You could say chef Randall J. Matthews’ career was forged in flame. The Culinary Institute of America grad, who most recently was corporate consulting chef for The Mina Group, developed the dry aged steak program at Bourbon Steak in the DC Four Seasons. “The proteins are all on the wood burning grill. That’s where I got my love for that specific delicate way of cooking things,” Matthews says.
Now, he’ll wield his mastery over fire and flesh at Alexandria Restaurant Partners‘ latest endeavor, Ada’s on the River, when it opens at Robinson Landing in Alexandria early next year. The restaurant is named and decorated in homage to famed 19th century mathematician Ada Lovelace. Ada’s female empowerment theme was part of what attracted Matthews, who has a daughter, to the job. So did the aesthetically pleasing waterfront location and, of course, the opportunity to work with the wood-burning grill that will be flanked by two lemon trees, part of the design by firm Hapstak Demetrios.
Though it’s still early in the planning process, Matthews says that diners can expect steaks, seafood like lobster and whole fish, and veggies all to be prepared on the grill. “There will be a heavy focus on reinventing vegetables,” he says. “Focusing on the simplicity of pairing the vegetable with the flame.” Desserts will also be prepared on the grill. One of Matthews’ ideas includes grilled, smoked pumpkin custard.
Ada’s will seat 162 people indoors and an additional 105 diners on the patio. According to ARP partner Dave Nicholas, Ada’s has been in development for close to three years. He says other concepts from the company make him think that Ada’s will be a winner, pairing the riverside success of Vola’s Dockside Grill with chef-driven restaurants like The Majestic. But none of them have the fire that will light up Ada’s. // 3 Pioneer Mill Way, Alexandria
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