June 27, 2017
June 27, 2017
By Senaya Savir | May 19, 2017 | Food & Drink
At Entyse Bistro, the newest addition to the on-site dining offered at The Ritz Carlton, Tysons Corner, Executive Chef Chris Johnson is insistent upon providing guests with a unique and delectable experience over power meetings for breakfast and lunch.
With the uprise of apartment buildings and housing in the area, Johnson described how the restaurant conveniently offers, “indulgent brunch experience options for local residents without having to commute to downtown D.C.,” while the views into the open kitchen, “create a lively and engaging atmosphere while dining.”
"Our brunch set-up is unlike other typical brunches,” says Johnson, “because in addition to the buffet spread, which includes a raw seafood bar, local Virginian charcuterie, cheeses, antipasto, hot plates, and more, each guest also gets to order an à la carte entrée from our menu.”
The Virginian Poached Eggs With Lump Crab
In creating a brunch menu that would distinguish itself from other popular destinations, Johnson put creative spins on classic dishes, like serving smoked salmon sliders on stuffed Bantam Bagels as well as a peanut butter and jelly crème brûlée-styled sandwich.
“Our wine director has also carefully selected exclusive fine wines, which are available on tap in addition to brunch, along with enticing prosecco and mimosas,” says Johnson.
Vegetarian farro hash served at Entyse Bistro
As an additional treat, Johnson creates unique bites each week — not featured on the menu — to be passed around to all guests.
While the opening menu has revealed promising success, Johnson is most excited to introduce the Bistro’s new summer selections, a result of working with different farmers to introduce even more ingredients that highlight the flavors of Virginia and the mid-Atlantic region.
“We will continue to change the menu seasonally to ensure the freshest ingredients are carefully chosen, and to keep our customers coming back to try new courses,” says Johnson.
For dining reservations, please call the restaurant at 703-506-4300.