Mary Ann Barton
Jeremy Barber and Justus Frank
Meet Jeremy Barber and Justus Frank, the dynamic duo behind three Del Ray neighborhood restaurants: Charlie's On the Avenue, nearby Live Oak, which serves up a menu inspired by the South and their latest creation The Garden, an outdoor beer garden and restaurant. The two graciously answered a few questions from us.
What's a regular "day in the life" like for you?
Jeremy: Hectic, challenging, and reward-ing. Having three restaurants within a few blocks of each other has its advantages and disadvantages. The advantage is, if one of them needs me, I can be there rather quickly. The disadvantage is, if one of them needs me I can be there rather quickly... Sometimes, it is hard to prioritize when all three are busy.
Justus: Lots of running around. I spend the majority of my time cleaning fish, butcher-ing meat and managing staff. Jeremy and I meet multiple times a day to discuss staff, menu development and future plans.
What is a "can't miss" menu item or beverage from each of your restaurants that you'd recommend this season?
Live Oak: Our duck and dumplings is comfort food at its finest.
Charlie's: Our house wings are smoked and perfect for football season and chilly weather.
The Garden: Blackened fish tacos make you feel like you are sitting on an island beach.
Do you pay attention to Yelp reviews or ever make any changes because of them?
It's hard not to look at all reviews, positive or negative. We try not to make knee-jerk reactions and change anything based on them. If we start to see the same comments pop up in multiple reviews we then discuss how to correct or change something.
Do your customers influence your menus?
We listen to all feedback from our guests. That being said, if we took all their suggestions, we would have a mixing bowl of a menu. We love to hear suggestions and some we move forward with and some just do not fit what we do at a specific location. One of our neighborhood regulars suggested we put Beignets on The Garden menu. He remembered them from when we served them at Live Oak, when we first opened. Now, we sell them "until they are gone" every Saturday starting at 9 a.m.
The holidays will be here soon, do you cook at home and if so, what's on the menu?
If you don't, what's the plan? Family is a big part of our lives. We are always getting together outside of work and going out to eat or cooking at home. The holiday season is no different, lots of food and lots of family time. Menu favorites include deep fried turkey, roasted Brussels sprouts with pancetta, cranberries and balsamic vinegar, pan-seared rack of lamb and for dessert old-fashioned banana pudding with vanilla wafers.
What's been the biggest challenge since opening your restaurants in Del Ray?
I would say managing time and staff. Opening three restaurants in three years was never the plan. Opportunity present-ed itself and we just sort of jumped on. You have to prioritize and manage each spot differently being that they are three completely different concepts. With the saturation of restaurants in this area, including Del Ray, Old Town, The Wharf, National Harbor, etc it is very tough to keep staff. We are very fortunate with the staff we have and we could not do this without them.
Your wives are sisters, is that correct? Which came first, your friendship or your marriages?
Yes, that is correct. Jeremy and Kati met almost 20 years ago and had two children when Amanda and Justus met. Amanda and Justus met while working together at another restaurant in Clarendon, also the same time Jeremy and Justus met.
What do you like most about Alexandria?
The hometown feel. Growing up in Northern Virginia, you develop a fast-paced and on-the-go lifestyle. We feel Alexandria pumps the brakes a bit and lets you take a breath from time to time and enjoy the important things in life.
What inspired the name for Charlie's on the Avenue?
Jeremy's grandfather, Charlie, was a huge influence in his life. He was a father figure to him and he always wanted to pay homage to such a great man. Charlie loved sports, good food and people, and that is what Charlie's is all about.
