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Extra Virgin Restaurant Helps Make Mother’s Day Special | Restaurants

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Extra Virgin Restaurant Helps Make Mother’s Day Special
Extra Virgin Restaurant Helps Make Mother’s Day Special


Sunday, May 13th, is Mother’s Day and, according to the U.S. Census Bureau, there are around 85.4 million mothers across the country. If there is one thing that the majority of moms can appreciate on that special day, it is being taken out to eat. Getting the chance to be waited on and catered to makes her feel special, and gives her a chance to enjoy the food without any preparation or cleanup. At Extra Virgin, it’s a holiday they take serious, making every effort to help moms feel special.

“Where would be without mothers?” asks Chef Scott Jenkins, the executive chef at Arlington-based Extra Virgin restaurant. “It’s our pleasure to help people treat their mothers well on this special occasion. We start by making sure we have great food, paired with a wonderful atmosphere, topped with awesome customer service.”

At Extra Virgin, they will be offering their daily food specialties on Mother’s Day. In addition to those, there are a number of popular dishes that moms may want to try, including fried lasagna, homemade gnocchi, portabella mushroom ravioli, and homemade butternut squash ravioli. They offer a 4-course tasting menu where, for just $39, mom can get an appetizer, salad, entrée and dessert. Popular dessert options that mom can choose from include tiramisu, nutella ravioli, pera cotta (poached pear, slow cooked in Barolo wine, served with vanilla ice cream), or a combination plate of three different desserts. They also have a full wine list, with wine by the glass available.

“Our mission as a restaurant is to please our customers,” adds Chef Jenkins. “We are only successful if they are happy. When they are aware of the things we want them to know, they will be providing us with more of an opportunity to offer them great service.”

Extra Virgin also hosts a variety of live entertainment acts, featuring jazz music, and offers late-night dining. The restaurant, which is located in Arlington, has an olive-oil-inspired menu and décor, and specializes in modern Italian cuisine. Options include such specialties as wood-fired pizzas, pastas, meat, poultry, and seafood, as well as vegetarian options. The restaurant offers lunch specials, as well as new weekly menu specialties.

Try Chef Jenkins Favorite Dessert for Mom This Mother’s Day

Chocolate Espresso Mousse

Almond Cookie

1c butter

1c sugar

2 egg

2 1/2c flour

1c ground almonds

Whip butter and sugar, whip in eggs, add flour and almonds. Press out onto a baking sheet, roll flat to about ¼”. Bake at 400. When tray come out of oven use a 3” biscuit cutter to cut out as many round discs as possible. If you wait the cookie will crisp up and make the cutting very difficult to get a nice smooth edge to your cookie wafer platform. Let tray dry completely before removing the discs from the scraps.

Chocolate Espresso

2# dark Belgian chocolate; melt chocolate in bowl over water

1 qt heavy cream, scald and add to melted chocolate

whip in 1/3 cup fine espresso powder and 1 oz of hazelnut liquor

whip all together and then cool in frig for an hour or so. Remove from frig and whip again and then chill, as the chocolate cools and you repeat the whipping process you add air and the chocolate become lighter. When the chocolate is thick enough to pipe out onto the cooled almond wafer, fill piping bag and place star tip, swirl onto wafer and pile up to 3inches. I dust with white chocolate shavings or just before I pipe I fold in toasted chopped hazelnuts. Let chocolate firm in cooler. Very important to bring to room temp just before serving.

Crème Anglaise

1pt cream

½c sugar

bring to simmer in pan, add in ½ tsp of high quality vanilla paste and ½ oz bailey’s cream. Bring to gentle rolling simmer for 2 minutes. Whip in 2 beaten eggs and whip completely so the eggs don’t break and curdle. Remove from heat and strain through china cap and cheese cloth. Cool sauce will thicken.

Plate the dessert with a bed of crème anglaise and place the almond mousse on top. Garnish with a dust of cacao powder or chocolate shavings or a swirl design within the bed of crème anglasie.

About Extra Virgin

Located in Shirlington Village’s “Restaurant Row,” Extra Virgin offers diners a variety of modern Italian cuisine. The restaurant offers both lunch and dinner, as well as full catering services. The owner, Shary Thur, is a four-time breast cancer survivor, while Scott Jenkins, the executive chef, has over 18 years of culinary experience. The restaurant hosts weekly jazz and other music events, as well as weekly specials, in addition to late night dancing. To learn more about Extra Virgin, visit the website at: www.extravirginva.com.

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U.S. Census Bureau. Mother’s Day. <http://www.census.gov/newsroom/releases/archives/facts_for_features_special_editions/cb12-ff08.html>




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