Isabella Eatery is an unprecedented food emporium by award-winning Washington, D.C., chef and restaurateur Mike Isabella, offering a mix of full-service dining, carryout and specialty retail items from nine restaurant concepts.
Made up of eight distinct eateries, a cocktail bar and a private dining space, Isabella Eatery spreads out over 41,000-square-feet on the third floor of luxury retailer Tysons Galleria. New adaptations of Graffiato, Yona and Pepita are among the existing Mike Isabella Concepts favorites at Isabella Eatery, alongside first-time ventures like a gourmet coffee shop and classic ice cream parlor. The food emporium also includes a Dining Hall offering unified table service for several of the concepts, in addition to a handful of dedicated restaurant areas and an enclosed private dining room. Reservations are available for Graffiato, Arroz and the Dining Hall.
Mike Isabella is a Washington, D.C.-based chef and restaurateur, honored in 2016 by the Restaurant Association of Metropolitan Washington as Restaurateur of the Year. In 2011, Isabella opened Graffiato to critical acclaim. Isabella now has more than a dozen restaurants in Washington, D.C., Maryland, and Virginia with additional outposts in National Airport. His newest and largest project is a food emporium in Fairfax, Virginia. Isabella Eatery is an unprecedented nine-concept dining experience spanning 41,000 square feet in Tysons Galleria, a luxury retail outlet in Northern Virginia.
In 2012, Isabella was named FOOD & WINE magazine’s The People’s Best New Chef Mid-Atlantic. Mike Isabella’s Crazy Good Italian is his first cookbook, also published in 2012.
Outside the kitchen, Isabella was a judge on “Man vs. Child: Chef Showdown” on FYI. Previously, he competed on Season Six of Top Chef, and Top Chef Duels, and he was the runner-up on Top Chef All-Stars. He was also a member of the American Chef Corps, a network of chefs from across the United States who serve as culinary diplomats and resources to the Department of State.
Before opening Graffiato, Isabella was the executive chef of José Andrés’ Zaytinya. During his three-year tenure, Isabella generated accolades and national attention for Washington, D.C.’s Mediterranean powerhouse restaurant.
Before settling in D.C., Isabella moved to Atlanta and found his culinary niche when he joined Buckhead Life Group’s top-notch Greek restaurant, Kyma. As chef de cuisine of the seafood-inspired menu, Isabella learned the flavors and techniques of Greek cooking.
Isabella’s formal training began at The Restaurant School in New York, taking classes and cooking his way through some of New York City’s finest establishments. Later, he traveled down the coast to Philadelphia, first as a sous chef for James Beard award winner Douglas Rodriguez at Alma de Cuba, then a host of other Stephen Starr restaurants. At El Vez, Isabella learned the true craft of Latin cuisine under the direction of Jose Garces, and as executive sous chef of Marcus Samuelsson’s Washington Square, where Isabella educated himself on the art of opening a fine dining establishment.