Vienna Restaurant Makes Post's List of Top Culinary Destinations

PHOTO: Clarity owners Jon Krinn and Jason Maddens; photo courtesy of restaurant, from Web site

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A new Vienna restaurant, Clarity, has landed among the stars on the D.C. metro area culinary scene, earning a spot in Washington Post restaurant critic Tom Sietsema’s 16th annual Fall Dining Guide, online now and out in print this weekend.

Clarity located at 442 Maple Ave. East in Vienna, earned three stars from the Post. Read the review here.

From Sietsema’s review of Clarity:

Locals were thrilled when the former Wolftrap Cafe was purchased by Krinn and Maddens. Burgers and roast chicken from two popular chefs! “Where’s the foie gras?” fans of the men asked shortly after Clarity opened in April. So onto the menu went sautéed duck liver served atop a veneer of brioche with strawberry-balsamic sorbet, a heady throwback to the days of decadence at Inox and 2941.

Here’s more about the owners, Jon Krinn and Jason Maddens, who call Clarity their “dream restaurant,” from Clarity’s Web site:

Jon Krinn began his culinary journey at L’Academie de Cuisine in Gaithersburg, Maryland, and after spending some time in kitchens around DC, he took off to France to work with the likes of Alain Ducasse and Michel Rostang, among others. Following his time in France he moved to New York city where he worked at Danny Meyer’s Gramercy Tavern under Chef Tom Collichio, and at the famed Union Pacific. Settling back in the DC area in 2001, he opened 2941 Restaurant to critical acclaim. This is where he met a young L’Academie graduate named Jason Maddens….

Jason found himself at the mercy of Jon Krinn in 2004, and he quickly learned that he was either going to survive, or get thrown out of the kitchen! Those early days at 2941, under Jon’s instruction, are what forged his style moving forward with his career. After almost 3 years with Jon at 2941, Jason moved on and eventually landed in Tampa, Florida, where he would stay for a few years before returning to the DC area to work for James Beard award-winning chef Michel Richard.