703 bar + kitchen
Our bar features creative craft cocktails, six local beers on a rotating tap, and an extensive wine selection. Bourbon Certified bartenders deliver education and recommendations for both experienced bourbon aficionados and novices alike.
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Enjoy a snack or side, on us!
Enjoy a southern bite, on us!
Terms and Conditions:
Valid For: 1 - 20 people
Starts: 10 February 2020
Ends: 11 February 2119
Availability: Mon-Thu 17:00-19:00
Granted, the hotel was completely empty thanks to the COVID, But the staff was attentive and great. We were the only ones in the restaurant. Or the hotel. The ambience was great, and the fireplaces were lit. It was a great experience. Recommend the salmon kale salad.
It was at the hotel but very surprisingly the food was amazing and the service was great. I would go back.
My reservation was 7:45 pm and my appetizer came out @9:00 pm
Prices were reasonable, higher end bourbons were a little pricey for pour size. Nice sized portions, relaxed atmosphere.
703 bar + kitchen has the best roasted Brussel sprouts in the world!
Wonderful experience. Great staff and excellent service. The peach martini wasn’t good, rather bitter but everything else is was perfect. The homemade hot sauce is delicious, and I’m not even a fan of hot sauce
Hidden gem. Everyone was super nice, but they were a little overwhelmed as the dinner rush hit.
This restaurant is so good, I can't figure out what it is doing in the lobby of the Marriott Hotel at the Fair Oaks Mall. And when you add its amazing selection of bourbons, if this restaurant was in a trendy location, it would be jammed every night. Then again, maybe it's nice to have a place where you know you can get a table and the food is great.
Drinks were great, creative and delicious. Service was good, attentive and prompt. Unique appetizers the beef spring rolls were crunch, savory and delicious. Husband got the jambalaya pasta which was really good. I had the fried chicken which was well done, the accompaniments of roasted carrots and potatoes were good, but not my preference, would have preferred a waffle or mashed potatoes as my side.
The restaurant being in a hotel is a bit odd, it wasn’t really busy and it felt odd eating in a hotel we weren’t staying in, but it was definitely good. Would recommend
I arrived with a OpenTable reservation after regular business hours and there were no host available so I sat myself at the bar. Tony G was the bartender and I had asked where could I check in for my reservations and I was hit with a confused look, along with a response “I’m just the bartender” but he was able to go to back and check with another staff and make sure I got my points. The service was attentive but it stopped after I received my meal. I order the jambalaya which was recommended and it turned out to be watered down wrongly used noodles. After it was brought out from the kitchen Luke-warm, no one bothered to ask how was everything but was only available to close out my tab. The only thing good was the glass of wine I ordered with it to wash everything down. Usually a bartender would ask if I’d like another glass and that also did not happen.
It was OK. The decor is very nice and the staff is friendly, but the service is slooooooooooow. The food is very good... but it takes quite a while to prepare.
Don’t let the fact that the restaurant is in a hotel near a mall fool you. The food here easily rivals restaurants in the city — very interesting takes on familiar dishes. Bison meatloaf stuffed with gooey buffalo mozzarella and topped with the most amazing bacon jam I’ve ever had was delicious. Crispy Brussels Sprouts were great too. And the Mac & Cheese came with very generous portions of one of four proteins — lobster, crab, bacon or beef short ribs. The beef short ribs also come as an entree. The beef takes 72 hours to prepare (first sous-vide, then marinated, then finished in the oven). The menu has three levels - appetizers, small plates, and large plates. Appetizer and small plate, if you’re a light eater or not very hungry. And appetizer and large plate if your famished. The portions are generous. The chef clearly takes pride in his craft and comes out at some point during the meal to greet everyone. Highly recommended. I stumbled on this place last week and came back again when I had family visiting.
Gave 703 a try during restaurant week. Pleasantly surprised. Food was pretty good, service was very good. Overall the portion sizes were generous and the prices were not expensive.
It was amazing. We both will definitely be back! Restaurant week menu was great.
No one was there to greet us at the door. We had to stand and wait on someone. We then learned they were only participating in Restaurant week for dinner. The food was ok.
Restaurant week deff on point service good as expected for RW waited more them 10-15 for my drinks and apps arrive b4 but waiter really made it up with the biscuits coming back for 72 hour short rib for sure
We went for Restaurant Week and we will definitely be back. Tony was wonderful. He gave great recommendations! The chef came out and chatted with us and brought us our dessert. It was a great experience and we'll definitely be back!
We were fooled by the advertising and the name brand into thinking it might be better.
Our favorite bartender, Gretchen is leaving for greener fields :-( She will be missed - but the food is still awesome.
Great attentive service and good food. I understand it's a hotel bar/lounge/restaurant but overall that was a good thing because it wasn't packed or loud.
After looking at the menu online, I made a reservation for a business lunch. Worst experience and an embarrassing selection. We arrived with no host and sign that the dining room was closed. The waitress/bartender came from behind the bar and was about to sit us at a high top table even after we explained we had made a lunch reservation. We asked to be sat at a booth which was incredibly uncomfortable. The service was terrible, never checking in and we had to flag her down anytime we needed service. The food was cold and fast food quality. We were mortified we had suggested this place for a client meeting. Never again!
Quality small plate starters to share. Main course was average at best. We had meat loaf that came out with a cool center. Dish had obviously been sitting out and not warmed all the way. Also had a burger that was just ok, and wasn’t given enough time to rest before serving— resulting a greasy, wet bun.
This restaurant is in a hotel. While it is tucked to the side of the lobby, the carpet is dingy and the wallpaper and lighting is hotel lobby style wallpaper and lighting. There is also a faint smell of stale smoke in the air.
Would recommend for a drink and starters. Would pass for dinner. Good service overall.
Bartender Gretchen, rocks! Always attentive and makes GREAT drinks.
A good hotel restaurant is rare; this is one of those. Winners are jambalaya, housemade tater tots, and the fresh fish whether Covina or salmon.
I am not sure I missed it somewhere in Open Table, but I was not aware that this restaurant was inside Marriott until we arrived at the address. The food was tasty but I felt hungry after we left whereas at some restaurants, I only get the entree and I can't even finish it. The wait staff was friendly but seemed a bit overwhelmed even though there weren't many people seated - not sure if they were also responsible for bar patrons as well. It took a long time to get a beer given the number of people and we had to ask a second time for a second beer as I think the wait staff forgot the original request. As hotel restaurants go, it was less expensive than we thought and we did like the taste of the food, just maybe more of it.
The setting of the restaurant is unusual in that it is in a relatively open space in the front of the hotel. At first, we weren't sure that we were in the right place. The variety of dishes on the menu was what attracted us to try the restaurant in the first place and we weren't disappointed. The food was prepared well and had excellent flavors. The dishes were meant to be small, almost tapas style, but the price appropriately reflected that; it was possible to try a number of different dishes at a reasonable price. One waiter was very personable and helpful while another waiter acted as if he couldn't get rid of us soon enough. Overall, we enjoyed our dinner and will definitely be coming back.
Excellent dinner at a little known spot inside the Marriott at Fair Oaks. Very modern take on comfort food and the bar selection, particularly whiskeys was amazing!
Very fresh tasty salads. Caesar was really great as well as the beet salad.
Nice fresh all crab crab cake and salmon.
Restaurant week. Dinner was great! Shared the broccoli, beets, cobia, and salmon. Took the crab cake and short rib to go. “Small” plates are generous.
The food is delicious, and the price is reasonable compared to similar dishes in other restaurants. Definitely will go back in the future
I was very excited about all the gluten free options. It is very hard to find crab cakes and short rib that are Gluten free and they had both. The small plates are actually very generous portions and everything we had was wonderful. While the menu feels upscale it is a casual environment and you can dress up or come in shorts.
August 2019 Restaurant Week - pleasantly surprise at this hidden gem! Dined on 8/16 and the food was delicious for a hotel bar. First impression, upon entering the lobby it was bright, inviting and smelled wonderful! Remind me of hotels/malls in Dubai. Our waiter Colin was engaging and fun to talk to. The menu selection was plentiful and it was nice to learn that it was not created for this occasion only. The plates were advertised as tapas (small) but we didn't notice because the portions were filling for both me and my husband. For starters, we had the biscuits that melt in your mouth w/o the sweet butter spread, Mac & Cheese w/chicken (sauce had a Cajun taste) and beet salad (wonderful flavors), entrée a beef and salmon (cooked perfect, not tough, sliced easily with a fork) and …. drum roll... chocolate pie with cream cheese mouse! Heavenly! D E L I C I O U S! To top it off, the chef came by and shared the dessert was a family recipe. Thanks for sharing! Will definitely come back for the food and try some cocktails. A great place to unwind and get an awesome meal!
We tried this restaurant during Restaurant Week in Fairfax, since we don't usually venture into local hotel restaurants. This was an amazing find! Chef Naim Soued is doing some very creative things with Southern Fare, which we understand is a new introduction to their menu that he has been eager to try. Although the food is presented as 'small plate', the helping are quite generous. The bar carries an excellent assortment of whiskies, particularly bourbans, and some nicely crafted cocktails. Staff was very friendly and enthusiastic, with the perfect level of attention without being intrusive. We will definitely return to sample the bourbons and enjoy the cuisine.
We decided to try Kitchen 703 because of DC Restaurant Week and they did not disappoint. I did not realize Kitchen 703 is in the Marriott hotel steps from Fair Oaks Mall in sight of several run of the mill chain restaurants. Chef Naim Soued is excellent and took the time to come out and meet his guests and talk about his creations. Likewise the entire staff from the greeter to the busboys were all fantastic. Everyone was excited to be part of Restaurant Week and the Marriott team with literally every person helping each other to take orders, refill water, chat with customers, and so Five Stars for Service Above and Beyond is well deserved. What I really appreciated were the options the staff decided to provide for Restaurant Week. At a set price one could chose an appetizer, entree and dessert [standard for Restaurant Week], or any combination to include three of their more expensive entrees. Some restaurants [like Founding Farmers] limit choices based on price, but not Kitchen 703. Additionally, Chef Soued calls them Small Plates, but they were not small and all were delicious. We seriously enjoyed three separate meals from the "small plates" we sampled there and took home for later. Chef Soued's pasta twist on the traditional Cajun Jambalaya was delicious as was his Seared Cajun Cobia, which I paired with truffle buttered risotto that alone was filling and delicious. We also loved his Blackened Sixty South Salmon and the fantastic Red Pepper Chutney Crab Cake paired with grilled broccolini. Delicious! Thank you Kitchen 703 for an outstanding DC/Northern Virginia Restaurant Week experience.
It was perfect. I felt so comfortable the food was impeccable they really went out for restaurant week 2019. Some restaurants do the bare minimum for restaurant week but the chefs at 703 bar and kitchen really showed out and i'm definitely coming back and recommending them to everyone!
I'm surprised I haven't discovered this place sooner. It's hidden inside the Marriott at Fair Oaks. It's not super busy so we got all the attention! Service was good, attentive, and they were super nice. The menu was new for restaurant week and I gotta say it was amazing. The friend chicken and waffles were great, make sure to ask for extra syrup on the side. The crab cake was incredible, the broccoli it sat over was a bit too salty for me. The Jambalaya pasta was just perfect also. All the flavors went well and even though they claim to be small plates, they are pretty big decent size plates. Definitely recommend it and going back!
Excellent. Their Restaurant Week deal cannot be beat!
This was my second time dining and the first time I was blown away and couldn’t wait to return. This time was still good, but not as good as before. We seemed to be a bit forgotten, although it wasn’t busy. Our seating arrangements were a bit awkward (stuffed between two other tables when there were plenty of other empty tables around us?). We sat waiting for water refills twice for a very long time and had to send a dish back twice due to errors in the cooking. Additionally, we waited for a long while after our meal for a to go container. The food was very good and staff were friendly, it just seemed that parts of the experience were awkward and not as well executed as they could have been.