perfecting the frozen treat.

Initially, the restaurant will offer three flavors — vanilla, chocolate and strawberry — with a rotating “flavor of the week,” plus plenty of toppings. There will also be a suggestion box where input from customers will be used for future flavors.

Custard won’t be limited to the shop either. Lilly says they’re considering selling to-go pints, and plans are in the works for a Frozen Dairy Bar truck, complete with white wall tires and a big cone on top, that Usman hopes to have mobile by next spring.

Understandably, trying to keep news of an iconic custard brand’s imminent return under wraps — especially as the weather turns for the better — has been a challenge.

Since the husband-and-wife team signed a lease and started work on the space earlier this month, there has been a constant stream of curious passers-by stopping outside, knocking on the window or simply walking through the front door inquiring about the restaurant’s future.

They even told their children to keep the news quiet at school but that was easier said than done.

“They told their teachers, they told everyone,” Lilly says with a smile. “There’s been a lot of anticipation and interest. We have a lot to live up to.”

But now that the news is out, the wait is just about over. The opening of DC Steakholders featuring Frozen Dairy Bar custard is set for Wednesday, April 3 at 6641 Arlington Blvd.

They want to take it slow at the beginning, so milkshakes won’t be available for the first week or so but once they get used to the new operation, they say, the old custard favorites will be back.

PAGE 22 | MARCH 21 – 27, 2019

F.C. R E STAUR A NT WE E K

FALLS CHURCH NEWS-PRESS | FCNP.COM

F.C. Restaurants Brave Trials of Industry to Become Area Staples

by Patricia Leslie

Falls Church News-Press

Falls Church’s residents are known to be healthier, wealthier and more educated than most in the U.S. When it comes to restaurants, the Little City exceeds the norm, too, with a small, diverse core of establishments making themselves into pillars of the local dining scene despite some adversity.

Studies show that a third of all restaurants shut their doors after their first year of operation, and if they can make it past that first anniversary, their average life span is about five years. These figures come from research by Cornell University, Restaurant Brokers and the Perry Group International, a hospitality consulting firm.

The Falls Church News-Press visited several classic restaurants in town to find out how they defied the statistical odds and achieved their long-term staying power.

The old guard in Falls Church’s restaurant landscape include Celebrity Delly at Graham Park Plaza, Pistone’s Italian Inn in the heart Seven Corners and Anthony’s Restaurant just outside City of Falls Church limits.

Each one has clocked nearly half a century in operation.

Anthony’s, which serves Greek and Italian food, spent 41 of its 46 years at its Broad Street location in the City before moving to its current Annandale Road spot.

Pistone’s has been in Falls Church ever since it was converted from a Howard Johnson’s in 1974, while Celebrity’s is close behind being open for the past 40 years.

The trio possess their own vibe that’s been honed over their lifespans. Pistone’s delivers a classic lounge aesthetic. Celebrity balances both a kitschy, but no nonsense big city delly atmosphere inside. And Anthony’s feels like an extension of your home’s dining room.

The appeal cultivated by the elder statesmen has made them destinations in otherwise transient locales.

“We are the draw here now.

People come here,” said William Thompson, co-owner of Celebrity with his wife and mother-in-law.

Though Thompson did say that the opening of Mosaic District five years ago was a huge change for his restaurant. Still, Celebrity was able to recover after customers experienced the traffic prob-

lems at the Merrifield Shopping center.

However, those restaurant foreclosing trends haven’t always been easy to beat in the face of new developments, particularly for Anthony’s. Even though its gone five years strong at its new location just a few miles away, having to uproot and leave the City left Anthony’s without a new home for about 18 months, according to Ted Akis, the son of founders Anthony and Faye Yiannarakis.

This caused the restaurant to hemorrhage some employees.

“We had to buy new booths, tables, chairs. We had to reorganize and try to keep the staff,” Akis said, noting that some went to work at their Manassas location, but others had to find new jobs. “Many returned, but we had to start from scratch. Each year becomes more and more difficult.

I can’t say how much longer we’ll keep going, but we appreciate our customers.”

Another entrenched Falls Church restaurant that was also forced to move by development is Panjshir which served Afghani food at its Broad Street location for 32 years.

Similar to Anthony’s, where the children of owners over time have taken on restaurant responsibilities, Esmat Niazy has assumed many of the duties of his father who opened Panjshir in 1985.

For a long time, the Niazy family wrestled with staying or leaving Broad Street while development was debated.

Panjshir, named after a province in Afghanistan, was in limbo for a while and uncertain of how long the project was going to take. But ever since moving to its new Fairfax Street location, it’s regained its vitality with diners.

“It’s almost like being reborn.

We’re a lot busier here. A lot of our old customers revisit us, and we’ve got new customers. Most of the residents in Falls Church love the diversity in cultures and they bring their kids,” said Niazy, who mentions that Panjshir has served multiple generations over the years. “I’ve seen a lot of kids grow up and then their kids grow up.”

Others restaurants have been fortunate to fit in with the City’s development vision, such as Ireland’s Four Provinces. The Irish pub opened 22 years ago at its present location on Broad Street, per current owner Colm Dillon, who has been in charge the

BEING A JACK OF ALL TRADES is mandatory for all owners, including Panjshir’s Esmat Niazy (top) and Pistone’s Telemaco Bonaduce. (Photos: Patricia Leslie) past 15 years.

“We’ve been here a long time and will stay a long time,” Dillon said firmly.

Neither Anthony’s nor Panjshir’s owners showed any hard feelings at circumstances beyond their control which forced them out.

“The project looks great and looks like it’s going to do well for the city,” Niazy said.

Meanwhile, Telemaco Bonaduce, Pistone’s owner since 2008 after its previous owner died, says having a plan doesn’t always work.

“I don’t like to make plans way into the future. Plans are made to be changed.”

It’s why Bonaduce likes to keep his menu open just like his plans. He knows tempting tasters with new items is difficult to do, so he entices them by offering dishes at a discount which are not on the menu. What they like, he keeps.

Challenges for restaurants are

many and varied, and range from finding suitable labor to a transient clientele and expenses.

Attracting new customers is not easy, according to Tom Van, co-manager at Four Seasons at Eden Center, the east coast center for Vietnamese retail. Previously under a different name (Viet Royale) Van’s was one of the first Vietnamese restaurants to open at Eden Center and continues to fill his establishment with regulars almost 30 years later.

It’s kept his business afloat, but the “Vietnamese mentality” that patrons like to stick with the old has also made finding new diners difficult.

In the middle of a busy Saturday afternoon at Ireland’s Four Provinces, customers lined the bar and filled tables, served by what appeared to be a large staff but owner Dillon said it wasn’t enough.

“Finding staff, any staff is a challenge,” he said wearily.

Opinions on restaurant tech-

nology and new trends vary, but most agree that change is inevitable.

“We have to adapt to the evolution. You have to step up to the game. You have to develop,” Bonaduce said. Van, who has Four Seasons on Facebook, Instagram and Yelp, added separately, “We learn as we go. Social media is very critical to our marketing campaign. One little mistake [can have] adverse effects. We plan carefully, execute and hope for the best.”

Thompson is an IT guy who created Celebrity’s web page.

“The death bell has already rung for anybody who doesn’t look towards the future and what’s going to happen with technology and social media,” he said. “By ignoring it, you are never going to survive.”

Celebrity Delly is on Facebook, Instagram and Twitter.

“We haven’t gotten so much into

Continued on Page 24

FALLS CHURCH NEWS-PRESS | FCNP.COM

F.C. R E STAUR A NT WE E K

MARCH 21 – 27, 2019 | PAGE 23

DON’T LET THE SIGN FOOL YOU — Mark’s Pub has reclaimed its spot where Art’s Tavern has resided for the past seven years. The pub has been brought back (almost completely) in body and is definitely there in spirit. Outside of the name change, one of the ways Mark’s is trying to leave an impression on customers is through their food, especially their brunch, with rotating specials such as Banana French Toast. (Photos: Left: News-press/Right Courtesy Lisa Cedrone)

Mark’s Pub Experiences Rebirth Under New Ownership

by Matt Delaney

Falls Church News-Press

Nostalgia usually makes us remember things from the past as better than they were. Falls Church residents aren’t putting any extra gloss on their infatuation with Mark’s Pub, however, as the lowkey but lovable relic will be reborn under new ownership in early April.

Mark’s Pub was, well, always Mark’s Pub at the Idylwood Plaza.

At least it was to its regulars, according to new owner Lisa Cedrone. But for a seven-year stretch it was owned and operated

by Sharon Sachs, who acquired the bar from Mark’s Pub founder Ray Adame, and renamed it to Art’s Tavern after Sachs’ father, a war veteran.

Sachs’ iteration of the business never caught on with patrons during its run. Cedrone figured as much when, after working one shift alongside Sachs as a bartender, the Art’s Tavern owner propositioned Cedrone if she wanted to buy the bar.

“My kids had just gone off to college and I told myself I was gonna sell my house and maybe move to the beach,” Cedrone said both whimsically and sarcastical-

ly. “And then [Sachs’] offer comes along, so I bought a bar.”

With the help of investing partner Lod Granger and the blessing to take on the name of Mark’s Pub from Adame, Cedrone’s pet French bulldog Bentley and his “sexy leg” became the new face of Mark’s Pub while Cedrone herself assumed the role as maven of the sleepy dive bar.

Awakening the bar’s potential, however, is the mission for Cedrone entering her second year of operating the bar as it will officially be re-christened as Mark’s Pub on April 1.

A 35-year veteran of the food industry, Cedrone worked everywhere from Chili’s to the old Cowboy Cafe in Arlington and Orange Anchor along the Georgetown Waterfront in Washington, D.C. She’s held jobs in all phases of the business as well, working as a bartender, in the kitchen and as a general manager. Cedrone was no stranger to running an establishment from top to bottom, and her experience has paid off with the business running well into the green.

Despite the financial health, Cedrone isn’t too satisfied with the pub just yet, mainly because

she feels it has untapped potential when it comes to food service.

The weakened brand really stuck out to her when she participated in the City of Falls Church’s Fall Festival in September — as Art’s Tavern — and got little attention from festival goers.

“When [Adame] was running Mark’s Pub, it was popular because he didn’t have to compete with Taco Bamba or Jason’s Deli nearby,” Cedrone said. “We have our regulars who we love, but regulars get old and don’t drink as much when they do. We do have a solid late-20’s crowd that comes by, but it’s not where I want it just yet.

That’s why part of the key strategy to improve Mark’s presence with locals is revamping the menu. Cedrone didn’t feel that Art’s Tavern’s food was made with, in her words, “a lot of love.”

With the help of her husband, Mike Pallesen, and his smoker along with Cedrone’s own knack for cooking, the menu has taken on a new feel.

Smoked chicken noodle soup, homemade mac and cheese, smoked corn beef and dressings made in house are some of the early creations that are setting a new tone. Introducing brunch was

another focal point for Cedrone, who gives customers the option to purchase $2 mimosas and Bloody Marys along with a variety of brunch entrees. One advantage of being a small business is its flexibility — for instance, Cedrone saw a good deal for ravioli at a recent trip to Restaurant Depot, and made that a weekly special for customers.

A new menu is accompanied by a more customer-friendly experience in Cedrone’s eyes. Karaoke has returned to high praise as has a golfing video game. During the Art’s Tavern days, the bartenders had sole control of the music; Cedrone is giving music options back to the patrons by installing a TouchTunes system at the end of the bar. There’s even the bar favorite drink order, a “Shot and a Shag,” which is a mug of Miller Lite with a shot of Jim Beam and Jack Daniels for just six bucks. These changes in operations all come with a more expansive kitchen, a repainted interior and new decor that displays some classic Americana as well as some favorite dogs, including, of course, French Bulldogs.

One thing that hasn’t changed yet is the signage. “Art’s Tavern” is still emblazoned over the build-

ings entrance. It’s made for some confusion, per Cedrone, but Fairfax County will be approving their new sign in a matter of days to allow for the transformation to finally be complete by early April.

Cedrone notes how the Mark’s Pub vibes have already returned, with a Marshall High School teacher returning in excitement and becoming a lunch regular during the week.

Getting people to stay for the food after they come for the drinks while also navigating the “free” marketing space of social media are all challenges that Cedrone is attempting to overcome. But she’s relieved knowing that, even if the bar isn’t where she wants it to be at this moment, she’s leaving the door open for a better experience down the road.

“This is mine. I’m proud of it and I’m proud of what we’ve done and what we’re doing, not just financially but with the people who come in here,” Cedrone said.

“Some places, people will leave and they’ll be unhappy about one thing or another. I don’t think anyone leaves here unhappy. We want everyone to leave and think they’ll come back.”

Mark’s Pub is located at 2190 Pimmit Dr., Falls Church

F.C. R E STAUR A NT WE E K

PAGE 24 | MARCH 21 – 27, 2019

FALLS CHURCH NEWS-PRESS | FCNP.COM

Guile & Good Food Keep These Local Spots in Business Continued from Page 22

Snapchat, but we are definitely looking into it. As times change, you have to change,” Thompson said.

Not long ago, one of Celebrity’s menu items went viral when three million viewers took a look at its steak and cheese eggrolls.

“Now we have more than 10,000 following us on Facebook,” Thompson said. “Our website is extremely popular. We get more than 2,000 viewers that go to the website every month, and we have online ordering.”

All restaurants have staple menu items which keep customers coming back.

At Anthony’s, their pizza and steak and cheese pastitio have been popular for decades, Akis said.

Celebrity Delly’s most popular item is the “Wes Johnson,” named after the famed sportscaster for the Washington Capitals hockey team, a frequent Celebrity guest who came up with the ingredients himself, per Thompson: grilled roast beef, Russian dressing, melted Muenster, and coleslaw.

the

“You can get it with an egg [$1 extra] which Wes always does,” said Thompson. “He’s has lost a lot of weight recently but still comes in here and buys his sandwich.” (Calories are unspecified.)

At Pistone’s, some classic stuff that “You can’t touch,” are musts on the menu, such as lasagna, veal parmigiana, chicken parmigiana and meatballs. Bonaduce knows they aren’t innovative, but Pistone’s still has to have them.

Pumpkin anything is a hot seller at Panjshir, according to Niazy.

Dillon said the most popular selections on Ireland’s menu are chicken tullamore (“going on 15 years”), Guinness and beef stew.

Great customer service is another big ingredient for success, owners agreed.

“Hospitality for Afghanis is almost part of our religion. We try to give that same kind of warm feeling [at the restaurant] like when someone comes to your home,” Niazy said.

In the restaurant business, managers handle multiple tasks and attribute success to hard work and working six or seven days a week for about 14 hours a day

presents

which Bonaduce relishes.

“It’s a lifestyle. I love it. You can’t put me in a cubicle making phone calls. I would never do that,” Bonaduce said while discussing how he handles landscaping and minor plumbing repairs at Pistone’s. “You work days and nights. You cook. You get used to it and it gets easy. You have to do things that corporate and chains won’t do.”

Said Dillon, “All businesses are tough. The restaurant business is not tougher than any other.”

Akis credits his parents who still work 14 to 16 hour days seven days a week: “Our success really rests with them. I am very proud of my mother and father and the values they have brought to the community.”

Thompson said Celebrity’s owners have faced “times when you have to reassess and determine the direction we are going.

A lot of larger companies have mission statements. Our mission statement has always been to make great food. We refuse to lessen our quality.”

Falls Church residents will eat to that.

the 7th Annual

List of participating restaurants coming soon to FCRestaurantWeek.com

MANAGER OF THE FOUR SEASONS Tom Van experiences the same struggles of attracting new customers that other longtime businesses do, but has been a savvy user of social media to help increase the Four Seasons’ online presence. (P����: P������� L�����)

#FCRESTAURANTWEEK

Little City.

Big Eats.