We are rolling into spring, busier and more grateful than ever!! Reach to me at email@example.com for seats at events below.
My Summer of 2019 Foodie and Yoga Retreat in Lang Co, Vietnam.3 Rooms remain for July 26th – August 5th. A private Greek Island in 2017, Charleston SC and Brach Island, Croatia in 2018, and now Lang Co, Vietnam in 2019. 12 guests for my cooking and drink, my Antonia LeNguyen’s optional yoga and excursions July 26th – August 5th at Angsana Lang Co Resort in central Vietnam on the beautiful East Sea. Airfare is not included. If you ever wanted Vietnam, food, culture, and relaxation, this is the trip! golfers, there is a world class Nick Faldo course Laguna Lang Co on property so bring you clubs (I’m bringing mine)!
Completely New Idea! R&D Tasting Dinners. Nothing elicits excitement and creativity for a chef than making new dishes. Change and exploration of products and techniques is my energy source and the true art of my profession. Thank you so much for your support of my philosophy that fulfills me, and I hope it brings you enjoyment in something new every time you come to Clarity. With these thoughts in mind, I am starting a new series of Clarity R&D Dinners, with my vision being ‘experimentation and feedback leads to practice and perfection’. Come to these tasting dinners with an open mind and ready to provide feedback on my out of the box creations, as I test new dishes and techniques on your palate and ask you for your input around elevating these private trials into amazing honed dishes that will be practiced for my menus. $125 (for food with wine pairings) for each guest plus tax and gratuity. 630pm – 930pm. Tuesday May 14th / Tuesday June 11th / Thursday July 18th / Tuesday August 20th
‘Michelin Style’ Luxe Tasting Dinners – Just For Us Four sold out dinners during holiday season ‘18 got the ball rolling. Three sold out successes in January / February ‘19. This is officially a thing for us Northern Virginia foodies! I’ve now added more dates for my private ‘Michelin style restaurant in a restaurant’ tasting dinners. My thought is that if the Michelin Guide isn’t rating NOVA then we will create the scene for ourselves in my private rooms – a luxury culinary, wine and amber spirit journey for a special occasion. $160 tasting menu / $85 optional wine or amber spirit pairings. 7pm – 10:30pm: Saturday April 13th / Saturday May 4th / Saturday June 15th / Saturday July 13th
Celebrating Spring! My Signature Wine Dinner Week
*Wednesday April 17th / Domaine Plantevin French Cote du Rhone Wine Dinner / 630pm – 930pm – If you want to explore Southern Rhones, this is the time to do it! Underappreciated wine region, in my opinion, and these wines are wonderful at a good price. $110 for food and wine. Tax (9%) and gratuity (20%) are additional. First Course: Côtes du Rhône , Le Perussier Blanc 2018 Norwegian Halibut Loin | asian pear | jasmine and citrus pickled ramp emulsion. Second Course: Visan, Cotes du Rhone Villages Pennsylvania Jurgielewicz Duck Breast and Confit Duck Leg | blackberry glaze with black pepper, cinnamon, schezuan pepper, cumin coriander. Third Course: Sainte Cécile les Vignes, Cotes du Rhone Village 2016 Mushroom escargot cassoulet super earthy, thyme. Fourth Course: Cairanne, Cru Oregon Natural Lamb Loin with apricot umami crust, rosemary jus. Dessert Hazelnut Creme Tart | wild thyme ice cream
*Thursday April 18 / ‘90+ Wine Enthusiast Dinner / 630pm – 830pm. $130 plus tax and gratuity. Just a stellar ‘variety pack’ of 92+ wines. $130 for food and wine. Tax (9%) and gratuity (20%) are additional. First Course: 2016 Galerie Napa Sauvignon Blanc 94pts WA. With the majority stainless-steel fermented, it offers tart, tangy grapefruit pith, lemon and lime around a grip of sublime texture and length. Caramelized Diver Scallop with ramps and morel mushrooms. Second Course: 2015 Penner Ash Estate Pinot Noir 93pts WA / Light to medium-bodied, the palate is generous with blue and black fruits and a touch of pepper, cardamom. 1,000 cases produced. Roasted blueberry glazed rohan duck with rhubarb. Third Course: 2015 La Jota Cabernet Franc Howell Mtn. 96pts WA Made from 100% Cabernet Franc, the 2015 Cabernet Franc Howell Mountain has a very deep purple-black color, revealing a drop dead gorgeous perfume of red roses, violets and black tea. Pennsylvania Natural Lamb Chop and chive blossom bouillon. Fourth Course: 2015 Mt Brave Mt. Veeder Merlot 94pts WA Very deep purple-black colored, the 2015 Merlot Mt. Veeder gives evocative crushed black berry, blueberry and ripe plums with touches of pencil shavings, dried mint and dark chocolate. 370 cases produced. Indian Spiced Pork Larb. Fifth Course Double Pairing: 2015 Hickinbotham Trueman Cabernet Sauvignon 92+Deep garnet-purple in color, the 2015 Trueman Cabernet Sauvignon is redolent of crushed blackcurrants, black plums and dried Mediterranean herbs with hints of cedar, toast, fertile earth and mocha. 2015 Cardinale 96+pts WA / Deep garnet-purple colored, the 2015 Cardinale Cabernet Sauvignon (containing 10% Merlot) gives beautiful red, black and blue fruit notes with touches of dried herbs, spice cake and unsmoked cigars. 2,579 cases produced. ‘Never Never’ Organic Beef Strip Loin with onions buried and charred in charcoal
*Friday April 19 A Small Batch, 90+ Rated, Sonoma Party with Winemaker David Rossi / 630pm. $125 plus tax and gratuity. Fulcrum and Cloisonne Wine Dinner in collaborations with Victor Mendes, Owner of the Vienna Vintner
First Course: Cloisonne Sauvignon Blanc ‘16 / displays forward notes of grapefruit, guava and a touch of grassiness. Grapefruit and spice. 728 cases produced. Charcoal charred Wild Spanish Mackerel with grapefruit glaze, licorice bouillon, and wild watercress. Second Course: On Point Pinot Noir ‘16 / Berry, anise, graphite, spice, sesame. 140 cases produced. Morel mushroom and spanish truffled white corn carolina grits. Third Course: Cloisonne Cabernet Sauvignon ‘16 / plum, cassise, black tea, cedar, cigar box notes. Smoked pennsylvania lamb leg, cassise umami glaze, black tea consommé. Fourth Course Double Pairing: Fulcrum Gap’s Crown Pinot Noir ‘15 / sage, spice, blackberry, earth, 235 cases produced. And Fulcrum Anderson Valley Pinot Noir ‘15 / cherry, cola, and spice, weighty texture with modest tannin. 152 cases produced. worcestershire and cola aged new zealand venison with endive confit
Cooking Classes at My Kitchen Counter. You eat, drink, and learn and I cook for you and demonstrate the techniques of my ‘Push Cooking’ philosophy. 3 course meal paired with wines, $115 per person plus tax and gratuity. Monday April 29th / Monday May 20th / Monday June 17th
Chef Owner Jon Krinn
Our Mantra: Be the best part of everybody’s day, including each others. We are friends cooking for friends.
My Culinary Vision: Create excitement through a commitment to change and “at the moment” creation – utilizing our access to the best products from around the corner, the country, and the world.
Dinner at 5 every evening
Lunch at 1130 Tues | Wed | Thur | Fri and we stay open throughout these afternoons for custom late lunches and drinks
Dress Code: wear anything you want, but if you’re asking, let’s call it sharp casual
Clarity in the News
Northern Virginia Magazine’s Top 50 Restaurants 2018 – November 2018
Virginia Living Magazine “Finding Clarity” – October 2018
Winner of a RAMMY Award for Upscale Casual Restaurant of the Year – June 2018
Yelp’s Fine Dining Deliciousness February 2018
Washingtonian Magazine Top 100 DC/VA/MD Restaurants February 2018
Northern Virginia Magazine 10/17 – Clarity’s Sous Vide Studio, Booze Tasting Menus, and New Private Rooms
Washington Post Date Lab, May 7th 2017 From the Table to the Kitchen Counter
Washingtonian Magazine’s Top 100 Restaurants 2017 – Clarity top in NOVA)
The Restaurants Tom Sietsema Loved the Most in 2016 – Washington Post Weekend Guide December 2016
Northern Virginia Magazine’s Top 50 Restaurants 2015 – Clarity #5
A Note on Allergies – Please don’t feel like “that person” – allergies and dietary restrictions are a part of life. Please give us as much information as possible, as well as some time to adjust and create. We will tell you exactly what can and can’t be done in the kitchen safely, as we handle over 175 products a day.
Our Lunch & Dinner Menus Change Daily and the other menus change frequently so these menus are samples of our style of cuisine – Chef Owner Jon Krinn
Happy Hour Menus available on site Monday through Thursday!
HOURS & RESERVATIONS
If you want to hang out with us on a whim, come on in! If we can’t get you a table in the dining room, which is often the case in prime time, we serve the full menu at the bar and Chef Jon Krinn’s Kitchen Counter – a cooking show in real time! You might have to wait for some seats to open up, but the turn time is normally not toooo long.
Dinner: reservations highly recommended, but walking in works too (see info above).
Mon – Thurs: 5pm – 10pm
Fri – Sat: 5pm – 11pm
Sun: 5pm – 9pm
patio dining during good weather
Lunch: reservations or walking in is welcome and accommodated. Tuesday – Friday: 11:30am – 2pm, remaining open throughout the afternoon for open seating, snacks and light custom lunch.
Our online reservation system is Seat Me. Also, you can call or text us at 703-539-8400 with your request. We use “google voice message to text app” response system, which is actually more efficient than being put on hold. Please don’t hang up – listen to our entire 20 second message, then leave a clear voice message with your reservation request or ask us to call you back if you are on a landline. We see all messages, as texts, in real time and will text respond within 10 minutes. We monitor messages between the hours of 10:00am – 9:00pm Monday through Friday and 11:00am – 9:00pm Saturday and Sunday. Thank you!
A note on parking….
Parking in front of Clarity fills up fast, but we have another parking lot just steps away. Take a left from East St onto Church St and take another quick left (200 ft) at the Clarity sign into the lot. Park, walk across the bridge straight into the building lobby door and into Clarity.
THE CLARITY TEAM
“Don’t let the bubble burst” Chef Owner Jon Krinn
Main Dining Room
Our 70-seat main dining room faces the open exhibition kitchen and 12-seat bar. Framing the kitchen is our 8-seat Chef Jon’s first-come-first-served “Kitchen Counter” where you are right in the middle of all the action.
Our patio is open for full service at lunch and dinner for walk in guests. Apologies, but because seating is weather dependent, we can’t take reservations.