The Definitive Guide to Tysons Corner Most Anticipated Restaurant Openings
Stay up-to-date on restaurants opening and coming soon in the Tysons Corner area by visiting the Taste of Tysons restaurant Food Desk by Lisa Shapiro. On Taste of Tysons, you will ind all that is Coming Soon to the area, including every delicious deet on every new restaurant gearing up for its grand opening!
New:
American Tandoor – Opened October 30 and offers dishes to reflect India’s eclectic culinary heritage with the influences of contemporary American dining. Karan Singh, the man behind American Tandoor, is a native of both the USA and India where he developed a passion and understanding of both cultures and their unique, abundant flavors. Lunch and dinner will be offered, Monday through Friday starting at 11:30 a.m. with brunch on the weekends running from 10 a.m. – 3 p.m. More here.
Street Kitchen – From the same folks at American Tandoor, this sister concept offers fast casual Indian, located just next door on the 2nd level of Tysons Corner Center. Menu features Dosas and Frankies.
CRUST Pizzeria Napoletana – On October 23, Crust celebrated its grand opening with the mission to serve authentic Napolitan Pizza certified by the “Associazione Verace PIZZA Napoletana” cooked in a true Italian wood-fired oven. In addition to serving an authentic Napolitan Pizza, Crust seeks to educate guests about their use of only fresh, all-natural, non-processed ingredients (imported from Naples or Campania regions), including Certified Mozzarella di Bufala. The wood burning oven maintaining a temperature of 900 degrees produces an authentic Napolitan pizza verified by V.P.N., Verace Pizza Napoletana in 60-90 seconds. Its characteristics include a thin center and charred puffy edges. Chef and Pizzaiolo, Tonio Topolino says, “We recommend eating it by hand, so save your fork for dessert.” The authentic Napolitan pizza was invented in Napoli between 1715 and 1725, with the world-famous Margherita variant first cooked in 1889. Crust says, “a true Napolitan pizza is a labor of love, passion, desire, and high quality ingredients from Campania region.” Now open for lunch and dinner daily. 8415 Old Courthouse Rd. Vienna, VA
Earls Tysons Corner – On October 16, Earls celebrated its grand opening in Tysons Corner with 63 existing locations across the US and Canada. The large dining room, outdoor patio complete with fire pits and cocktail lounge areas are stunning – with a sleek and modern design. It boasts 280 seats and more than 10,000 square feet (photos on our facebook page). Now open for lunch and dinner daily. 8415 Old Courthouse Rd., Vienna, VA
Earls offers a global menu with modern versions of ethnic cuisine. Appetizer selections range from sushi, dry Ribs, and tuna tartare. Enjoy sandwiches, hand-smashed burgers, premium cuts of steak, bibimbap, noodles and rice bowls, including their popular Kung Pao dish, tacos, and seasonally grown fresh vegetables. In addition, expect breads and desserts that are created and baked in-house daily. Earls works with local suppliers and producers, where possible, a great wine selection, craft beer, and a creative bar program with specialty cocktails such as the “Bees Knees” – a citrusy gin cocktail sweetened with honey and a splash of fresh lemon juice, all in its own unique teddy bear glass made with aviation gin, cointreau, honey, fresh lemon, angostura bitters. 7902 Tysons One Place, McLean, VA.
Thai by Thai – Ocotber 1, 2015 (2676A Avenir Place, Vienna, VA) Founders Chef Eed and Matt Landon its fourth location at Dunn Loring-Merrifield Metro Station. The 75-seat restaurant provides a family-friendly environment where diners can enjoy healthy, authentic Thai dishes. The new restaurant is also their first to serve soft drinks made from cane sugar. Eed and Matt grow their own organic herbs exclusively for the restaurants, and they will soon be adding more superfood items to the menu. Photos and full review here.
Coming Soon:
Chase the Submarine – A new deli by restaurateus Chef Tim Ma and Michael Amouri (of Caffe Amouri) located at 132 Church Street (formerly Kiln & Co.) has announced they will be opening late October 2015. Chase the Submarine will be an eclectic sandwich shop featuring creative sandwiches once served by Ma and wife Hernandez at their popular food truck MAX. The shop will also focus on whole animal butchery, homemade pates, sweet and savory sides, and will also serve a selection of beer and wine. The 1,600 square foot space will allow for indoor and outdoor seating for up to 30 patrons. More here.
Takumi Sushi – This new sushi restaurant is coming to the “Tulip Building” in Falls Church, taking over the former Vapor Solutions space between Smashburger and Ayoub Carpet Service at 310 S. Washington Street. Chef Jay Yu, who spent 13 years at Kaz Sushi Bistro in D.C. and also worked at Raku and Cafe Asia, will head up the new 30-seat restaurant which is set to open in November. Takumi’s menu will be heavy on nigiri and sashimi and will also feature warm dishes like fried tofu.
Chef Mike Isabella
Kapnos Kouzina – The Mosaic District in Merrifield, VA will be the second location for Chef Mike Isabella‘s new Kapnos Kouzina, which pulls its name from the Greek word for kitchen. The ambience and menu will match its name, featuring home-style Greek cuisine, rustic Mediterranean dishes and platters to share.
Kapnos Kouzina will feature both small plates and large-format platters served family-style. Greek-spiced crispy chicken with attiki honey, braised lamb top round with lentils, eggplant, tomato and harissa and whole roasted branzino in a spicy clam broth will be among the signature dishes. The Kapnos Kouzina menu will also feature a few favorites from the original Kapnos, notably the stone bread and Greek spreads. Like Kapnos Taverna, Kapnos Kouzina will be open for weekday lunch. Chef Billy Riddle will serve as chef de cuisine at the Mosaic District location.
While Isabella and his team work through plans to renovate the existing space along with a new roof-top patio for Kapnos Kouzina, friend and Top Chef co-star Chef Jen Carroll will use the space as a pop-up for Requin, a French Mediterranean concept she and Isabella will open in D.C. in 2017. The pop-up will serve dinner only, Tuesday-Saturday, beginning this fall and continuing through the end of the year.
Taco Bamba – Chef/Owner Victor Albisu will be expanding his “Best of Falls Church” takeout taqueria which opened in 2013, to two new locations. The primary menu will feature tacos, sopes and tortas while daily specials will rotate tamales, soups and classic Mexican dishes through the offerings. The new location will also launch a new bar program with margaritas (perhaps on tap), micheladas, palomas, and Mexican beers. “The drink programs are going to be pretty focused,” Albisu says. “It’s going to be stuff that goes with tacos, for the most part. In Vienna, we’ll have probably a bit more of a broader bar, where you can sit down and have a few different styles of cocktails. But I’m not envisioning a 50-item, mixology-driven, craft-cocktail menu at any of these locations. It’s still a food-first business.” Projected Vienna opening Summer 2016 at 180 Maple Ave. W in Vienna. More here.
TenPenh, (with its namesake as a play on its former address at Tenth and Pennsylvania Ave., NW DC) the Asian-fusion restaurant that closed its doors on June 30, 2011 after 11 years will relocate and open Spring/Summer 2016 on Westpark Drive in Tysons Corner, possibly in the adjacent retail space next to Nouvelle luxury apartments. The revived concept will nod to its earlier location in both appearance and food, but there will be plenty of “contemporary and new” aspects, too, Wizenberg said. The restaurant will feature an outdoor area with a fire pit, a lounge and a sushi bar. Tunks will help develop the new TenPenh, but the group plans to hire a chef de cuisine. Wizenberg said some old favorites, such as the Chinese-style smoked lobster, shrimp curry and crispy whole fish, may appear on the menu.
