A chain of Chinese restaurants specializing in Hunan cuisine could soon make the leap from the Garden State to Northern Virginia.
Chef Tan, which originated in New Jersey over a decade ago, has landed on Danor Plaza in Vienna for its first location in the D.C. area. The restaurant will take over the former Zenola space next to Norm’s Beer and Wine at 132 Branch Road SE.
While Vienna has existing options for Chinese food, including Chili Wok in the nearby Maple Avenue Shopping Center, the longstanding carryout spot Peking Express, and recent newcomer Panda Dumpling, restaurants with a specific regional focus are more rare.
Located in central China, Hunan province is known for its spicy, often stir-fried dishes.
“We have chosen Vienna for our first location in the D.C. area due to the absence of authentic Hunan cuisine in the region and the area’s vibrant cultural diversity and friendly community,” Albert Yang, a representative for Chef Tan’s owner, told FFXnow by email.
Born and raised in Hunan, founder Kevin Tan comes from a family with a history in the restaurant industry that stretches back more than 40 years, according to Yang. After immigrating to the U.S., he decided to continue that legacy by opening the first Chef Tan in Fords, New Jersey.
Additional locations soon followed, starting with Bridgeport, New Jersey, in 2012. Though the original location has since closed, Chef Tan is currently operating eight restaurants in New Jersey, Boston, Delaware and New York City — the site of its most recent opening in Greenwich Village in 2022.
According to Yang, the Vienna restaurant’s menu will be mostly the same as the one at Chef Tan’s other locations, though there may be some tweaks to accommodate “local preferences.”
Highlights — at least according to an Eater New York review of the Jersey City location — include the fish head with hot red peppers, braised pork in Mao’s style and home-style sauteed pork.
In their proposal to Danor Plaza’s landlord, the restaurant team emphasized Kevin Tan’s deep roots in Hunan and “unwavering dedication to authenticity.”
“From the thoughtfully selected ingredients to the handcrafted décor, tables, linens, and serving utensils, each element is designed to capture the soul of Hunan’s vibrant food culture,” Chef Tan said in its proposal. “His vision extends beyond just serving a meal; he aims to bring a true taste of home, offering the community a more diverse, genuine, and soulful dining experience that celebrates the flavors and traditions of Hunan.”
However, Chef Tan’s journey to Vienna has encountered some hiccups along the way.
At a hearing before the town’s Board of Architectural Review on Feb. 20, a broker and adviser to the owner admitted that his client had “severely underestimated” how long the permitting process would take.
“They have now officially burnt through all of their free rent that they were supposed to have this construction started, and their construction has not started yet,” the broker said.
The board’s unanimous votes to formally approve a sign that was installed weeks ago and the replacement of an existing shed with outdoor, walk-in refrigerators helped get the restaurant closer to construction.
But with a permit for the buildout still under review by Fairfax County, Yang declined to predict a firm timeline for opening.
“We anticipate that this process may take approximately two more months, though timelines can vary,” he said.
