falls church restaurant-week

the

Little City. Big Eats.

presents the 3rd Annual

MARCH 23 - 29, 2015

F.C. RESTAURANT WEEK FALLS CHURCH NEWS-PRESS | FCNP.COMPAGE 16 | MARCH 19 - 25, 2015

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F.C. RESTAURANT WEEK MARCH 19 - 25, 2015 | PAGE 17FALLS CHURCH NEWS-PRESS | FCNP.COM

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Wheres the Food? Anthonys 3000 Annandale Road Applebees 127 East Broad St. Argias 124 North Washington St Dogwood Tavern 132 West Broad St. Famous Daves 370 West Broad St. Garden Grille at Hilton Garden Inn 706 West Broad St. Idylwood Grill 2190 Pimmit Drive

Irelands Four Provinces 105 West Broad St. La Cte DOr Caf 6876 Lee Highway The Locker Room 502 West Broad St. Mad Fox Brewing Company 444 West Broad St. Open Road Grill & Icehouse 8100 Lee Highway

Pizzeria Orso 400 South Maple Ave. Saffron Indian Cuisine 1077 West Broad St. S zi Cafe 800 West Broad St. Taco Bamba 2190 Pimmit Drive Trio Grill 8100 Lee Highway Yayla Bistro 2201 N. Westmoreland St. Zpizza 1051 West Broad St.

Spend less time searching and more time eating during Falls Church Restaurant Week using this handy map plotting out all this years participants.


Travis Weiss, executive chef at Mad Fox Brewery, said that he works the opposite way of a lot of other chefs when creating new dishes for the Falls Church res-taurant. Whereas many chefs con-ceive a dish in their heads, then go fetch the ingredients needed for that dish, Weiss lets the ingredi-ents inspire the recipes he creates, he said.

Another thing that sets Weiss creative process apart from other chefs, at least locally, is the ingre-dient he tries to center many of his dishes around: beer.

One of my main ingredients comes from that room right there, Weiss said, pointing to Mad Foxs brew room. And I try to use beer in as many of my dishes as pos-sible. So when my dishes start to come to life or take shape, its based on what beers are coming out.

For this time of year were doing an irish stout called St. James Irish Stout and were doing an Irish red, and so Im using those to cook with. The beer is my biggest influence.

Mad Foxs beer menu chang-es weekly, gradually marking the changing seasons, but Weiss, along with a few other restau-rants in Falls Church, has seasonal menu changes coming up. The News-Press spoke to the executive chefs at three different restaurants in the city to see what goes into creating a new menu to help bring in a new season.

LOCALLY SOURCED

Bertrand Chemel, recently hired as the corporate chef at Pizzeria Orso and executive chef at Orsos sister restaurant, 2941, said that he is focused on using local ingredients in the dishes he creates for both restaurants.

Right now, the restaurants he oversees are importing ingredients from the West Coast, but he said that he plans to visit the Falls Church farmers market when he gets back.

Im going to go the Falls Church market on Saturday and see what they have, Chemel said.

The idea is to feature new dishes from the farmers market every weekend. During the sum-mer, spring and fall, well go to

the market every weekend and well see what they have and then well create a dish or two for the weekend featuring local ingredi-ents.

The idea of using locally- or regionally-sourced ingredients is nothing new. All of the chefs who spoke to the News-Press about their creative process said that they strive to use local ingredients. Chris Lefbom, owner of Dogwood Tavern, said that some of the ingredients used in the Virginia southern dishes at his restaurant are locally-sourced and others are imported.

But Mad Fox takes it a step fur-ther. According to Weiss, the res-taurant makes nearly everything they serve from scratch, except for their bread, which they get from Lyon Bakery in Washington, D.C.

When it comes sourcing, Weiss listed a few regional distributors that Mad Fox gets their ingredi-ents from.

He said they get their beef from 1855 and their eggs from from Saunders Eggs both distribu-tors based out of Pennsylvania. He said that hes planning a pork belly dinner soon at the restaurant, and that the restaurant is going to

get the pork from Polyface Farms in Swoope, Va.

I try to stay as local as pos-sible, Weiss said. Sometimes thats hard, based on the weather and based on the season.

WEATHER OR NOT

Because all of these chefs are trying to use local farmers for the ingredients in their menus, they are also dependent on the weather, which dictates what and when ingredients are available. For example, a lot of chefs, including Mad Foxs Weiss, have been using ramps in dishes more frequently in recent years.

But the availability of ramps this year has been delayed because of the record-breaking low tem-peratures recently, the amount of snow this region has gotten and how long the winter has lasted. Weiss offered this problem as an example of how the weather impacts the roll out of a spring menu.

Ramps are a big ingredient for the spring time, Weiss said. But because of the cold weather usu-ally ramps would be hitting right around now theyre not really

springing yet. Theyll probably be ready in about three or four weeks. Because its been so cold and because of the snow, they never had a chance to sprout. So it can definitely push your menu back.

Chemel, who apprenticed as a chef in his native France, agreed that weather impacts when the availability of spring menu ingre-dients. Im waiting for the ramps to come, which should be pretty soon when it starts to get a little bit warmer, he said.

Although Chemel said that hes waiting on the ramps to be ready for harvest, 2941 rolled out its spring 2015 menu this week. The menu at Pizzeria Orso will be changed over the next few weeks, Chemel told the News-Press from Los Angeles, where hes working on getting certified as a profes-sional pizzaiolo.

As the weather gives us the ingredients, well start changing the menu, Chemel said. Although late March marks the beginning of spring on the calendar every year, that doesnt mean that Mother Nature will provide spring ingre-dients, he said.

So we also dont want to rush to use spring ingredients, when theyre not high quality product, he said. I mean here in California, its 85 to 95 degrees, but when I left [Falls Church] it was in the 30s, and we were still cleaning the snow away.

THE CREATIVE PROCESS

Much like Weiss, Will Sullivan, who was recently hired as the executive chef at Dogwood Tavern, as well as Lefboms three Arlington County restaurants, starts the menu creation process with ingredients.

I start with ingredients and what I think would work togeth-er, said Sullivan, a Falls Church native. And then I put some stuff down on paper and get the pro-tein and vegetables that I think work well together and obviously a sauce to tie all together.

Like many creative processes, theres an ethereal aspect to how Sullivan, and other chefs, create recipes. I cant exactly explain the full process, Sullivan said.

It kind of just, over the years, you know all the experience and all the food Ive seen, Ive just learned what works together and what doesnt and come up with new flavor profiles that you think would be good and that the cus-tomers would enjoy and what would make diners happy in gen-eral.

And the process at every res-taurant is unique. For example, Weiss menu creation process at Mad Fox is beer-centric.

Whereas the food is the star at

Falls Church Chefs Get Kitchens, Menus Ready for Spring Seasonby Drew CostleyFalls Church News-Press

MAD FOX EXECUTIVE CHEF TRAVIS WEISS (left), stirs the filling for the restaurants St. Patricks Day Sheppards Pie. Weiss is currently conceiving dishes for the restaurants spring menu, which he plans to roll out in mid-April. (Photo: News-Press)

a lot of different restaurants, our food is great, but the beer is the star, Weiss said.

I help support the beer and the beer supports me. But I use the beer as an ingredient, not just something that you pair along with a dish. I put beer in everything I make.

This differs from the process at Dogwood Tavern, a restaurant that specializes in Virginia south-ern dishes. Lefbom said that they are currently looking to change the signature burger menu at Dogwood. The process goes as

follows:Well tell Will that we want to

change our signature burgers, for instance, and hell come up with a couple that are different than what we have and he makes them, lets us try them. And if we like them, well add those to the menu.

Sullivan, whos in the process of rolling out menu changes at all of Lefboms restaurants, said that he plans to bring some con-temporary Southern dishes to Dogwoods menu.

Because hes currently working

on the menus at the Arlington res-taurants Ragtime in Courthouse, William Jeffreys Tavern on Columbia Pike and Rhodeside Grill just east of Courthouse hell be working on rolling out a new menu at Dogwood in the late Spring/early Summer.

Also, with the patio opening up, well try to make things fresh and nice and change up a couple salads, Sullivan said. We also talked about doing some oyster roasts on the roof deck, coming up in the summer.

He said he is planning on using ingredients like English peas, Spring onions and, perhaps, some different potatoes. Lefbom added that Dogwood, where they do two seasonal menu changes a year, will switch to some lighter offer-ings for the spring and summer time.

For instance, we have chili on the menu right now, Lefbom said. Well probably take the chili off the menu and put on a lighter soup. If its 90 degrees out, chili doesnt seem like the best option.

F.C. RESTAURANT WEEK MARCH 19 - 25, 2015 | PAGE 19FALLS CHURCH NEWS-PRESS | FCNP.COMMixing Up the Drink Menu, Too

Falls Church restaurants are preparing to change the drink menus in addition to changing the food menu for the spring season.

Paul Taylor, beverage director at all of Lefboms res-taurants, said that, while noth-ings set in stone, the cocktail menu at Dogwood Tavern will definitely change to incorpo-rate more seasonal beverages.

People tend to drink heart-ier drinks during the winter and more effervescent, lighter drinks that you can have mul-tiple servings of in the spring and summer, Taylor said.

For example, Dogwoods Virginian cocktail will stay on the menu, but will likely be paired with blueberries or cher-ries to give it a seasonal twist.

The beer menu at Mad Fox changes weekly throughout the year, but Weiss said the beer offerings will soon begin to reflect the spring season.

Coming into the spring season, youll probably start see-ing some hoppier beers, lighter beers, probably some saisons and stuff like that, he said.

-D.C.

FRESHLY-MADE PORK BELLY CONFIT (left), one of Mad Foxs new spring dishes that incorporates a house-made apple kim-chi, sits atop Mad Foxs kitchen counter. On the right, Mad Foxs Albacore Tuna Burger incorporates cucumber, radish slaw and yuzu aioli. (Photo: News-Press)

WHAT PEOPLE ARE SAYING ONLINE ABOUT THE IDYLWOOD www.tripadvisor.comCharming restaurantGreat food and great with kids Hidden gem

This is my go-to place for brunch!.. The wine options and suggestions were right on the mark and delicious.

Just the kind of place every neighborhood should be fortunate enough to have.

FALLS CHURCH RESTAURANT WEEKMARCH 23 29, 2015

3-COURSE FROM THE WHOLE MENULUNCH: $20.15 DINNER: $30.15

2190-B PIMMIT DRIVE FALLS CHURCH, VA 22043(Behind Whole Foods Shopping Center on Rt. 7, Next to Subway)

703-992-0915 [email protected]

www.yelp.com

The Washington Post


A3000 Annandale Road, Falls Church

anthonysrestaurantva.com

$5 off purchase of $30 or more

A127 East Broad Street, Falls Church

applebees.com

Bourbon Street Steak - cajun-spiced steak served with sauteed onions and mushrooms - $13.99

A124 North Washington Street, Falls Church

argias.com

2-Course Lunch (no dessert) for $12.95 3-Course Dinner for $21.95Appetizer (choose soup or salad):

Salad: Mixed green or CaesarSoup: Minestrone or Soup of the Day

Entree (choose one): Pasta: Homemade spinach fettuccini with sauted shrimp, sun-dried tomatoes, zucchini, and brussel sprouts tossed in a hazelnut brown butter sauce

Fish: Blackened Tilapia capped with an arugula and grape tomato salad served over sweet mashed potatoes

Carne: Chicken Florentine stuffed with asiago cheese, spinach, red bell peppers and cremini mushrooms

topped with a basil cream sauce and served alongside homemade linguine tossed in an aglio e oilo sauce

Dessert (choose 1): Warm blueberry cobbler with a dollop of vanilla ice cream or a lemon trufle tartufo

D T132 West Broad Street, Falls Church

dogwoodtavern.com

Appetizer: $11 - Oyster Bienville - 5 Blue Point oysters topped with a traditional cajun shrimp and mushroom

brandy cream sauce, baked to perfectionLunch & Dinner Special: $15 - Chicken Pot Pie - housemade

and traditional, served with arugula side salad

F D370 West Broad Street, Falls Church

famousdaves.com

1/2 slab platter of ribs (St. Louis-style of Baby Back) with choice of dessert, paired with choice of small draft beer

or glass of wine for $25

G G H G I706 West Broad Street, Falls Church

gardeninn.hilton.com/fallschurchBreakfast Buffet - 20% off; 10% off dinner entrees, Monday - Friday;

1/2 off all soup, salads and lat bread

I G2190 Pimmit Drive #B, Falls Church

idylwoodgrill.com

3-Course Lunch from entire lunch menu and desserts for $20.15 3-Course Dinner from entire dinner menu and desserts for $30.15

I F P105 West Broad Street, Falls Church

4psva.com3-Course Dinner for $26.99 includes Super Salad, Choice of Three Entrees

and Specialty Desserts

L C DO C6875 Lee Highway, Arlington

lacotedorcafe.com

3-Course Dinner Monday-Tuesday, Thursday-Sunday for $35 Choice from three appetizers, two main courses and three desserts

T L R502 West Broad Street #5, Falls Church

thelockerroomfc.com

But 1 entree, get 50% off second entreeM F B C

444 West Broad Street, Falls Churchmadfoxbrewing.com

Falls Church Restaurant Week-Long Specials:Soup of the Day: Beer Cheese Soup, Candied Neuskes

Bacon, House Pickled Jalapenos, $4/$7Entree (dinner only): Full rack St. Louis Style Ribs, Ale

BBQ Sauce, Byrd Mill Kolsch Grits, Defender APA Braised Collard Greens, Roasted Apples, $21

Pizza: The Rock Lobster - Mac-N-Cheese, Gruyere, Butter Poached Lobster, Neuske Bacon, Trufle Oil,

Chives, Lunch Size- $9, 10 - $15, 14 - $25Mussels: PEI Mussels, Sundried Tomatoes, Chevre Goat

Cheese, Rosemary, Abbay Des Chutes, $12Fish Market (lunch only): Fish Tacos - Tempura Fried Maryland Catish, Red Corn Tortillas, Cojita, Crema,

Pickled Red Onions, Cabbage, $12Epic Burger: Cluck Moo - Savory Kolsch Funnel Cake

Wafle Bun, House-Ground 8 oz. 3-Cut Burger Patty, Fried Chicken Skins, Orange Whip Cracked Pepper Maple Syrup, Grilled House Chicken Nugget, Tilamook Cheddar,

Dijon Aioli, $19

O R G I8100 Lee Highway, Falls Church

openroadmerriield.com

1/2 Off All Desserts

P O400 South Maple Avenue, Falls Church

pizzeriaorso.com

Lunch Special for $12(Choose 1, includes soft beverage or ice tea)

Margherita DOC - tomato, bufala mozzarella, basilDiavola - tomato, pepperoni, mozzarella

Italian Sandwich - mozzarella, spicy aioli, salami, prosciutto, arugula

S I C1077 West Broad Street, Falls Church

saffronfc.com

$10 Off $50 check, $20 Off $100 Check, 20% Off Lunch Buffett

S C2190 Pimmit Drive, Falls Church

tacobambarestaurant.com

20% Off Lunch & Dinner Monday - Thursday; 20% Off Lunch Friday & Saturday

T B6168 Arlington Boulevard, Falls Church

neworleanscajunseafoodva.com

Three Traditional Tacos and Grilled Mexican Corn for $10

T G8100 Lee Highway, Falls Church

triomerriield.com

3-Course Meal for $45

Appetizer (choose 1): Soup or Salad

Entree (choose 1): Scallops, Salmon or Filet Mignon

Dessert (choose 1): Key Lime Pie or Chocolate Cake

Y B2201 North Westmoreland Street, Arlington

yaylabistro.com

3-Course Prix Fixe Menu Lunch for $20.953-Course Prix Fixe Menu Dinner for $30.95

1051 West Broad Street, Falls Churchzpizza.com

Buy One Pizza, Get One Pizza FREE (Free pizza must be of equal or lesser value. Cannot

combine offers. Limit 1 free pizza per person.)


The News-Press is proud to present the 3rd Annual Falls Church Restaurant Week! This years event features an exciting selection of restaurants from in and around The Little City serving up special dining deals all week long starting Monday, March 23 and running through Sunday, March 29. All partcipating restaurants and their dining specials are listed below and are also available online at www.fcrestaurantweek.com. Happy eating Falls Church!

FALLS CHURCH RESTAURANT WEEK 2015MARCH 23 - 29

Around the World With Falls Church Restaurant Week World cuisine is well represented in this years Falls Church Restaurant Week lineup with participants serving up cuisine from eight dierent countries. Give your mouth a world tour all week long, right here in The Little City.

News-Press Graphic

IndiaSaron Indian Cuisine

TurkeyYayla Bistro

GreeceAnthonys

United StatesApplebeesDogwood TavernFamous DavesGarden Grille at Hilton Garden InnIdylwood GrillThe Locker RoomMad Fox Brewing CompanyOpen Road Grill & IcehouseZpizza

ItalyArgiasPizzeria OrsoSzi CafeTrio Grill

IrelandIrelands Four Provinces

FranceLa Cote DOr

MexicoTaco Bamba

the little citys most social restaurants

In this day and age, restaurants need more than just a website to establish an online presence. The rise of social networks has given both diners and restaurateurs a new way to share and advertise their eating experiences through check ins, food photos, daily specials and more. We looked at restaurants throughout Falls Church to nd The Little Citys most connected and social joints. We limited our search to local non-chains within the City limits and determined the most social spots by tallying likes, followers and check ins on Facebook, Twitter, Instagram and Foursquare.

likes

6,5222,3412,9031,1771,5681,959860

followers

5,7701551840

37911733

followers

54910000000

check ins

10,6895,7474,8373,6692,4012,0591,345

Mad Fox Brewing Company

Dogwood Tavern _2,341_2,341Clare & Dons Beach Shack 72,90372,903Irelands Four Provinces 91,17791,177Pizzeria Orso 81,56881,568spacebar 51,95951,959Argias 58605860

News-Press Graphic. Source: Facebook, Twitter, Instagram, Foursquare


Bertrand Chemel has worked at some of the finest restaurants in the world. Hes cooked in the kitchens of Laurent Tourondel and Daniel Boulud and helmed the kitchen of the acclaimed Cafe Boulud in New York City. Since 2008, hes been the executive chef at Falls Churchs award-winning fine dining restaurant 2941, and just last October he took over the reins at Pizzeria Orso in the City. But despite his extensive culinary background, up until five months ago, Chemel had no history with

Orsos signature offering. I had zero experience when it came to Neapolitan pizza, he says. In fact, Chemel says he had no experience cooking any kind of pizza.

But with the same drive and motivation that had him sweep-ing the floor of a local bakery at age 14, Chemel is tackling the pizza world with fervor. So much in fact, that hes current-ly in California training for his official Associazione Vera Pizza Napoletana certification this week. His goal is for Pizzeria Orso to join an exclusive club as one of the few VPN-certified piz-zerias in the area (there are only

five others in D.C., Maryland and Virginia). Neapolitan pizza differs from other styles in that there are strict regulations as to how they are prepared. Everything from the ingredients to the temperature of the oven and even the way the dough is mixed is sanctioned to assure adherence to the tradition of Neapolitan pizza making.

Since he took over Orso last October, Chemel whos still the executive chef at 2941 says the transition has been smooth, mostly because much of the kitchen crew also works at his sister restaurant. Theyre all my guys, he says. But despite the familiarity in the

kitchen, the new Italian cuisine not to mention the pizza presents its own set of challenges. Orso is more Mediterranean than the French 2941 and, therefore, relies on different ingredients. Its more olive oil, seafood, cured meats, he says. Evidence of this is a new cured meats and cheese section on the menu with sweet and dry pork sausage, housemade garlic sausage and prosciutto di parma.

Also new are shareables like bruschetta with tomato confit, basil and garlic, a delightful beef tartar crostini dressed in truffle oil and a youd-swear-it-was-burrata cold parmesan dip drizzled in olive oil and capers. A new octopus appetizer is another example of Chemels take on Mediterranean, mixing peppers, smoked eggplant and mozzarella di bufala with chunks of the grilled cephalopod.

Chemel says while the pizza dough recipe has remained largely the same, its now a little more yeasty and less sour than before. As for those Neapolitan pies, the 14-deep lineup keeps the restau-rants longstanding favorites the eponymous Orso and Orso Bianco along with other, more tradi-tional pies like the Margherita DOC and Diavola. And while Chemel respects those classic combinations, he also likes to have some fun. Theres a couple on the menu with a little twist, he says with a smile. And one of those is, quite literally, a twisted pizza. For the Rotolino, Chemel takes fontina, pecorino, ricotta, prosciutto di Parma and prosciutto cotto and rolls it all up in dough before tossing it in oven. The result is a pizza-calzone hybrid in the shape of a crescent moon with an arugula salad in the middle for good measure.

The other pizza twist is the Orso Di Fumare, an excellent example of Chemels deft touch when it comes to smoked vegeta-bles. Sausage, peppers and onions

mix with delightfully smoky tomatoes on this one. Another testament to the chefs wizardry with veggies and fire is his baked eggplant. Dont be put off by the burnt-looking outside, its amalga-mation of sweet, smoky richness is nothing short of wonderful.

Larger plates include pasta dish-es like a traditional spaghetti with beef and veal meatballs but also more upscale fare like braised short ribs and pork belly agnolotti and a light and pillowy ricotta gnocchi mixed with spicy sausage and baby kale. Theres a rib eye, in a portion suitable for a cave man, served with grilled onions and crispy pota-toes, a chicken parm and a burger that just may be one of the most underrated in the D.C. area.

Along with Chemel, Jonathan Schuyler and Caitlin Dysart 2941s wine and beverage direc-tor and award-winning pastry chef, respectively have lent their skills to Orso, too. Schuyler revamped the beverage program (including a new quartino wine option that splits the difference between a glass and a bottle) and a new dessert menu from Dysart features stand-outs like vanilla cream donuts, a playful spin on a sundae with blood orange sorbet and a decadent choc-olate cake with nutella cream and toasted hazelnuts.

Chemel says hell be a fre-quent attendee of the Falls Church Farmers Market and his future plans for Orso include an herb garden outside, chilies growing on the patio and he wants to make his own foccacia along with home-made ricotta, too.

For a guy with relatively lim-ited experience with Italian cui-sine and someone who just started making pizzas for the first time six months ago, Chemel is certainly a fast learner.

Orso has been my most chal-lenging restaurant yet, he says.

He could have fooled me.


by Jody FellowsFalls Church News-Press

Chemel Makes His Latest Challenge Look Like a Breeze at Pizzeria Orso

LESS THAN SIX MONTHS AGO, new Pizzeria Orso corporate chef Bertrand Chemel had no experience with pizza. Today, hes on his way to becoming a certified pizzaiolo by the Associazione Vera Pizza Napoletana. (Photo: Jody Fellows/News-Press)

A CREAMY PARMESEAN DIP with olive oil (left) and the Orso Di Fumare pizza with smoked tomatoes, mozzarella, roasted peppers and sausage are just two of chef Bertrand Chemels newest additions at Pizzeria Orso. (Photos: Jody Fellows/News-Press)


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F.C. RESTAURANT WEEK MARCH 19 - 25, 2015 | PAGE 25FALLS CHURCH NEWS-PRESS | FCNP.COMthe

FALLS CHURCH RESTAURANT

WEEK 2015

FCRESTAURANTWEEK.COM

MARCH 23 -29

Little City.

Big Eats.

presents

Anthonys Restaurant Applebees Argias Dogwood Tavern Famous Daves Garden Grille at Hilton Garden Inn Idylwood Grill Irelands Four Provinces

La Cote DOr The Locker Room Mad Fox Brewing Company Open Road Grill & Icehouse Pizzeria Orso Saffron Indian Cuisine

Sfizi Cafe Taco Bamba Trio Grill Yayla Bistro Zpizza

Featuring a Week Full of Fantastic Dining Deals From:

FALLS CHURCH NEWS-PRESS | FCNP.COMPAGE 26 | MARCH 19 - 25, 2015

Its Thursday.Do You Know Where Your

News-Press Is?Not getting the scoop on news in the Falls Church and Northern Virginia area before your friends? Dont feel left out at the water cooler! Pick up a copy of the Falls Church News-Press, hitting the streets every Thursday, at the locations below!

FALLS CHURCH 7-Eleven (Annandale Rd.) 7 Stars Applebees (Broad St.) Argias Restaurant Barnes & Noble BB&T Bank (Broad St.)

Bentleys Restaurant Board of Education Building (803 W Broad St.) Bowl America Bikenetic Bill Page Honda The Broadway Burger King (Broad St) Burke & Herbert Bank (Broad St.) The Byron Center for Multicultural Human Services Chef Express

City Sunoco Clare & Dons Beach Shack Clay Caf Studios CVS (Broad St. locations ) Curves DK Nails & Spa East Falls Church Metro Elevation Burger El Tio Restaurant Entenmanns Bakery Outlet Fairfax Auto Parts

Fairfax Laundromat Falls Church Animal Hospital Falls Church City Hall Lobby & West Wing Falls Church City Public Utilities Falls Church Community Center Falls Church Education Foundation Falls Church News-Press (200 Little Falls) Famous Daves

F.C. Police Station Five Rings Fitness Flippin Pizza Galleria Florist George Mason High School Golds Gym Goodwin House Idylwood Towers Indian Spices Ledo Pizza The Local Market Long & Foster Realtors Long John Silvers

Mary Riley Styles Public Library Mount Daniel School Nourish Market Halalco Supermarket Hillwood Cleaners Inns of Virginia Jhoon Rhee Kinkos La Caraquena Mad Fox The Madison Mary Ellen Henderson Middle School Masters Touch McDonalds

Moby Dick Munson Hill Towers Oakwood Apartments Panera Bread (Broad St. & Leesburg Pike) Panera Bread Building Lobby Park Towers Condo Pearson Square Apartments Pet Supplies Plus Pho 88 PNC Bank (Broad St.) Point of View

Professional Building (313 Park Ave.) Providence Recreation Center Quick Copy Red White & Bleu Reed Building - Vantage Fitness Rite Aid (Lee Hwy & Leesburg Pike) Robeks Juice (Broad St.) Roosevelt Towers Safeway Salon Centric

Sanz School Sfizi Cafe Silver Diner Sislers Stone Smokeys Garage Spectrum Cleaners Starbucks (W. Broad St. & Leesburg Pike) Stratford Motor Lodge Subway (Broad St.) Sunoco (Leesburg Pike)

Sunrise Retirement Home Suntrust Banks Super A Market Sweet Frog Frozen Yogurt Tax Analysts Thomas Jefferson Elementary Thomas Jefferson Library Timberlane Condominium Bus Stop Towne Place Suites Troya International Market Tutti Frutti

Tysons Pharmacy Tysons-Pimmit Regional Library Unity Club UPS Store (7 Corners) UVA/VT Northern Virginia Center U.S. Post Office (City of F.C., Culmore & 7 Corners) Victors Grill Virginia Auto Repair Wendys (Lee Hwy) West Falls Church Metro The WestLee Willston Multi-Cultural Center Woodrow Wilson Library

Zinga Frozen Yogurt Zpizza

ARLINGTON Ballston Common Mall Ballston Metro Cassatts Kiwi Cafe & Gallery Clarendon Metro Courthouse Metro CVS (Lee Highway)

Entree Vous Grand Hunan Joes Pizza Lindas Cafe Metro Diner Petes Barber Shop Rosslyn Metro Safeway (N. Harrison & 2 on Wilson Blvd.) Urban Pantry U.S. Post Office (Courthouse) Virginia Hospital Center

Virginia Square-GMU Metro Westover Market Wilson Blvd. & George Mason Dr. Bus Stop

www.FCNP.com

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falls church restaurant-week

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