Patsy's American

Harley Stine

First time dining at Patsy’s last week finding it on par with the many other Great American Restaurants I have enjoyed over decades as the group has added locations. Whoever is doing the hiring and training at GAR is, in my opinion, outstanding at their mission. Staff profile is consistent at all locations I’ve been to - youthful, focussed, scrupulously neat and crisply dressed, communicating with ease with customers. Baby Back Ribs were succulent, fresh cut fries delicious and coleslaw refreshingly tasty. Freshly brewed black coffee with hot fudge sundae for dessert. As I do ordering hfs at other GAR locations I order hot fudge on the side and pass on candied pecans component. Hot fudge on ice cream turns ice cream into milk and you end up with chocolate milk. To my taste candied pecans is a recipe flaw. Ice cream and hot fudge are sweet enough. Adding candied pecans renders the dessert cloying. I think plain walnuts is a better choice, adding natural richness instead of excessive sweetness. Patsy’s interior is well designed from visual appeal to conversation enhancing acoustical design. Lighting is nicely modulated. How many restaurants have you dined at that are lit with the lumens of a Dulles Airport runway at night? Blinding. Love the large rectangular bar too.

Michael Gracey

I visited on a Sunday night for a pre-work travel dinner. Shayna greeted me within a minute or two of sitting and made sure my eating area was clean which I appreciated. As with other GAR experiences, I noticed a lively but not terribly loud atmosphere and familiar menu items. My order consisted of a chop house salad, the prime rib sandwich, half chicken with asparagus, and an order of white chocolate and raspberry bread pudding recommended by Shayna on request. The salad arrived in a reasonable time from my order and had all the familiar traits of such an appetizer: fresh tasting vegetables, proportionate amount of cheese, crispy croutons, and a light amount of dressing. The sandwich arrived about a minute before I was done with the salad, so I liked the pacing of my meal to that point. The sandwich had a good ratio of beef to bread and the right amount of au jus which was not too salty. Fries were a tad cooler than I would have preferred but tasted good all the same. The chicken proved a welcome entree with a moist chicken with a little natural jus. I opted to removed the skin since this preparation does not call for the skin to be crispy. My putting the seasoned side (outside) of the skin over the cooked chicken meat for just a few minutes seasoned the meat that much more. Asparagus was cooked properly, and I would have appreciated a little seasoning to brighten the flavor. The recommended dessert was as advertised: an almost molten caramel cake with a bourbon-flavored sauce spiked with raspberry coulis. As a dessert aficionado, I found the offering warm and quite enjoyable. Value seemed reasonable for the Tysons area, as my bill came to somewhere between $70-75 including tax. If I were in the area, I could easily rely on a good meal at a decent price with attentive and personable service.

April Moyo

Enjoyed my food! Delicious lobster roll and the corn....sooooo good. Very tasty and good portions. Could not finish the dessert because I was so full but also really nice flavor. Wish they had chicken on the kids menu but otherwise good experience.

ken logsdon jr.

Another great restaurant from this managing company! The ribs and coleslaw remain the best I've had. Great family atmosphere with friendly staff. Bright but not too loud. They have a few large booths for parties of 8. They even prepared free appetizers since we had to wait for our reserves table. Everything we tried resulted in an empty plate - rare to find a restaurant where everything is really good. Don't forget the Ozzie rolls!