Restaurant 3 is the most recent dining creation of the Cahill/Williams' family. This is the 3rd in a series of successful dining establishments known for their friendly service and great food.
The team behind Restaurant 3 are no strangers to the area. Greg Cahill began his Restaurant ownership in 1970 with the purchase of the downtown landmark Whitlow's. Unfortunately, after 19 years the bar and grill on 11th and E Street closed its doors to enable a mass redevelopment of that site. In 1995, after six years of searching for a new location for Whitlow's, Greg moved Whitlow's into an empty furniture store in a little known Arlington, VA neighborhood called Clarendon. Family member and longtime General Manager of Whitlow's, Jonathan Williams joins Greg in opening Restaurant 3.
Restaurant 3 is the result of the family's focused attention to every detail - the food, the architecture and the setting. Collaborating with architects Michael Foster and David Wolfel of award winning MTFA Architecture, to design a restaurant that is stylish, unique, and welcoming. Restaurant 3 offers three separate rooms for exceptional dining.
The Main Dining Room also known as The Brunswick Room provides a warm and inviting atmosphere. It is adorned by original hand painted artwork by local artists, intricate woodworking, and rich colors. The elegant décor creates a more traditional setting for a memorable dining experience.
The Garfield Room is designed around an original art deco Brunswick Balke Collender bar dating back to 1909. With a hand painted mural by Pauli Smolek of Smith Island, MD depicting our history and classic art deco fixtures , the stage is set for a vibrant bar and dining scene that invites you and your guests to relax and enjoy great food, wine and company.
The Clarendon Room is highlighted by a stone fireplace, slate floors and wooden ceilings evoking images of a quaint and rustic time. The intimate setting provides views of Clarendon's urban streetscape and of our spacious outdoor patio.
About our Chef
Chef Brian Robinson, a third generation Washingtonian, has cooked in a myriad of local restaurants, from Whitlow's to Georgia Browns and several in between. He has created a menu that stays true to his culinary roots showcasing regional styles of American cuisine and reflecting his passion for fresh ingredients cooked simply and with passion.
Guests can enjoy the comfort of the Low Country and the sophistication of Continental cuisine, fresh seafood from Hawaii, local produce from area farms, and new twists on desserts you loved as a kid.
We look forward to seeing you soon!
Greg and Susie Cahill
Jonathan and Bethany Williams