Bistro Reservations
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"NEW" Bistro Hours
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Sunday
dedicated to your private events
Monday - Tuesday
dedicated to cooking classes and private events
Wednesday - Friday
Lunch 11:00 am - 2:00pm
Dinner 5:00 pm - 10:00pm
Saturday
Serving Lunch and Dinner
11:00 am - 10:00pm
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Resturant Week
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January 19 - 22
Serving Prix Fixe menu during dinner service
5:00pm - 10:00pm
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1/2
Price | Wednesday Wine Event Continues
Choose your favorite bottle of wine, have it delivered to your table and pay half price. Offer good on Wednesday only between 5:00pm and 10:00pm dine-in dinner service only. Offer good for full bottles of wine only. Not available during cooking classes, events and special Wine Events.
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Join Chef Amy Riolo as she kicks off the January Cooking Class Schedule with "To Knead or Not To Knead" - a bread baking class. Class is scheduled for this Sunday, January 9th at 10:00am. There is still room for YOU, so sign up now!
 Chef Inderpal Chawla hits the streets of India on Monday, January 10th with a hands-on culinary adventure ~ "Indian Street Food". Savor the flavors of India as he shares with you the ins and outs of some of the most common foods.
Check out other classes available in January and our newly posted February schedule. There is something for everyone!
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January Cooking Class Schedule
Hands-on Class: Baking with Chef Amy -- To Knead or Not To Knead
PM Session - January 9, 2011
Hands-on Class: Culinary Adventure -- Indian Street Food
PM Session: Mon, Jan 10, 2011
Hands-on Class: Lets Make Paella! -
Class is full but we will be holding it again soon, let us know if your interested
PM Session: Tues, Jan 11, 2011
Hands-on Class: Teen Cuisine -- Breakfast Breads/Treats
AM Session: Sun, Jan 16, 2011
Hands-on Class: Culinary Adventure -- Imperial Moroccan Dinner
PM Session: Sun, Jan 16, 2011
Hands-on Class: Culinary Adventure -- Tex-Mex Cuisine
AM Session: Mon, Jan 17, 2011
Hands-on Class: Your Own Creperie - Intro to Crepe Making
PM Session: Mon, Jan 17, 2011
Hands-on Class: Think Spring! Take a Break from Heavy Winter Foods
AM Session: Tues, Jan 18, 2011
Hands-on Class: Cake Making Workshop with Chef Amy
AM Session: Sun, Jan 23, 2011
Hands-on Class: Knife Skills Class
AM Session: Mon, Jan 24, 2011
Hands-on Class: Comforting Chilis and Stews
PM Session: Mon, Jan 24, 2011
Hands-on Class: French Mother Sauces I
AM Session: Tues, Jan 25, 2011
Hands-on Class: Souffles 101
PM Session: Tues, Jan 25, 2011
Hands-on Class: Teen Cuisine: Stocks & Soups
AM Session: Sun, Jan 30, 2011
Hands-on Class: Culinary Adventure -- Healthy Japanese
PM Session: Sun, Jan 30, 2011
Hands-on Class: Bread and Soup: The Perfect Comfort Food Class
AM Session: Mon, Jan 31, 2011
Hands-on Class: Northern Italian Cuisine: Risotto & Polenta
PM Session: Mon, Jan 31, 2011
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 Hands-on Class: Baking with Chef Amy -- To Knead or Not To Knead
PM Session: Sun, Jan 9, 2011
Combining ancient and modern techniques, this class will prove that delicious, homemade, healthful bread is within your reach!
Menu: Tuscan Grape Focaccia, No Knead French Baguettes, Rustic Italian Whole Wheat Bread (No Knead), Pineapple Ginger Muffin
Instructor: Chef Amy Riolo
10:00 am - 1:00 pm
$79
Register Now
Hands-on Class: Culinary Adventure -- Indian Street Food
PM Session: Mon, Jan 10, 2011
Come join Chef Inderpal as he takes you on a journey through India and its streets, and learn why theses are the most common foods eaten, as well as the health benefits in them.
Menu: Chaat Salad (The most common street food found in India), Aloo Tiki (Spiced Potato Patty), Seasonal Pakora (Fried Seasonal Vegetables in chick-pea flour), Lassi (The most common cold drink found on the streets of India), Imli Chutney (sweet and sour sauce), Hari Chutney (spicy mint sauce), Masala Chai (The most common hot drink found on the streets of India)
Instructor: Chef Inderpal Chawla
6:30 pm - 9:30 pm
$79
Register Now
Hands-on Class: Lets Make Paella! - PM Session: Tues, Jan 11, 2011
Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Work with Chef Matt to learn how to make three widely known types of paella ... and enjoy an evening feasting on them at the end! Spanish wines and sangria will be available to add to the festivity.
Menu: Traditional Paella Valencia (chicken, chorizo and seafood), Seafood Paella (a variety of fish and shellfish), Vegetarian Paella
Instructor: Chef Matt Finarelli
6:30 pm -9:30 pm
$89
Register Now
Hands-on Class: Teen Cuisine -- Breakfast Breads/Treats
AM Session: Sun, Jan 16, 2011
Teens! Spend an afternoon with Culinary Instructor Angela who will show you how fast and easy it is to make DELICIOUS and NUTRITIOUS breakfast goodies. You'll bring a goody bag home with some samples for sharing with your family and your friends!
NOTE: Students must be at least 13 years.
Menu: Banana-chocolate chip muffins, Jalapeno Cheese Cornbread, Orange Zest Scones, Berry muffins, Coffee cakes
Instructor: Angela Schaffner
10:00 am - 2:00 pm
$79
Register Now
Hands-on Class: Culinary Adventure -- Imperial Moroccan Dinner - PM Session: Sun, Jan 16, 2011
Morocco's imperial dishes and innovative techniques were inspirations to European chefs, rulers, and writers. Learn age old techniques and typical Moroccan sweet and savory flavor profiles.
Menu: Meat Turnovers with Cinnamon, Honey Lamb Stew with Saffron Almond Rice, Marzipan Stuffed Nuts and Dates
Instructor: Chef Amy Riolo
5:00 pm - 8:00 pm
$79
Register Now
Hands-on Class: Culinary Adventure -- Tex-Mex Cuisine
AM Session: Mon, Jan 17, 2011
Its cold outside, the best way to keep your self-warm is to cook and eat some tasty, comforting Tex-Mex food. "Tex-Mex" cuisine, as we Americans know it today, is a twentieth century phenomenon that originated hundreds of years ago when Spanish/Mexican recipes combined with Anglo fare. Tex-Mex restaurants first surfaced outside the southwest region in cities with large Mexican populations.
Menu: Pedernales River Chili, Jalapeno Cornbread, Saucy Black Eye-Peas, Mexican Wedding Cookies
Instructor: Chef Inderpal Chawla
9:00 am - 12:00 pm
$79
Register Now
Hands-on Class: Your Own Creperie - Intro to Crepe Making - PM Session: Mon, Jan 17, 2011
Making crepes is fun and simple! But what do you do with them when you're done? All too many times, we just place some jelly on them, roll them up, and call it a day. Crepes can do so much more, and this class will not only teach you how to make crepes - but how to use them as well!
Menu: Ratatouille Stuffed Crepes, Smoked Salmon Asparagus Crepe Torte, Sweet Nutella Strawberry Crepe Souffles
Instructor: Chef Matt Finarelli
6:30 pm - 9:30 pm
$79
Register Now
Hands-on Class: Think Spring! Take a Break from Heavy Winter Foods
AM Session: Tues, Jan 18, 2011
Take an exotic and healthy food vacation. Learn how to use exciting flavorful spices and eat better too.
Menu: Black Sea Bass with Moroccan Vegetables and Chile Sauce
Instructor: Chef Mia Kang
9:00 am - 12:00 pm
$79
Register Now
Hands-on Class: Cake Making Workshop with Chef Amy - PM Session: Sun, Jan 23, 2011
Learn the pleasure of baking cakes from scratch. Once you taste their delicious flavor and moist texture, you'll never go back to box mixes again. Learn to mix, bake, fill, and frost. These 4 recipes are perfect for a wide range of occasions.
Menu: Lemon Layer Cake, Italian Sponge Cake, Pear and Cardamom, Bundt Cake, Dulce de Leche Cupcakes
Instructor: Chef Amy Riolo
10:00 am - 1:00 pm
$79
Register Now
Hands-on Class: Knife Skills Class - AM Session: Mon, Jan 24, 2011
From beginner to seasoned professional, everyone who likes to spend time in the kitchen knows how important it is to have good knife skills. In this class, you will learn the basics of knife usage, handling, care and safety as well as all the cuts that will make your food look and taste better. And of course, you'll be cooking and sampling the foods you slice in class! Whether you're just getting started, or need a refresher course, this class will give you the confidence to cut like a pro!
Participants will dine on meat, fish and vegetables that they cut during the class.
Instructor: Chef Matt Finarelli
9:00 am - 12:00 pm
$79
Register Now
Hands-on Class: Comforting Chilis and Stews - PM Session: Mon, Jan 24, 2011
Chilis and stews can warm you throughout your body on a cold winter night, and have some of the most satisfying and complex flavors in the whole culinary world. In this class, learn the tricks of proper stewing, as well as some of the more interesting flavors that can be used in these dishes.
Menu: Texas Style Chili with Beer and Chocolate, Shrimp and Chorizo Jambalaya, Classic Tuscan Minestrone
Instructor: Chef Matt Finarelli
6:30 pm -9:30 pm
$79
Register Now
Hands-on Class: French Mother Sauces I - AM Session: Tues, Jan 25, 2011
First classified in 1815, French sauces are now part of standard culinary school curriculum. Learn how 4 basic sauces transformed the way of cooking. You'll also pair sauces with traditional ingredients.
Menu: Béchamel Sauce with Broccoli Gratin, Tomato Sauce with Baked Penne and Zucchini, Brown Sauce with Roasted Potatoes, Veloute Sauce with Chicken Breasts
Instructor: Chef Amy Riolo
9:00 am - 12:00 pm
$79
Register Now
Hands-on Class: Souffles 101- PM Session: Tues, Jan 25, 2011
Often thought of as the pinnacle of cooking, a great souffle is delicate, delectable and delicious. This class will teach you how to make souffles like a pro, and will dis-spell some of the myths about souffles as well.
Menu: Salmon Souffle, Cauliflower Almond Souffle, Chocolate Souffle with Sweet bourbon sauce
Instructor: Chef Matt Finarelli
6:30 pm -9:30 pm
$79
Register Now
Hands-on Class: Teen Cuisine: Stocks & Soups - AM Session: Sun, Jan 30, 2011
Teens, in this class Culinary Instructor Angela will advance your cooking skills by showing you how you can make a whole selection of soups by first making a good stock! The French refer to stocks as FONDS which stands for foundation. A solid foundation will allow you to build a rich and exciting home for all the recipes you create in the future.
NOTE: Students must be at least 13 years.
Menu: Chicken Stock for any Soup , Cream of Mushroom Soup, Silky Caulifower Soup, Barley Risotto with Beans and Greens
Instructor: Angela Schaffner
10:00 am - 1:00 pm
$79
Register Now
Hands-on Class: Culinary Adventure -- Healthy Japanese - PM Session: Sun, Jan 30, 2011
The Japanese diet has been known for centuries as one of the healthiest due to its high levels of nutrients and antioxidants. Join Chef Inderpal to learn hands-on how to a make simple, healthy Japanese meal.
Menu: Yakiniku (Grilled) Teriyaki Chicken and Pork, Miso-Shiru (Miso Soup), Kyuri No Sunome (Japanese Cucumber Salad), Seasonal Vegtable Tempura
Instructor: Chef Inderpal Chawla
5:00 pm - 8:00 pm
$89
Register Now
Hands-on Class: Bread and Soup: The Perfect Comfort Food Class
AM Session: Mon, Jan 31, 2011
There's nothing better than a meal of a warm bowl of soup accompanied by a fresh, hot loaf of bread. This class will teach the basics of making both of these. Start off by learning the basics of bread making, and while that's rising, learn how to make some fabulous variations of chicken soup -- from egg noodles, rice noodles, farina dumplings, ginger and mushrooms to accompany your bread from Katharine Mardirosian, Owner of "100 Bowls of Soup." It's a soul-warming class that will teach you all you need to know for the coming winter months!
"Chicken Soup - Theme & Variations" and Chef Matt's French Baguettes
Instructor: Chef Matt Finarelli & Special Guest, Katharine Mardirosian, Owner of "100 Bowls of Soup"
9:00 am - 12:00 pm
$79
Register Now
Hands-on Class: Northern Italian Cuisine: Risotto & Polenta - PM Session: Mon, Jan 31, 2011
Expand your Italian cooking repertoire by learning how to make perfect polenta and creamy risottos. These are the dishes served in Northern Italy in place of the pastas we are more familiar with here in the US. Risotto and polenta are simple, comforting, and versatile -- they can be a meal in themselves, served as a tantalizing snack or side dish.
Menu: Risotto with Pancetta and Asparagus, Risotto with Gorgonzola Dolce and Spinach, Three-Cheese Polenta with Sauteed Wild Mushrooms, Polenta "Lasagna" with Zucchini and Pesto
Instructor: Chef Matt Finarelli
6:30 pm - 9:30 pm
$79
Register Now
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Open Kitchen
7115 Leesburg Pike, #107
Falls Church, Virginia 22043
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