Dinner To Go at Stomping Ground

I could write an article, and I probably will, about what the last ten days has looked like for Stomping Ground, Bagel Uprising, the staff that work there and me. Unfortunately, I simply don’t have the time to process any of it. As almost all of you know, the hospitality industry is in crisis. The kind of crisis that precludes people from feeding their families. Stomping Ground is in crisis. The silver lining is we were fortunate to make changes early and pivot to a take-out window to keep our staff and customers safe. This new business model has allowed for enough revenue to continue to pay some of my staff, although at reduced wages. Yes, I had to make hard decisions and lay some folks off, but in this moment, when the hospitality industry is living 15 minutes by 15 minutes, keeping some of my staff employed is the catalyst that keeps me going during this impossible time.

One of the most helpful programs we have put in place are our nightly dinner bags! The rotating menu includes two to three courses, is all made from scratch, and serves two to three people. We’ve included an option to add kid’s bento boxes for your picky eaters too!

Simply place your order online at www.stompdelray.com anytime and pick up your dinner at our hands free window anytime between 4pm – 7pm on the day you have selected. We are also selling beer, wine, a few baking items, whole coffee beans, and more in our little “grocery area” at the front of the store.

Everything is changing day by day, so we sometimes have to make substitutions! I thank you in advance for your understanding.

Weekly Menu:

Monday:
Steak Salad, Avocado Smash, Farro, Olives, Goat Cheese, Green Goddess
Caramel Biscuit Bread Pudding

Tuesday:
Vegan Sweet Potato Black Bean Chili with Avocado
Vegan Cornbread
Vegan Peanut Butter Cookies

Wednesday:
Loaded Chicken Nachos, Queso, Red Sauce, Sour Cream, Black Beans, Roasted Chicken, Jalapeño, Cilantro
Coconut Raisin Rice Pudding

Thursday:
Roasted Pork Tenderloin
Mixed Veggies (from Veggie Hash)
Chocolate Pudding

Friday:
Fried Chicken
Baked Beans
Mac N Cheese
Biscuits
Rice Krispie Treats

Saturday:
Shrimp N Grits with Chorizo, Salsa Verde, Pickled Jalapeño
Oatmeal Cream Pies

Sunday:
Baked Ziti with Meat Sauce
Italian Salad
Chef’s Choice Dessert

• About the author
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• About the restaurant

Nicole Jones

Head Janitor, Chef, and Proprietor | Stomping Ground

https://www.stompdelray.com/

chef@stompdelray.com

703.567.6616

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 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. Her great-grandmother’s recipes often appear on the Stomping Ground menu without advertisement and, no, she won’t tell you the secret ingredients. Nicole lives in Del Ray and won’t shut up about how much she loves living there.

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If you wander down Del Ray’s, “The Avenue,” you won’t miss the farm-red building with a rustic fence bordering the patio. Stomping Ground opened two years ago and quickly became popular for its made-from-scratch biscuits and its neighborhood vibe. On weekends, excited guests line up before Stomping Ground opens hoping to be the first to get a just-out-of-the-oven biscuit or a fresh salad. Stomping Ground is mostly known for its fast casual breakfast and lunch but on Thursdays and Fridays they provide a full dinner service after 5:00pm. All meals are built from local, seasonal food that is organic whenever possible.

www.stompdelray.com

2309 Mt Vernon Avenue
Alexandria, VA 22301

703.567.6616