As the New Year begins, Black Olive Bar & Grill, the most popular meeting spot at The National Conference Center in Leesburg, Virginia, announces more renovations, updates and modern furnishings.
The Black Olive is one of the many meeting places for groups and meetings that are held at The National Conference Center. With pool tables, darts, a lively selection of live and DJ music, pub food and local beer and wines, this place is an escape for the local and traveling business community.
New this year is the addition of two communal tables. Communal dining may seem like a contemporary gimmick, but it’s actually a return to tradition. According to Rebecca Spang, who wrote The Invention of the Restaurant: Paris and Modern Gastronomic Culture, “Communal tables were the norm in the early 1600s.” Communal dining is sharing a meal and conversation with a group of people in a public dining establishment. These tables can be an aesthetic statement or just help set the ambiance.
We purchased and helped design our tables with Destantis Designs, a hyper-local woodworker in Purcellville, Virginia. These high top tables are made of Mahogany wood and seats 10 people. Lights and hooks are under the table for easy storage of bags and coats.
On the far side, near the live music, are three group seating areas, made of black leather and can accommodate 10-12 people. In addition to the new couches and group seating, new LED lighting has been added in the wine boxes, bar area and under the bar. Forty 55” HDTVs were added throughout the bar area for a quality sport watching experience. The total renovation is above $15,000 and will be completed by the end of January 2017.
New menu options will be introduced also at the end of the month. The entire Food and Beverage program is chef-driven. From the top down, John Walsh, Food and Beverage Director, Executive Chef Chris Ferrier, along with Executive Chef Simone Dundy and Chef Tournant Chip Otten, have graduated from the Culinary Institute of America and between them, have many years’ experience. Each are heavily involved with every aspect of menu planning, food preparation and presentation, on a 24/7 schedule. Watch for our new menu coming soon.