French Duck a la Presse and more at The Simon at Reston Station!

Join us in closing out 2025 with a wonderful evening at The Simon in Reston!

NOTE #1: If you wish to try the Duck a la Presse, please send a message in Meetup when you confirm your spot so that we may we notify the restaurant in advance. This dish is $126 and serves 2 people.

NOTE #2: Restaurant will NOT generate separate checks for our group. Please be prepared to settle up with cash, Paypal / Venmo / Zelle. Thank you in advance for your understanding.

ABC 7 News:
A taste of France in Virginia: New restaurant offers century-old Duck a la Presse

The Duck a la Presse reaches all the way back to France, over a century ago. The French cuisine that originated in the early 1800s in France was once usually enjoyed by France's most elite.

"Chefs would take the ducks and carve them tableside, break them down and process them through a duck press to extract the blood and juices to finish the sauce at the table.," Executive Chef Anthony DiGregorio (The Watergate Hotel, Café Boulud Palm Beach) told 7News.

However, since gaining popularity over time, the duck dish has made it's way into the states and at The Simon at Reston Station in Reston, Va.

"People are bringing back those old school cooking techniques and its the ability to do a table side and bring an experience to the guest," DiGregorio said.

The Dry aged Duck a la Presse (for 2) is a Honey lavender glazed Jurgielewicz duck, roasted red beets, foraged mushrooms, red wine poached pear, sauce civet, according to DiGregorio.

It is a multi-step process including carving, pressing tableside. The duck, which is raised at a farm in Pennsylvania, is dry-aged for about two weeks, adding flavor, texture and age onto the duck. It is then cooked in a charcoal oven.

While the Duck a la Presse has made a comeback, the price for the equipment can be pretty hefty. According to Tasting Table, duck presses, depending on the metal, can range from almost $2,200 to $4,000. For a fancier option, the French maker Ercuis produces a silver-plated Duck Press Grand Hotel that could be yours for a mere €17,600 ($18,700).

Two people can enjoy the traditional and historical dish for $126.

Northern Virginia Magazine:

The Simon opened September 16, unveiling a glamorous dining experience that blends global refinement with Mid-Atlantic roots. At the helm are Executive Chef Anthony DiGregorio (The Watergate Hotel, Café Boulud Palm Beach) and Executive Pastry Chef Claus Olsen (Mandarin Oriental Bangkok, The Mayfair Hotel London), who are reimagining regional cuisine with creativity and flair.

Standout dishes include dry-aged duck à la presse infused with lavender from DiGregorio’s garden, Pennsylvania golden chicken with brioche stuffing, and pan-seared local rockfish with sauce vin jaune. Dessert delights with indulgences such as a Virginia chess pie or the almond crunch bar, while a tableside cheese cart presents the largest Murray’s Cheese selection outside of New York.

“Every element of The Simon has been designed so our guests can appreciate the best of the region,” DiGregorio said in a release. “We’ve partnered with local farmers, fishers, and artisans who share our respect for the land’s bounty, and pairing that with craftsmanship, service, and storytelling, will make each dining experience memorable.”

Next door, the Schar Bar steals the spotlight with the area’s most extensive amaro collection, rare-bourbon program, inventive cocktails, as well as appealing noshes like oysters, caviar, and Appalachian sour corn hushpuppies.

Looking forward to sharing this experience with you!

Check out menus
Dinner Menu here
Cocktails Menu here
Wine Menu here
Dessert Menu here

We ask that ALL folks honor their RSVP. If you are unable to attend after sending in a YES, please update your status so that others may join. In the event our group incurs a fee for no-shows / late cancellations, your ability to RSVP for future events will be restricted. Thank you in advance for your understanding.

WAITLIST:
Meetup does not allow a waitlist for paid events. If this event fills and you are interested in adding your name to the waitlist, please send host a message through the app. *Note: Event fee is non-refundable*

In the future, we will vary the days of the week and the types of restaurants so that we can attract many different types of diners. Feel free to make suggestions for future meet locations. All diners will pay their own tab. before departing the event.

If you are unable to join us in December we hope you'll stay interested and join us for a meal in the future. Looking forward to catching up with you for a year end dinner at The Simon!