When a fancy schmancy NYC Chef comes to the area to open a restaurant it often creates a lot of buzz. Who knew that a Canadian-based restaurant opening in our area would cause such a stir, but it’s been for good reason. The Earls Tysons Corner staff have been amazingly hospitable, the food has been beyond delectable, and the space is simply gorgeous.
In Tysons we have our fair share of restaurants with namesakes which are a man’s first name, including longtime resident, Clyde’s, now we have Paul, Eddie V’s, BJ’s, just to name a few. Earls, is the first of its kind on the East Coast and comes to Tysons Corner via a family-owned and operated restaurant group, named for the founder, Montana native Leroy Earl (Bus) Fuller and his son, CEO Stan Earl Fuller (hence, the name Earls, plural, not possessive). The first Earls opened in Edmonton, Alberta, Canada in 1982. While Earls Kitchen + Bar has grown to now 64 restaurants across the U.S. and Canada, this doesn’t seem to be your atypical American chain, at least not what we are used to. While the owners are bringing tried and true favorites from their other locations, they are incorporating some local/regional inspiration to their newest location, including menu selections, art, and more.
Earls Tysons Executive Chef Ryan Spicknell, (formerly of the Woodbridge, Vaughan location) will oversee a full staff that will prepare fresh, made-from-scratch dishes inspired by international cuisines and locally sourced ingredients with a nod to regional tastes. The menu is divided into categories, making it easier to choose among Earls’ popular starters, main entrees, including pastas, steaks and hand-smashed burgers.
For starters, try the Tuna Tostadas, a four-some of deliciously light chili rubbed albacore tuna, creamy avocado, cilantro aioli, and radish served on a fried tortilla chip. Gone in just two bites, but guaranteed, you’ll want more. Save room for the next course.
Enjoy their fresh, modern approach on a Fattoush salad. Renamed by Earls as the Jerusalem Salad, this summery dish has bright citrus tones, grapes for sweetness and dukkha spice-crusted chicken breast tossed in a tangy house-made preserved lemon dressing. You will find yourself wanting to swirl the last remaining bites into the creamy dressing down to the last drop.
Under noodles+rice bowls, you will find an inventive take on Korean bipimbap as well as Earls’ version of cumin-infused jeera chicken curry, which GM Dylan Todd has been one of their best sellers since opening. Created especially for Earls Tysons, one of their main dishes, is a coriander crusted albacore tuna with black jasmine rice, vegetable caponata and artichoke-basil puree. One of the stand-out entrees is their BBQ Ribs + Cajun Chicken. Offered as either a full or half rack, enjoy tender sweet and spicy BBQ ribs that are slow cooked, via sous-vide and literally fall off the bone and melt in your mouth, alongside a blackened double breast and sides of house-made warm, creamy warm potato salad, and crisp tangy coleslaw.
For dessert, try their Sticky Toffee Chocolate Pudding with housemade warm chocolate cake drizzled with rich chocolate and toffee sauce, served with a scoop of vanilla gelato in a sugar candy basket. Served warm, the cake is so delicious, like a very moist brownie, you will be battling for the last drop of the toffee sauce on the plate.
Each restaurant fosters local supplier and farmer relationships to find the finest, freshest in-season ingredients possible. There will be local twist on the brunch menu such as Sweet Virginia Benny with sweet Virginia ham on grilled sourdough napped with hollandaise. Earls’ offers premium seafood including Marine Stewardship Council Certified Sustainable ™albacore tuna, cod, shrimp and salmon and Creekstone Farms Certified Humane Raised and Handled Angus beef that is processed in facilities designed by animal behavior expert and livestock consultant, Dr. Temple Grandin to ensure a calm, stress free environment.
Inside, the restaurant interior is beautifully designed, with a casual yet elegant ambiance that incorporates green building construction techniques to reduce carbon footprints well as custom lighting that integrates energy efficiency and style. The dining area, offering a relaxed culinary experience, sits next to a lively lounge and bar scene and, at Earls Tysons, where you can enjoy a drink before or after your meal. Under the leadership of Beverage Director Cameron Bogue, a Portland native recruited from Daniel Boulud’s Restaurant Group in 2011, Earls’ bar offers a creative — sometimes whimsical — array of premium craft cocktails along with a fine selection of wines by the glass or bottle. Earls’ craft beer program is unique to each city, highlighting local breweries. The Earls Tyson will also feature an extensive menu devoted to variations of the classic Old Fashioned.
Even Earls’ art work is integral to its concept and reflects the company’s history of supporting the visual arts. It begins with the sleek architectural design that includes a prominent art installation inspired by the surrounding landscapes. Vancouver, Canada artist Ricky Alvarez will unveil his molded pewter wall at the Earls Tysons that depicts the D.C., region’s road system. Each restaurant also commissions separate works from local artists. Earls Tysons selected D.C.’s Tom Conlon. His Blank Canvas #64 – RF&P depicts a graffiti tagged side of a Richmond Fredericksburg & Potomac box car and reflects the importance of the rail line that connected the northern and southern markets along the Eastern seaboard.
Earls Tysons is now open daily for lunch and dinner at 11:30 a.m. with an all-day menu and on Saturday and Sunday when brunch will be served until 3:00 p.m.
Earls Tysons Corner
7902 Tysons One Place, McLean VA 22012
TIP: Park in the Tysons Corner Center 4th floor near garage E.