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Harvey’s has built its identity around more than serving meals. The restaurant at 513 W. Broad Street in Falls Church combines multiple dining styles, farm-fresh ingredients, homewares and a strong emphasis on neighborhood hospitality.
Chef and owner Thomas Harvey designed the business as a cross between a community gathering place and a general store. Falls Church, known locally as the “Little City,” became the setting for that vision.
From Summer Grills to Executive Chef
Harvey began cooking at 17 during summer grill jobs at golf courses. Although he considered careers as a professional musician and tattoo artist while in college, he ultimately returned to the kitchen.
He graduated from L’Académie de Cuisine in Gaithersburg in 2012. He later worked for James Beard Award-winning chef Frank Ruta at Palena, where he served as butcher and sous chef.
Harvey then joined Casa Luca’s opening team as chef de cuisine under Fabio Trabocchi. Before opening his own restaurant, he was executive chef for Tuskie’s Restaurant Group and oversaw several Virginia locations. He was named Loudoun County Chef of the Year in 2019.
His cooking draws on traditional techniques, family recipes and a broad interpretation of American food rather than passing trends.
A Restaurant Designed Around Community
Harvey’s describes itself as “Home to Good Food and Friends.” That community-focused approach also shapes its employment practices: staff members are offered health, vision and dental insurance, and the kitchen closes well before midnight to give employees time with their families.
The restaurant has retained 90 percent of the staff hired when it opened.
Inside the 2,600-square-foot space, vintage Coca-Cola signs hang above a soda fountain, while a jar of strawberry candies sits near the entrance. The checkered floor was inspired by Harvey’s memories of watching his grandmother cook in her kitchen.
Local antique stores supplied many of the vintage decorations. Two large murals by local artists fill the walls, including one honoring Falls Church businesses supported by the restaurant.
A Menu Mixing Comfort and Craft
Harvey characterizes the menu as American while recognizing the range of cultures represented in American cooking.
Breakfast offerings include the Sage & Smoke, made with scrambled egg, sage sausage, cheddar and smoked tomato chutney on a biscuit or croissant.
The restaurant lists its 24-hour cured duck breast as a signature dish. It is seared in a cast-iron pan inside a fire oven. Another dinner option, pork osso buco, pairs a braised shank with saffron-and-pea risotto.
The vegetarian Turf and Turf features a portobello mushroom “steak,” royal truffle mushrooms cut to resemble scallops, potato-and-onion hash and green beans.
Desserts include a honey cake based on a recipe passed from Harvey’s mother-in-law to his wife. It contains roughly 10 layers of honey cookies and buttercream. The banana split combines vanilla and chocolate ice cream with honey-roasted peanuts, Tajín popcorn, chocolate sauce and caramel sauce.
Investing in Falls Church
Harvey’s organized the Battle of Broad Street, a food competition involving neighboring businesses. A portion of the proceeds benefited the Falls Church Education Foundation, which supports Falls Church City Public Schools.
The restaurant also hosted Spotlight Falls Church on its outdoor patio, bringing together six local businesses and nonprofit organizations.
Harvey said Falls Church residents and business owners welcomed the restaurant from the beginning. He recalled other restaurant and business owners visiting after Harvey’s opened to offer advice and assistance.
The restaurant includes an all-season patio that seats 60 people and an indoor live-edge ash bar. Free parking is available behind the building.
Harvey’s is open from 11 a.m. to 9 p.m. Monday through Thursday and until 10 p.m. Friday. Saturday hours vary. Reservations are recommended, particularly on weekends.