Open Kitchen, Leesburg Pike in Falls Church - Closed

[DonRocks]

I drove by Open Kitchen last week, and it looks like they're gearing up for a Summer, 2009 debut. It's going to be a bistro and a wine bar, but also a commercial-grade kitchen available as a timeshare rental to caterers, bakers, etc. Based on previous postings on this website, I'm certain there's a demand for this; the only question is how much of one.

Here's their website ... click.

(What does everyone think?)

[RWBooneJr]

What does everyone think?

Weird location for a wine bar, but the commercial kitchen is a good idea and it's fairly convenient for that purpose.

[janetdwms]

I drove by Open Kitchen last week, and it looks like they're gearing up for a Summer, 2009 debut. It's going to be a bistro and a wine bar, but also a commercial-grade kitchen available as a timeshare rental to caterers, bakers, etc. Based on previous postings on this website, I'm certain there's a demand for this; the only question is how much of one.

Here's their website ... click.

(What does everyone think?)

Hi Don,

It seems like an interesting concept that truly offers "something for everyone". Of course, something for everyone sometimes translates to an excellent experience for no one. We shall see if they have a winning formula in place. Who are the principals, by the way?

Warmest Regards,

[MsDiPesto]

I drive past this place every day and my initial thought when I saw the sign was that it was going to be one of those places where over-scheduled families go to assemble ingredients into packaged meals for the week.

The concept of a commercial kitchen that one can rent is much more exciting!!

(note to self, do not abandon professional career for dreams of cheesecake empire).

[LowellR]

The concept is very interesting, especially since I live nearby and my oven can't hold all the bread I often want to bake. I'll reserve judgment on the chances for the Bistro aspect, however, until I see the inside. The building used to be pretty nasty, inside and out, but it was just gutted and remodeled (although, in an attempt to maintain the '70's office park feel of the building, the preexisting exterior panels were reinstalled). Hopefully, they can decorate the interior well enough to make customers forget they're in a bad office park building.

[vickie]

I drove by Open Kitchen last week, and it looks like they're gearing up for a Summer, 2009 debut. It's going to be a bistro and a wine bar, but also a commercial-grade kitchen available as a timeshare rental to caterers, bakers, etc. Based on previous postings on this website, I'm certain there's a demand for this; the only question is how much of one.

Here's their website ... click.

(What does everyone think?)

I couldn't find any pricing information for renting kitchen space. Does any one know how much they are charging?

[Heather]

I've been on their mailing list for about a year, and they haven't emailed any information about pricing yet.

[MsDiPesto]

Their website has a survey and says that they'll use the results to determine pricing, equipment selection, hours of operation and design of space and number of kitchen stations.

http://www.openkitchenrental.com/kitchen_rental.shtml

[lindas]

I couldn't find any pricing information for renting kitchen space. Does any one know how much they are charging?

Open Kitchen has two Chef's Timeshare Kitchens available for use. The hourly rate is $55.00/hr. Information to get started cooking at Open Kitchen can be found on the web-site http://openkitchen-dcmetro.com/chefstimesharekitchens/

Final approval for the kitchens was received Friday Sept 12th and applications are currently being accepted.

[WorkingDaddy]

Congrats to Open Kitchen for their win at "Taste of Falls Church".

I had thought one needs to be open for business to win it? (The win came 2 weeks prior to opening.) I mean wouldn't the win have attracted people to locked doors? What am I missing?

[MODWOP]

Went with a work colleague to the Bistro at Open Kitchen for lunch today, as she needed to place her Thanksgiving catering order and we were curious about the place. What we discovered was a little gem, and a spot that will definitely go into our regular lunch rotation! The Bistro setup is essentially a handful of high-tops (2 and 4 person), a patio with tables (currently tented and with heat lamps), and a long curvilinear chef's bar that's right on top of the action, although the kitchen is visible throught the Bistro. The staff were pleasant and efficient, and the owner very enthusiastic. The menu consisted of various small plates (including charcuterie and cheese selections), salads, sandwiches and larger plates, including loads of vegetarian options. We, however, went nuts and ordered Chef Henry's special of the day which turned out to be Choucroute. We later learned that Chef grew up in Strasbourg and his dish was an epic take on the classic. We knew we were in for a treat when Chef took a cauldron of simmering sauerkraut and ham hocks (knuckles too, perhaps?) from the oven. The picture below does not do it justice - there were potatoes, sausages, bacon, a whole smoked pork chop and other goodies, and it was accompanied by house-made remoulade, beets, and the requisite mustard. Perfect for a rainy November day! Everything we saw coming from the kitchen looked tempting - especially the lamb burger had by the folks down the bar - and I'll be back to try more.

[Al the Pal]

this morning, stopped here with a friend and had a very tasty pumpkin chocolate chip muffin and a cup of coffee. To their credit, the muffin was normal sized not like those muffins you see that are as big as your head...

[DonRocks]

It's rare when I have a glass of wine with lunch, and it's even more rare when I regret it. We were just talking about the Glen Manor Sauvignon Blanc yesterday, and Open Kitchen has the 2005 Kluge Estate Blanc de Blancs by the glass (pricey at $11, the bottle price is $44). It was perfect with their Herb-Crusted Tuna Burger with Wasabi Mayo ($13), a perfectly rare ahi served on a Lyon Bakery brioche, the inside colored with strips of bright orange crisped carrot and shreds of purple cabbage, served with a side of good quality greens dressed in an overly vinegary vinaigrette, and some of the very best homemade potato chips I've ever come across. At $24++, this was a decadent mid-day treat, but the food was fresh, the wine was bubbly, and the staff was eager to please. At the risk of stating the obvious, Open Kitchen reminds me of Food Matters more than any other area restaurant, although Open Kitchen has a lot to prove to me before I would consider it a peer qualitatively (the housemade focaccia, for example, was more like challah than focaccia).

Returning to the next-life consultancy stuff, Open Kitchen has a beautiful bar; I wish I'd had a chance to intervene before they built it. As it stands, there is precious little leg room, and at this point, they should probably figure out a way to extend the bar top.

Cheers,

Rocks.

[lindas]

It's rare when I have a glass of wine with lunch, and it's even more rare when I regret it. We were just talking about the Glen Manor Sauvignon Blanc yesterday, and Open Kitchen has the 2005 Kluge Estate Blanc de Blancs by the glass (pricey at $11, the bottle price is $44). It was perfect with their Herb-Crusted Tuna Burger with Wasabi Mayo ($13), a perfectly rare ahi served on a Lyon Bakery brioche, the inside colored with strips of bright orange crisped carrot and shreds of purple cabbage, served with a side of good quality greens dressed in an overly vinegary vinaigrette, and some of the very best homemade potato chips I've ever come across. At $24++, this was a decadent mid-day treat, but the food was fresh, the wine was bubbly, and the staff was eager to please. At the risk of stating the obvious, Open Kitchen reminds me of Food Matters more than any other area restaurant, although Open Kitchen has a lot to prove to me before I would consider it a peer qualitatively (the housemade focaccia, for example, was more like challah than focaccia).

Returning to the next-life consultancy stuff, Open Kitchen has a beautiful bar; I wish I'd had a chance to intervene before they built it. As it stands, there is precious little leg room, and at this point, they should probably figure out a way to extend the bar top.

Cheers,

Rocks.

HI Rocks:

We heard you load and clear and have extended the Chef's Counter. Now there is plenty of leg room. Stop by and check it out, but not today or tomorrow as we are closed due to inclement weather. Hope you're staying warm and safe.

Linda S