The Majestic

911 King Street - Alexandria, VA 22314
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  • Rating Distribution
    5 stars
    14
    4 stars
    20
    3 stars
    4
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    0
    1 star
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Comfort Food With An Upscale Twist

Highlights

  • Everything – the bread, pickles, chips, pasta and soda – is made in-house.
  • Cocktails, overseen by Todd Thrasher, change but you’ll regularly find well-made classics like the Tom Collins, a sidecar and mint julep.

Good to Know

  • Once a week, the restaurant dishes up Nana’s Sunday Dinner, a family-style feast of comfort food like fried chicken, mac-and-cheese and a brownie sundae.
  • For lunch on weekdays, enjoy the Royal Pick menu, an entrée and drink for $12.

Full Overview

The neon sign that hangs above this popular Alexandria spot isn’t the only nostalgic flare you’ll discover at The Majestic. The former 1930s diner still has an art deco feel with soft, retro lighting. The buttery-yellow walls are lined with black-and-white photos that could serve as a pictorial history of the city. And, of course, there’s the food. The menu seems to be ripped – lovingly, of course – from one of mom’s old cookbooks and then given an elegant, locally-sourced spin. To start, there’s a classic Caesar salad made tableside, a dense chicken liver mousse, fried green tomatoes. For dinner, the roast chicken has a crispy skin and juicy meat; and the stick-to-your-ribs meatloaf comes with a side of buttery mashed potatoes. It’s tough to save room for dessert, but key lime pie, shortcake and an old-fashioned brownie sundae are worth the effort. Just like mom’s, but without the family drama and occasionally-soggy green beans. 
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Shannon Overmiller

Executive Chef

Shannon Overmiller began as a bartender and waitress, but was quickly bitten by the culinary bug. She worked as a line cook at Café Atlantico while attending L’Academie de Cuisine. After graduating, she worked her way up at Ristorante Tosca and then moved to Restaurant Eve. Under Chef Cathal Armstrong, she learned more about local sourcing.  In 2004, Overmiller received a Jean-Louis Palladin Foundation award and had the opportunity to travel to Italy to further her studies. She returned to the area and Armstrong appointed her the chef at The Majestic. There, focuses on simple rustic cuisine.

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