Local employees and restaurant managers are seeking relief as temporary closures and storewide layoffs add financial strain and stress due to the COVID-19 outbreak.
Staff from Red’s Table, CraftHouse, PassionFish, Cooper’s Hawk and Uncle Julio’s have launched crowdfunding campaigns.
Diane Edwards, a former full-time employee at Red’s Table, told Reston Now the lay-offs of 30 staff members have put her in a challenging financial situation.
“The past few weeks have been uncertain and stressful and the foreseeable future does not appear to be any different. Although I have applied for unemployment, it is not guaranteed when I will receive aid. Money is becoming scarce as I still have bills to pay and basic necessities need to be fulfilled as well,” Edwards said.
Ryan Tracy, the restaurant’s owner and manager, launched the public funding campaign for his employees.
“Unfortunately it seems this could go on for some time. I have been searching for remote employment but haven’t had any luck,” said Stanley Kaplan, 27, who has worked at the restaurant for around eight months.
So far, it has raised $5,660 of the $40,000 goal.
“We look forward to all of our team members coming back to work, where they will have jobs waiting for them. Until then, we thank you for your generosity and support during these unprecedented times,” Tracy wrote.
Other employees have launched campaigns of their own.
“The donations we are asking for extend further than the employees of Uncle Julio’s; it will be reaching the families of our staff as well,” the campaign for Uncle Julios’s reads.
Nine bartenders from Cooper’s Hawk in Reston are also out of work and seeking donations.
“We do not know how long we will be out of work and considering the majority of our money was made via tips, it would be greatly appreciated if you would show your support,” the bartending team wrote.
On Monday, State Gov. Ralph Northam ordered all restaurants to switch to carryout, delivery, and curbside pickup by tonight.
Photo via Oscar Garcia/GoFundMe
Singer and musician Ted Garber is bringing his blues, Americana and rock music back to Reston later this week.
Garber started his career by performing covers on the streets of New Orleans before heading to the 9:30 Club, Blues Alley and the Strathmore in the D.C.-area, according to his bio.
Now, Garber is a well-known musician around the Northern Virginia area, who often stops by Reston on his tours and for community events.
Garber is set to perform on Friday (Feb. 22) at 9 p.m. at Red’s Table (11150 South Lakes Drive), an American eatery by Lake Thoreau that was started by three siblings who grew up in Reston. The event does not have a cover charge.
Photo via Ted Garber/Facebook
To the dismay of some area residents, a series of upgrades — including an amphitheater, fire pit and ping pong tables — are being considered for South Lakes Village Center (11120 South Lakes Drive).
The project by village center owner Chevy Chase Land Company is intended to activate space at the edge of Lake Thoreau between Cafesano and Red’s Table.
But residents near the center and merchants worry the new space will become a magnet for youth from Langston Hughes Middle School and South Lakes High School. The project would also increase noise — a concern that already rattles some residents as sound travels down the lake.
Reston Association’s Design Review Board deferred a decision on the project Tuesday night to allow the development team, which includes engineering firm Kimley-Horn, to revise the plan. The DRB could consider updated plans at its next meeting.
Mary Sapp, president of the Lakeport Cluster Association, said the project would increase noise levels, raise safety concerns due to unsupervised teens, and increase the chance of vandalism of the plaza’s “very attractive features.” Sapp said three of the cluster’s 11 bollard lights were destroyed, three were knocked over and two Safeway carts were thrown into the lake from the dock over the last 15 months.
“We assure you that Lakeport Cluster is not ‘anti-students’; a number of our residents have children (or grandchildren who visit often), and several are actively involved with South Lakes High School,” Sapp wrote in a statement to the DRB.
Charles Foster, a Lakeport Cluster resident, called the project an “unprecedented experiment in Reston” that would attract 3,400 young adults within walking distance, creating an environment that “ allows anyone at any time to engage in any type of activity.”
Upgrades include an amphitheater, new lighting, a chalkboard wall, outdoor ping pong, lounge and plaza seating area and outdoor ping pong. A new, back-lit sign is also proposed for the center.
Gil Blankespoor, a resident in the Lakeport Cluster, questioned how the property owner will maintain the upgraded site.
“We know Chevy Chase Land’s heart is in the right place. They did a fabulous job last year with the new landscaping, and their plan is to build community activities. But what they propose is in the wrong place — far too close to residential developments,” Blankespoor said.
The development team said they were open to removing the gaming features of the site, including ping pong tables, in order to allay community concerns. DRB members also suggested removing outdoor cushions, which could end up in the lake, and adding more shaded trees.
In response to concerns about attracting area teens, Michael Casey of Kimley-Horn said the plaza was open to “all generations” and should not exclude any demographic. By design, the commercial plaza is placed next to residential development, he said.
“This is what community is,” he said.
Given the “brutal reality” of the retail world, activating the space is necessary to ensure the long-term viability of the center, said Tom Regnell, president of Chevy Chase Land Company.
“We are interested in that very long-term view,” Regnell said.
Photos via handout
Top Reston Volunteers to Be Honored — An awards ceremony to recognize individuals, families, groups and businesses who make a significant contribution to the Reston community through volunteer service will be held tonight from 6:30-9 p.m. at The Lake House (11450 Baron Cameron Ave.). [Reston Association]
Meeting on Glade Drive Bike Lanes Tonight — The Fairfax County Department of Transportation will host a community meeting tonight from 6:30-8 p.m. at Hunters Woods Elementary School (2401 Colts Neck Road) to discuss potential changes to Glade Drive, including the addition of bike lanes and sharrows. [Reston Now]
Fairfax Corner Art Festival (Sponsored) — Fairfax Corner will transform into an outdoor art showcase during the 2nd Annual Fairfax Corner Art Festival this weekend. Monument Corner Drive will feature more than 100 national and international artists, arranged in pop-up gallery style and filled with all mediums of fine art. Admission is free and it’s taking place this Saturday and Sunday 10 a.m. to 5 p.m. at 4100 Monument Corner Drive, Fairfax. [Howard Alan Events]
Reston Couples Find Business Success with Mat — Gerald and Michelle Zingraf, along with Ben and Camille Arneberg, have made about 6,000 sales of their new product, TerraMat, since February. The ergonomic anti-fatigue desk mat is designed to provide exercise, stretching and therapeutic massage for the feet of those who spend hours at a time standing at a desk. [Fairfax County EDA]
Red’s Table Has New Top Chef — Adam Stein has left Red’s Table to open his own D.C. restaurant, The Eleanor. Kevin Ettenson, 28, is the new executive chef at Red’s Table (11150 South Lakes Drive). Among his plans are an emphasis on housemade pastas and an expanded late-night menu. [Northern Virginia Magazine]
Local Resident Part of Climate Reality Leadership Corps — Christina Blocksom, of Reston, is one of several area citizens who recently participated in Climate Reality Training in Denver. Former Vice President Al Gore founded the project. [Inside NOVA]
Red’s Table Has New Seasonal Cocktails — Rhubarb purée is a special ingredient in one of the spring drinks at the restaurant, located at the South Lakes Village Center. [DC Eater]
comScore Working With Facebook to Improve Digital Ads — The Reston-based company is introducing new demographic metrics to help provide advertisers with “transparent, uniform measurement across all platforms and devices.” [Yahoo! Finance]
‘Guys and Dolls’ Coming to Herndon HS Stage — The theater department at Herndon High School will present the musical comedy this weekend. There will be shows Friday and Saturday night, and a Sunday matinee. Tickets are $15. [Fairfax Times]
The Greater Reston Chamber of Commerce and other regional chambers are sponsoring the fifth annual Northern Virginia Restaurant Week, Monday through March 27.
Northern Virginia Restaurant Week is designed to offer the opportunity for people to enjoy dining at a number of participating restaurants at reduced prices. Restaurants participating in the event offer selections from their menu at special prices.
Restaurants in Fairfax, Loudoun, Arlington and Prince William counties are all participating. In Reston, participating eateries include:
- American Tap Room (1811 Library St.)
- Carrabba’s Italian Grill (12192 Sunset Hills Road)
- Il Fornaio (11990 Market St.)
- M&S Grill (11901 Democracy Drive)
- McCormick & Schmick’s Seafood & Steaks (11920 Democracy Drive)
- Mon Ami Gabi (11950 Democracy Drive)
- Morton’s The Steakhouse (11956 Market St.)
- Not Your Average Joe’s (1845 Fountain Drive)
- Red’s Table (11150 South Lakes Drive)
- Tavern64 (1800 Presidents St.)
- The Melting Pot (11730 Plaza America Drive)
- Vinifera Wine Bar & Bistro (11750 Sunrise Valley Drive)
- World of Beer (1888 Explorer St.)
To see special menus being offered as part of Restaurant Week, as well as a full list of participating businesses, visit the event’s website.
Washington Post food critic Tim Carman recently spent some time at new Reston restaurant Red’s Table, giving the South Lakes Village Center spot two stars (good).
Carman had a lot to say — most of it good — about the family owned spot that opened in early September. He liked the homegrown roots of owners Matt, Pat and Ryan Tracy, who grew up in Reston. He liked the local beers and house-made baked goods. He praised chef Adam Stein’s creativity.
Said Carman: “Your brain may feast on ethical sourcing, but your palate cares about only one thing: Is the food tasty at this farmhouse-meets-warehouse-meets-boathouse space with views of Lake Thoreau? Mostly yes. Decidedly yes in some cases. Sometimes yes with a caveat. And on one rare occasion, a fork-dropping, entree-ending no.”
Read the full review on Washington Post.com.
Carman gave high marks to the burgers; the east coast take on cioppino; and the unusual calamari appetizer collaboration.
Not faring so well: a pumpkin mornay dip; an overcooked pork chop; and a too-salty pasta dish.
Ryan Tracy says he is pleased with the review.
What’s your own personal review of Red’s Table? Tell us in the comments.
After more than a year of renovations (and renovation setbacks), Red’s Table finally opened its doors at South Lakes Village Center over the weekend.
The locally owned spot is open daily at 4 p.m. for dinner service. Lunch service begins on Sept. 28, and Saturday and Sunday brunch will be begin on Oct. 3, said co-owner Ryan Tracy.
Ryan — along with brothers Matt and Pat — have been working on the restaurant at the former Lakeside Inn space since early 2014.
Ryan Tracy says Red’s Table gets as much locally sourced meat, produce and other products as possible. Red’s also bakes its breads and desserts in-house.
Specialties of the house: craft beer on tap; oysters; grass-fed steaks; and a large selection of small plates/ appetizers.
And of course, there is the setting. In addition to gutting the inside, the Tracys opened up the part of space overlooking Lake Thoreau for a large outdoor dining deck. Watch for the deck to be open through the fall — but know that the outdoor space closes at 10 p.m. nightly due to its location close to residential neighborhoods.
The inside space remains open until midnight Sunday through Wednesday and until 2 a.m. Thursday to Saturday.
Red’s Table, the long-anticipated, locally owned restaurant at South Lakes Village Center, will open its doors on Monday, Sept. 7.
Earlier this week, owners Ryan, Matt and Pat Tracy invited some friends and family in to taste some of the craft cocktails and see what’s on tap (lots of local brews) at the former Lakeside Inn space.
The restaurant has received a gut renovation. The new look includes reclaimed wood, granite, an open kitchen and a dining deck overlooking Lake Thoreau. See what’s on the menu in this previous Reston Now article.
Red’s Table will be open seven days a week for dinner (reservations accepted online), Ryan Tracy said. Lunch service should begin in late September, he added.
Meanwhile, here are some of the highlights of the drink selection:
On draft ($6-10)
- Adroit Theory Angel’s Trumpet
- Hardywood Pilsner
- Hardywood Singel
- Port City Optimal Wit
- Port City Oktoberfest
- Lost Rhino New River
- Fair Winds Howling Gale
- Flying Dog Pearl Necklace
- 3 Stars Southern Belle
- Heavy Seas Small Craft Warning
- Devil’s Backbone Vienna Lager
- Forge Belgian Blonde
- Potter’s Farmhouse Dry
- Three Notch’d Hydraulion Red
More than two dozen beers also available in cans and bottles, ranging from Miller Lite ($5) and National Bohemian ($5) to DC Brau Public ($7), Bust Head English Pale Ale ($7) and Heavy Seas Peg Leg ($8).
Specialty Cocktails
Full bar is available, but here are some of the special drinks formulated by Reds’ bartenders:
- Amarillo & Vine — Gin, cucumber, yellow pepper, lemon ($11)
- Cure for the Common Cold — Cachaca, honey, lime, mint ($10)
- Clingstone Punch — Rye, sweet tea, peach ($9)
- Garden-Variety Mule — Vodka, lemon verbena, lime, ginger beer ($9)
- Living on the River — Gin, Vermouth, Campari, Huckeberry ($12)
- Bread and Roses — Irish Whiskey, Dry Madeira, orange bitters ($14)
- Bittered & Twisted — Sweet vermouth, Quinquina, sparkling ($9)
Wine
There is an extensive wine list featuring varieties from Virginia, California, New Zealand, Spain, Chile, France and Italy.
Fourteen selections are available by the glass ($7-$14), there is an large list of wines by the bottle ($30-$$93). For wine descriptions, see the document below.
Beer, Wine and Speciality Cocktails at Red’s Table by Karen Goldberg Goff
Long-awaited South Lakes Village Center restaurant Red’s Table has a sneak peek at its dinner menu.
The locally owned spot plans on opening its doors around Labor Day, says co-owner Ryan Tracy.
Ryan and his brothers, Matt and Pat, have been working on the replacement to Lakeside Inn since early 2014.
The Tracys are planning an upscale spot with locally sourced ingredients. On the menu: Hand-cut steaks; raw bar items; small plates; charcuterie; and more. There will also be more than a dozen craft beers on tap, specialty cocktails and homemade desserts. Lunch service will start later in September, Ryan Tracy said.
See the sample menu on Red’s Table’s Facebook page.
Dinner small plates will run in the $8 to $12 range. Entrees from $14 to $38.
Red’s Table is still hiring. Apply by sending a resume to [email protected] or stop by the restaurant at 11150 South Lakes Village Center.
Red’s Table, the soon-to-open restaurant at South Lakes Village Center, is on a hiring spree.
The owners hope to start serving by the end of August, so they need lots of people to make it a success.
Red’s Table is holding hiring open houses Monday, Aug. 3, 10 a.m. to 5 p.m., and Tuesday, Aug. 4, 1 to 5 p.m.
Apply in person at 11150 South Lakes Dr. if you are interested in the following openings:
- Experienced Line Cooks, Shuckers, Prep Cooks
- Experienced Servers and Bartenders
- Dishwashers
- Host Staff
- Bussers
Here is what the Red’s Table folks want you to know:
At Red’s Table, we believe in hospitality on a personal level, inviting customers to our ‘table’ as readily as William “Red” Tracy did when he entertained family and friends as guests throughout his lifetime. We believe in knowing the farmers who grow our food and bring our seafood to market as well as we know our local customers. We believe in crafting food and drink from scratch, using top ingredients to bring our guests an experience to remember and a reason to return to Red’s Table time after time.
We are an independent group of locals who own multiple locations and have been in the business for two decades. We don’t have a soul sucking corporate atmosphere but that doesn’t mean we don’t take our businesses, our jobs and our craft seriously. Under the direction of Executive Chef Adam Stein and General Manager Sharon Wetteland, we will be rocking Reston with creative, seasonal, locally sourced food and drink at a location like no other in town.
If you want to leave the cookie-cutter corporate nonsense and crushing DC commute behind, we would like to meet you. Know your stuff? Bring it.
Red’s Table, the long-awaiting, locally owned restaurant slated to open at the former Lakeside Inn space at South Lakes Village Center, hopes to open by the end of August, said co-owner Ryan Tracy.
The date is tentative, depending on county permits and inspections. However, after months of construction — and construction-related delays — the business appears on track, he said.
Tracy, along with brother Matt and Pat, first signed on for the project in early 2014, a few months after Lakeside Inn closed after more than 20 years at the spot.
The Tracys had expected to open in March 2015, but a roof issue, which resulted in the whole roof having to be replaced, delayed the project to summer 2015.
The new roof is in place, and the interior remodeling is in its late stages.
Here are some details:
Adam Stein, a well-known DC chef, is running the kitchen. The menu is still in the planning stages, but Red’s Table will concentrate on an abundance of locally sourced products, Tracy said.
The restaurant has hired Sharon Wetteland, an experienced restaurant manager, as its general manager. Wetteland comes to Reston from jobs in San Diego and Minnesota.
Red’s is still looking for a bar manager and an assistant general manager. Apply by sending a resume to [email protected].
On Friday, crews were putting awnings into place on the new patio overlooking Lake Thoreau. Tracy said there will be heaters on the patio, and they expect to seat restaurant patrons there most of the year. The existing patio, to the right of the front door, will be a bar patio, he said.
The full bar will include craft cocktails and 14 craft beers on tap (as well as a wide assortment of national brands in bottles), Tracy said.
The restaurant will be open for dinner at first, with lunch and weekend brunch to come soon after.
The owners of Red’s Table, the restaurant planned for South Lakes Village Center, say they are now on track to open in August.
The project has been in the works since early 2014, when brother Ryan, Matt and Pat Tracy took over the old Lakeside Inn space at South Lakes.
They originally planned to open by February or March, but construction issues — including a roof structural defect that meant the whole roof had to be replaced — set back the timetable.
The trio, who grew up in Reston and graduation from South Lakes High School, were already deep in the renovation and hiring process when the roof problem was discovered, Ryan Tracy said.
Inside, construction crews have rid the space of all things Lakeside Inn (which seemingly had not been remodeled in its 22-year existence). The interior, still in construction mode, is taking shape around an open kitchen.
The restaurant, named after the brothers’ grandfather William “Red” Tracy, will focus on New American food, with an emphasis on great steaks, seafood and fresh food. Red’s Table plans to offer $1 oysters at happy hour.
The restaurant is still hiring, and is particularly looking for a sous chef and a baker. If interested, email [email protected].
Red’s Table also is up and running on social media. Follow them on Facebook, Instagram and Twitter.
Construction crews were up on the roof at South Lakes Village Center Monday, finally getting to work dismantling and rebuilding the roof at the old Lakeside Inn space.
The owners of Red’s Table, the new restaurant slated to open there, say they hope to overcome this final construction obstacle and open for business by late July.
Ryan, Pat and Matt Tracy leased the space in early 2014, and had originally hoped to open by last fall. Delays with permitting initially set the project opening to early 2015. They were deep in the interior renovation and hiring process when a structural issue within the roof of the 30-year-old building was discovered.
That led to a new permitting process and more delays.
Red’s Table, the locally owned restaurant slated to open soon at South Lakes Village Center, is still busy working towards an opening this winter.
The restaurant, located in the former Lakeside Inn space, is an ambitious offering from Ryan, Pat and Matt Tracy, who grew up in Reston. The brothers own several Five Guys franchises, but this will be their first foray into sit-down dining.
Crews have been busy for months knocking the Lakeside Inn space down to the studs to renovate the Red’s Table space.
According to a craigslist help wanted ad, the Tracys have hired chef Adam Stein to oversee the kitchen. Stein formerly worked at D.C.’s The Queen Vic and at Alexandria’s Light Horse Tavern, which is owned by the Tracys’ cousin.
The posting also said the restaurant is hoping for a mid-March opening. Ryan Tracy had said last fall that he hoped to open in late January or early February.
But the owners still have big plans for good food and drinks at the new Reston spot. If the help wanted ad is any indication, expect excellent baked goods, sustainable fish, tattoos and a laid-back atmosphere:
Red’s Table is hiring for one Kick-Ass Baker/Pastry Chef to oversee our bread program and desserts. Savory experience is a plus, as this person will function in a hybrid position of AM Sous as well. (Mostly receiving and opening the doors for staff.) Five days a week with two consecutive days off. Tattoos and piercings are a bonus, but not required. We are hoping to open in the later half of March and are looking for people to help build our team. We will be open for Lunch and Dinner as well as Brunch on the weekends. Red’s will be a scratch kitchen paying close attention to region and seasonality. We will have our own bread program as well as a range of scratch pies and cakes. Focus will be on our large raw bar offerings as well as sustainable finfish and local proteins.
Chef Adam Stein is looking for strong, self-starters with experience who either wants to take a step up or are looking for a change of pace. No yellers, screamers, or plate throwers need apply. A warm, family atmosphere is the aim. If you’re looking for a serious, but relaxed, atmosphere to contribute to a hard working team, then please submit a Brief Cover Letter and Resume to Chef Adam Stein at the email above. Thanks!
