Hotel Heron, a stylish new lifestyle hotel in Old Town Alexandria, Va., by Aparium Hotel Group, has welcomed as its flagship restaurant Kiln, which opened on June 27, serving wood-fired Mid-Atlantic cuisine. Inspired by Alexandria’s first documented potter, Henry Piercy, whose kiln once stood blocks away from the hotel, Kiln hopes to serve as a community gathering spot, offering all-day dining for breakfast, lunch and dinner. At the helm of this venture are food & beverage director Betty Woodward and executive chef Matthew Maienshein. Woodward is a native of Mexico with extensive hospitality experience in Washington, D.C., and Maienshein, who began working as a dishwasher and worked his way up to be chef de cuisine under Jean-Georges Vongerichten at JoJo Restaurant in New York City, curates menus with a focus on the restaurant’s hearth.
Maienshein recently discussed the project.
Entrées at the restaurant are priced at around $40.
What is inspiring you as you launch this concept?
I’ve been able to really bring my creative visions to life. Working alongside a culinary team that I am nurturing, I find inspiration in the ongoing opportunities for collaboration and feel a sense of pride leading them. I’m excited to collaborate with such a creative team and introduce something fresh to the Alexandria community. Our food is a product of our collective curiosity and desire to showcase the people, ingredients, and flavors of the region.
How has it been working with Betty Woodward as director of food and beverage?
She brings in an incredible background of experience ranging from head bartender to general manager at a variety of different locations, including her most recent role as director of restaurants, bars, and events at a new luxury lifestyle hotel, the Thompson Savannah. She is a true seasoned hospitality professional. Her commitment to creativity when working with the menus and each of our concepts, in addition to making everyone feel valued, makes her an integral part of our team. She oversees operations of the three outlets on property, as well banquets and in-room dining.
How do you define the style of food at Kiln?
I start with Mid-Atlantic classics that have traditionally been cooked in hearths with open flames, smoke, and char and reimagine them, using local purveyors and modern twists.
I find that the best dishes are ones that are made with the freshest ingredients, whether that’s coming from a local farmers market that morning or a fresh catch off a boat. For instance, our red snapper crudo is made of plum, benne [sesame] seed, and smoked oil. We receive fish from Profish Seafood daily, and I’m constantly amazed by the product that is delivered.
What is special about this location?
We wanted to honor the building’s storied legacy in Old Town. Bringing the concept to life ended up being a harmonious process between myself, Betty, and the Aparium team to create an accessible gathering spot for all. Old Town Alexandria is a thriving waterfront city whose history is deeply intertwined with the Chesapeake Bay area’s fishing and farming economies, and we wanted to pay homage to that while honoring the generational fisherman and local purveyors who continue to carry on this legacy of hearth-inspired, Mid-Atlantic cuisine.
How does the design of the space underscore the vibe you are going for with the menu?
The restaurant offers an elevated, cozy ambiance for guests, allowing them to feel at home in Old Town through earthy hues and unique touches including silk-screened tiled walls, locally crafted furnishings from [furniture makers] Austin Morris and Beachley, and regionally sourced leather accents. The restaurant’s open kitchen allows for guests to see our culinary team in action. Kiln also features an eight-seat chef’s counter
