Stomp at Home this Winter

Lifestyle
Written By Nicole Jones

This post is by Emma Ratpojanakul, Social Media Manager at Stomping Ground & Bagel Uprising. Thank you Emma! 

Shared meals: one of the few things that remains wholesome and comforting among households through COVID, even though they’re typically only being enjoyed in our own dining rooms (or backyards, living rooms... even bedrooms, we don’t judge.) Food and drink are quintessential for bringing people together - a shared joy through some handcrafted goodness.In a time of stress and uncertainty, sometimes all we need is a meal that gives the feeling of a familiar, friendly hug while also nourishing our bodies in ways that fast-food convenience can’t. Stomping Ground’s winter take-home dinners aim to be that source of comfort and familiarity for you. We’re serving up meals that suit your fancy, be it a chilly-weather pairing, steakhouse favorites, or just some darn good fried chicken. Come say hi with our special pandemic-friendly pick-up and grab a meal to share with your loved ones - whether together or from a distance.

The Menus$20 per personMix and MatchWednesday through Friday4:30pm to 7:30pm

 

Stomp Dinner Classics

Sherry braised short ribs with lemony breadcrumbs, served with harissa sweet potato and pear biscuit bread pudding with apple cider caramel. The ultimate cold night comfort.  

The Burger Menu

A pork burger with pimento cheese, greens, red onion, bread and butter pickles, and Dijon on a potato roll, served with fries and a triple chocolate cookie.  

Soup and Salad Menu

Big ass wedge salad with bacon, feta, egg, creamy garlic buttermilk dressing, and everything bagel spice, served with chicken tortilla soup and figgy brown butter bar.  

The Fried Chicken Menu

To know it is to love it. Our classic fried chicken served with a biscuit, beans, Gouda grits, and brown butter Rice Krispie treat.  

Nicole Jones

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Head Janitor, Chef, and Proprietor | Modest Bread

Nicole’s cooking style is rooted in, but not limited to, her love of southern biscuits and her diverse culinary upbringing. A military brat, she spent her childhood in the Chicago suburbs enjoying her great-grandmother Mae’s Lithuanian cooking. As a tween, she moved to Paulding County, Ga. where she begrudgingly fell in love with the charmingly perplex small towns of the Deep South. She fondly remembers grubbing on Martin’s biscuits, late-night Waffle House debauchery and cooking with her family. 

After graduating from the University of Georgia, Nicole started a marketing career at an art nonprofit in Atlanta. At 25 years old, she became the youngest executive at the local Atlanta NPR affiliate. Chasing her dreams, she moved to Alexandria, VA where she took a short post in the Whole Foods marketing department. Realizing that cooking had been her true love all along, she began night courses at L’Academie de Cuisine. She completed her apprenticeship at Blue Duck Tavern where she was promoted to a line cook after graduation. From there, Nicole worked as a private chef for busy Washington D.C. executives and their families.

As grown-ups tend to do, Nicole realized something about her childhood -- the best parts were enjoying small town communities, cooking with her great-grandmother and sharing meals with family and friends. She opened Stomping Ground (now Rubia’s) to build a safe and welcoming community around yummy, handmade food from local sources. As her first foray running her own kitchen, she has shamelessly hired better, smarter cooks to fill her kitchen and your bellies. 

Modest Bread is a collection of idiosyncratic neighborhood restaurants devoted to hospitality in Northern Virginia and includes Rubia’s, Bagel Uprising, Mae’s Market & Cafe, and Virginia’s Darling.

www.modestbread.com

2309 Mt Vernon Avenue

Alexandria, VA 22301

703.664.0445

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