Bev Retail Spotlight - Food & Spirit Spotlight

O'Connell's Restaurant and Bar
112 King Street
Alexandria, VA 22314
703-739-1124

Executive Chef: Arra Lawson

“…a modern Irish restaurant in an ancient Irish setting. Enjoy the new and bold tastes which have emerged in Ireland since the dawn of the Celtic Tiger.”

Fancy a trip to Ireland this March? Nothing could be more genuine in atmosphere than O’Connell’s Restaurant and Bar in Alexandria, Virginia. Its rich, dark wood bars – four to be exact – literally bring a piece of Irish heritage and warmth to the mid-Atlantic region. Everyone from the hostesses, wait staff, bartenders and managers exude a friendliness that makes every customer feel welcome. If you detect an Irish accent among the wait staff and bartenders, you can be sure they come directly from the hills and vales of Ireland.

On a recent Valentine’s evening visit to O’Connell’s, BevRetailSpotlight (BRS) was fortunate enough to meet Arra Lawson, O’Connell’s Executive Chef as he was making rounds and greeting patrons throughout their many dining areas. Chef Arra Lawson (CAL) kindly agreed to meet with BRS recently to share some of his insights into what makes a great restaurant bar a desirable destination.

BRS: With your French training and prior restaurant experience, what made you want to take on the role of Executive Chef at O’Connell’s?

CAL: Interestingly, in the 2+ years living in Washington, DC I hadn’t ever really been in the heart of Old Town Alexandria. So when I was called and asked to meet with one of the restaurant founders, it was my first visit to “Old Town”. What struck me was its diversity and its local, neighborhood feel. Young couples with children in strollers, young and older professionals, retirees, people dressed in designer wear to casual attire – and all ethnicities. It felt so comfortable. By the time I arrived at my meeting location and started to talk about the opportunity, I had already begun developing a menu that was inspired by that diversity and neighborhood feel. It would be unlike traditional “pub grub” yet something for every taste and age range.

BRS: O’Connell’s menu is certainly not your stereotypical Irish restaurant bar menu.

CAL: The owners and I agree that we first want our patrons to be comfortable. Whether they choose to sit at the bar and have a drink and a chat – or whether they want an appetizer to a full blown meal they can choose to have it at the bar or in the dining room on white table linen. Selections from our bar or dinner menus can be ordered throughout our establishment. Our customers can get a deluxe meal for $10 or $35. The choice is theirs and they will get the same great food and service regardless.

BRS: You seem to favor liquor/spirits in your cooking. That’s very creative. So many chefs lean towards wine in cooking. Do you also try to pair your dishes with cocktails in lieu of wine that your patrons might not otherwise consider?

CAL: Adding liquor in cooking is a great alternative to wine. Yes on pairing cocktails to the menu dishes. I will draw on the essence of an entrée’s sauces and other fresh ingredients and incorporate those into a cocktail creation. A mango-type salsa inspired a new twist on a delightful mango base martini. The results have been great.

BRS: What are some of your favorite liquor infused dishes?

CAL: I love using Jameson whiskey as a marinade, especially for the “Kobe” pork loin which I garnish with citron mustard marmalade and natural pork juices. This is great paired with our Tomato Vodka Shooter. We garnish the cocktail with a peeled grape tomato wrapped in a round of cheese. The tomato cheese garnish resembles an olive and is delicious. This cocktail also compliments our Rack of Lamb. By the way, I’ll soon be introducing a new beef dish marinated in Maker’s Mark. I also like incorporating Guinness beer in my cooking. Cointreau is another I occasionally use in cooking.

We also make a couple of desserts using Bailey’s Irish Cream. A favorite is our Bailey’s Ice Cream which we make in-house.

BRS: For families with children that might not be open to trying something besides chicken tenders, do you have a children’s menu?

CAL: We offer children-friendly dishes. But believe it or not, children like our rack of lamb. We have one family with two small daughters that come in regularly. One of the daughters always asks for the rack of lamb. The other usually orders a pasta or small pizza. When presented with good choices, children sometimes gravitate towards finer cuisine.

BRS: Chef Lawson, you grew up in the South. I must admit it seems a bit strange you would be found at the helm of an Irish restaurant.

CAL: Perhaps not that strange at all. My first name means “happy” in Gaelic.

BRS: Chef, it’s been a real pleasure and you’ve been very generous with your time. I believe our readers will benefit from your creative insight. Thank you.

For tasting, Chef Lawson presented three dishes.

Potato Gnocchi Gratin with Jameson Whiskey marinated pork tenderloin and lobsters poached in tarragon ale butter
Gnocchi delicately toasted on the top and surrounded by a light creamy parmesan cream sauce. The pork tenderloin was cooked to perfection with juices glazing the interior; very moist and nicely browned exterior. All this paired with generous portions of lobster. A beautiful presentation combining art and flavor in a rich and delectable dish.

To compliment the dish, bartender Colin Rhys, made one of his much requested Bloody Mary’s. Not your traditional Bloody Mary – this one is topped with a generous pour of Guinness beer. The cocktail was peppery and flavorful; consistency good. Nicely presented in a tall martini glass with garnish. Delicious.

Raspberry Bailey’s and Caramel Crème Brule
Base of fresh pureed raspberries topped with a Bailey’s custard. Shell was a little tough to break through but well worth it. The custard was smooth and the raspberries added a unique touch. Presented in two mini ramekins with spun sugar as garnish. Lovely presentation.

Italian Chocolate Hazelnut Torte
Nice density in the torte and the chocolate does not overwhelm the hazelnut. A perfect balance of flavors. Torte is topped with a scoop of the Bailey’s ice cream, two delicate chocolate cigars and sesame brittle. This is a superb combination of flavors and a dessert well worth saving some room to eat. Excellent presentation.

O’Connell’s has far more than Irish luck going for it. They have an outstanding chef and warm, professional staff along with great ambiance. If the Washington, DC metro area is your home, you definitely want to include O’Connell’s as part of your regular restaurant experiences. If you are visiting the area, make a point of dining here. You’ll be glad you did. Reservations are recommended.

Chef Arra Lawson

Chef Lawson was born in New Jersey and raised on a farm south of Atlanta. His earliest food memories were in his grandmother’s farmhouse kitchen and he fondly recalls being surrounded by the women in his family that are still tremendous cooks. He is also very quick to credit his wife, Melissa, with helping him to refine the flavors and balance of his cooking.

Chef brings a wealth of culinary and restaurant experience to the kitchen at Daniel O’Connell’s. From the tender age of 14 when he joined the pilot Culinary Arts Externship Program in his school to his studious application alongside the late great Jean-Louis Palladin in New York City in The Time Hotel and his travels around France and in Gascogne. Shortly after his arrival in Washington, DC from New York Chef Lawson served as chef at the Pentagon for military brass including former Secretary of Defense Donald Rumsfeld and Commander-in-Chief George W. Bush. Chef Lawson’s style encompasses both his Southern roots and his French training.

Chef Lawson sees O’Connell’s as an opportunity to not only make great food, but to invite diners to meet a chef who has been passionate about cooking since childhood.