Modern Latin Plates, Natural Wine, Cocktails & House-Roasted Coffee
Blend 111 offers a "blend" of modern Latin cuisine in a relaxed environment. We personally visit winemakers, local farmers, and producers to ensure that we receive the highest quality and best products. 100% of our wine is organic and sommelier-sourced in Spain and France. From the market, we seek out organic, biodynamic, and sustainable ingredients. With an in-house coffee roaster, you will have the best coffee you have ever tasted. All of our cocktails are made to order with nothing batched and no refined sugar or syrup.
Our Team
Michael Biddick, Sommelier
Vienna resident Michael Biddick is the head sommelier and owner of Blend 111. He is a Master of Bordeaux wine, a certified French Wine Scholar and was trained by the Court of Master Sommeliers. Author of the award-winning book “43 Wine Regions” (2018) Michael is a contributor to Somm Journal, Food and Travel, and Go World Travel magazines. He also founded one of the fastest growing information technology firms in the country in 2009, earned a Master of Science in Information Systems from Johns Hopkins University & undergraduate degrees from the University of Wisconsin-Madison. Michael speaks English, Spanish and French. He is a certified barista & coffee roaster. Michael opened Blend 111 to bring a unique multi-cultural dining experience to Vienna.
Andrés-Julian Zuluaga, Executive Chef
Rooted in Caribbean and South American cuisine, Blend 111 Executive Chef Andrés-Julian Zuluaga exhibits a strong work ethic, composure, and ability to adapt while utilizing farm-to-kitchen ingredients and modern expression of classic flavors. Prior to Blend 111, Andrés-Julian was the Executive Chef at The Sovereign as well as Sous Chef at Fiola Mare and Del Mar by Fabio Trabocchi and spent his first couple of years in DC with Wolfgang Puck. He is an advocate for transparent sourcing and local products to deliver compelling Latin and European plates at Blend 111. Andrés-Julian is constantly seeking to expand the culinary boundaries of guests as they taste traditional flavors in modern plates. Chef Andrés-Julian continues his quest for inspiration with new challenges that will add a creative touch to Blend 111 dishes but stays true to what he knows matter most, the refined details.
Elijah Pointer, Team Lead
Elijah Pointer leads our server and bartender team, with over fifteen years of experience in the hospitality industry. A graduate of California State University Los Angeles, Elijah traveled extensively throughout Chile, Argentina, Uruguay and Peru. Elijah is a strong supporter of workplace ethics and has a deep commitment to the health of the planet and all that inhabit it. Elijah is a leader in sustainability and organic living and has volunteered on farms and learned the many ways that we can live and thrive nurturing the planet through food production. Elijah is a strong believer in communications and building and fostering teams that convey our values and commitment to Blend 111 goals.
Julia Vaughan, Associate Team Lead
Northern Virginia native Julia Vaughan is Blend 111’s Associate FOH Team Lead. Her focus is providing the best experience for guests and building a cohesive, happy team. Julia has a Bachelor of Science from the University of Tsukuba in Japan and worked in customer service environments in Japan and Virginia across a broad spectrum of international and local restaurants. Julia is a performance-focused and results-driven with hands-on experience in restaurant operations and guest services. Julia supports our guests with a passion for hospitality and a tireless commitment to ensure that our guests enjoy the experience at Blend 111. When not at Blend 111, you can assume Julia is rock-climbing somewhere or spending time with family and friends.
Brian Williams, Sous Chef
Blend 111 Sous Chef, Brian Williams brings his years of culinary expertise to our Latin inspired plates. A graduate of La Academia de Cuisine, prior to Blend 111, Brian spent five years at Restaurant Eve, Pluma and the Tasting Room honing his cooking and leadership skills. Well versed in global cuisine, modern pastry and authentic flavors, Brian has a passion for local ingredients. Fueled by his culinary passion, Brian experiments with an array of quality ingredients, culinary techniques to hone his cooking skills. Brian brings global influences that were integral to his training to Blend 111 tables. He draws inspiration from the environment, the cultural diversity of the region and local markets.
In the News
Read Tom Sietsema's Recent Review
"If you live near Blend 111, lucky you; if you’re from a distance, start your engines for a road trip." Read More...
#10 "Best Restaurant" in Northern Virginia
We are humbled and very proud that Northern Virginia magazine named Blend 111 as #10 in their annual guide to the "Best Restaurants" in NoVA. Read the Review
Best Brunch in the Washington D.C. Metro Area
Thank you to WTOP and our guests for selecting Blend 111 as the BEST BRUNCH in the Washington D.C. metro area! Read about other Blend 111 News.
About Us
Location
Visit Us
Blend 111
111 Church St. NW Suite 101
Vienna, VA 22180
1-571-363-3613
contact@blend111.com
Our kitchen is open:
Tuesday-Sunday
Lunch/Brunch Seating 11:45am - 1:00pm*
Mid-Day Seating 2:00pm - 4:00pm*
Dinner Seating: 5:00pm - 8:30pm*
*Hours may be adjusted daily (earlier/later) based on weather and guest volume.
FACE MASKS MUST BE WORN AT ALL TIMES EXCEPT WHEN ACTIVELY EATING OR DRINKING DINING INSIDE
Your table will be held for 15 minutes. Please call us if you are running late.
The entire party is allocated 90 minutes to allow for proper cleaning before the next reservation. Please note, 90-minute time begins at reservation time, not at the time your party is seated.
Parties are not permitted to make back-to-back reservations or multiple reservations under different names. Any violations will result in a canceled reservation.
Parties are not permitted to change the location of their table upon arrival. Outside reservations are for outside only, and inside reservations are for inside only.
No more than six people to a table (babies and highchairs are included)
In the event of inclement weather, outside reservations may be canceled and will not be rescheduled
The name of the main contact for your reservation will be stored for contact tracing purposes.
We accept Visa, Mastercard, American Express. We do not accept Discover or Cash.
Pets are not allowed on the patio.
Reservations Usually Required
Outside: Pop-Up Tents if Raining.
Please Dress Appropriately.
Inside: Air Particle Filters by Each Table.
We appreciate your patience and cooperation!