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Our Story

Philippe & Jackie have been residents of Arlington County for many years and have deep connections with local businesses and cultural communities. They are turning their longstanding love of food & wine and their friendships with winemakers, importers, distributors, farmers, and chefs to finally go all-in on their dream to have a place around the corner where they can get good wine and a satisfying bite to eat.


Executive Chef

Adam grew up in Goose Creek, SC, surrounded by a big family and all the southern staples. A kitchen job at 15 led to formal training and eventually to working as Sous Chef for James Beard nominee Ken Vendrinksi at Trattoria Lucca in Charleston and Michelin-starred Fiola in Washington, DC. Those years have honed his Italian techniques, with which he loves to create southern-inspired dishes. Most recently he worked with the Starr Restaurant Group as the Sous Chef at St. Anselm under Marjorie Meek-Bradley, and Jeremy Waybright.

In his downtime, Adam and his fiancée explore new restaurants and cheer on the Bengals, Wizards, and Mystics. They often travel home to Charleston, SC for family, the beach, and spending time at his father’s small farm in the woods. His dream is to eventually own a restaurant named after his late mother, honoring her life by providing flavorful foods that bring joy and comfort when eaten, and an appreciation for good food, simplicity in living, and the importance of the family around you.


Sous Chef

Andy grew up in the San Francisco Bay Area, surrounded by rich agriculture and a family who loved to cook and eat together. With family members who worked in the fields and farms, fresh ingredients were always around the corner and easily accessible. Starting a culinary career was a natural move that took Andy from training in Silicon Valley to the renown restaurants of the Bay Area. After working in restaurants like Spruce and Al’s Place, he searched for change and came to Washington, DC. There he joined the kitchens at Vermilion in Old Town, Kinship & Metier, and most recently Little Pearl and Pineapple & Pearls. He’s always eager to be a part of teams willing to go above and beyond for their guests!

Whenever he has free time, Andy tends to either spoil his daughter rotten (no, but really!) or take time for himself. He loves sports, can show you a move or two on the dance floor, and likes messing around with cars for fun. When he can, he visits his family in California. His dream is to open a restaurant one day that holds the integrity of the ingredients available to us at any given time of the year, and where anyone who comes in feels like family.