Book your Blend 111 reservation on Resy

Modern Latin Plates Paired with Natural Wines & Cocktails

Socially distributed tables

Reservations Usually Required


Outside: Andean Outpost Experience. Patio Heaters. Pop-Up Tents. Special Hot Food & Drinks. Please Dress Appropriately.

Inside: Very Limited Indoor Seating. Air Particle Filters by Each Table.

Authentic Food, Wine & Latin Cocktails

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.

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

Best Brunch in the Washington D.C. Metro Area

About Us

Location

Visit Us

Blend 111 Food & Wine Bar

111 Church St. NW Suite 101
Vienna, VA 22180
1-571-363-3613
contact@blend111.com  

Our kitchen is open:

Tuesday-Sunday

Lunch/Brunch: 11:45am - 12:45pm*  

Dinner: 5:00pm - 8:30pm*

*Hours may be adjusted daily (earlier/later) based on weather and guest volume.   

No cash is accepted. No pets on the patio (except service animals).

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