site link After 3½ years, we have decided to close Water & Wall.
buy strattera Tim risked it all 6 years ago by leaving behind a career in engineering to follow his dream of opening a restaurant. He along with his now wife Joey, quit their jobs, moved to New York City, where he enrolled in The French Culinary Institute. After completing his culinary program and an externship at a 2-Michelin Star Restaurant in NYC, they decided to move to St. Thomas, USVI. They lived in St. Thomas just long enough to figure out their next move which was to open their own restaurant back in Northern Virginia. In 2009, Tim and Joey with the help of family and friends opened their first restaurant which they found on craigslist and funded solely on credit cards. The first year was not easy by any means but it taught them to persevere and push forward with their dream. Fast-forward to 2013, Tim and Joey opened Water & Wall, a neighborhood new American restaurant. They have loved getting to know all of you, the neighborhood and are very excited to be part of this community. Though, they don’t operate their first restaurant anymore, they do stay busy with their 3 kids, Charlotte, Chase and Camden, their deli in Vienna, Chase the Submarine and Kyirisan, which will open early 2016 in Shaw, DC.
buy Pregabalin Lyrica uk Growing up in a military family John was subjected to a variety of backdrops that played the role of home. This journey brought him from east to west coast, as far as the Hawaiian Islands, and back. As his family was uprooted from one location to the next John grew more in love with the comforts of eating and food. This love would, eventually, grow into a passion to create.
John humbly entered into the hospitality industry at the age of 15 as a dishwasher. Over the years he held a multitude of positions in both the back and the front of house trying to learn as much as he could about food, drink, and service. Ultimately, John decided to attend culinary school at L’Academie de Cuisine in Gaithersburg, M.D. After completing his externship at 2941, John travelled to Seattle to work at Fork where he applied what he learned and started to find his voice.
Once finished at Fork, John returned to the DC area where he held several positions honing his skills. He would eventually be the opening Chef de Cuisine of Driftwood Kitchen and the Executive Chef of Provision No 14.
A native of Napa, California, Margaret grew up in a culture that loved great food, great wine, great conversation. Her parents had an open door policy: all friends and family were always welcome. Those early years of hospitality rubbed off on her, and after majoring in “useful” subjects (literature and philosophy) and working in a “useful” field (non-profit administration) she joined the hospitality industry full time. Before joining the team at Water & Wall, she managed a neighborhood wine shop and cafe in Alexandria, and created a line of artisan preserves and pickles which she sold online. On her days off, you’ll find her at the zoo, or reading a British mystery novel.