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Earls Kitchen + Bar Opens First Mid-Atlantic Site in Tysons Corner Center Mid-October

August 24, 2015

PRESS RELEASE - Earls Kitchen + Bar, an innovative upscale-casual eatery, opens on the newly constructed plaza level of Tysons Corner Center in mid-October.  Earls offers a friendly, sophisticated setting to gather after work or shopping or for a spirited night out as you enjoy globally inspired, delicious food, inventive drinks and excellent service. The Tysons restaurant will be Earls’ sixth in the United States.

Earls, one of North America’s most successful family-owned and operated restaurant groups, is named for the founder, Montana native Leroy Earl (Bus) Fuller and his son, CEO Stan Earl Fuller. (Hence, the name is Earls. Plural, not possessive.) The first Earls opened in Edmonton, Alberta, Canada in 1982.

While Earls Kitchen + Bar has grown to 64 restaurants across the U.S. and Canada, it is anything but a typical chain. Earls Tysons Executive Chef Ryan Spicknell will oversee a full staff that will prepare fresh, made-from-scratch dishes inspired by international cuisines and locally sourced ingredients with a nod to regional tastes. Along with Earls’ popular pastas, steaks and hand-smashed burgers, you will find an inventive take on Korean bipimbap as well as Earls’ version of cumin-infused jeera chicken curry. Also, created especially for Earls Tysons, are coriander crusted albacore tuna with black jasmine rice, vegetable caponata and artichoke-basil puree and a watermelon and fried chicken appetizer, among other dishes. You will even see favorites with a tasty local twist on the brunch menu such as Sweet Virginia Benny with sweet Virginia ham on grilled sourdough napped with hollandaise.

Each restaurant fosters local supplier and farmer relationships to find the finest, freshest in-season ingredients possible. Earls’ offers premium seafood including Marine Stewardship Certified albacore tuna, cod, shrimp and salmon and top cuts of dry-aged beef. The pastry cooks arrive to make the desserts as the bread ovens are fired up at 6:00 a.m. each morning.

The use of quality ingredients and the approachable and eclectic menu is the hallmark of a unique collaboration called Earls Chef Collective. A core team of Earls’ award-winning chefs work from the company’s Vancouver-based test kitchen and invite other high-profile culinary pros to collaborate on new menu items that reflect exciting food trends or regional favorites. Earls Chef Collective members include Top-Chef alum Jeff McInnis of New York City’s Root & Bone; Bocuse d'Or finalist Ryan Stone; Bocuse d’Or and World Culinary Olympics competitor David Wong; Gold Medal Plates winner Brian Skinner who also serves as Earls’ vegetarian specialist and World Culinary Olympics gold medal winner Hamid Salimian, who owns a gluten-free bakery in Vancouver and supplies Earls with flour for its gluten-free baked goods and batters. In addition, Top-Chef Canada contestant and former chef at San Francisco’s Zuni Café Dawn Doucette contributes California inspired dishes.  Each brings a particular culinary sensibility to the fresh dishes they develop to be part of Earls’ menus (with some destined only for specific restaurants).


The restaurants are beautifully designed, casually elegant environments that incorporate green building construction techniques to reduce carbon footprints well as custom lighting that integrates energy-efficiency and style. The dining area, offering a relaxed culinary experience, sits next to a lively lounge and bar scene and, at Earls Tysons, there will be a comfortable entrance lobby bar where you can enjoy a drink before or after your meal. Under the leadership of Beverage Director Cameron Bogue, a Portland native recruited from Daniel Boulud’s Restaurant Group in 2011, Earls’ bar offers a creative ­­— sometimes whimsical  ­­— array of premium craft cocktails along with a fine  selection of wines by the glass or bottle.  Earls’ craft beer program is unique to each city, highlighting local breweries. The Earls Tyson will also feature an extensive menu devoted to variations of the classic Old Fashioned.

Even Earls’ art work is integral to its concept and reflects the company’s history of supporting the visual arts. It begins with the sleek architectural design that includes a prominent art installation inspired by the surrounding landscapes. Vancouver, Canada artist Ricky Alvarez will unveil his molded pewter wall at the Tysons Earls that depicts the D.C., region’s road system. Each restaurant also commissions separate works from local artists.

Earls places a premium on service and invests significant resources to find and train team members who share its passion for excellence. Nearly 80 highly accomplished staffers, a.k.a. ambassadors, from other Earls fly in for a month in advance and remain for some weeks after an opening to help new recruits master customer service, operations, recipes and other skills and, especially, to inculcate Earls’ culture of welcoming hospitality so that its guests feel nourished, valued and at home.

The Tysons Corner Center Earls Bar + Kitchen will occupy the plaza level of the 30-story Tysons VITA luxury apartment building near the new Silver line metro entrance. Earls Tysons will be open daily for lunch and dinner at 11:30 a.m. with an all-day menu and on Saturday and Sunday when brunch will be served until 3:00 p.m.  The 10,000 square-foot restaurant will seat 280 in a space with soaring ceilings and expansive windows that open and overlook the plaza. The patio area accommodates 114 diners and features lushly filled planters, three fire pits and a partially covered area for three-season use.   7902 Tysons One Place, McLean VA 22012.  


The Vancouver, Canada-based Earls Restaurants Ltd. and the Fuller Group is a non-franchised, family-owned company founded by Montana native Leroy Earl (Bus) Fuller in 1982. It began as laid-back beer and burger joint created as local hang out in Edmonton, Alberta Canada. As Earls grew to multiple locations across the country, it also expanded its talented team. They travelled the world to taste, be inspired and bring back ideas, recipes and techniques. The concept matured to become the upscale-casual restaurant chain that has become an iconic brand in Canada with 64 restaurants. In 1999, Earls opened its first lower-48 outpost in Denver, CO. A second Denver location and a Bellevue, WA Earls followed.  Miami and Boston  opened. respectfully, in the spring and Fall of 2014 with Chicago and Washington, DC opening in Fall 2015. Bus and his sons own Earls Kitchen + Bar, operated by eldest son Stan  Fuller, along with other restaurants throughout Canada and the U.S.  Awarded “Top 50 Employer”, Earls Kitchen + Bar has 7,000 employees.  For more information, visit or


Media Contacts: North America

Cate Simpson

Earls Restaurants

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