Carnage in Clarendon: Restaurant Trends in Arlington’s Hottest Neighborhood

“Define the definition.”

What the Hell is that supposed to mean? Beats me, but I said it. What can I say, it was my first podcast. I was recently a guest at the ARLnow.com offices for their series, “26 Square Miles-An Arlington Podcast.” Given my background and given the popularity of restaurant articles on the site, I was pretty sure that I was going to be asked about the recent spate of closings in Clarendon. It is a topic worth exploring for sure, and I did my best to contribute to the conversation.

If you are up for it, take a listen here. We jump right in, and then pull back to broader industry trends outside of just our neighborhood. At the end, we talk about the inspiration for Mothersauce, and the plans I have for the company.

So just what has been going on in Clarendon? Well…

Tagliatelle, Brixx (6 months), Park Lane (8 months), Ri Ra, Boulevard Woodgrill, Fuego, Spice, Hard Times, American Tap Room , Amsterdam Falafel.

That’s 10 this year, and I have probably left someone out. Rumors swirl about more closures on the way, and many in the neighborhood are seeing their numbers fall.

So what is behind the Carnage in Clarendon? Hyperbole aside, a lot.

Clarendon has come a long way since the days of my youth when we would head there for Vietnamese food and not much else. The Metro’s arrival, and the brilliant planning by County leaders about how to develop around Metro laid the foundation for the success many businesses have been able to enjoy subsequent. That was 40 years ago. The past 10 years the growth has exceeded even the most optimistic forecaster’s dreams, and Clarendon has become the destination nationally for development. It hit all the right metrics and the residents and businesses flocked.

But there is a limit.

Many of us who have been in the neighborhood for some time felt that the saturation point was inevitable, and we feel we hit it a couple years before half of the businesses above even opened. As operators raced to benefit from the exploding customer base in Clarendon, rents skyrocketed to levels that were just ridiculous. Businesses signed on to high rents right as the market became flooded with concepts.

At the same time, external trends worked to shrink the famous customer base. DC exploded. 14th St., Shaw, Navy Yard, Barracks Row, NoMa. Neighborhoods few would venture to five years ago have become sought after hot spots only a short, cheap Uber away. We have certainly felt that at Spider Kelly’s.

Stuck with high rent and fighting with similar concepts for a shrinking customer base doesn’t leave a business with a lot of runway to make it. This is only heightened if the concept offers nothing particularly distinct.

And so here we are.

As the culling continues, what remains to be seen is what comes next? Many of the concepts that close will be replaced by new concepts (Ri Ra, Boulevard Woodgrill, Hard Times). Others are rumored to be switching to retail. Still others remain dark with no signs of what is to come.

Clarendon is still a great place to live, work and do business, and there is still tremendous opportunity for success. What made it so attractive many years ago continues to be what will make it attractive in the future—proximity to the city, access to mass transit, great schools and parks, and of course a vibrant commercial corridor with great businesses.
The difference is that those of us still here need to work harder, be smarter and continue to try to grow our businesses to offer our customers what they want. Why do you think we built a Beer Garden?

I am a native Arlingtonian, and I still live in the County. My daughter goes to Arlington Public Schools and many years ago when the planning was being done to grow Arlington’s commercial centers and preserve our unique neighborhoods, it was my Mom, Judy Freshman, who helped with the plan. I am invested heavily in the County, and in Clarendon, and I am very optimistic about its future.

In the meantime, at Spider Kelly’s, we will continue to focus on getting better at what we do, and watch to see who is still around when the dust settles. Hopefully, we will be.

Full Podcast: http://arlnow.libsyn.com/ep-12-spider-kellys-co-owner-nick-freshman

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