Cooper Mill
Restaurant · Waterfront ·
Pizzas, salads, baked bread, market, events space
Pizzas, salads, baked bread, market, events space
"I recently had a great alfresco dinner with my dad at this year-old addition to Old Town, set inside one of the historic neighborhood’s last waterfront warehouses. We caught up on the tavern’s adorable upstairs patio with a frothy espresso martini for me and an Old Fashioned for him. We both signed off on the fried artichoke hearts, which get a Caesar-y twist from anchovy aioli. The chopped Italian salad rivaled the all-time favorite one I get at Carmine’s in D.C. Luckily, we saved room for the Sicilian-style pizza that was much bigger than expected (the 18-inch pies feed four). Loaded with fresh mozzarella, sausage, pepperoni cups, mushrooms, and banana peppers, the thick order held up well the next day after a trip into the oven." - Tierney Plumb
"Set to open in late spring 2024 at 10 Duke Street, this transformation of one of Alexandria’s last waterfront warehouses will become a 6,400-square-foot, two-story tavern, market, and events space overseen by developer Murray Bonitt and Old Town restaurateur Noe Landini. Plans call for a casual, rustic tavern on the first floor and a small market in the back offering to-go breakfast bites, coffee, sandwiches, soups, fresh breads and baked goods from Junction Bakery & Bistro, plus beer and wine, while a sun-drenched private events space upstairs will feature exposed brick, balconies overlooking the park and the Potomac River, and room for about 120 guests. The building — which originally served as a coopers shop for the Alexandria Flour Company and before that operated as a mess hall and commissary feeding Union troops during the Civil War — was first slated to involve James Beard Award-winning chef John Currence before COVID-19 delayed that plan; reconstruction is scheduled to begin this spring." - Tierney Plumb
Gregory Hryniewicz
Douglas Arterburn
Kate Burke
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Hannah Lee
Hilda Kroll
Nancy Hopf
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