Sixty Vines — Restaurant in Reston

My girlfriend and I were super excited to try this new place for date night. We were extremely let down and will not be back. First of all, we had a reservation at 7pm for two people. We arrived a few minutes early and were told that they were just wiping down our table. At 7:15, 15 minutes past our reservation time, I asked the hostess how long we should wait. They offered a spot at the communal table. We declined and opted to wait to longer. At 7:30 we spoke to the manager who was now running the host stand. She was very nice and told us to hold tight and she would take care of us. Ten minutes later we were offered a table outside, now 40 minutes after our reservation and were told, perhaps jokingly, that they would comp us a meal for our trouble. (We didn’t expect this until later in the meal). Our frustrations vanished when our friendly waitress promptly took our wine and appetizer order. Unfortunately, the tri-tip appetizer, our waitress’ recommendation, was not good. It was overcooked and extremely chewy. The sear and chimichurri were good but not good enough to save the dish. The entrees were more of the same. We left most of our food on the plate with no boxes to go and ordered take out from another restaurant on the way home. The burger was greasy, bland, and overcooked. It was described as cooked with a little pink in the middle, but in reality was well done. We should have known. The potatoes were tasty but there were five potato halves on the plate. The dish looked bare and sad. The pork ragu pappardelle was equally as disappointing. I described it as slow cooker pork added to overcooked gummy pasta. I took a few bites and we decided to leave. I forgot to add, we didn’t have napkins the whole meal and had to ask twice before getting them. We even paid the check before getting napkins to wipe our hands of the greasy burger.

In short, we would not recommend to friend or family member. The staff were nice, but not enough to make up for the poor experience. Please don’t joke about comping a meal, or make light hearted comments about our wait time if you don’t want to...

The atmosphere is good, the service was fine. My problems with Sixty Vines started with the cocktail, I could barely taste the bourbon in a mixed drink (paper plane). When I mentioned this to the waiter, he was apologetic and added, “I’ll tell the bartender so maybe the next round will be stronger”. “Maybe” didn’t give me any confidence and I will not be ordering another 18 dollar cocktail that went down like a mocktail. If this were my restaurant Id tell the waiters to swoop away any item with a problem and fix it, but I suppose that’s just me. The next issue was the charcuterie board. We ordered 3 items for the board, when it arrived it looked pathetically thin with food on a large wooden board. The cheeses in particular were very-very small pieces, id guess about 1 inch square. Maybe get smaller boards so the very small amount of cheese isn't accentuated by so much empty space. After the weak cocktail now get the feeling the profits for this restaurant are contingent on minimal food vs med-high prices. We had the burrata which was good, the goat cheese and beet salad which was fine. We also ordered the mussels which we think were not quite right and left half the dish un-eaten. For a main we both had the Cobia fish entree which was just okay, and not what it should be given the high price. The prices are right up there so expectations were high for the food quality (and quantity). Many people will be happy with a nice atmosphere, descent service and okay food, but at these prices I am expecting a higher quality meal. I give Sixty Vines a C grade, for the price point the food was inconsistent quality and even mediocre. I don’t think I would go back, too many other options that are better. I mentioned some of these to the waiter when paying check, he sent over the manager, who was a bit defensive about hearing criticism, but added that she also thought the cheese pieces were small. She then asked "what can I do to make it better" and I didn't have an answer other than "do better", the customers have choices. But then again, its a chain restaurant so maybe one should not...

I have never been motivated to write a review of any restaurant until today. Went to this Reston location on July 25th, 2025 at around 8pm for dinner. The hostess was nice, but it was all downhill from there. First, I had to remove pieces of leftover pizza crust from my chair. Next, the person serving the wine decided to place the serving pitcher right on my plate that I was supposed to use for appetizers. Then comes the silverware which were placed directly on the table for some reason. We ordered two appetizers. The first one was crispy zucchini and came out soggy. The second being grilled beets, which was better, but came out 20 to 30 min after the first appetizer. This meant we were waiting all this time to order the main course. For the main I ordered the wood grilled bavette steak and this is what I want to warn others about. It was burnt on the outside and extremely rare on the inside. Was super hungry so I ate it and that was my own mistake. I started feeling sick to my stomach soon after. We have never had a bad experience in any other restaurant in Reston Town Center. Sixty Vines is probably the most expensive compared to the other restaurants and has no right to be. The cleanliness of this place, service and food provided is unacceptable for what they charge. And no, I will not reply to the same canned response that every single low rating review receives. For what? Just bring back Clyde’s. That place was awesome.

Reply to Chelsi: At no time during our visit did a GM visit our table. If one did, I would have made sure to express my feelings on the experience starting with having to clean my own chair of someone else’s pizza crust. I’m glad no one else has gotten sick from the steak. That comment offends me as I definitely did get sick from it. I ordered it based on a picture from another review and my steak did not look the same. It was BURNT on the outside and extremely rare as I mentioned. I understand mistakes can happen in the kitchen but there seems to be no oversight on what gets sent out...