Introducing Little Red Fox
Opening In Late October
Little Red Fox is joining the neighborhood this October, and we're incredibly excited to bring you our warm, rustic, home-cooked fare: we'll be stocked with Chef Anne Alfano's house cured and smoked bacon, ham, and sausage; her grandmother's bolognese and meatballs; owner Matt Carr's spinach and mushroom lasagna made with fresh pasta; our own pastries and breakfast burritos served every morning; brined and roasted chickens coming hot out of the oven every night; colorful curries; seasonal soups; fresh salads; and a collection of original sandwiches. We're a place where you can sit down with a hot cup of coffee and a slice of blueberry pie, or peruse shelves full of farm fresh milk and eggs and local produce to create your next meal. From the meat eaters in your family to the pescatarians, vegetarians, and vegans, there will be something delicious for everyone. We really can't wait to open, and as soon as we set an official date, you'll be the first to know.
Chef Anne Alfano was born and raised in Washington, DC. She attend Georgetown Day High School and later graduated from Middlebury College. After too many years working a desk job, Anne took a wild left turn to pursue a profession in culinary arts. Anne is a graduate of the Culinary Institute of America in Napa Valley. Prior to opening Little Red Fox, she studied whole animal butchery and charcuterie in Williamsburg, Brooklyn at Marlow & Daughters. She's also cooked at Momofuku Ssam Bar in NYC, and was part of Stephen Stryjewski's team at Cochon Restaurant in New Orleans, where she explored Nouveau Creole and Cajun cuisine. Additional kitchen experience includes time spent as a fresh and extruded pasta maker at Tosca Restaurant in Washington, DC. Anne enjoys karaoke, good wine, and scary movies.
Owner Matt Carr is also a native Washingtonian. A graduate of St. Albans School in DC and The Colorado College in Colorado Springs, Matt spent a handful of years in music journalism writing for various print and online publications. But after drafting one too many articles about people chasing their dreams, Matt decided to run a bit faster after his own and moved to Portland, Oregon to pursue his passion for creating gourmet comfort food. After graduating from Portland's Western Culinary Institute, Matt completed stints doing just about every odd job in the service industry, from bartender to line cook to samosa wrapper. During his time in Portland and reinforced by travels to cities like Vancouver and Amsterdam, Matt and his wife Jena always found the best coffee shops and eateries to be the small, exceedingly friendly, independent establishments; places where the individual character of the owner and staff is evident in every morsel of food, sip of coffee, and piece of furniture. That's the spirit Little Red Fox hopes to embody here in DC.
See you in October.