Tallula, Washington Blvd in South Clarendon - Chef Rob Rubba Replaces Nate Waugaman, GM Michael Williams Replaces Matt Molaski - Closed

[rojo]

Oyster and pork? Sounds like Bossam (Steamed pork belly with raw oyster and kimchi stuffing) to me.

Matt, is this only one weekend event?

Grover,

This is a one time event to be held on October 23rd from 12-4. This is the first time we're doing something like this. Hopefully if it's successful and has a great turnout we'll turn this into an annual celebration!

[rojo]

I just wanted to remind everyone of Tallula | EatBar's First ever Pig Pickin' Oysterfest this Saturday from 12 - 4!

Advance admission tickets can be purchased here and if you get a ticket we'll give you 5 free food/beverage tickets at the door!

Here's a list of some of the tasty beer and wine we'll be pouring:

Beer:

St. George Porter, St. George Brewery, Hampton VA – 4 tickets

Williamsburg AleWerks Springhouse Ale (saison), Williamsburg, VA – 4 tickets

Blue Mountain Brewery Tribute Ale, Nelson VA - 5 tickets

Heavy Seas Small Craft Warning Uber Pils, Baltimore, MD – 5 Tickets

Porterhouse Brewing Co. Oyster Stout, Ireland – 6 Tickets (inside only)

Cask Ale – 5 tickets (inside only)

Wine:

Horton Viognier 2009, Horton, VA – 5 tickets

Barboursville Brut NV, Barboursville, VA – 5 tickets

Domaine de la Foilette Muscadet Sur Lie 2009, Muscadet Saivre et Maine, France - 4 tickets

White Hall Cabernet Franc 2008, Monticello, VA – 4 tickets

Jigsaw Pinot Noir 2008, Willamette Valley Oregon – 6 tickets

We hope to see you all there!

Matt

[monavano]

Mr. MV and I avoided the NYE crowds and dined at Tallula on Thursday evening.

I started with the frissee salad with poached egg. I've had it before and again, it was delicious. The egg was steaming hot and oozed over the frissee, gently wilting it as it thickened the pomegranite dressing.

My main was the duo of beef- hangar steak (done perfectly med/rare) over brisket. My first bite of brisket was a delightful surprise of flavors- star anise and perhaps ginger. It was very Pho-like and tender. I especially like the care they take of vegetables-carefully turned and cooked.

Mr. MV had the kobacha squash soup with curry oil and creme fraiche to start, and the pan-roasted Peking duck with brussel sprouts for his entree. Another excellent dish. We also shared a side veg of baby bok choy.

Our Belgium waffle dessert was a bit of a let down after our mains and apps. The waffle was dry and we weren't getting the mocha in the mocha caramel sauce, and the dry waffle needed a bit more sauce.

The end of the dinner hit a high note once again when glazed donuts were delivered to our table with our check. Hot, gooey and OMG, what a way to end a fantastic dinner.

[PJC III]

It has been a week since my wife and I were able to slip out, but I would be upset with myself if I failed to post. Not only did Tallulah graciously accommodate my last minute reservation request, they gave us a wonderful evening out!

Kicked the evening off with a cocktail, I think it was a Cream Soda, which was very nice, reminded me of a Creamcicle a bit. Was glad to see they are maintaining a great craft brew selection, but decided to abstain so as to leave room for dinner.

Started with the charred octopus, and what a treat it was! Both tender (the thicker end) and crisp (the thin end of the tentacle), the octopus was perfectly cooked and the accompanying chorizo, warm saffron potato salad and sherry vinaigrette made for a great mix of subtle and bold flavors.

Next, shared the romaine salad with speck, pickles, and anchovies served on a sauce gribiche. Very nice salad, the pickles added some great texture and brightness and balanced the richness of the gribiche. Speck was a very nice, subtle surprise and something I will have to seek out. Loved the sauce gribiche, it added a luxuriousness to the salad that took it up a step.

Shared the panko and mustard crusted pork chop with spinach gnudi, borlotti beans, pea shoots and vincotto. Pork was ideally medium and very juicy and the crust, the only part that gave me pause (I was hesitant because if the pork is good, why cover it up?), was wonderful. We both agreed that we could eat an entire meal of those gnudi!! Wow! Little pillows of spinachy goodness that absolutely melted in your mouth! I typically avoid gnocchi and gnocchi-like pasta because good ones are rare and bad ones are really bad. These were heavenly! In fact, the pork chop was on top of the gnudi and as soon as we tasted one we quickly raised the chop and moved all the little green lovelies to the side (but not before two got squished while cutting the pork! But even then, they were very tasty as well.). The cranberry beans were very good, almost creamy at times (the ONLY downside to the entire meal, and this was minor, was the inclusion of a couple, maybe 6, under cooked beans. Not sure how they got in there.) . The pea shoots made for some great texture and temperature contrast with the beans and gnudi and the vincotto was fantastic.

We finished with bittersweet chocolate soufflé cake with pistachio ice cream and sour cherries and a couple of cappuccinos. Yes, we tend to fall into the desert-should-have-chocolate camp (I feel like we had a banana crepe desert at Eventide once that had little or no chocolate yet was outstanding!), and this was no disappointment. The pistachio ice cream was very nice, as was the brittle that was sticking out of it. I don’t remember the cherries, which is something I would definitely seek out, so maybe there were out. As before, the cappuccinos were flawless.

I would be remiss if I neglected to mention Adan, our server. Friendly, comfortable, informative, helpful, he had it all (Great wine recommendation with dinner, BTW, a lovely Tempranillo). He knew when to come by and when to let us enjoy our time together and he is a great asset to a wonderful restaurant.

Looking forward to weather that will draw us back to the Tallulah patio!

[ktmoomau]

Hubby and I went to dinner here last week or the week before when I wanted a nicer dinner out. It was pretty quiet although it was a Monday or Tuesday as I recall. I ordered the Red Grouper with spaghetti squash, calamari and clams. It was a nicely composed dish with really nice flavor. I asked for some bread to mop up the sauce because it really was good.

Hubby had the short ribs, he was crazy about the squash puree but otherwise liked the dish.

I was still a little hungry so I ordered the German chocolate cheesecake as dessert. It really didn't wow me. I think it was the construction and just I wanted some of that great German chocolate sauce gooeyness and it just wasn't there. Hubby had the cookie plate and really enjoyed that.

[Nick Freshman]

Went to Tallula for brunch on Sunday for the second time in a month, and I had my second great experience. Having worked countless brunches over the years, I almost feel guilty as a customer because I know how much it sucks for the staff to do brunch (trust us, it sucks). You would never know that at Tallula. The first visit was four adults and three kids, mostly well behaved. Eat Bar plays movies for kids which helps to set parents at ease right away for bringing their children to a classy restaurant. Beyond that, the staff was extremely gracious in accommodating what is inevitably an unwieldy group.

I thought--and my guests agreed--that the menu was interesting and varied, reasonable and creative. It was all executed well, and most importantly of all to me, the coffee was good. Illy is not Stumptown, Counter Culture or Mad Cap, but it's plenty good when brewed correctly, which it was. As always, the beer, cocktail and wine selection looked very good.

The second visit, this past Sunday, was just me and my daughter. At four and a half, she has dined out more than I did until I was probably fifteen, but she is still a kid, and she still needs more attention than a grown-up. Despite a late pop, service was on point, we got what we needed, caught the tail end of Tangled on the screen and had a great time. The complimentary doughnuts (or are they beignets?) that are sent out are a special treat.

Kudos especially go to GM, Matt Molaski--always charming and gracious even on a Sunday morning. Aren't GM's supposed to get Sundays off??

[astrid]

We went to the EatBar recently. Good experience overall. The wings were very good, with texture and taste that's similar to Bon Chon wings (there were no drumettes with our order, however). The other snacks were all tasty and made to order, though execution was a bit off for a few items. Friendly knowledgeable service.

[DonRocks]

"What are you the mood for?"

"Vegetables and fish."

Tallula it was, on a deserted Sunday night, and I didn't recognize a soul at the restaurant.

Yet, every single course, with one small exception, was a hit. My dining companion and I ordered a bunch of small plates, and just said "bring them whenever they're ready."

They'd just kicked their Heavy Seas cask, and were pouring a Dragon's Milk Bourbon Barrel Stout ($7, pint) from New Holland Brewing Company, Holland, MI; and my friend got both a 2010 St. Hilaire Blanquette de Limoux ($5, 3-ounce pour) and what was supposed to be a 2009 Bzikot White Burgundy, but was mistakenly served a 2012 Altosur Chardonnay ($4, 3-ounce pour) from Mendoza which turned out to be a surprisingly pleasant (and less-expensive) error made by our otherwise flawless server.

A crazy charcuterie and cheese plate consisted of a double order of Olive Oil-Poached Bluefish (I mean, how do you not?) and Morning Frost Sheep's Milk "Camembert" ($14, 3 selections, $1 supplement for the perfectly ripe cheese); four out of the six items of charcuterie on offer consisted of salami, and I just wasn't in a salami mood considering I'd just had it at Red Apron two days before. Interestingly, if you Google the cheese, Tallula and EatBar simply dominate the hits (try it and see for yourself). Obviously these items didn't work together, but the bluefish is a wonderful starter; the cheese a wonderful closer. Almonds, olives, and a thin, toasted slice of baguette accompanied the plate.

But the baguette went to waste because Tallula's bread basket (gratis) was really good, and so was the butter, especially on the dark, warm raisin loaf - you're going to be pretty happy with the bread service here, and it's worth noting since bread has become such a dying art form in restaurants.

The Ricotta & Spring Garlic Fritter ($10) with bagna cauda and pimento coulis was a fine fritter, and the pimento coulis was as pure as can be; the only flaw of the evening was an over exuberant application of garlic, primarily in the bagna càuda, which made the dish tough going, especially towards the end - a minor adjustment, and you have a winner here.

Braunschweiger Ravioli ($11) was a single raviolo, stuffed with a coarse, almost ground, version of mild liver sausage, accompanied by teeny-tiny baby English peas, pearl onions that I never did get ahold of, and a red wine gastrique which lent a refreshing sweetness to this plate.

What could have been a throwaway side dish of Cauliflower ($5) was a fine entry of small, baby florets, well-seasoned, and nicely holding its own with the rest of the dishes. The vegetables here were of clearly high quality on this evening.

A couple salads rounded out this healthy, vegetable-heavy meal: Ham & Peas ($10) with Chef Nate's prosciutto, Tallula's garden herbs, and lemon vinaigrette was a fine salad, but was eclipsed by the outstanding, perfectly dressed Shiitake Mushroom & Mizuna ($11) with farm egg distributed throughout, mild shallot, and Dijon vinaigrette. Do yourself a favor and get this salad when you come.

This is the second straight meal I've had at Tallula when Nate Waugaman wasn't in the kitchen (I think both were Sundays), and whoever is the sous chef is doing a fantastic job without supervision. It's got to be a good feeling knowing that you don't have to constantly be there, hovering over every little thing - these gentlemen in the kitchen were doing fine work.

Special thanks to our hostess for turning a four-top booth into our own little deuce. A very good showing for Tallula, which remains comfortably atop the Clarendon Dining Guide.

[RWBooneJr]

A very good showing for Tallula, which remains comfortably atop the Clarendon Dining Guide.

A good showing indeed, considering it's not even in Clarendon.

[DonRocks]

A good showing indeed, considering it's not even in Clarendon.

It's Clarendon enough for me!

Fuck. Now I want an Egyptian pizza at Astor.

[Genevieve]

Lyon Park counts as Clarendon. It doesn't have to be right on Clarendon Blvd. or Wilson Blvd.

(Hey, Don, Astor isn't in the dining guide? at least, I couldn't find it just now.)

Edit: it's that Multiple Locations thing. Trips me up every.single.time. If there were one change I could make to your fabulous guide, it would be to do away with that category and put things where they really are (i.e. Astor in both the Clarendon part of the VA guide and the Columbia Heights part of the DC guide). This is how I miss places when I'm using your guide to search by location, which is by far how I use it the most, and how I recommend it to other people.

[DonRocks]

Last night was Nate Waugaman's final service at Tallula.

The talented Waugaman singlehandedly raised Tallula back up to where it was under Nathan Anda: at the top of the Clarendon listings in the Dining Guide. Unfortunately, that can no longer be the case, as one talented chef can greatly affect this small kitchen - for now, I'm demoting Tallula and EatBar out of conservatism. I have been asked to remain silent about Nate's future position, and must honor that request.

Of note: the extraordinary talent that Neighborhood Restaurant Group has been able to secure to work here: Nathan Anda, Andrew Markert, Barry Koslow, Brian Wilson, and Nate Waugaman. If they want to (and, at this point, with so many large moneymakers dwarfing tiny places such as Tallula, it's a *big* if), they will find a capable replacement; for now, some of their Virginia locations need shoring up.

[Pizzaandbrew]

Last night was Nate Waugaman's final service at Tallula.

The talented Waugaman singlehandedly raised Tallula back up to where it was under Nathan Anda: at the top of the Clarendon listings in the Dining Guide. Unfortunately, that can no longer be the case, as one talented chef can greatly affect this small kitchen - for now, I'm demoting Tallula and EatBar out of conservatism. I have been asked to remain silent about Nate's future position, and must honor that request.

Of note: the extraordinary talent that Neighborhood Restaurant Group has been able to secure to work here: Nathan Anda, Andrew Markert, Barry Koslow (thanks Christopher, sorry Barry!), Brian Wilson, and Nate Waugaman. If they want to (and, at this point, with so many large moneymakers dwarfing tiny places such as Tallula, it's a *big* if), they will find a capable replacement; for now, some of their Virginia locations need shoring up.

Don't forget Barry Koslow...

[DonRocks]

Tallula and EatBar Welcome New Chef: Rob Rubba, Debuting New Menu Tonight by Stefanie Gans on northernvirginiamag.com

[DonRocks]

Just as Rob Rubba has some large shoes to fill as Tallula's new Chef, replacing Nate Waugaman, so does Michael Williams, replacing Matt Molaski.

Matt has flown under the radar for too long, but he was excellent, and I will miss him. Michael will be at Tallula within the next few days, and, as the former Bar Manager at The Oval Room, is well-qualified to step in.

A regime change, both at the Chef and GM levels - I will miss Nate and Matt greatly, and I also wish Rob and Michael the very best of everything coming in.

[Blackroosterpub]

Just as Rob Rubba has some large shoes to fill as Tallula's new Chef, replacing Nate Waugaman, so does Michael Williams, replacing Matt Molaski.

Matt has flown under the radar for too long, but he was excellent, and I will miss him. Michael will be at Tallula within the next few days, and, as the former Bar Manager at The Oval Room, is well-qualified to step in.

A regime change, both at the Chef and GM levels - I will miss Nate and Matt greatly, and I also wish Rob and Michael the very best of everything coming in.

this is a total bummer, Matt is a really good person. Onward and upward for both of them. Good luck.

[DonRocks]

My recommendation to readers who are long-time fans of Tallula is to go now.

[RWBooneJr]

My recommendation to readers who are long-time fans of Tallula is to go now.

Care to elaborate?

[DonRocks]

Care to elaborate?

Yes.

Over the past ten years, I have developed hundreds of professional connections with everyone from bartenders, to servers, to assistant managers, to line cooks, to chefs, to owners, who have learned they can confide in me without me violating their trust. 

 

Many of these people inevitably get promoted or change companies.

People tell me rumors and tidbits *all the time* about restaurants - some things credible and important, other things not credible and irrelevant. I've learned to distinguish between the two, and to double- and triple-check what I hear from my sources before saying anything publicly.

I have a 100% (not 99%; *100%*) track record of loyalty to anyone (even if they don't know me, or don't like me) who asks me to remain silent about an issue, even if it means, "Don, please don't say anything; we want The Washington Post to have this story."

The moment someone asks me to clamp it, I clamp it. My worst enemy could ask me not to betray their confidence, and I wouldn't.

Nobody has asked me anything.

[MsDiPesto]

Don, you are to be commended for your ability to remain above the fray, keeping confidences as appropriate.

That said...you tease!   

[dcs]

Yes.

Over the past ten years, I have developed hundreds of professional connections with everyone from bartenders, to servers, to assistant managers, to line cooks, to chefs, to owners, who have learned they can confide in me without me violating their trust. 

 

Many of these people inevitably get promoted or change companies.

People tell me rumors and tidbits *all the time* about restaurants - some things credible and important, other things not credible and irrelevant. I've learned to distinguish between the two, and to double- and triple-check what I hear from my sources before saying anything publicly.

I have a 100% (not 99%; *100%*) track record of loyalty to anyone (even if they don't know me, or don't like me) who asks me to remain silent about an issue, even if it means, "Don, please don't say anything; we want The Washington Post to have this story."

The moment someone asks me to clamp it, I clamp it. My worst enemy could ask me not to betray their confidence, and I wouldn't.

Nobody has asked me anything.

In Seitsema's chat today:

SAYING SO LONG: Clarendon fixtures Tallula & Eatbar are closing after a 10-year run, announces Michael Babin, principal of the Neighborhood Restaurant Group that owns the popular side-by-side venues.

[DonRocks]

SAYING SO LONG: Clarendon fixtures Tallula & Eatbar are closing after a 10-year run, announces Michael Babin, principal of the Neighborhood Restaurant Group that owns the popular side-by-side venues.

Babin has absolutely no idea how much I've watched his back over the years; neither do about five other restaurateurs.

[ktmoomau]

Goodness.  Well I need to do a farewell dinner and hh.  Tallula has a lot of memories as the place Matt and I used to go all the time for brunch when we were dating newly married.  I will never forget the ricotta and sour cherry pancakes they used to have, that was one of my all time favorite breakfast dishes.  And EatBar was me and two girlfriends who now have moved out of Arlington's standard hh location.  Remember when Gina was there?  Their burger was so good.  The movie nights.  This place will be missed.  

[Josh Radigan]

Don't know where to begin but I will start at the beginning of my time at 2761 Washington Blvd. I was young, 15 years old, and I had snuck into the back through a door left propped open by a dishwasher. It smelled of smoke and stale beer but it was awesome. Whitey's was named after the original owner who in fact had a long white beard. My father eventually became the second owners lawyer, a guy named Calvin Seville who went by the nickname of Fuzzy. That's not the whole story of my experience. Life's not that short. I had my first real bar experience at Whitey's which included a stale domestic beer served in a frosted mug, Onion Rings doused with Blue Cheese dressing and a celebratory cigarette while playing darts in the back room. The years went by and Whitey's became less of what it originally started out as, a bar. Calvin did everything to bring in business but there were no takers. He installed a $200K kitchen to cook $7 hamburgers. Times were not kind to Calvin and Whitey's in its last years, the building just felt empty because it was in fact empty. The good times of listening to Bill Kirchen and other local musicians quickly faded to large TV's, game boards and lousy food. Something that I always remembered about Whiteys in the early days was the fact that the food was always good, even in a dive. Whitey's used to have lines wrapped around the corner to get in, but no more in its final days. The neighborhood rallied around to get the liquor license revoked by the County board because too many times mailboxes were smashed or lawns were pissed on. Guess what? They won and the dagger went right to the heart of Whitey's. They closed the doors and the Eat sign went dark.

Years later a young restaurant group tinkered with the idea of a wine bar that served a little bit of everything from Shortribs to Baby Burgers. Small plates meeting for the first time grown up food. But where? The paper went up in the windows, the old bar ripped out, walls came down, and the old often never used $200K kitchen was cleaned up, over and over again. Whitey's was getting a facelift, but no longer Whitey's, yet Tallula. The neighborhood of course was nervous that the old habits of young adults pried with the right amount of booze would soon be back to smashing mailboxes and peeing on lawns. The owners assured them something different was about to happen and it was in the form of wine. This wasn't going to be a place to pound shots of Jager, or crush 24 ounce Miller Lites, but instead a place to sip a glass of Viognier, or enjoy a bottle of Gigondas. This was an adult restaurant where adult behavior would be the norm, and the chugging history of Whitey's past was long gone.

The day before Thanksgiving in 2004 Tallula opened its doors, albeit 4 months behind schedule. Maybe a sign of its future would be on that same very night the restaurant lost power. Guess what, only half of it did because the building is supplied by two power sources. The left side, restaurant, is powered by a grid that sits next to Mr. Days. The right side, the original Whitey's, is powered from behind the building. So on that night the restaurant closed halfway through, but the bar stayed opened. How do I know? I was behind the bar that evening as I was so fortunate to be a part of the opening team at Tallula.

Over the year I left the bar and became the GM and Wine Director, something that to this day I take great pride in and realize how incredibly lucky I was to be in that position. I worked with some fantastic people and talent. When I think back to Tallula during the early years I fondly remember the place being packed on any given night, the hum of the kitchen under Nathan Anda's control, the clinking of Wine Bottles left and right, and a building that once again was breathing life after years of dormancy and neglect. I left Tallula in May of 2007 for a decision that sometimes I regret, but because of a greater influence, my family and the hopes of an easier life. Kids will do that to you.

Tallula ushered in new blood, not just in my place but everywhere. The kitchen was turned over while Nate created his new passion with Red Apron, congrats Nate, job well done if I never told you that before. Some fantastic chefs came through the door including Andrew Market, Barry Koslow and now Robert Rubba. Matt Moleski took over the reins and seemed to be the leader for the FOH and from my interaction did a great job.

The years passed by Tallula much like Whitey's as people change and grow older, sometimes the place they used to frequent becomes a distant memory. Tallula never stopped caring.

I, along with 5 others last night, sat in the dining room talking about days past at Tallula. I stared at the fountain in the middle of the restaurant remembering the days of having to scrub the tiles and cursing at it. The six of us ordered food and from what I can remember it was just as Tallula had delivered on its first day of business, solid. The six of us all met at Tallula, and as one could imagine with the boys on one side and the girls on the other side we were perfectly matched up with our wives. You see I met my wife at Tallula. Granted we did not have a romantic involvement while we worked together at Tallula, that was way down the road, we initially met there as she worked as a cocktailer, and I as the GM. to be honest we didn't really get along that well with each other when we did work together. The guy I share an office with today, who has worked with me side by side for the last 10 years, also met his wife while working at Tallula. She was a waitress, and he a Bartender. The other couple met there as well and had their first date at Tallula. You know the phrase, small world.

We laughed into the night but I couldn't stop thinking about Tallula. Where did it go wrong? I may never know that answer but I do hope that while we see the last week bring this version of Tallula to an end that some of you find it in your heart to give that old building one last send off. The 'Eat' sign will again go dark, but the memories for the six of us, who remain best of friends, will always be very clear to what Tallula means to us and hopefully to many others who enjoyed its passion over the years.

[DaveO]

We laughed into the night but I couldn't stop thinking about Tallula. Where did it go wrong? I may never know that answer but I do hope that while we see the last week bring this version of Tallula to an end that some of you find it in your heart to give that old building one last send off. The 'Eat' sign will again go dark, but the memories for the six of us, who remain best of friends, will always be very clear to what Tallula means to us and hopefully to many others who enjoyed its passion over the years.

Beautiful story.  Thanks

[cheezepowder]

Closing events from Tallula/Eatbar's Facebook page:

A little more than 10 years ago, we opened our doors with the simple intention to become a rollicking, vibrant and unpretentious neighborhood gem that our friends would come to know and love--a place where they could feel at home. As we prepare to say goodbye to our home on Washington Blvd. this weekend, we humbly hope that we've done just that.

Over the next three days, we'll celebrate by bringing back a few familiar faces that helped define Tallula + EatBar as a dining destination and an all-around fun place to be. Saturday night, our dear friend Stu Ellis, Jr. (who's current manager post is over at Rustico Restaurant - Alexandria) will be manning the bar and taking you back to a time and place when we serve...d The Wimbledon, a vodka cocktail with a strawberry Pop Rocks-coated rim (hey, it was the early 2000s, what can we say?). Plus, Stu will be donating his tips from the evening to the National Multiple Sclerosis Society, in honor of his dad's ongoing battle with MS. You all know Stu, and we know he'd love to see all of you.

And on Sunday, October 26th, our final night of service, Chef Nathan Anda (whose tenure as Tallula's original chef served as the springboard to launch Red Apron, and subsequently The Partisan and B Side) will be in the kitchen with current Chef Rob Rubba. Together, they'll bring back classic dishes we've loved over the years like Nate's Short Ribs with Ansom Mills Grits & Tomato Salsa, Corn Dogs, Steak & Cheese, and Fried Green Tomatoes with Bacon Vinaigrette & Duck Cracklins. These classic dishes will also be on the menu Saturday night. And on Sunday behind the bar: our friend and mix-mistress extraordinaire, Gina Chersevani of Buffalo & Bergen. Gina will stirring and shaking, mixing and mingling all night long. We can think of no finer send-off and the night promises to be unforgettable. We sure hope you can make it.

On behalf of all of us at Tallula + EatBar, we cannot thank you enough for your support and patronage over the years and for being a part of so many wonderful memories. It's been a great decade and though we're sad to leave our home here in Arlington, we're truly excited for what the future holds as we get ready to launch a new restaurant with our current Executive Chef Rob Rubba. Stay tuned to our social media feeds for all the latest news on that.

Once again, a huge heartfelt thanks to each and every one of you, and we hope to see you this weekend for one final celebration!

[ALargeFarva]

Just

My wife and I went on our first date at Eat Bar back in 2007. I've probably been there 20 times over the years, initially because I liked it and later only because of nostalgia.

It was obvious to me as a patron that the kitchen was in a constant state of flux. The food was fantastic when it first opened and I remember it being quite good through 2007 and maybe early 2008. Everything was good, which was rare for a bar in DC - the bacon wrapped figs were incredible, even the ketchup was made from scratch. I raved about the place to my now-wife. We went on our first date there on August 21, 2007 and both really liked it. We went back with friends a few times. Then, sometime probably in 2008 the food was different and for the worst. Gone were the bacon-wrapped figs; the tuna tartare was heavily slathered in what appeared to be (and tasted like) mayo. The food coming out of the kitchen was often uneven or just plain bad. I probably went 1 or 2 times a year between 2009 and 2012 and the food was always disappointing.

Some people will say that their location did them in. Some people will say it was competition. Both of those are true, but I think the food was a HUGE part of it. At the time, it was one of the few "upscale" bars and served great food. It was often completely packed, even on weeknights, and people buzzed about it. Then, the food fell off and nobody talked about the place anymore,

[cheezepowder]

Texas Jack's is planning to open later this month at the former Tallula location.  Their Facebook post with a description of their opening menu.