From Hawaiian garlic shrimp to Peruvian bowls, ChefScape brings the world to Leesburg

Head to ChefScape for a global food tour, for less than the price of a tank of gas.

By

A Chef Gets His Wings
Photography by Rey Lopez
The multifaceted ChefScape opened at the beginning of this year in Village at Leesburg. It’s a food business incubator where members get a chance to run their casual, affordable concepts in the attached food hall. So far, there’s been a Middle Eastern sandwich shop (now shuttered), Dana’s Cake Shoppe (order the huge cookie!), Tumi Urban Kitchen (bowl-based Peruvian), Uncommon Ramen (from the AhSo team), Rooted & Bloomed (see next page) and Johnny Rays, previously a stand-alone counter operation in Herndon. // 1602 Village Market Blvd. SE, Suite 120, Leesburg

This article was originally posted in our Cheap Eats feature in the May 2019 issue. Want more food content? Click here to subscribe to weekly newsletter.

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Johnny Ray serves classic soul food from his eponymous stall. Local chalk artist Tonia Priolo (@chalkoholic) designed the Instagrammable knife wing mural, along with other pieces around ChefScape.
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A giant pork chop platter ($13.50) with sides like candied yams, corn bread and smoked turkey-studded collard greens. The wings (five for $6) are more like minature versions of Southern fried chicken and maybe even better with its equal ratio of crispy skin to moist meat.
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Kaula pig, slow-roasted pork over rice ($13)
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Pungent, garlicky shrimp ($15) that’s just as good as you remember from Oahu’s North Shore. Other dishes include ahi poke, loco moco and spam musubi.
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Hawaii-native Vanessa Maneja brings the islands’ biggest hits to Leesburg with Rooted + Bloomed.
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The vast food hall hosts four stalls, from ChefScape members only, with rotating concepts on a six-month lease, plus Bar AhSo (shown in photo), run by the Brambleton restaurant of the same name.
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ChefScape’s members take advantage of the 8,000 square feet of commercial kitchen space, including two private kitchens.

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