NVM Review

By Warren Rojas

“That’s the best $5 burger I ever had,” a Chef Geoff’s reveler raves between bites of gourmet toppings-laden beef. In actuality, it’s $5.95 (from 3-7 p.m. daily). But the added pennies mean nothing to the Supermug-toting masses—they who gleefully drain 33.8-ounce brews ($7.95) drawn from nearly three dozen draft lines—looking to make the most of the waning weekend hours.

By Warren Rojas

Food: 7.4 Ambiance: 7.8 Service: 8.0

Judging by the immutable throngs that swarm the not-at-all-small central bar at chef Geoff Tracy’s eponymous Vienna outpost, some might think folks in this town had never been to a proper happy hour.

And in this particular case, those skeptics may be right.

Tracy’s cooking my not set the world on fire, but his marketing savvy—read: extended happy hours every day of week—has certainly struck a chord with Tysons’ decompression-seeking work force.

Monster beers (all draft lines qualify for the nightly supermug promotion) serve as social lubricant and gateway drug to guilt-free grazing.

The Tysons burger hoists crispy onions, tender mushrooms and savory Gruyere atop seriously juicy, grilled beef.

Ancho chile-rubbed chicken is kept in check by smoky, apple-sweetened mole and sweet corn-filled cakes.

Cinnamon-sugar rolled puffs beg to be filled/dunked/swirled about in mini bowls brimming with milk chocolate pudding and tart raspberry jam.