During August, a new-to-Clarendon exercise studio opened up (in the former Urban Kempo space) called Club Pilates. It is a full-body, reformer-based workout studio that holds classes seven days a week. It requires for you wear grippy socks, but every other piece of equipment you need is provided for you.

What is pilates (pronounced puh·laa·teez)? It is a low-impact, full-body workout system developed by Joseph Pilates that focuses on controlled movements to build core strength, flexibility, and posture. It involves precise exercises, mindful breathing, and a strong mind-body connection to create balanced and stable muscles—increasing your mobility, balance, and strength.

What makes the classes different at Club Pilates than other Pilates-type classes you may have taken (like mat classes) is that a portion of each class uses a specialized piece of exercise equipment called a reformer. The reformer has a bed-like frame with a sliding carriage, and is connected to springs that provide resistance. It is used to perform a wide variety of exercises that build strength, flexibility, and balance by pushing and pulling against the resistance provided by the springs. The machine is known for being low-impact, making it suitable for beginners, athletes, and those recovering from injuries.

Club Pilates incorporates the use of other equipment as well, including spring boards, Bosu balls, hand weights, squishy balls, TRX, Exo-Chairs, and other items, allowing for the instructors to provide a unique (and non-boring!) exercise experience during each class. 

Interested in giving it a try? The studio offers a free 30-minute introductory class multiple times a week, which introduces their state-of-the-art equipment, studio, workout, and amazing staff. Classes are held seven days a week, starting as early as 5:30 a.m. and running until as late as 8:30 p.m. Please see the full schedule on their website for more details.

Club Pilates Clarendon (3000 Washington Blvd., entrance is at 10th Street N and N Highland Street). Phone number is (571) 517-8219. Visit their website https://www.clubpilates.com/location/clarendon for class descriptions and more information. 

By Sophie Oberstein

Many people are familiar with Sushi JIP because of its prominent location at the busy intersection at the corner of Washington Boulevard and 10th Street. They’ve seen the sign as they’ve walked past, or the lovely outdoor seating area, but maybe never been inside the spacious dining room. Still others are familiar with the Japanese restaurant that occupied this spot before its current incarnation as Sushi JIP. 

In September 2024, a local Virginia family took over the management. Their new website proclaims, “Our story begins with a profound love for authentic flavors and a vision to redefine sushi dining.” That new definition includes some unusual Signature Rolls (like the Too Too Funky (with mozzarella cheese, cream cheese, crab, avocado, bacon bits, sour cream and cinnamon honey)) and what my neighbor, who joined me there for lunch last week called, their “flair.” Beautifully decorated dishes arrive adorned with rocks, branches, flowers, and, in the case of my sashimi platter, flashing lights.

At lunch on a Wednesday, my neighbor and I, at first, had the large indoor space (about 50 seats) to ourselves, though more people trickled in as we ate. Weekdays are not busy here, we were told, but weekends, especially for dinner, are more crowded and a reservation is a good idea. 

Tables are set with cute chopstick holders and a buzzer that can be used to summon wait staff when you are ready to order or need something. Though, even without the buzzer, staff was very attentive and food was delivered quickly.

The menu for rolls, sushi, sashimi, poke, and combination platters is extensive – almost overwhelming. And if raw fish isn’t your thing, you can order from the Kitchen/Noodles, Hibachi (food grilled over an open flame), or Vegetable Roll sections of the menu. We tried Shrimp Shumai as an appetizer, Bulgogi Fried Rice, and one of their Signature Rolls, the Double Salmon (The aforementioned flashing sashimi dish was from a prior visit). There was a special lunch menu because we happened to be there during Restaurant Week, but there aren’t usually the more traditional Japanese lunch options, like a bento box. 

The fish was definitely the standout, even if, as my companion pointed out, there is no elegant way to eat some of the towering rolls (so maybe not the best place for a first date). Portions are large and the fish fresh and delicious. The manager explained that they are committed to keeping the fish fresh by only ordering a certain amount daily and having it delivered by a local trading distributor.

It’s on the expensive side, but that seems par for the course for this cuisine. They also provide catering and host private parties. If you are a sushi lover, Sushi JIP will not disappoint.

Sushi JIP (3000 Washington Blvd): Hours of operation are 11:30 a.m.–9:30 p.m. Tuesday through Thursday; 11:30 a.m.–10:00 p.m. Friday and Saturday; 11:30 a.m.–9:00 p.m. Sunday. Phone number is 703-243-7799. Visit the website: https://sushijip.com/ for more information.  

By Sophie Oberstein

Last Friday night, my husband and I had a delicious meal – and a brief insight into the history of downtown Clarendon – at Nam Viet. An old school Vietnamese restaurant on North Hudson Street, half a block from the metro station, Nam Viet has been a staple in the neighborhood since the 1980’s.

As its menu states: “What began as a humble 15-seat eatery on Highland Street in Arlington in 1986 has grown into one of the longest-standing Vietnamese restaurants in the region—and one of the last remaining from Clarendon’s historic “Little Saigon” era.” The Nguyen Van Thoi family, has operated the restaurant since its opening.

On the corner of Hudson Street and Wilson Boulevard, a plaque commemorates Clarendon’s past as one of the many “Little Saigons” in the U.S., where refugees settled after the Fall of Saigon in 1975. According to Wikipedia, “the Washington metropolitan area was a desirable choice for Vietnamese immigrants to settle for several reasons. Many of the first-wave Vietnamese immigrants had ties to the U.S. government or the embassy… Once the first wave of immigrants settled in Arlington, existing family and social ties established the network for future immigrants to join this population.”

They were also arriving at an opportune moment: Clarendon center was in decline, with many vacant storefronts, due to competition from regional shopping or strip malls. Disruptive construction of the Metro station created conditions conducive to cheap, short-term commercial leases, some as low as $1.50 to $5 a square foot, and Vietnamese refugees took this opportunity to open businesses and support their families.

From the late 70’s to early 80’s, a variety of Vietnamese-owned shops and restaurants flourished, until the opening of the Metro station led to new development and higher rents. Many of the businesses closed or moved, often to Eden Center in Falls Church. Nam Viet is one of the few that remains.

So, that’s the history part of our evening. Check out the Wikipedia entry for more – it’s fascinating: https://en.wikipedia.org/wiki/Little_Saigon,_Arlington,_Virginia

Now, on to the restaurant.

The atmosphere at Nam Viet is pretty low key. When you walk in, you’ll be face-to-face with a wall of photographs of former POWs and dignitaries who have eaten here, including three U.S. Presidents. Supporting POWs is part of the history of Nam Viet, whose founder was an interpreter in the U.S. Army and became a POW himself.

What the décor lacks, the food more than makes up for. Nam Viet boasts an extensive menu of chef specialties, grilled entrees, soups, and a robust vegetarian section, which we’re always looking out for, for my husband. The food is made from recipes passed down generations using local, seasonal ingredients.

We ordered Fresh Garden Rolls, Five Spiced Tofu, and Stir-Fried Eggplant with beef. We’d had some of the more traditional dishes, like the Vietnamese Crepe, on a prior visit. Each dish was fresh and delicious. Portions are huge, so we ended up taking home about half of what we were served. Walking home, I was already excited to enjoy my leftovers the next day.

Service is fast and welcoming. The owners of the restaurant are very transparent and communicative, from signs on the front door alerting people that the AC is strong in the summertime, to an explanation on their website of why they stopped taking orders over the phone (you can order for pick up or delivery on their website).

Walk-ins are welcome. On a Friday night, about half of the restaurant’s 80 seats were taken. Reservations are recommended if you have more than five people in your party. The price of our meal, including tip – and abundant leftovers – was $63.

We will definitely be back to Nam Viet, for a terrific meal and a slice of Clarendon history.

Nam Viet (1127 N. Hudson St.): Hours of operation are
11:00 a.m.–8:00 p.m. Tuesday through Saturday, Sunday
from 11:00 a.m.–7:00 p.m. Phone number is 703–522–
Visit the website: www.namvietva.com for more information. 

By Anne Bodine

Here’s the development issues that were discussed at last month’s LPCA meeting:

ARVA (on the Days Inn site):
The site is currently pretty rough, with fencing up, but no
demolition progress. The developer is still working on
financing, and there is no clear schedule for moving forward.
Please let the LPCA know if you have specific concerns
during this limbo period.

Joyce Motors:
This project is also delayed pending financing decisions,
though they are moving forward with deconstructing the
building. LPCA will coordinate with Ashton Heights Civic
Association leadership to monitor activity and hold the
demolition and constructions team accountable to county
regulations.

The NCACU building at the corner of 9th Street
North and North Irving Street:
The building will be demolished and a storage facility
is planned to replace it. Anne Bodine is coordinating
communications with concerned residents and will be
attending the upcoming (in September) county meeting.

EHO update:
The Arlington Civic Federation (also known as CivFed) held
a ZOOM call on September 18 to discuss changes to the
Expanded Housing Option (EHO) strategy. There is an EHO
planned for the corner of North Highland Street and 7th Street
North, so this is definitely a neighborhood concern. Classic
Cottages plans to construct an EHO in Ashton Heights at 629
North Monroe Street. Both will be 3-plexes.

Other CivFed Updates:
22 civic associations signed a petition requesting the county to look closely at Lot Coverage. The county
leadership is well aware many residents are upset about the extreme tree loss. They originally agree to study
building height and set-backs, but now are limited to studying impervious surfaces which ties to storm water
runoff concerns.

Additionally, auditors are reviewing community benefit agreements made by the county with developers,
identifying sites where the County has backtracked on agreed upon benefits.

By Gary Putnam

Those of us in Lyon Park and Ashton Heights who used to go for Whitey’s Broasted Chicken know it’s now Texas Jack’s Barbeque Restaurant. Do you know where the name comes from? If you’re looking for a good read, try Matthew Kern’s Texas Jack, America’s First Cowboy Star for a lot of exciting answers to that question. 

“Texas Jack” was a native-born Virginian, born in Palmyra, July 27, 1846 as John B. Omohundro and he lived fast, made a lot of spectacular splashes, and died way too young. His family farm was in Fluvanna County (near where Cunningham Creek runs into the Rivanna River). He tried to enlist in the Confederate Army at age 14. He was rebuffed several times, but later lied his way past the age limit and served as a scout and spy until the end of the war. Just weeks after the end of hostilities, at the ripe old age of 18, he headed to Florida and then west to the Taylor Ranch in Brazos,Texas where he hired on as a cook. He soon started working his way up to being a cowboy which was more exciting and suited his personality much better.

As he became more experienced, he drove cattle over the famous Goodnight-Loving and Chisholm trails to provide beef for states left with diminished larders due to the long war. It was on one such drive herding cattle to Tennessee where he received his nickname “Texas Jack.”

Punching cows must have surely provided less excitement than he wanted in his life. By 1869, he drifted into Hays, Kansas, where he met up and befriended Wild Bill Hickok. Later that same year, he met and began a life-long friendship with William F “Buffalo Bill” Cody. He soon joined Cody who was working as a scout and guide for the 5th US Cavalry. Cody convinced the cavalry to hire Jack even though he was a confederate veteran. He soon earned the cavalry’s respect and became a popular guide. 

Since the job was only part-time, he began hunting and guiding affluent sportsmen—both American and foreign.

In 1872, he and Buffalo Bill were persuaded by Western author Ned Buntline to put on a Wild West Show—Scouts of the Prairie—in the fashion of the dime comics that were so popular at that time in the US and Europe. They chose Chicago to open and Buntline was to write all the scripts for the event. Four days before the event, he had not produced anything more than a promise.

Being amateur actors, Cody and Texas Jack inevitably flubbed their lines and soon reverted to just brawling with each other and the Native American cast members. Instead of turning out to be a disaster, the audience loved it. It became the standard format for wild west shows which soon sprung up in the US to wildly popular success. They were joined the following year by Wild Bill Hickok, who was perhaps the least qualified of them as an actor. They had to fire him after less than a year because he refused to learn his lines, quarrelled way too much, and even shot out the annoying spotlights on one occasion! Jack left the show soon after marrying the dancer in the show, Giuseppina Morlacchi. They remained married until separated by death.

Cody, Hickok and Jack remained good friends the rest of Jack’s life. He died of pneumonia in Leadville, CO, in 1880, just shy of his 34th birthday.

For further reading, visit:

Facebook, HistoryNet, and Wikipedia. 

By Philippa Kirby and Philip Conklin

As its name suggests, East West Coffee Wine serves food and beverages rooted in the ‘east’ (in this case, Turkey and the middle east) and the ‘west’ (Europe and the Americas) with Turkish cuisine at the heart of the experience. This family owned and operated restaurant offers an inviting menu with fresh flavors, farm to table food quality, and a welcoming environment with a kind and attentive service staff.

Located on Highland at Wilson in Clarendon (with a sibling cafe in Tyson’s Corner), East West is both a hybrid fast casual (order at the counter) and a “be seated” (and wait staff will take your order) venue. The cafe features a coffee/espresso bar, a small but impressive pastry case, a wine bar and an expansive food menu with something for everyone to enjoy. When eating in (and socializing, working or studying), you can enjoy either the spacious sunny dining room with a relaxed atmosphere, or the very comfortable outdoor patio set apart from street noise.

On a bright and sunny Sunday morning, we relaxed outside under umbrellas on the patio. The all-day menu features pages and pages of beautifully photographed menu items evoking a culinary travelogue. We had fun poring over and discussing the array of options. A centerpiece of the menu is a Turkish breakfast featuring a literal buffet brought to your table and demands a committed team of hungry diners to finish. Though tempted, we passed on the Turkish breakfast and ordered instead a falafel salad, an adona (a ground lamb kebab sandwich), a vegetable omelet, and French toast, plus an order of spiced French fries for the table. We also ordered individual glasses of delicious Turkish tea served in simple, elegant glasses. 

The food arrived quickly, simultaneously, and freshly made. The falafel was tender and crisp and was served on a bed of fresh, nicely dressed greens and veggies. The adona featured well-seasoned ground lamb with a nice char and a moist interior, while the omelet (which looked more like a frittata than a typical American omelet) was veggie rich and tasty. Finally, the French toast was just like homemade—in the best way—with a light, crispy exterior and soft, custardy interior.

And, of course, we had to order a selection of baklava to finish. The small, rectangular baklava familiar to most Americans was top-notch, but we also had a delicious Turkish baklava with ice cream sandwiched in the middle (one member of our party found this to be nothing short of amazing).

Our order explored some of both the east and the west sides of the menu, but we barely scratched the surface of the menu’s broad array of options (such as: acuka, gambos al ajillos, chicken tenders, nachos, gyros and homemade spaghetti)* representing many different cultural traditions and enough choices to satisfy most every dietary requirement and preference. We thoroughly enjoy the experience and our meal at East West and had the impression that other diners (a diverse mix of families, couples, and seniors) were just as happy dining amidst the warm, welcoming hospitality of East West Coffee Wine.

East West Coffee Wine (3101 Wilson Blvd.): Hours of operation are 8:00 a.m.–8:00 p.m. daily. Phone number is 571–800–3905. Visit the website: www.ewcafe.com for more information. 

By Philippa Kirby and Philip Conklin

On a recent sunny Sunday evening, we ambled through Lyon Park to Zazzy on N. Fillmore St for our third meal at this family-owned Lebanese fast fresh food restaurant.  At the end of our meal, we had the same two takeaways as on our prior visits: “Wow! This food is delicious.” And, “Why aren’t there more people in here?” To us, the lack of a full house it is truly a mystery. The food is consistently delicious featuring bright, fresh flavored dishes that breakaway from the standard Middle Eastern menu. Offerings like: 

Ousheh: fresh baked flatbreads including zaatar spice, cheese, chicken & cheese, spinach pomegranate, and lahme biajine (ground beef with tomato, peppers and onions), and baked falafel. (We are particularly fond of the zataar ousheh!).

Dips: mharmara walnut, eggplant tahini, hummus, labne and fava bean served with housemade pita chips. (We always get the sampler. So. Very. Delicious.)

Salata: a compelling variety including: freekeh date salad, chicken quinoa, chicken berries, halloumi fattoush, and “not your typical” tabouli. 

Fatayer: a selection of vegetarian or meat spring rolls with a Lebanese twist.

Sandwisheh (yes, that’s spelled right!): among the tender and flavorful sandwich options are rosemary steak, chicken pita, “perfect” batata featuring baked potatoes, roasted eggplant with raisins, and beef shawarma.

Pans and Hot Bowls: comfort main dishes that include beef shawarma with vermicelli rice, spiced eggs and beef, chicken batas (potatoes), lentil mjdara, fava and chickpea with lemon and olive oil, and chicken fatteh garnished with yogurt, butter pine nuts and aleppo pepper.

Helou: desserts! including a Nutella or sweet cheese pocket, chocolate chip tahini cookies, spiced turmeric delight and a chocolate pistachio “lazy day” cake.

Over the course of three visits to Zazzy, members of our dining party managed to order from each menu category at least once and found the food delicious and highly satisfying each time.  The guiding principle of “if it sounds good, it will be good” worked for us. The one dish ordered every time we visited was the lentil mjdara where humble ingredients are brought together to create a deeply satisfying combination of flavors and textures. Serving sizes are perfect for a filling solo meal or sharing as many of the portions for salads, dips, pans and hot bowls are quite generous. It would be a great place to eat “family style”. The food arrives promptly and the service is kind and attentive. Ordering is available online for pick-up/delivery and Zazzy offers catering service as well.

Zazzy is positioned as an urban cafe featuring an all-day food menu, coffees and teas, house-made lemonade, soft drinks and a wine bar. The vibe is calm and bright with huge west facing windows and a design that is industrial yet homey and welcoming with a variety of comfortable seating options for individuals, couples, and small and large groups. The dining room is spacious, easily accommodating strollers (there are three high chairs available) as well as wheelchairs and the tables are well spaced. Overall, Zazzy has the feel of an oasis. And should you want to dine al fresco, there are a few outside tables on Fillmore. 

Zazzy founder and CEO, Zeina Chouman El Eid, established this Arlington cafe after 12 years in Beirut where she founded and ran an all-day urban cafe that inspires the menu and vibe of the restaurant. As she states on the Zazzy website, they offer “the best of Lebanese street food with the warmth of homestyle cooking…Zazzy is a destination, a retreat for those seeking authenticity and flavor.” The spirit of her excellent establishment is captured on a large mirror on the dining room’s south wall: “Laughter is Brightest Where the Food Is.”

Zazzy (1025 N. Fillmore St., Ste. J): Hours of operation are Monday—Friday, 11:00 a.m.–9:00 p.m., Saturday/Sunday 10:00 a.m.–9:00 p.m. Phone number is 703–512–0002. Visit the website: https://letszazzy.com for more information and to order online. 

By Philippa Kirby and Philip Conklin

If you have family and friends coming to town, with ages spanning across three generations, and if they have a lot of dietary restrictions—vegetarian, pescatarian, gluten intolerant…how on earth do you feed them all? And be pretty sure they’ll all be happy? Well, there’s a restaurant in the Lyon Park neighborhood that can do a great job of satisfying everyone: Texas Jack’s on Washington Boulevard.

On a recent Sunday evening, a group of 15 diners, which included a few gluten intolerant, a number of carnivores, some pescatarians, and a couple of vegetarians all ate very happily together at Texas Jack’s.  The menu, the food quality, and the service were all excellent.

Menu: For our crowd, there was not just something for everyone, but there was a solid array of choices (most limited for the vegan options).  Obviously, the carnivores were delighted.  But, so too were the vegetarians.  As written, the menu offers a decent selection of veggie options among the appetizers and sides that can be combined to make for a satisfying meal.  When we told our server we had vegetarians in the group, she pointed out additional appetizers (nachos!) and entrees (tacos and burritos!) that could also be served vegetarian style.  This expanded the range of veggie options to above average in restaurants where meat is the star of the show.  Our pescatarians enjoyed grilled salmon on a salad or as an entree with sides, and also enjoyed the full range of the vegetarian options.  And the gluten free diners had extensive choices across the menu (no gluten free desserts, however).  Also, for palates still maturing, there were chicken fingers and fries—truly, there was something for everyone.

Food Quality: It is rare to go out and have everyone in the party find their meal tasty and satisfying, but for our party of 15, this was the case.  The nachos delighted a 13-year and a 62-year-old.  The meat platters all received two thumbs up.  And the salmon and salad crowd noted “it is always good here.”  There were a few quibbles over whether or not pulled pork should be offered in a burrito (our other 13-year-old says “no” unequivocally).  And a twenty something noted the brussels sprouts had great flavor but veered up to and over the line of “over-dressed” with oil and aioli.  

Service: Our server, Reina, was kind, efficient and attentive. Taking and delivering orders for 15 diners is a challenge.  And Reina (and the kitchen and a team of food servers) flawlessly delivered everyone’s hot meal at the same time and with 100% accuracy–no small feat!  This, while the dining room was full and included a tour bus of middle school students who arrived at the same time we did.  Texas Jack’s handled the rush with aplomb.  Such solid service really allowed us to enjoy each other’s company in a relaxed, festive environment.

The restaurant has two sections: the Whiskey Bar and the main restaurant. The Whiskey Bar offers the full Texas Jack’s menu and TVs for sports and special events.  The main dining room is a spacious, airy room adjoining the open kitchen. There is an outdoor dining patio.  And there is a separate dining room with a bar for private parties.

Texas Jacks (2761 Washington Blvd.): Hours of operation are 11:00 a.m.–9:30 p.m., Sunday and Monday; 11:00 a.m.–10:00 p.m., Tuesday—Thursday; 11:00 a.m.–11:00 p.m., Friday and Saturday. Phone number is 703–875–0477. Visit the website: https://www.txjacks.com for their menu as well as their happy hour specials and brunch.

By Cheryl Householder

Do yourself a favor and take a walk over to Chef Chris Godoy’s first brick and mortar restaurant in Lyon Park, Tacos los Primos, and thank me later.

As a Texas transplant, I can say that the struggle to find good Mexican food in the DMV is real. I’ve had an open mind and done more face plants than I can count over the years, but not this time.

Chris Godoy relocated to the states from his native Mexico in 2001. Finding work in the restaurant industry, he worked his way up from dishwasher to chef and has worked in several restaurants in that capacity. Four years ago, he opened the first iteration of Tacos Los Primos as a food truck which still operates on N. Rhodes street just south of Wilson Blvd. Just a few months ago, he opened his first brick and mortar on Washington Blvd next door to Troy’s Italian Kitchen replacing the former taqueria that stood there (no relation).

Everything he serves is homemade including the salsas. All of the meats are marinated for two days. It’s clear that this is truly a labor of love. Portions are generous and ingredients are high quality and fresh. Everything is made to order and anything can be made vegetarian. Menu items include tacos, burritos, sopes, quesadillas, tortas, carne asada, pupusas, and burrito bowls. And if you’re brave, ask for some habanero on the side.

You’re welcome!

Tacos Los Primos (2710 Washington Blvd.): Hours of operation are 10:00 a.m.–10:30 p.m., Monday through Saturday, and 10:00 a.m.–9:00 p.m. on Sundays. Phone number is 703–967–4454. Visit their website:
https://www.tacoslosprimosarlingtonrestaurantva.com and click Order Online to view their menu. 

By Philip Conklin & Philippa Kirby

Street, Boru Ramen is an inviting pocket-sized ramen bar with a menu that also offers donburi and an extensive selection of sushi. Also of note: Boru has a nice range of options for vegans and vegetarians. 

Boru is bright and welcoming, and, in our experience, has a quiet ambience. Seating is a combination of tables and chairs or banquettes, plus individual stools overlooking the sushi bar. For families with younger kids, the open kitchen offers views of each food prep station (ramen, donburi, and sushi) using an array of pretty interesting equipment that is (most likely) beyond what is typical in home kitchens. 

Service is consistently attentive and efficient. On a recent night, our server was friendly and was happy to answer our questions. Our order came quickly. Our party of four ordered a variety of dishes from across the menu. Though they did not arrive precisely at the same time, they arrived in quick succession. 

The non-alcohol (NA) selections at Boru are comparatively robust. In addition to standard soft drinks, Boru offers Ramune:  a Japanese carbonated soft drink in a codd-neck bottle featuring heavy glass with the mouth sealed by a round marble. This contains the pressure of the carbonated contents (there are many YouTube videos offering instructions of how to properly open a Ramune soda!). Ramune offers a bit of beverage flair in both flavor and presentation for kids and those who do not drink alcohol. Also available are a number of teas (fruited and not) as well as from their boba bar.

The alcohol menu lists a solid variety of sakes, Japanese beers (cans and bottles), and a few wines.

There is no marketing spin on the Boru website. All is straightforward; essentially conveying, “here is the food we prepare for you.” This clean, humble presentation of what is on offer conveys a quiet confidence in what they do that pretty much defines the Boru experience.

Boru Ramen (2915 Columbia Pike): Hours of operation are 11:00 a.m.–2:30 p.m. and 4:00 p.m.–9:30 p.m. daily. Phone number is 703–521–2811. Visit their website: http://boru-ramen.com and click Order Online to view their entire menu.