Ballston Local
Restaurant · Bluemont ·
NYC-style pizza, smash burgers, poutine, cocktails, happy hour
NYC-style pizza, smash burgers, poutine, cocktails, happy hour
"Jason Johnston, the former executive chef at MGM National Harbor, brought Ballston the pizza parlor of his dreams in 2021. The counter service-style neighborhood restaurant focuses on what Johnston describes as “Brooklyn-style” pizza that he forms with Caputo flour and Grande Italian cheese before baking in a deck oven at 600 degrees. Slices start at $4 by the slice, and whole pies are $19. An array of pizza flavors includes cacio y pepe and a three meat-topped pork store special. Vibe check: Lively and fun; Johnston was also the former executive chef at the Bellagio in Vegas, after all." - Tierney Plumb
"Waffle fries, pizza by the slice (and NY-style pies), short rib poutine, and fried cheese curds are among the contributions from this local hangout." - Eater Staff
"Jason Johnston, the former executive chef at MGM National Harbor, brought Ballston the pizza parlor of his dreams in 2021. The counter service-style neighborhood restaurant focuses on what Johnston describes as “Brooklyn-style” pizza that he forms with Caputo flour and Grande Italian cheese before baking in a deck oven at 600 degrees. Slices start at $4 by the slice, and whole pies are $19. An array of pizza flavors includes cacio y pepe and a clam-topped New Haven option." - Eater Staff
"Jason Johnston, a Bellagio alum who parted ways with the high-stakes world, opened his dream pizza parlor, Ballston Local." - Tierney Plumb
"I visited a casual new neighborhood bar that opened over the weekend in Arlington and found Ballston Local at 900 N. Glebe Road serving big, comforting pub food and New York-style pizza (which chef Jason Johnston describes as “Brooklyn-style”). The counter-service spot cooks pizzas in a 600-degree deck oven using Caputo flour and Grande Italian cheese, with slices starting at $4 and whole pies at $18 — standout pies include cacio e pepe and a clam-topped New Haven option. The menu also leans heavily into hearty items: smash burgers and cheesy crab fries, generous “Vegas-style” portions of chicken Parm, poutine in a traditional short-rib version and a Chesapeake version topped with blue crab, bechamel, mozzarella, and Old Bay, plus appetizers like barbecue pork belly nachos, burrata crostini, and meatballs with herbed ricotta. A sizable sandwich section nods to classics — Hoboken and Philly cheesesteaks, chicken Parm and meatball heros, and a loaded “Italian Pork Store” cold-cut sandwich — and the kitchen uses Maryland-raised beef from Roseda Farms for burgers and steak frites. Drinks skew local and casual: drafts from Virginia brewers such as Aslin, Settle Down Easy, and Vasen, cans like Miller High Life ($5), Solace Sun’s Out ($6), and Port City Optimal Wit tallboys ($8), plus some seltzers, hard cider, and planned adult milkshakes spiked with bourbon, vodka, or rum. Opened May 1 and run by Johnston (formerly the opening executive chef at MGM National Harbor and a former executive sous chef at the Bellagio) with partner Jonah Troth, Ballston Local offers dinner on weekdays and opens at noon on weekends, reflecting Johnston’s shift from high-volume, big-box outlets to focusing on the food he loves to serve." - Tierney Plumb