Fireside Grill Has Downtown Style in a Suburban Setting
Offers a wide range of perfected meals including steak, chicken, pasta, seafood, and flatbread
The Fireside Grill, located in Lorton Station Town Center, has a sophistication rarely found in the suburbs. Rich cherry wood tables and wine cabinets fill the spacious venue. Music is contemporary and in the background, which allows you to hear your dinner companions. The service is great as multiple staffers will be at your service if needed. The wait staff is knowledgeable about their recipes and quick to provide ingredients should a guest have an allergy. There are tables with umbrellas on the outside patio area that are more romantic at night. Strands of white lights wrapped around the fence is a nice touch. The atmosphere is trendy and modern with a fire and ice décor enhanced by the fire mural in the hallways and the ice shards mural in the connecting bar.
The fire theme may stem from the wood-fired grill that rests out in the open kitchen where customers can look over the high preparation counter to see their food being prepared. This provides an extra layer of ambience.
Usually, a restaurant is known for one type of food they do best, but Fireside seems to have conquered it all, while serving a wide range of meals including steak, chicken, pasta, seafood, and flatbread as well as specialties such as ribs and pot roast. Entrees range in price from $8.50-$25.95.
Certified Angus Beef is preferred at Fireside while the Filet Merlot is one of the most popular items on the menu. The Filet that is plated to perfection on top of a sumptuous Portobello mushroom balanced above a cascading pile of mashed potatoes with cheddar cheese and topped with caramelized onions. This meal is rich in flavor and worth frequenting Fireside for.
Another popular entrée that impresses with its presentation is the Blackened Sea Bass. It is pan-seared and plated with vibrant green asparagus that compliments the colors of the Soffrito rice and Creole cream sauce. There is a mix of textures from the Sea Bass, with a pleasant crisp from the pan-searing and a pleasing asparagus. As a Creole dish is a bit deceiving as one might expect an extra kick of spiciness that is not found in this entrée, which can be disappointing. Although the texture and plating was executed well in this dish, the taste does not to make it to the next level of excellence.
The grilled shrimp skewers have that wood-stove look and taste that a regular oven cannot match. The flavor is rich and the six large shrimp are splashed with a sweet and sour apricot glaze that enhances the taste but does not come across as too fruity. This dish comes with a Napa slaw which is a mixture of crisp lettuce, juicy tiny tomatoes, cilantro, and a refreshing dressing made of fruit juices and vinegar. The vegetables are extremely fresh which is not only obvious to the taste, but also to the eye with firm vibrant consistency. Every vegeatable seems handpicked for the plate. This detail illustrates how much Fireside believes in the quality of its food. All of the sauces and dressings are made fresh at the restaurant. The Caesar salad dressing is thick and creamy. It's smooth and flavorful but not overpowering as Caesar dressings can be.
Usually, one might be advised to save room for dessert, but Fireside realizes with the hearty meals served, mini desserts with massive flavor would be more appropriate. The tiny delicacies provide you with that much needed sugar rush when your belly is already full or you are trying to limit your portions on a diet. Choose from mini desserts including white chocolate mousse, apple strudel, Crème Brulee, Maraschino cherries covered in chocolate mousse, key lime pie, raspberry layered chocolate cake, pistachio mousse with nuts or try one of each as they are only $3.00.
So who comes up with all these ingenious culinary ideas? The team of owner Kostas Daskalakis and Chef Tony Lagana met many years ago when they worked together at the Bread & Chocolate in Chevy Chase. Daskalakis had studied to be an environmental chemist before giving into his love of food stemming from his college days working for his uncle's catering operations (His uncle was the chef at the Greek Embassy) and for restaurants. He has also owned the Hopsfrog Grille in Burke since the mid-1990s. Lagana had apprenticed at L'Auberge chez Francois in Great Falls and has since started his own company consulting for Kraft Foods and Nestle. He creates the recipes from his Florida home to be used in Daskalakis's restaurant in Lorton.
The expertise and artisan's eye of those involved in Fireside's creation bring to it a refined elegance that Lorton residents enjoy. Not only is the décor and fare appealing to guests, but the extras like live music and brunch specials make this a popular place for the professional crowd. The busienst times are, as one might expect, on Fridays and Saturdays after 6. Live music is heard on Thursday and Saturday nights. A large brunch buffet is offered on Sundays between 11:00am-3:00pm. Reservations are accepted. Adults eat all you can eat brunch for $18.95 and kids for $7.95.
Mini Page Review:
The Fireside Grill located in Lorton's Lorton Station Town Center brings a sophistication rarely found in the suburbs. Offering a wide range of perfected meals including steak, chicken, pasta, seafood, and flatbread as well as specialties such as ribs and pot roast. Come for the great food, drinks and live music in the bar, and enjoy!
Address: 9000 Lorton Station Blvd. Lorton, VA. 22079
Tel: 703-372-1923 Fax: 703-372-1220
Web site: www.FiresidegrillVA.com
Sun. 11am-10pm (Brunch buffet served 11am-3pm)
Cuisine: American, Seafood, Steak, Italian
Noise Level: Low
Alcohol: Full bar
Parking: Free lot out front
Military Discount: Yes
Dine In/Carryout: Both Offered