You’ve read our review of The Salt Line, Long Shot Hospitality‘s new Ballston paean to New England-style seafood. Now, get ready for the same owners to land in the Capital One Center in Tysons. As first reported by Washingtonian, the as-yet-unnamed restaurant will fill 11,000 square feet of the building (including a patio) that also contains Starr Hill Biergarten, The Perch, The Watermark Hotel, and its restaurant, Wren.
The Long Shot team decided not to take any more interviews for the moment, but Jeremy Carman, one of the company’s partners, was kind enough to answer a few questions via email. Here’s what he has to say about the future restaurant.
- How did you decide to go with Tex-Mex cuisine?
Celebrating regional cuisine and doing them well is something Long Shot Hospitality looks to achieve. Our approach (at Dauphine’s and The Salt Line) has been to introduce a concept with a chef-driven menu, but to also honor classic dishes and not mess with them. We are excited to present our interpretation of a Tex-Mex concept to the DC metro area.
- When you say it’s “coastal” cuisine, what does that mean?
While many people may not think of Texas as a coastal state, it actually has thousands of miles of coastline along the Gulf of Mexico. Chef Kyle [Bailey] and our team love sourcing and presenting fresh and sustainable seafood, and we are excited to really lean into that.
- Are you planning a menu that’s seafood-heavy? Are margaritas part of the plans?
While we’re a little too far out at this point to discuss specific items, our menu will be inspired by classic Tex-Mex cuisine. It’s safe to say there will probably be at least one margarita on the menu.
- How did you choose Tysons?
The Tysons area has continued to boom over the past few years, and Capital One’s execution of transforming Tyson’s into an urban neighborhood destination really impressed us. The ability to activate a large outdoor space is going to make this project very special.
- When do you plan to open?
The tentative timeline as of now is to open in 2023.
Feature image courtesy HGA © Alan Karchmer
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