Restaurants at Woodleigh Chase Focus on Creativity, Collaboration, and Socialization

At Woodleigh Chase, an Erickson Senior Living community in Fairfax, Va., dining goes beyond great food--it's an opportunity to build friendships, share stories, and celebrate life's special moments together.

The community's three on-site restaurants offer exceptional cuisine and serve as warm, inviting gathering places, making them the heart of everyday social life.

Something for every taste

Each restaurant features its own distinct menu and atmosphere.

The full-service Providence restaurant features dishes such as grilled flank steak, pad thai, and pistachio-crusted salmon. The venue's Sunday brunch spread is very popular. The Willows, which offers a popular outdoor seating option, offers soups, salads, and sandwiches, including fan favorites like the lobster roll.

The Cardinal Café offers a relaxed setting for lunch and dinner, serving flatbread pizzas, grain bowls, and sandwiches. Outdoor seating and themed days like Taco Tuesdays and Wing Wednesdays add to the fun.

In addition, Blue Jay Pub features a lively bar with specialty cocktails as well as wine, beer, and non-alcoholic beverages. It's the perfect place to catch up with a friend over a cold pint or glass of red.

Before moving to Woodleigh Chase in 2024, Martin Smith and his wife enjoyed home-cooked meals--but not the shopping, prep, and clean-up that went with them. Now, they savor chef-prepared dishes with friends every night of the week.

"We have barely fixed a meal here since moving!" says Martin. "We eat in one of the restaurants just about every day. There is a huge variety, and the menus change often. It's wonderful to have so many options."

Powerful partnership

To ensure residents continue to enjoy high-quality meals, Dining Director Michelle Aylor and her team partner with the resident dining committee to identify strengths and areas of improvement.

"The dining department is very accommodating and encourages feedback," says Martin. As committee chair, Martin meets with Aylor and her team once a month to share resident input.

Residents are also welcome to share direct feedback through online surveys, comment cards, and, of course, speaking with chefs one-on-one.

"The dining staff helps accommodate all dietary needs," says Martin. "Because food is made to order, if you have a gluten allergy or watch your salt, there are plenty of options" for chefs to customize dishes without compromising flavor.

Coming together

Aylor and her team also host themed dinners for occasions such as Mardi Gras, Chinese New Year, Juneteenth, Pride month, Ramadan, and Passover.

"Residents and staff look forward to these events," says Aylor, who appreciates having opportunities to organize events with cultural significance.

Aylor and her team work closely with the Culture and Belonging Committee to craft dishes that reflect diverse tastes. For example, during Black History Month, they showcased recipes from chefs at the National African American Museum. One popular recipe was "Savannah Crab Cakes," developed by preeminent chef Joe Randall.

Special "Wine and Dine" events offer unique menus from across the globe and a festive, social setting.

"The Wine and Dine dinners are absolutely wonderful," says Martin. "The first one featured our head chef, who is from Puerto Rico. There was a presentation about how the food is prepared and the customs passed down from his grandmother. The dinners have also featured Italian, Middle Eastern, Appalachian, and South American cuisine."

For Martin, what really makes mealtime shine is the vibrant, social atmosphere at Woodleigh Chase.

"The food is fabulous!" says Martin. "We often dine with different people and have made many new friends. Sharing meals is a great way to get to know others. Even after several dinners, you always learn something new."

He adds, "Every morning, my wife and I say we're glad we're here. It's the best decision we ever made."

To learn more about the ways you can explore senior living, request more information today.

By Danielle Rexrode