I was impressed with the crisp-skinned half chicken, spackled in a sweet and earthy rub. The buns are buttered, then griddled for a hint of crispness that especially complements the crunchy slab of chicken, dressed with pickles, mayo and a swipe of mild Pommery mustard.Īlso new to Great American Restaurants is Stupid Good BBQ. Both that and the buttermilk fried chicken sandwich are served on a homemade potato bun with a side of crisp, skinny fries. My server compared the bacon cheeseburger to the one at Five Guys, meaning a thinner patty, but with the option to add a second, there’s nothing svelte about the amalgam of greasy beef, crisp bacon and American cheese. The rub combines alchemically with its side of Alabama-style white barbecue sauce, a sweet-but-zesty mayonnaise and vinegar dip. A hint of spice rub crisps up on the grill, but leaves the wings juicy inside. Wings are available in three different versions, including fried ones and chicken that’s smoked, then grilled. But each that I tried was an excellent iteration of a classic. The current version has just seven dishes. The new concept deserves to be expanded, both to additional locations and to include more menu items. Bacon double cheeseburger, $12.50 (Photo by Alice Levitt)Īll of my favorites happen to appear on the Good Eats Burgers & Wings portion of the menu. It may resemble some pretty schlocky competitors on the surface, but Good Eats Emporium has heart, which translates to the above-average service we all expect from Great American Restaurants, as well as food that, while nothing fancy, will have me returning to feed some cravings. But guess what? I found myself unable to hold a grudge for the misleading introduction I had to the restaurant. It shares more in common with Chili’s than it does with any of the aforementioned food halls.
There is one kitchen and you get one bill. It’s a casual table service restaurant with a menu divided into four sections, not including cocktails and dessert. The thing is, Good Eats Emporium isn’t really a food hall. Who can blame Great American Restaurants for wanting to get in on the trend? Even in NoVA, we’ve got examples like The Block in Annandale, Chefscape in Leesburg, Quarter Market in Arlington’s Ballston Quarter and Urbanspace in the Tysons Galleria. From New York’s Chelsea Market to Houston’s Bravery Chef Hall, putting diverse vendors under one roof has meant success all over the country.
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