We are three brothers who grew up right around the corner from what is now Red’s Table. We graduated from Sunrise Valley Elementary, Langston Hughes Middle School, and South Lakes High School, one after another. South Reston, specifically South Lakes Village Center, was the literal and figurative center of our childhoods. It was and still is, a safe place with a great community of friends and neighbors. To have the opportunity to come back home and open a business in the epicenter of our youth is a goal many years in the making and nothing short of a dream come true.
Our menu and food are the central focus of Red’s Table. We strive to provide fresh quality meals in an atmosphere that is comfortable for any occasion. Whether it’s meeting a client, a Sunday football game, a birthday, an anniversary, a girl’s night out, or a quick weeknight meal, we want OUR place to be YOUR place. Red’s Table is an extension of our homes and we hope you feel welcome here for many years to come.
Thank you for joining our Table,
Matthew, Patrick, and Ryan Tracy
Growing up in Lynchburg, Virginia, Chris Works’ parents and grandmother made sure they kept him busy helping in the kitchen. Being a creative and artistic person, Works struggled in high school and decided to drop out, so it was through hard work and determination that he ended up at Johnson & Wales University in Providence, Rhode Island studying pastry arts.
While in Rhode Island he honed his skills at Tom Colicchio’s Craftsteak at the MGM Grand at Foxwoods. Upon graduation, Chris and his wife returned to Virginia where he accepted an internship cooking at the Rayburn Building in the U.S. House of Representatives. Soon after Chris joined the newly opened Birch & Barley where he served under Pastry Chef Tiffany Macisaac. It was here that had the opportunity to progress through various roles, ultimately overseeing the entire pastry program for Neighborhood Restaurant Group’s collection of restaurants upon Macisaac’s departure.
Works joined the Red’s Table team in October 2016, with a focus on 100% scratch baking. From the cookie crumbs and ice cream, to the bread baked fresh in-house every day, Chris continues to find inspiration in elevating the deeply delicious classics to new and innovative happiness on a plate.