Chef Matt Hill will expand Ruthie’s All-Day, which has appeared our Best Restaurants list since 2021, to a second location at Fairfax Corner, across from REI in the fall of 2025.
Hill is a James Beard Award–nominated chef who trained at the Culinary Institute of America. He owns and operates Ruthie’s, which is named for his grandmother, with partner Todd Salvadore.
Hill expects the menu to be similar to the original location in Arlington. “We’ll change it a little bit to the seasonality and our inspiration and everything else as we grow,” he say. “The premise of the restaurant is still going to be smoke — all wood-fired, smoked meats and a wood-grilled hearth that kind of fuel the restaurant now.”
The new meat-and-three eatery will have 210 seats including the indoor and outdoor space. “We love Fairfax, just as a growing community, it’s so diverse,” says Hill, adding that his wife is from Fairfax County and they’ve had patrons coming to the Arlington location from Fairfax. He expects the décor inside the new spot, which will be located in the former home of Plow & Hearth, to be similar to that of the Arlington restaurant.
Our critics have recognized Ruthie’s for its tender smoked brisket, buttermilk biscuits, smoked Crescent duck, and sticky spareribs, among other menu items, including gluten-free and vegetarian options.
The new location also features an outdoor patio and a full bar.
Hill’s homestyle Southern cooking was inspired by his grandmother. He was raised in North Carolina and was the culinary director for Liberty Tavern Group before opening the Arlington location of Ruthie’s in 2020.
Editor’s Note: An earlier version of this story incorrect noted the restaurant would open this fall. It is slated to open in the fall of 2025.
Feature image of chef Matt Hill at Ruthie’s All-Day in Arlington by Michael Butcher.
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