Two new restaurants have arrived in Springfield to add to the variety of choices.
Da Vinci's in Springfield Mall, in the space previously occupied by Mick's near the Holiday Spa, has crab cakes as its signature dish, along with an assortment of pasta, a wine list and designer champagne. Walter Robinson is one of the chefs, along with Alex Valesquez. Robinson's training began at the New York Restaurant School and the Culinary Institute in Hyde Park, N.Y. Valesquez started at 16 at the now defunct International Club of Washington under French chef Maurice Bell.
"They did a little demographic study that a good fish and pasta place was needed. We're more like a high-end, upscale bistro, not fine dining," he said. The Gharibs from Lorton were in for lunch.
"It's just a little more upscale. I think they have better food then Bennigan's," said Feres Gharib.
Gloria Gharib liked the quiet atmosphere, which went with the cloth napkins, tablecloths and service.
Bartender Erika Valencia is sure the door to the parking lot will set it apart as well.
"The good thing about it is they have a door outside. I think they [Springfield] need it. Everyone's going toward Tysons or Old Town," she said.
Owner Joon Park also likes the outside door. He was adamant about it.
"We're looking at that door, not that door. That is our entrance," he said, pointing at the door to the parking lot. Outside the mall door, Pizza Hut and Burger King are reminders of the food choices in the mall.
Director of marketing at the mall, Gayle Spurr, likes a new face on the dining scene.
"I want this one to last. Not just because it's in the mall, Springfield needs a new place," she said.
Opening day for Da Vinci's was June 20.
Over at Mike's American Grill in central Springfield, assistant general manager Christy Benton wasn't worried. A new restaurant on the scene is a challenge.
"It's always great if it pulls more people in the area. We still consider ourselves casual dining," she said.
Other restaurants have embarked on Mike's stomping ground in the past.
"We will feel it initially, but it grows back," she said.
THE FIRST WEEK IN JUNE was opening day for Jonathan & Kyle’s Steakhouse, which is down Franconia Road from the mall. They, too, are not part of a chain, and they try to focus on fine dining. They have no sandwiches except on the children's menu, their steaks top out at $33 for the 32-ounce porterhouse, and they open at 4 p.m., no lunch crowd.
Floor manager Susan Willey rolled her eyes at the thought of all the chain restaurants in the area.
"Everything in Springfield is corporate, tired," she said.
Chef Rob Grossman thinks the area is ready to pay for good food.
"We're in the area where people want food that people care about. For that kind of quality, people have to pay for it. People don't want to drive to D.C. or deal with Old Town for that," he said.
Grossman got his culinary training from Academy L'Cuisine in Gaithersburg and worked at a country club in Maryland for years. They are concentrating on service as well.
"I'm tired of the corporate thing. Service has gone out of the industry," he said.
Kingstowne resident Cristina Bonfigilo is the bar manager. "There is no competition. Kingstowne can support a place like this. People don't have to go to Tysons or D.C. It's an intimate, upscale steakhouse. I've seen regulars already," she said.
One of the waiters gave his spin on reasons for coming out to Springfield.
"I figured this would be a swanky place, a gold mine. By September, this place will be rocking and rolling," he said.