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Update: Red’s Table Eyeing Late August Opening

by Karen Goff July 27, 2015 at 9:30 am 1,512 9 Comments

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.

  • pk


  • Mike M

    Best of luck, Red.

  • mathias

    year and a half in the planning stages and no menu yet ?????????????????????

    • Lisa W.

      Apparently they are planning around locally sourced products, so they likely have to see what’s available, when. My guess is that they do have some menu items formulated, but not enough to state a final version in print.

      • mathias

        it’s less than a month before opening, a menu must be in place, recipes, training of employees to familiarize themselves with the menu, please
        no excuses, locally sourced and seasonal we will see. anyhow good luck just feel not comfortable with this.

        • Karen Goff

          I think you misunderstood. They have the menu, they are just still tweaking it and not ready to show it to me.

    • Emmanuel Goldstein

      It’s possible they’ll be doing a ‘seasonal’ menu that rotates depending on the time of the year. Similar to Liberty Tavern

  • John Pinkman

    Can’t imagine the frustration you guys have been facing. Anybody who is in business for themselves clearly understands the difficulty! The Pinkman’s are patiently waiting. Anything worth doing is worth doing right. Obviously something they learned from their dad!

  • Mookie Taylor

    Please let the food be good! Grass-fed local beef and free-range chicken would be great!


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