A few years ago, Julie and Kaveh Safa purchased their dream home in Great Falls, right on the same street where Kaveh grew up. Not long afterward, the couple’s dream unexpectedly expanded with the purchase of a longstanding restaurant in their new community.
Now, that restaurant has been fully rebranded and re-envisioned as The Cellar on Seneca after operating for nearly two decades at 1025 Seneca Road, Suite I, as Brx American Bistro.
Renamed in a nod to the building’s existing wine cellar, The Cellar on Seneca is expected to have a soft opening by the end of July, with a grand opening tentatively planned for the end of August.
“We have an incredibly talented, diverse community. I couldn’t think of a better area to raise my family,” said Julie Safa. “My favorite thing about working here is the opportunity to cross paths with people I typically would not get to meet … It has made us very driven to deliver a great restaurant and event space for everyone to enjoy.”
While the Safas’ unexpected purchase wasn’t part of a grand plan, it did make sense for the pair, who already owned two other restaurants: Courthaus Social in Arlington and Yum Yum Hibachi in Ashburn.
The couple visited the bistro for the first time in July 2023, with the idea of redeeming gift cards purchased during a silent auction to benefit Colvin Run Elementary School in Wolf Trap. Over a dish of bread pudding with a scoop of ice cream, Julie thought about how it would be fun to bring life and energy to a good foundation.
Brx American Bistro’s owner was working as the Safas’ server and mentioned he was ready to retire. Aware that they owned other restaurants, he wanted to know if they would be interested in purchasing his business.
“We were like, oh my gosh, we can serve our neighbors,” Julie said. “Our kids could work at this restaurant with their friends.”
They said yes. By the end of November, they had closed on both the bistro and Brx Oven — a second, newer restaurant in Seneca Plaza purchased from the same owner — with a business partner, Andrew Cope, who also grew up in Great Falls.
Andrew would manage day-to-day operations, Kaveh would handle business strategy, and Julie would work in marketing and with the interior design, which she refreshed with warm earth tones.
For The Cellar on Seneca, the team retained Brx American Bistro chef Christopher Carey, who came on board in 2024, to handle the new seasonal and locally-sourced menu. The restaurant’s staff consists of both returning workers and newcomers.
“The last almost three years, we have learned the palette a little bit better of our community from what items have and haven’t sold,” said Julie. “So, the menu will be new. It’ll be a little bit smaller, and it will be seasonal. And then along with that, we’ll have monthly featured wines that will pair with those dishes.”
Beef will be purchased from Laz E Hill Farm in Haymarket, while much of the produce will come from Spring Valley Farm in West Virginia.
“Kaveh and I both fell passionately into the restaurant world because we are very conscious of the quality of food that we’re eating,” said Julie. “And one thing we try to do with all of our restaurants is be mindful of where the food is coming from, how it’s being prepared, what we eat … So, when we bought these, [the] first thing we did was throw away anything processed, anything pre-made.”
In addition to the traditional restaurant space, The Cellar on Seneca will host monthly themed wine dinners, offer a “Cellar Club” membership with access to tastings and a personal wine locker, and rent out space for corporate events and weddings.
“I think it’s going to be different. I think it’s going to be very comfortable,” Julie said. “A great place to host all different events and gather for any reason, and I think it’ll feel like home, which was our goal.”
