Ten Spot Kitchen & Tap set to debut a fresher take on American Pub Fare and a NOVA home for Big Ten fans
Northern Virginia is a melting pot of residents from all over the country who share an appreciation for preservation and history, a refined palate and a passion for sports. Ohio native Melia Wilder and her husband, Van, are blending all of those elements in a culinary destination in the Village at Leesburg. Ten Spot Kitchen & Tap fuses the flair of a bistro with the energy of a sports pub.
Ten Spot Kitchen & Tap serves as a haven for food and sports enthusiasts who embrace a fresh take on American Pub Fare boasting a menu highlighted with ingredients mostly sourced from farmers in Northern Virginia and the Midwest.
Knowing that Leesburg is a historic village adorned with buildings that reflect the region’s colonial heritage, Ten Spot provides its own contribution to social responsibility and preservation using a design philosophy focused on repurpose, restyle and restore. The interior showcases rustic and chic design features that includes reclaimed lumber from a century-old factory and numerous re-purposed materials. The destination provides nuances of Wilder’s love for the Big Ten Conference. Ten Spot’s presence in the bustling Village of Leesburg shopping center off Route 7 has made it a high-profile restaurant.
“Most people have preconceived notions of a stereotypical sports bar that focuses on draft beer, chicken wings and beer signs on the walls,” Wilder explained. “I envision a place where sports fans can savor a great meal in a cool setting that celebrates where they are from and the teams that they love.
“There are many Big Ten fan transplants in Loudoun County and across the D.C. metro area,” said Wilder, who embarked on a career in hospitality management after serving in the United States Marine Corps. “There is a strong presence of Big Ten Alumni and supporters in our area. I also notice a presence of local school spirit, and the trend of eating cleaner and healthier. Ten Spot is bringing all of those interests to life in one destination.”
Americans are becoming more discriminating about the food they eat, and how the ingredients are sourced and prepared. According to the National Restaurant Association, the farm-to-table concept was the first choice on the top 10 list of menu trends in 2014. From national chains to small independents, a rapidly growing number of restaurants across the country are responding to what consumers want by providing dishes that are made from scratch with local and regional meat, seafood and produce.
Ten Spot, though, is a rare example of a hybrid concept embracing a cleaner, fresher menu approach to a sports friendly environment