Stomping Ground Dinners are Changing (Yes, Again)

Lifestyle
Written By Nicole Jones

If you have spent any amount of time with us, or if you have been kind enough to read Stomping Ground articles here in Alexandria Stylebook, you know that we have been trying to get dinner right for the last two years. When we finally thought we nailed it, COVID threw us yet another curveball.Y'all have been extraordinarily patient as we have worked through what we can offer in the evenings. We are going to try another option based on your feedback.You can now order any of the following three-course meal options for pick up Wednesday through Saturday between 5pm and 8pm.All three-course meals are $20 per person and you can mix and match one or as many as you would like. The menus will rotate seasonally. Give them a try and let us know what you think! 

Tex Mex Menu

Pico De Gallo & ChipsGreen Chicken Enchiladas with Sour Cream and GuacamoleCinnamon Monkey Bread with Spiced Chocolate Sauce  

SG Classics Dinner Menu

Charred Avocado, Green Goddess Dressing & Falafel Pistachios (gf)Roasted Chipotle Pork & Grits (gf)Caramel Apple Biscuit Bread Pudding  

Big Ass Salad Menu (v)

Mixed Greens with Roasted Butternut Squash, Broccoli, Spiced Chickpeas, Watercress, Sunflower Seeds with Creamy Garlic Vinaigrette (gf)Focaccia with Shallot & Goat CheeseCarrot Cake Bars  

Fried Chicken Menu

Fried White Meat ChickenButtermilk BiscuitBBQ Baked BeansColeslawBrown 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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