While Fairfax County diners are no strangers to sushi restaurants and noodle shops like fellow Mosaic tenant Jinya Ramen Bar, they might be less familiar with Japanese barbecue, or yakiniku, which literally translates to “grilled meat.” Before Gyu Shige’s arrival, the closest venue specializing in this kind of cuisine was Gyu-kaku in Arlington. “…I believe the Japanese barbeque experience is not just for any group, so it will be a great place to attract all kinds of people.” “Mosaic District definitely has combination of all different people, from young kids to older people,” Wong said. Wong was introduced to Gyu Shige - one of several brands operated by the company Food’s Style - in Japan about two years ago, and he says he has “great confidence” that it will prove just as popular on this side of the Pacific Ocean, particularly with a setting like the Mosaic District as its launching pad. Gyu Shige has a strong presence in Japan, but this is the chain’s first venture into the U.S. Doors will technically open earlier in the week, but customers for the first couple of days will be limited to family and friends. Owner Edward Wong says the restaurant will open its reservation system tomorrow (Wednesday) so people can book tables ahead of a soft opening planned for the weekend of Valentine’s Day. See this: The image of a camel greets you when you enter the packed restaurant, with stylish lamps illuminating the walls covered in washes of orange.Įat this: Crinkly fries, pickled eggplant salad, lamb shish kebabįor more local reviews, subscribe to our Food newsletter.The Japanese barbecue restaurant Gyu Shige is finally ready to make its American debut at the Mosaic District (2980 District Ave.) in Merrifield after a long delay due to the COVID-19 pandemic. Another, larger, Kirby Club location is slated to open in Arlington next year. Petite cups of oat milk soft serve that’s lightly salted and flavored with dates are currently served gratis.įor now, Kirby Club is open only for dinner, but the lunch bunch will likely be welcomed by the end of January. It’s tough to choose just a few things to order, but diners must keep in mind that dessert is included. The standout is a rosy-centered lamb shish kebab that melts with earthy spices over a bed of turmeric rice. Those range from chicken shish taouk and lamb-and-beef kofta to dukkah shrimp and grilled oyster mushrooms. Most of the menu, though, is divided between dips - including carrot-based havus, lemon-y hummus, and something simply called “Olive Goodness” - and kebabs. That dish appears among the sides and salads. It is, appropriately, a stunner that pairs tender, almost effervescently tangy eggplant, tomato, and peppers with a wash of cumin. Photo by Alice LevittĪ manager told me that the very first dish that Hegazi created for the menu was the pickled eggplant salad. The Egyptian touches? They come from Egyptian-American chef Omar Hegazi. The menu opens with the words, “Imagine you’re sitting down to eat kebab with your Lebanese Grandmother for the first time … now imagine we’re your Grandmother.” Kirby Club is named for the Lebanese-American club co-founder Rose Previte’s grandparents started in 1933 in Akron, Ohio. Courtesy of the team behind DC’s lauded Maydan and Compass Rose, the new restaurant features eastern Mediterranean fare that mostly descends from Lebanon and Egypt. Last week, the shopping center’s mouthwatering cred expanded exponentially with the opening of Kirby Club. From French Parc de Ville to Japanese Gyu-Shige, Fairfax’s Mosaic District is brimming with a world of enticing flavors.
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