Eat Local: T.J. Stone's

Welcome to T.J. Stone's – Old Town's newest dining option! T.J. Stone's owner, Stephen Mann, a Kansas City native and general manager of Shooter McGee's and Ramparts Tavern & Grill, has been hoping to bring hearty, regional American cuisine to Old Town for some time.

Mann found the perfect spot for his new venue in the location previously tenanted by the Stardust Restaurant & Lounge. 

T.J.'s celebrated its grand opening on May 9. The restaurant boasts a spacious bar area complete with two shuffleboard tables, 12 flat screen TVs and a modern but cozy dining room with a large fireplace. Mann and Executive Chef Colin Abernethy (previously the chef at Daniel O'Connell's) are proud that 99% of the food offered on the menu is prepared from scratch and sold at prices that won't break the bank. 

Lunch/Dinner: "Little plate" options that caught my eye are the gouda tater tots and the braised short rib sliders served with a peach mustard dipping sauce. Sandwiches range from grilled chicken ciabatta and a bourbon steak classic to a house-made chickpea and black bean falafel pita. Originally from Kansas, it's no surprise that Mann loves his barbecue, and T.J.'s doesn't disappoint – options include pork ribs, house smoked beef brisket, slow roasted pork shoulder, rotisserie chicken and an array of barbecue sauces (Texas BBQ, Kansas City BBQ, Kentucky Bourbon Glaze or the Carolina BBQ).

"Big plate" highlights include "Stu’s Strip", a 12 ounce Angus New York Strip hot smoked, grilled and topped with roasted garlic butter sauce and fresh rosemary, and the "Ultimate New York Strip", a 12 ounce Angus New York Strip, topped with melted gorgonzola, fried shrimp and a garlic aioli sauce.

The full lunch and dinner menu is served Monday - Saturday 11 a.m. - 12:30 a.m. and until 11 p.m. on Sunday. 

Brunch: The restaurant's first official brunch will be served this weekend, but Mann and Chef Abernethy anticipate the breakfast front runners to be the stuffed french toast–slices of brioche filled with strawberry jam and brown sugared bananas, dipped in vanilla batter and fried–and the beef brisket hash, house smoked beef brisket (marinated for seven days) with potatoes, onions, house seasoning, all topped with two eggs sunny side up.

A quick glance at the menu reveals additional delights such as the buttermilk blueberry pancakes, shrimp and greens, and cinnamon buns. Brunch is served Saturday and Sunday 11 a.m. - 3 p.m.

The beverage program at T.J.'s is impressive. They currently offer 14 draft beers and a wine list with 105 labels, in addition to their unique unpasteurized, unfiltered beers, which will debut weekly on "Firkin Thursdays." The beer bottle list will also eventually include 230 different varieties.

In the coming months, Mann says to expect live acoustic entertainment two to three nights a week. T.J. Stone's is located at 608 Montgomery Street in Old Town Alexandria. Reservations are recommended. Phone: 703-548-1004.