Founder, president and CEO Kevin Harron announced the opening of his second Burtons Grill location in Northern Virginia, which is scheduled to open August 22 within the Cascade Overlook development. Neimitz Design Group has been tapped to design the 6,437-square-foot space, which will open for lunch and dinner and debut weekend brunch at a later date. The restaurant will have a 187 total seating capacity including 159 dining room seats and 28 seats at the bar. An expansive outdoor patio will also be available during the spring and summer months (weather permitting) and can accommodate an additional 72 guests.

Committed to using only the freshest ingredients showcasing creative cooking techniques, Burtons Grill is also a leader in allergy awareness and healthy eating as the restaurant continues to develop menus that provide exceptional dining experiences for all guests. The restaurant will showcase vegetarian & gluten sensitive menus along with a new paleo-friendly menu.

New additions from Burtons Grill’s paleo-friendly menu include Strawberry Spinach Salad, spinach, red onion, strawberries, blackberries, avocado and toasted almonds, served with a poppy seed vinaigrette; Lime and Cilantro Grilled Shrimp, tender shrimp marinated in lime juice and cilantro, served with a tomato-jalapeno relish and garnished with lime zest; Burtons Paleo Burger, certified Angus beef, sautéed mushrooms and apple wood-smoked bacon, served on an iceberg lettuce ‘bun’ with seasonal vegetables; Roasted Statler Chicken with sautéed spinach and seasonal vegetables with a white wine pan sauce; Pan Seared Salmon with roasted grape tomatoes, sautéed spinach, artichoke hearts and a romesco sauce, as well as the Grilled Flat Iron Steak with greater Omaha certified angus steak, roasted tomato chimichurri sauce, sliced avocado and seasonal vegetables. 

With something on the menu for everyone in the family, Burtons Grill’s popular Choosy kids menu, which uses the USDA’s newest guidelines for nutrition, will also be available. This affords parents the opportunity to choose from a list of ingredients and cooking methods when preparing their child’s menu. Menu items range in price from $12.95 to $14.95 for appetizers, $5.95 to $10.95 for soups and salads, $12.95 to $16.95 for sandwiches, $13.95 to $36.95 for entrées and $6 to $10 for desserts.

Dylyn Coolidge will serve as executive chef at Burtons Grill in Sterling. A native of Burlington, Vermont, Coolidge began his culinary career working as a junior sous chef at Coyote Cafe under James Beard award-winning chefs Mark Kiffin and Mark Miller in 1994.  He has cooked at five-diamond hotels such as the Four Seasons Resort in Scottsdale, Arizona and worked with James Beard award-winning chef Todd English’s Kingfish Restaurant. In December 2008, he become head chef at Commissary, a D.C. neighborhood café focused on seasonal, local, all natural American comfort food, part of the Eatwell DC Restaurant group, which includes a thirteen acre naturally raised fruit and vegetable farm in La Plata, Maryland. Then in April 2011, Coolidge moved to become executive chef at the Beacon Hotel, overseeing the culinary program for their food and beverage outlets the Beacon Bar and Grill, and the rooftop Sky Bar, as well as their banquet operations. Accolades include being ranked among Open Table’s Top D.C. Brunches from 2011 to 2013, and The Blade’s Top Brunch in 2012. In September 2015, Coolidge accepted the position of executive chef to open Burtons Grill & Bar in Alexandria, Virginia. In his expanded role, he will continue to oversee the menu at the Alexandria location in addition to running the kitchen in Sterling, Virginia, when the restaurant opens in August.

The bar program at Burtons Grill & Bar will offer an eclectic wine list emphasizing the major regions of the world including France, Spain, New Zealand, Mendoza, California, Washington, Oregon and Virginia. A selection of 47 wines will be available by the bottle, along with 19 wines by the glass. Prices range from $7 to $ 12 by the glass, and $24 to $90 by the bottle.  12 beers will also be available on draft and by the bottle.

Additionally, 15 house-made, specialty cocktails will be available in four different categories: shaken, stirred, muddled and crushed.  Standouts include the Dublin Mule with Jameson Black, lime and ginger beer; Cucumber Limoncello Collins, Greenall’s Gin, limoncello, cucumber essence, lemon juice and cane syrup; Barrachina, Bacardi Silver, Myers Dark, house made piña colada mix, and pineapple coconut sorbet along with two new additions off the paleo-friendly menu including the Margarita Pura, Tres Agaves Anejo, GranGala, fresh lime, hand-pressed orange juice, agave nectar and a agave-lime salt rim and the Paleo Mojito, Bacardi Silver, fresh muddled lime, mint and agave. Signaturecocktails are priced from $9 to $12 each.

Kevin Harron collaborated with Neimitz Design Group to design the space, which is centered around a 28-seat island bar made of stone and wood. The restaurant offers an open floor plan offering visibility into the exhibition kitchen from every seat in the house. Design elements include natural, dark-stained oak floors, rich walnut walls, a granite bar top, and manmade materials such as glazed brick columns, plush carpeting, and encaustic tile. The color scheme incorporates rich deep browns and blues, accented by lighter shades of taupe. The seating is a combination of low, lush, lounge furniture, backed upholstered barstools, and communal high-top seating.  The dining room exhibits classic fully upholstered chairs and tufted fixed seating. The lighting drops down from a fully exposed ceiling emphasizing the grand height of the space.  Each area of the restaurant has unique lighting with oversized dome lights over the communal tables and handsome brass table lamps reminiscent of the 1930s throughout the bar. The artwork chosen for the restaurant is a mix of contemporary and iconic imagery, exhibited through photography and abstract fine art and hung "salon style."

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