ARTS & EVENTS

Kitchen of Steel: Inox Restaurant

Inox Restuarant
FOR INOX CO-OWNERS and co-chefs Jonathan Krinn and Jon Mathieson, opening a new restaurant in Tysons Corner was an extension of a great relationship in the kitchen. The chefs began to cook together in 2005 at 2941 in Falls Church and eventually decided to strike out on their own.

"We wanted to stay in the area and open our own place in Tysons Corner," Krinn said. "We were lucky to find this space right on Tysons Boulevard, so we jumped at it. It turned out to be the right place at the right time, except for the recession."

Despite the poor economy, Inox, a modern American restaurant that opened in February, has been drawing a crowd. It serves lunch and dinner and also offers a bar menu in its lounge, so you can order small bites alongside a classic cocktail. John Wabeck is the sommelier — D.C. foodies might know him as the former chef at Firefly and New Heights. With sous chefs to boot, it may seem at first that there are too many cooks in the kitchen, but the owners say everyone works as a team.

The current dinner menu includes starters, which run from $12 to $21, like butter-poached Maine lobster paired with a decadent red wine-braised short-rib ravioli and melted leeks. The entrees, which cost $22 to $35, are equally delicious and beautifully presented. The pan-seared red snapper is served in an aromatic ginger-lemongrass bouillon, and the pan-seared duck breast is served with foie gras.

One question everyone seems to be asking is what the name Inox means. The answer: It comes from the French word for stainless steel. "Kitchens are all stainless steel," Mathieson said, "and it's where our home is as a chef, so what better way to show appreciation for our favorite place?"

SALTY 'N' SWEET
One of the most striking dishes at Inox is a dark chocolate bread pudding sprinkled with fleur de sel and served with olive oil sherbet. Inside the pudding is a surprise Kalamata olive ganache. "If you treat it right by pulling the salt out, it has a floral feel," pastry chef Scot Harlan said. Harlan runs water over the olives until they are less salty, then purees them and adds chocolate. At PS 7's, Leon Baker offers a kalamata black forest cake. He tops the cake with soft cream, oatmeal streusel and cherry compote.

» Inox, 1800 Tysons Boulevard, Suite 70, McLean, Va.; 703-790-4669.

Written by Express contributor Amy Cavanaugh
Photo courtesy Three Ockharts Communications

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COMMENTS (3)
  • Hey Steel Chiefs!
    I do not know you. You do not know me!
    but I know your restaurant operation in Tysons. I forgot to wear my INOX west, so you hit me with your silver bullet of ignorance and simple brutality. Are you
    a rednecks. All I have left in my mouth is a bad taste. I have applied for a job. Get an approval from Mr. Honk from China to become a waiter. He told me that a company policy is to spend two days as so called guinea pig trail. I was simply flabergasted! but decided to play a game. Is it a Chinese practice to test somebody without any compensation?
    As a matter of fact Mr. Mathieson, stop this practise now! unless you want to face the labor department official. It is against the law! to get anyone to labor for nothing. I have spend 16 hours watching you and your comrade Krinn, and your red head apparatchik Scot telling me that if I leave a finger print on the plate I am fired!!! I was amused to hear that knownning that I am not even hired?? Anyway, I have seen you running up and down the stairs, shouting profanities, firing the best of your staff for nothing.
    You control your temper boys! Be better for your employees because some day you will find out that no one will be willing to work for you. Clear your house!
    You might see the ICE served on the ice and a review that might not to be too nice.
    Hey call me up! How to spell PIEROGI or FOURME d'AMBERT?
    Respecfully,

    Chris Stoch

    By Chris Stoch , Posted April 6, 2009 12:06 AM
  • Dear Mr. Stoch,

    1st, Just in case you are wondering, it is common practice to do a job history back round on someone before hiring them…

    2nd, it is against the law for anyone to threaten anyone else with a lawsuit or a report to a government agency. Only once the lawsuit or government action takes place can you “talk about it” or make comments about it. I only know this because I am a litigator with a pretty well known law firm in the Washington metro area. I would call your comments on this sight, borderline threatening and might suggest the ownership and investors of this restaurant, make police contact to report your text, so that should anything in the future happen, they will have a paper trail of those that made threatening like remarks. It is always a good idea to voice opinions Mr. Stoch in a responsible, ethical and respectful manor.

    3rd, You sound a little unstable and perhaps that is one of the reasons this company didn’t hire you. You should also maybe look at the words that you wrote, and try to be a little bit more clear in your writings. Your words have a psycho-esk cartoon faze to them. Maybe if you were a little more educated in the field of English composition you could more eloquently describe your issue with the restaurant that you are writing about.

    Just so you know Mr. Stoch….
    You don’t know me, I don’t know you, NOR do I know anyone at this restaurant or it’s ownership or investors. I do however know (a)what the laws are, (b) what the definition of threat ‘is’ !

    Good luck and Seriously……get some help Chris…..You really need it!


    By Mike Johnson , Posted April 6, 2009 10:30 AM
  • I may just be a little bias here because I am a former chef, but it sounds to me that the guy above did what is called stage with means to – try out for a job.
    This is perfectly legal. Minimum wage doesn’t apply or make that it is mandatory for a company to pay you that during the interview process. In Maryland and Virginia, work is at will and both are right to work states. But, in that, that doesn’t mean that one, who is trying out for a possible job, will get paid for what is considered part of “the interview process” . Also, he should keep in mind that just because he was in fact asked to stage, doesn’t mean that was an offer for work.

    Addressing the “firing the best of your staff for nothing”, chefs can sometimes be very arrogant and snide. And what I do know about Inox is this. Both of the Chefs, Krinn and Matheison, have tempers. That is a foregone conclusion. But it is their restaurant. If they see something that they don’t like, they do have the right to tell a server, manager or even sous chef to get lost. Remember, Virginia is a work at will state too. That means, jobs are only secure if you are a contracted worker with legal contracts to legitimize that. Otherwise, you can be terminated at once, and at will.

    I haven’t been to Inox, nor do I plan on it in this economy, but if I was in their shoes, looking at the weird and futile words that Mr. Stoch uses, I would say good job by them for not bringing him on board!

    By Mitchell R. , Posted April 9, 2009 12:19 PM
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