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History meets cuisine at the Lightfoot Restaurant in Leesburg, VA.
Sisters Ingrid Gustavson and Carrie Gustavson Whitmer renovated the unique 1890s building that once was the People's Bank of Leesburg to house their trendy restaurant -- Lightfoot. The cuisine is "seasonal contemporary American," the interior is neo-classic private club and live music is offered on weekends. The restaurant, including its private party rooms, seats 349 people for lunch and dinner.
Lightfoot's architect, Patrick Barry of Barry Associates of Bethesda, Md., and the kitchen designer, J. Russell LeBow Stilwell of Next Step Design in Annapolis, Md., had previously teamed to renovate The Inn at Little Washington, another Virginia culinary landmark that features a Vulcan Island Suite.
The sleek, spacious main level kitchen at Lightfoot is housed in a new addition. "I was looking for basic, reliable equipment," Chef Ingrid Gustavson says. "Some equipment has more glitz, but I need practical, durable equipment. Let's face it, cooks are hard on equipment."
Lightfoot's stylish kitchen is extremely clean and new looking. "In addition to daily and weekly cleaning routines, we do a complete cleaning once a month. Every employee has to participate and we scrub down the entire kitchen, top to bottom," the chef explains.
Her equipment includes Vulcan ovens, a gas fryer, sauté stations and open burner ranges, radial fin hot top as well as a braising pan. The lower level kitchen is designed for food preparation and banquet staging. All the baking is done on the lower level.
The kitchen also features a Chef's Table that seats four to six people and is booked most nights. It started out as seating for the Gustavson parents and friends so the chef could spend a little time with them. Chef's Table patrons dine on a menu especially prepared by the Chef, or they can subscribe to any special item the chef is preparing that evening.
Equipment:
1 - Four-shelf Convection Oven
1 - Double-deep Fryer
1 - Heat Lamp Warmer
1 - Double Broiler
1 - Braising Pan
2 - Conventional Ovens with Flattop and six open burners
Partners:
Ingrid Gustavson, Executive Chef and Carrie Gustavson Whitmer, General Manager
Kitchen Designer:
Next Step Designs (Annapolis, Md.), J. Russell LeBow Stillwell
Restaurant Designers:
Barry Associates Architects, (Bethesda, Md.), Patrick Barry
Solon Design (Falls Church, Va.), Paul Solon
Dealer:
Jeffreys Foodservice Equipment, (Manassas, Va.), Mellissa Mathews
Vulcan Representative:
CMA, Ltd. (Crofton, Md), Steve Carson
Contractor:
Zei Construction (Upper Marlboro, Md.), Dave Jackson
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