A new restaurant specializing in North Indian Mughlai cuisine has landed in Fair Lakes.
Aroma Restaurant Bar and Banquet, operated by husband and wife duo Daljeet and Jyoti Chhatwal, opened its doors at 12821 Fair Lakes Parkway last month on Fourth of July weekend, according to Daljeet.
The restaurant is still in its soft opening period, but the couple aims to celebrate Aroma’s grand opening in mid-September.
“Our menu is so complex, I wanted my staff, especially my kitchen staff, to be very comfortable before we do a grand opening,” Daljeet said.
The menu blends old and new with classic hits — like the butter chicken served since Aroma first opened in D.C. in 1994 — featured alongside recently launched fusion cuisine. Aroma now serves Indo-Chinese and Indo-Mexican dishes, like hakka noodles and seekh kebab taquitos.
Daljeet, a culinary school graduate, created the dishes himself in his mission to bring Indian spices into famous dishes from other cultures.
Daljeet has also introduced other unique delicacies, like shahi batair (quail), scallop balchao curry and coco mussel curry, that he says are well-loved in India but typically not served in the U.S.
To ensure those who don’t eat meat aren’t left out, Aroma has an expanding variety of vegetarian options. Soya chops — vegetarian lamb chop mimics that still retain their “meat texture” despite being made from soya beans — just made their debut, Jyoti says.
Designed as a space to be rented out for gatherings and parties, Aroma’s Fair Lakes restaurant features a banquet hall that seats 200 people and three private rooms, including a men’s cigar lounge for small, official meetings or karaoke. Up to 70 guests can use the back patio, where the couple says they have already hosted wedding ceremonies. There are also two bars with 12 different beers on tap.
The restaurant’s large banquet hall is what initially drew the pair to the Fair Lakes location, which previously housed a sports bar.
The previous restaurants didn’t have dedicated square footage for private events, so the Chhalwats say having the Fair Lakes site as their first culinary endeavor post-Covid has been particularly exciting. Read More
Something new is brewing in Old Town Fairfax.
Expanding operations from Virginia Beach, Commonwealth Brewing Company is gearing up to join the neighborhood with an anticipated Labor Day weekend opening at 10426 Main Street.
In honor of its opening, which will ideally come on Sept. 1, the brewery will offer a “pie and a pint” special associated with its participation in Fairfax City’s upcoming Restaurant Week. Customers can choose from one of Commonwealth’s eight signature pizzas and a draft beer for $25.
Fairfax visitors can expect “an even bigger implementation” of Commonwealth’s offerings in Virginia Beach (2444 Pleasure House Road), where the brewery serves 25 to 28 styles of beer crafted in house, owner Jeramy Biggie says.
The new Fairfax location will boast a 4,800 square-foot tap room with 48 taps, five of which will be dedicated to draft cocktails that are currently exclusive to Fairfax. It will also eventually add the coffee brand that Commonwealth recently launched in Virginia Beach.
“It’s a great, great spot right on Main Street, and it has a pretty expansive patio with outdoor seating where dogs are welcome,” Biggie told FFXnow. “I’m just really excited to see how people can respond to the beer.”
Along with specialty alcoholic beverages, Fairfax’s Commonwealth Brewing will serve freshly made food, like its signature Neopolitan wood-fired pizza, and it will experiment with “eclectic concepts” and “interesting ingredients,” such as Korean short rib and kimchi, Biggie says.
He plans to maintain a rotating menu by introducing three to five new beer styles every week and new food items every month.
“I think our ethos is all about being creative and trying to really foster an environment where people can come together and have a really enjoyable, hopefully world class product,” Biggie said.
Also new with the Fairfax location is a dedicated beer production space for Belgian-style, long-term, barrel-aged sour beers — the very beer that Biggie says first sparked his passion for becoming a commercial brewer. This particular style of beer is aged on wild bacteria for a year to three years, so it’s “a labor of love,” Biggie says.
“They’re not profitable at all, but they’re delicious, so we like to make them,” Biggie laughed. “…It’s a really small percentage of our total volume, but it’s a really important part of it.”
Beers have long since been a labor of love for Biggie, who began home-brewing around 13 years ago as a hobby while working full-time as a structural engineer.
“When I met my wife, she was studying abroad in Germany, and I flew over to Europe to spend Christmas with her over 20 years ago now, and she took me to all the hot houses and European beer gardens, and I was blown away by the food and the quality of the beer,” Biggie said. “That’s where it all kind of started for me. I came back and started seeking out more interesting beers and then that turned into home brewing.”
After a decade of home-brewing, Biggie and his wife Natalie decided to liquidate their retirement savings and “make the huge jump” into their “first-ever entrepreneurial endeavor,” Biggie recalls.
“I found I had a pretty natural ability to make recipes and really loved doing it,” Biggie said. “I loved all the social inspiration that I got from it, being able to invite the neighborhood over to come try the beers and just really got into it and got super passionate about it — basically filled my entire house with fermenters. After making all different styles over a decade and passively researching, we made a decision to open a brewery.”
Formerly based in Alexandria’s Del Rey neighborhood, the couple found no better place to break ground on their brewery than where they first met: Virginia Beach.
Now, after experiencing success by the ocean for the past eight years, the Biggies are heading back to Northern Virginia, where they hope to “create a bigger and stronger nightlife scene” in Old Town Fairfax, Biggie says.
“We know the area, we know that people up there really appreciate high-quality products,” Biggie said. “We came across the Fairfax property, and it was just amazing, and we really liked the building owner, and we loved it being in a really cool main street.”
As Commonwealth prepares to open in Fairfax at the beginning of next month, Biggie says he’s focused on integrating the brewery into the Fairfax community and involving George Mason University students, who he hopes will become regulars.
His goal, he says, is to make Commonwealth a close-knit community hub that promotes interpersonal connection.
“We want to be a community center. We want to be a place where people can come every week and meet and see each other,” Biggie continued. “…We’re the antithesis of a sports bar. We have no screens anywhere, and we really want you to focus on the beer you’re enjoying, the food you’re eating and the people you’re with.”
The upcoming Fairfax County Economic Mobility Pilot (FCEMP) will begin providing families with monthly payments totaling $2 million to “promote economic stability and social capital,” according to a press release.
The monthly payments of $750 will go to 180 eligible families chosen via application over the course of 15 months, with the funds being considered untaxable COVID-19 disaster relief that families have the freedom to choose how to spend.
The amount was determined by evaluating the cost of living in the county and the anticipated amount of time necessary to observe and assess the effects of guaranteed income on participants’ lives, a county spokesperson said.
Eligible families will also get access to optional financial coaching from United Way of the National Capital Area‘s Financial Empowerment Center, a partnership with Britepaths and the county, the county spokesperson continued.
“Like other basic income programs, the FCEMP promotes dignity and self-determination by enabling residents to take ownership of their own life and spending decisions,” the county website says.
Eligible applicants must be 18 years or older, have at least one child aged 16 or younger living in their household, and be employed with an income that falls between 150% and 250% of the 2023 Federal Poverty Level. They must also live in one of the following zip codes: 22306, 22309, 20190, 20191, 22041, 20170, 22003, 22150, 20120 or 20151.
The zip codes were chosen by overlaying current Opportunity Neighborhood boundaries and the zip codes they serve with the county’s Vulnerability Index, which analyzes a variety of factors such as race to determine vulnerable areas within the county, a county spokesperson said.
Through the pilot, the county says it hopes the regular payments will result in improved physical and mental health, improved educational outcomes for the children, increased economic stability, higher full-time employment rates, and increased housing and food security.
The pilot specifically aims to help certain households that “earn too much income to be eligible for assistance programs like TANF and SNAP but are struggling to make ends meet or are unable to take financial steps that would allow for economic mobility,” the county says.
As a result, households receiving public assistance benefits, such as Supplemental Security Income or Social Security Disability Income, will not be eligible. However, participants won’t lose their eligibility if they experience any changes in income or public assistance benefits during the pilot.
Supported by a partnership with Beam, a startup that helps administer cash assistance and social safety net programs, the application portal will go live on Sept. 23 and remain open until Oct. 3. Applications will be electronic only, and those selected will be notified via email or text.
The county has also partnered with George Mason University on a study of the pilot. Researchers will collect information from optional personal questions on the application “to understand the impact that unrestricted cash payments have on the economic and social well-being of working households,” the county says.
Participation in the study will not affect an applicant’s likelihood of receiving cash payments.
“Establishing a baseline understanding of families participating in the FCEMP is needed to inform a fully realized program over time,” the county says. “Thus, the FCEMP will measure the economic mobility gains and overall wellness of participants who choose to take part in the research component.”
Photo via Sharon McCutcheon/Unsplash
Fairfax County Public Schools has officially announced that it will not implement the Virginia Department of Education’s recently finalized model policies regarding transgender and nonbinary students.
Yesterday (Tuesday), FCPS Superintendent Michelle Reid released a statement confirming that FCPS won’t adopt the new guidelines after a “detailed legal review” found that its current policies are “consistent” with state and federal law.
The statement notes that gender-expansive and transgender students will continue to be referred to by their chosen names and pronouns, given access to school programming and facilities based on their gender identity, and “have their privacy respected,” regardless of their gender identity or legal sex.
“Let me be clear that FCPS remains committed to fostering a safe, supportive, welcoming, and inclusive school environment for all students and staff, including our transgender and gender expansive students and staff,” Reid wrote. “We believe that supporting our students and working with parents and caregivers are not mutually exclusive; we already do both and will continue to do so. We know that students can only learn effectively when they feel safe and supported.”
The policies that FCPS plans to keep in place directly oppose Gov. Glenn Youngkin’s guidance, which has two main requirements:
- Students must participate in school activities and use school facilities according to their sex legally assigned at birth rather than gender identity
- Parents must provide written consent if a student wants to go by a name and/or pronouns that differ from what appears on the student’s official records
Youngkin has characterized the policies as keeping parents involved “in conversations about their child’s education, upbringing, and care.”
FCPS Pride, an LGBTQIA+ advocacy organization for employees and other adults affiliated with FCPS, played a leading role in advocating for FCPS to take a firm stance against Youngkin’s policies and in favor of transgender and gender-expansive student rights.
FCPS Pride co-chair Robert Rigley Jr. says the state guidelines — which he nicknames the “Don’t Be Trans” policy — make transgender and non-binary students feel unwelcome in Virginia schools and “remove civil and human rights.”
“[The policy] makes it so that some adults have veto power over someone’s gender identity, which from a queer person’s point of view is absurd,” Rigley Jr. said. “…It steals agency in particular from transgender children. It says that you are not in control of your identity at a very basic level, and it turns families and schools against one another, battling over children who are among the most vulnerable children in this state.”
“It traumatizes a whole generation of queer kids in Virginia,” he continued.
FCPS Pride and nine other community organizations held a rally at Luther Jackson Middle School (3020 Gallows Road) in Merrifield. Originally intended as a protest for FCPS to take a clear stance against Youngkin’s policies, the rally transformed into a celebration after the release of Reid’s statement. Read More
One Centreville cafe is offering something sweeter than just desserts: community.
On the last Sunday of June, July and August, the small tea shop transforms into a bustling community hub, where customers can purchase an array of handcrafted items from local vendors in a monthly market-style event. Offerings include, but are not limited to, apparel, jewelry, soaps and baked goods.
“Summer market is a place where people can come and meet and support local vendors,” co-owner Danny Bae said. “We do our best to only invite or accept vendors that are in the NOVA area and who are not these major businesses, so a lot of people who don’t have a platform, a store or anything like that…they need a place to be able to advertise and sell and get their name out there.”
Danny, who started Bôn Tea House with his wife Diana and brother in 2021, says the market has grown significantly from their initial launch on June 25 to their most recent market on Sunday, July 30, despite how new and limited-edition the series is.
“After the June market, a lot of vendors reached out to us saying, ‘Can we be a part of it? How do I be a part of this?'” Danny said. “So, I think there was a lot of anticipation for the July one, so that July one was actually the biggest one in terms of traffic flow.”
Danny hinted that the upcoming market on Sunday, Aug. 27 may be the last one for the foreseeable future. Though grateful for the success of the series, he noted that the colder weather brings more complications, so their next event will likely be a one-day holiday market in the late fall or early winter, rather than a recurring series.
“We’ve had several vendors where it was their first time ever selling something like in person, and they were all very surprised at the turnout and how well it went,” Danny said. “…We were very grateful and thankful that a lot of vendors showed up, and they did their best to showcase their merchandise. It was just a really good experience for us as the host and all the vendors as well.”
According to the Baes, the vendors appreciated the opportunity to sell their wares and meet other business owners in their position.
“I think it’s great that they’re able to…see that people do enjoy what they have to offer and gain that support through the community,” Diana said.
Building community is Bôn Tea House’s founding mission, the Baes say. When closed on Mondays, they usually let locals rent the space for private events, and they are rolling out new bonding events this month, like the game nights that will be held on Tuesday (Aug. 14) and Monday, Aug. 28.
“We really wanted to create that community aspect and have people come, whether they just grab ice cream and go, or whether they’re in there for a conversation, that they could really feel like this is a place that they could relax and enjoy and come back to,” Diana said. “…So, we’re always looking for ways where we could use our space and use our platform to share our passion and what we think the community might need or want.”
Bôn Tea House began out of the Baes’ living room before they transitioned to a small window in D.C., where they became “the first ones” to serve specialty matcha desserts, Diana says.
As they began to receive outpourings of support from the local community, the Baes knew they had something special and eventually sought an official storefront. Coming from a Korean background, the Baes settled on Centreville for its strong Korean community.
Along with tea, Bôn Tea House specializes in ice cream, with matcha as its best-seller. The cafe prides itself on using fresh, in-house ingredients and taking the “time and effort to really try and bring out the flavors,” Danny says.
Now, the Baes are focused on forming a tight-knit community in Centreville, though many of their loyal D.C. followers still yearn for them to return to the nation’s capital, Diana says.
“We’re just trying to be this local mom-and-pop shop where people can come and gather and have a nice meeting with their friends and family and just enjoy their tea,” Danny said. “We wanted to showcase the Asian American culture, whether it’s our styling through our merch or through the flavors of our ice cream and teas.”
Photo via Google Maps
A new Japanese restaurant has rolled into Fairfax City, opening its doors on Aug. 1.
Located at 10698 Fairfax Blvd next to Party City, Fujisan offers a wide selection of Japanese delicacies like wagyu steak, donburi (rice bowls) and ramen, but particularly specializes in sushi with options for both raw and cooked fish. Hibachi is also available, though it’s not cooked at the table.
For its soft opening period, Fujisan is offering 10% off the first order each customer makes using its website.
Fujisan’s official ribbon-cutting will take place on Sept. 14 at 11 a.m. Fairfax City Mayor Catherine Read says she recently organized the grand opening after learning about the new restaurant from a friend and trying out its food for herself.
“The hibachi was great, the soup is great, the quality of the food is great,” Read said. “It’s a cute little restaurant…I can hardly keep up with the number of new businesses opening in the city. And these ribbon cuttings are a great way to bring out [Fairfax City] Economic Development, local press and to get people to come by.”
Owner Kathy Yan, who previously operated a hibachi restaurant in Montgomery County, Maryland, says she moved to Fairfax two years ago. Since then, she has been working towards opening Fujisan, named after Japan’s tallest mountain, Mt. Fuji.
She expressed her desires to deliver an “upscale casual” dining experience that she says she hasn’t been able to find in the area.
“I go to those fancy restaurants in D.C., Arlington all the time,” Yan said. “I like the atmosphere, I like the seating, I like chatting with my friends, but I just think we pay too much for the food, so I want to give people a similar experience here but not so expensive. Good food, good environment but not super fancy prices.”
Yan says Fujisan works hard to keep prices low without sacrificing high quality, offering special lunch deals under $20 that are prepared by top chefs with “many years” of prior experience working in New York and at “five star hotels” in D.C.
“We have very, very good price compared to our food quality, presentation and fresh fish,” Yan said.
Customers especially seem to love the Fujisan Box Deluxe, which offers a combination of sushi and sashimi at a discounted rate, according to Yan. Salmon volcano rice — consisting of “seared salmon with a poached egg over rice” — is another crowd favorite for those who may not enjoy raw fish as much, she says.
Yan noted that Fujisan also caters towards younger customers, offering a special kids’ bento box and deep fried ice cream that has been popular among children.
“[We’ve gotten] I think 90% positive feedback,” Yan said. “People are happy.”
Yan’s next hurdle to overcome is obtaining a liquor license so Fujisan can introduce cocktail specials in time for its grand opening next month.
“We’ll have happy hour all week,” Yan laughed.
Yan’s future plans, however, are much loftier than just one license, as she aims to expand operations in the next few years.
“Here, we want to start small, and we want to have more interaction with our customers — we want more personal experience,” Yan said. “So we don’t want it too big. We want izakaya style, like more casual dining but still good food. So we hope to be able to open more locations in the coming three and five years in this area.”
Until then, Yan is focused on her one storefront and making sure Fairfax residents know that Fujisan is open and eager to serve new customers.
“We want more people to know we are here, we are open,” Yan said. “I believe once they know we are open, they come here, and they will come back. Even though we don’t have many customers since we are new, a lot of them have already come back three times.”
The largest Vietnamese heritage festival on the East Coast is elebrating its 10th anniversary this weekend.
The Plaza at Tysons Corner Center (7901 Tysons One Place) will be alight with the lively VietFest cultural celebration from 10 a.m. to 9 p.m. on Saturday, Aug. 12 and 11 a.m. to 7 p.m. on Sunday, Aug. 13. Vietfest is organized by the National Organization for Vietnamese American Leadership of Greater Washington, D.C. (NOVAL-DC).
Celebrated yearly, VietFest returned last year to its largest turnout of over 30,000 attendees after taking a two-year hiatus due to COVID-19, its Facebook event page says.
The free, outdoor extravaganza includes cultural performances, a lion dance, a martial arts presentation, a traditional áo dài fashion show, crawfish and pho eating competitions, local food vendors, and beauty pageants. VietFest will also host its fifth annual talent show at 2 p.m. on Saturday, where participants will showcase their talents in hopes of winning a grand prize of $1,000.
To commemorate 10 years of VietFest — from its humble origins in a George Mason University parking lot to a sprawling two-day festival in one of Virginia’s largest shopping malls — the festival will have increased programming and “more food vendors than ever before,” says Bobby Ly, director of VietFest and co-president of NOVAL-DC.
Ly noted that this year’s celebration will feature a new heritage wall filled with photos of VietFest throughout the last 10 years.
“We usually have a heritage wall that’s like 30 feet long with pictures of the Vietnamese community from 1975 to now and all their contributions to the United States,” Ly said. “But this year, our heritage wall is different. It’s going to be…all pictures of Vietfest through all the 10 years that we’ve been doing it. And for me, I’m very proud of that and I think that’s going to be the highlight.”
Ly attributes VietFest’s smashing success over the last decade to its inclusivity, saying that it “stands out” from other festivals in the area because it’s “open to all communities” to participate, even if it’s primarily known as a Vietnamese festival.
“Now going into our 10th year, it’s going very strong,” Ly said. “The whole reason why VietFest was started was to help bring the community together, not just the Vietnamese community, but all other communities…Because every time we have the festival, not only Vietnamese show up, it’s all Asians, all other communities coming out.”
Looking ahead to the weekend, Ly optimistically predicts clear skies and high turnout, reminding visitors that they can always cool off from the heat inside the mall, where VietFest-affiliated vendors will be selling snacks like popcorn.
“The weather looks like it’s going to be nice, no rain,” Ly said. “It’s going to be a little bit hot, but the area where Tysons is, the buildings give us a lot of shade, and we have a little wind, so perfect weather. I have no doubt that we’re going to have a lot of people.”
Though last year set a high bar with its record attendance, Ly is determined to surpass those numbers and continue the momentum built up from 2022.
“I’m hoping that we could do much better this year, but last year, all our vendors, they made enough food for two days, but on the first day they sold everything,” Ly said. “Because of last year, I think this year will be even better because now everybody’s hyped up, and everybody knows that there’s gonna be a lot of people, and most importantly, all of these different organizations, all of these communities are promoting VietFest as though it was their own community.”
“So, you know, I think that this year will be phenomenal, and hopefully it will be the best year ever,” Ly continued. “I mean, that would be fitting since it’s our 10-year anniversary.”
From New York City to D.C. and now Fairfax County, Taim has traveled a long way to open its doors at 11011 Main Street in Fairfax’s Westfair shopping center.
The Mediterranean fast casual chain will host a community preview and fundraiser to support the Capital Area Food Bank tonight (Thursday) from 5 to 8 p.m. The $5 entree fees will go towards supporting CAFB’s mission to provide equitable access to food and fight food scarcity, a press release says.
The 1,815-square-foot restaurant’s grand opening will take place tomorrow (Friday), following its regular hours of 11 a.m. to 10 p.m. The first 50 guests in line will receive branded swag and prizes.
The new Fairfax location serves as Taim’s second opening in Northern Virginia, closely following a location that recently opened at the Tysons Station shopping center (7502 Leesburg Pike) in Pimmit Hills this past July.
Though nicknamed “a falafel powerhouse,” Taim offers diners a diverse array of Mediterranean fare that includes “fresh, authentically made hummus,” pitas, chicken and cauliflower shawarma, golden eggplant, hand-cut fries with garlic aioli, and build-your-own meals, along with falafel.
“We obsess over every detail that goes into our food by doing things like soaking our chickpeas for a full 24 hours to bring the perfect texture to our falafel and hummus, sourcing 18 herbs and spices from around the world for authentic flavors, and our friendly team arrives early each morning to chop and prepare every vegetable by hand,” said Phil Petrilli, the D.C.-based founder of Untamed Brands, which owns Taim. “There’s really no comparison.”
A press release claims Taim’s chicken shawarma bowl — consisting of chicken seasoned with “classic shawarma blend of seven different spices” along with an array of toppings — is “the most popular item” on the menu.
Other highlights are taim’s $10 Crave Combo, “a Sunday special” that allows customers to choose any of taim’s pita sandwiches with a side of fries, and its O.G. Falafel Pita, the press release says.
“We describe our pitas, bowls and falafel as dreamy because that’s how our guests continue to talk about taim — from the first bite to their 100th visit,” Petrilli said. “Of course, our fans love the O.G. Falafel Pita, but our house-made fries and garlic aioli, and our signature house-made fresh ginger mint lemonade keep people coming back several times a week.”
Originally an all-vegetarian eatery, Taim first got its start out of a “tiny kitchen” in New York City’s West Village in 2005, where its falafels were once ranked among the city’s best, the press release says. Since becoming part of Untamed Brands in 2018, Taim has expanded to 15 locations across the East Coast.
“Since our early beginnings, we have given our local communities the means to experience the many great flavors and dishes from the Mediterranean, which we prepare from scratch daily using time-honored culinary techniques and the best ingredients,” Petrilli said.
With no plans to slow down its expansion into Northern Virginia, Taim is also preparing to replace Cold Stone Creamery in Vienna and move into Reston’s Plaza America. Both locations are expected to open this year, but more exact timelines were not provided.
Over in Annandale, taste buds are tingling as Hangry Joe’s Hot Chicken gears up for a new restaurant opening.
The rapidly expanding fried chicken chain recently announced via Instagram that it will be opening its next Northern Virginia location at 7042 Little River Turnpike. The future storefront will occupy a former Wendy’s now rebranded to EastGate Square, according to property manager Willard Retail.
Further details, like a specific opening date, have yet to be released. FFXnow has reached out to the Richmond-based franchise for more information but didn’t hear back by publication.
Hangry Joe’s also has a location coming to Tysons.
Located at the intersection of Little River Turnpike and John Marr Drive, Eastgate Square is also set to house Moby Dick House of Kabob, according to Annandale Today. The Annandale-based news site reported that the fast-casual Persian restaurant estimated it will open this past June, but it remains under development.
Clearly, Annandale residents will have no shortage of new dining options in the upcoming year, as Hangry Joe’s joins the ever-growing list of shops slated for future openings in the EastGate complex.
Photos via Google Maps
Oakton residents will have a new Tex-Mex restaurant in their stretch of Fairfax County at the end of the month.
Taco Rock will be moving into a 3,206-square-foot space at the Oakton Shopping Center (2930 Chain Bridge Road, Suite 102) by the end of August, Divaris Real Estate Assistant Vice President Christopher Saa confirmed via email.
“If you’re looking for a great atmosphere, amazing cocktails and hands down the best tacos and street food, Taco Rock is where you want to be,” Saa said in a February press release. “Mike and his team have created a super cool concept that has proved itself in the market. We are excited to see what the future holds and are in expansion mode as we speak.”
Last year, Taco Rock told FFXnow that it would also be opening a new location at Liberty Market, a mixed-use development in Lorton, occupying approximately 2,770 square feet of space at the center that also houses grocer Lidl.
The press release from Feb. 13 notes that the Lorton storefront is set to open this fall, which will make it the fifth Taco Rock to hit Northern Virginia, alongside locations in Rosslyn, Alexandria and Falls Church.
Founded in 2019 by Chef Mike Cordero, his sons Nick and Anthony Cordero and partner Chef Stefano Marzano, Taco Rock is best known for its blue corn tortilla tacos and ice cream churro sandwiches accompanied by rock and roll music.
Cordero Hospitality employs over 300 people in Northern Virginia, the press release says.