Alexandria, VA — Chef Santiago Lopez’s dream of a refreshed community restaurant he has always loved was realized on Friday night, April 10, at The Majestic, 911 King Street in Old Town Alexandria. The iconic venue was packed with diners inside and out. One table of eight was filled with a group celebrating a family event. Another family table of ten included all ages including a baby, youngsters, a teen and several adults – all quite happy.
The transformation, long in the works since Chef Lopez bought his beloved restaurant from Alexandria Restaurant Partners, took final shape in the overnight hours for several weeks while the restaurant stayed open for regular business hours.
The enthusiasm in the room at the public opening was contagious among staff and patrons alike, who were also openly enjoying the new art collection and elegant ambiance. Some staff occasionally looked up at walls with a smile now and then at the lively, happy room.
The dining room is the comfortable space Chef Lopez envisioned in detail for diners, most of whom were casually dressed in the elegantly appointed space with warm-toned and artistic hanging lighting in the bar area. He found many items in local art galleries, vintage boutiques, and map shops, to support the local community businesses the restaurant is proud to be part of.
The updated décor retains the flavor of its art deco history but the interior is lightened with a warm light honey upper wall color, accented by hunter green with rich and comfortable seating in burgundy, enhanced by new works of carefully selected art pieces.
The chef’s new menu includes lighter, bright Mediterranean flavors from starters to a curated collection of just right desserts such as the famed Majestic Coconut Cake with sour cream-coconut frosting, coconut mousse, and toasted coconut; Dark Chocolate Mousse with red wine braised cherries, chantilly cream, espresso lace; Seasonal House Made Sorbet; and Pineapple Jelly Doughnuts with mango meringue and coconut jam.
Entrees include new favorites such as Seared Scallops and saffron bomba rice with saffron broth, mussels, clams, N’juda, persillade sauce; Zucchini Pesto and Fusilli pasta with roasted pine nuts, stracciatella, corn, baby squash, roasted tomatoes, chili flakes; Roasted Heritage Half Chicken with schmaltz roasted new potatoes, escarole, tarragon-sherry vinaigrette, madeira au jus, spiced honey; and Roasted Lamb Shank, with mascarpone polenta, matbucha, sumac spiced onions, date molasses, and herb salad.
Starters included Beef Carpaccio with aged balsamic dressing, black garlic aioli, toasted almonds, capers, arugula, crostini; Charred Jumbo Prawns with smoked pepper marinade, mezcal, fried onion soubise; and Saffron P.E.I. Mussels with braised leeks, fennel, lemon juice, piquillo peppers, herbs, rustic bread…