About 2941 Restaurant
2941 is one of the most celebrated restaurants in the metropolitan area. The restaurant is nestled in the heart of Falls Church, VA surrounded by lush landscaping, koi ponds, waterfalls, world-class artwork, and a lakeside view. Following its transition from a special occasion fine dining venue to a bustling upscale casual dining experience in 2012, award-winning Executive Chef Bertrand Chemel and Pastry Chef Caitlin Dysart infuse sweet and savory perfection into their contemporary American cuisine accented with bold French and Mediterranean flavors. Named by Washingtonian Magazine in 2014 as a 100 Very Best Restaurant, Northern Virginia Magazine in 2013 as one of the Top 50 Best Restaurants, and by Eater DC as a 38 Essential Washington Restaurant, to name a few accolades, 2941 continues to charm gourmands with its sophisticated yet relaxed ambiance, outstanding service, and inventive cuisine.
2941 Fairview Park Drive
Falls Church, VA 22042
FREE VALET & Covered Garage Parking
Upscale Casual Dining
Modern American French with Mediterranean influences
Fairview Park / Merrifield
495 and Route 50 off the beltway
Fun bar menu, appetizers, main courses - meat / fish / pasta, wonderful desserts, interesting cocktails, wine & beer program, Happy Hour - 4 PM - 7 PM Weekdays
$40.00 and under
AMEX, Diners Club, Discover, MasterCard, Visa
Bar Dining, High Top, Table and Booth Seating, Full Bar, Extensive Wine Program, Specialty Cocktails, Happy Hour, Non-Smoking Restaurant
Executive Chef Bertrand Chemel brings a welcome dose of Gallic flair at 2941. An Auvergne boy born-and-raised, it was no surprise, then, when Chemel fell into his first job in a kitchen.
At 14, he found himself sweeping the flour from the floors of the bakery and pastry shop next to his grandmother's house. An obsession was born.
He would soon be under the wing of renowned chef Michel Gaudin at his eponymous destination restaurant in Megève, France. The two fell in quickly and Gaudin became his mentor, sending Chemel to Geneva's Hotel du Rhône for training. Aptly, this small nation known mostly for being neutral, and making nifty portable knives, would be that all-important exposure to international cuisines. He also spent time at La Bastide St-Antoine in Grasse, France, and at the Savoy Hotel in London.
If Gaudin was Chemel's first mentor, Daniel Boulud was his stateside guru after his move to the US. It was from this master of French-cuisine-for-Americans that Chemel honed his culinary style. He began as a line cook in 1999 at Daniel and with a stop along the way as Laurent Tourondel's sous chef at Cello, he eventually landed at Café Boulud in 2003.
The sleekly modern 2941 where Chemel has found his own resting spot is an astonishingly idyllic place where you have to avoid bumping into a Dali statue in the herb garden where Chemel plucks his aromatics daily - an appropriate venue for the contemporary Gallic fare that he interprets through the lens of Americana, and Virginia's bounty.
Caitlin, a native of Springfield Virginia, began her pastry career in New Orleans after attending Tulane University. She began working in the kitchen of a European-style pastisserie on a whim, and never looked back. After completing formal training at the French Pastry School in Chicago, she returned to Virginia and began working at 2941 under former pastry chef Anthony Chavez, first as a pastry cook, then as pastry sous chef. Caitlin took the position of pastry chef after the renovation of 2941 in early 2012. She is excited to combine her classic French training with the Mediterranean influence of the new restaurant concept.
Pastry Chef of the Year | RAMMY AWARD 2014
Follow Caitlin on Twitter: @CaitlinDysart
Jonathan Schuyler is our Wine and Beverage Director. Most recently, Schuyler served as 2941's Assistant Sommelier and Cellar Master. Originally from Albany, NY, Schuyler's passion for both food and wine began early, when he landed his first job at My Linh, a jewel-like Vietnamese restaurant in his hometown at which he worked throughout his high school years.
After graduating from Goucher College in Towson, MD with a BA in Political Science, Schuyler headed to Vermont for a culinary education at New England Culinary Institute (NECI), During his years in Vermont, he plied his trade in the kitchens and dining rooms of the Four Diamond Butler's and the Tavern at the Inn at Essex, as well as Main Street Grill in Montpelier. He also served as Sous Chef at Edson Hill Manor in Stowe, VT. His wine education was enhanced by time spent writing tasting notes and working with wine collectors at the private Burlington wine supplier, Daedalus Wines.
Schuyler moved back to the Mid-Atlantic and became Chef de Cuisine at Grand Cru Wine Bar in Baltimore, where he developed an eclectic menu for the popular gathering place, as well as playing an active role in the wine, bar and table service programs.
A Certified Sommelier by the Court of Master Sommeliers, Schuyler has a boundless enthusiasm for every aspect of the hospitality business. When he is not working, he is constantly cooking, studying, traveling, and sampling the food and wines of the region and beyond.
Michelle Marquez brings over 18 years of hospitality experience to her position as director of special events at 2941. From helping couples stage fairytale weddings to arranging memorable dining events at the restaurant, Marquez takes full advantage of the varied and strong skill set she has developed over her years in the hospitality industry.
An early interest in the food world prompted Marquez to start working in customer service at the age of 16, gaining expertise in both front of the house and back of the house restaurant operations. Prior to 2941, she most recently served in the hospitality realm, as reservations and revenue manager for Hilton Hotels based out of Northern Virginia.
In 2001, Marquez was eager for a career change, and enrolled in the pastry arts program at the L'Academie de Cuisine. Upon her graduation in 2002, she began an internship with Café 2941 and worked her way up to managing all of the special events for the restaurant.