The Northern Virginia hospitality landscape has seen a significant reinforcement as Thompson Restaurants, one of the nation’s largest minority-owned hospitality firms, officially opened two of its flagship concepts, Makers Union and Milk & Honey, in South Riding’s Eastern Marketplace Plaza. This simultaneous launch represents a strategic expansion for the family-run enterprise, bringing over 5,000 combined square feet of new dining space to the Chantilly and South Riding corridor. By debuting these two distinct yet complementary brands side-by-side, Thompson Restaurants aims to capture a wide demographic of diners, ranging from the weekend brunch crowd to the late-night social scene, within a rapidly growing suburban market.
A Strategic Expansion in the DMV Market
The dual opening in South Riding is more than just a local business launch; it is a calculated move by Thompson Restaurants to solidify its dominance in the Washington, D.C., Maryland, and Virginia (DMV) area. Thompson Restaurants, a subsidiary of Thompson Hospitality—founded by Warren Thompson in 1992—has built a reputation for scaling "experience-driven" concepts that resonate with local communities. The addition of these two venues at 25360 and 25370 Eastern Marketplace Plaza marks a milestone in the company’s post-pandemic growth strategy, which focuses on high-traffic suburban lifestyle centers.
The location in South Riding was chosen specifically for its demographic profile. As part of Loudoun County, one of the wealthiest and fastest-growing counties in the United States, the area boasts a high median household income and a population that increasingly seeks premium dining options without commuting into the District or Arlington. The Eastern Marketplace Plaza serves as a central hub for this community, providing the necessary foot traffic to support two large-scale operations simultaneously.
Makers Union: A Modern Pub Experience for the People
Makers Union, located at 25360 Eastern Marketplace Plz, Ste 150, occupies a 2,800-square-foot space designed to function as a "neighborhood pub for the modern era." With a total capacity of 215 guests, the venue is engineered for versatility. The interior design features the brand’s signature navy crushed velvet banquettes, providing a sense of luxury that remains approachable. The ambiance is further enhanced by custom murals from local artist Jack Labadie, whose work aims to ground the restaurant in its Northern Virginia setting.
A key feature of the new Makers Union is its emphasis on outdoor dining. The restaurant includes two expansive, pet-friendly patios. One is fully covered and heated, allowing for year-round use, while the other offers an open-air "al fresco" experience. This focus on outdoor space reflects a broader industry trend where diners prioritize ventilation and pet-accessible environments.
The culinary program at Makers Union has been refreshed for the South Riding debut. While retaining classics like the Steak & Fries and Hickory House-Smoked Salmon, the menu introduces a "New Buns & Bowls" section. This addition includes the BBQ Burger, the "Frickin’ Good" Fried Chicken Sandwich, and the Asian Steak Salad, catering to the lunch and casual dinner crowds. The beverage program is equally robust, featuring the "Makers Maple Old Fashioned" and "The Bourbon Club," which is smoked tableside with applewood to provide a theatrical element to the dining experience.
Milk & Honey: Southern Comfort Meets Philanthropic Art
Just steps away, at 25370 Eastern Marketplace Plaza, Milk & Honey has opened its 19th location. This brand has become a staple of the DMV’s brunch scene, known for its elevated Southern-inspired cuisine. The South Riding location is one of the brand’s larger footprints, featuring 143 indoor seats, a 110-seat outdoor patio, and a 28-seat bar.
The design of Milk & Honey diverges from the pub-centric feel of Makers Union, opting instead for a vibrant, energetic atmosphere characterized by greenery-lined walls and neon accents. However, the two sister concepts are linked by their commitment to local artistry. Like Makers Union, Milk & Honey features work by Jack Labadie, but it also continues a partnership with "Artbae," an organization that merges art with social activism.
The artwork displayed at Milk & Honey is not merely decorative; every piece is available for purchase. A portion of the commissions from these sales is donated to the Prince George’s County Food Equity Council. This project, under the Institute for Public Health Innovation, works to reduce food insecurity—a mission that aligns with Thompson Restaurants’ corporate social responsibility goals.
The menu at Milk & Honey remains focused on the "all-day brunch" model that fueled its growth. Signature dishes include the Smothered Chicken & Biscuits, Chicken & Biscoff Waffles, and Carolina Low Country Gumbo. To celebrate the opening, the restaurant introduced spring specials such as Jerk Lobster Pasta and a Cherry Blossom Lychee Martini, the latter paying homage to the region’s iconic seasonal flora.
Leadership Perspectives and Operational Synergy
The decision to open these two brands in tandem was a deliberate operational choice. Alex Berentzen, Chief Operating Officer of Thompson Restaurants, noted that the two brands "play so well off of each other." By placing them side-by-side, the company can streamline its supply chain, management oversight, and staffing, while offering customers two different vibes within the same plaza.
"We are excited to introduce both Makers Union and Milk & Honey side by side to South Riding, a growing community that aligns perfectly with our vision," Berentzen stated. He emphasized that while the brands are distinct, they share a core philosophy of "genuine hospitality" and "approachable, high-quality dining."
From a business perspective, this "clustering" strategy allows Thompson Restaurants to dominate the local market share. A group of diners might visit Milk & Honey for a Saturday morning brunch and return to Makers Union for a Sunday afternoon football game or a weekday Happy Hour.
Economic Impact and Community Integration
The opening of these two restaurants is expected to have a tangible impact on the local economy in South Riding. Together, the venues create dozens of hospitality jobs, ranging from culinary roles to front-of-house management. Furthermore, Thompson Restaurants has integrated community-centric incentives into their business model.
Both establishments offer a 15% discount to active military members, a significant gesture given the proximity to several major military installations and a high veteran population in Northern Virginia. Additionally, the company is leveraging digital engagement by offering a $10 discount to new newsletter subscribers, a move designed to build a loyal local database quickly.
The "Makers Union" $34 Unlimited Family-Style Brunch (currently offered at a promotional $25 rate) is another strategic tool. By encouraging shared plates and reorders, the restaurant fosters a communal atmosphere that is particularly attractive to the families that populate the South Riding and Chantilly neighborhoods.
Industry Trends and Future Outlook
The simultaneous launch of Makers Union and Milk & Honey reflects several broader trends in the American restaurant industry. First is the "suburbanization" of premium dining. As remote and hybrid work models persist, more consumers are spending their dining dollars closer to home rather than in urban centers. This has led to a "de-centralization" of the DMV dining scene, with Loudoun and Fairfax counties seeing an influx of brands that were previously exclusive to D.C. proper.
Second is the rise of "multi-concept" hospitality groups. Companies like Thompson Restaurants, Great American Restaurants, and Knead Hospitality are increasingly moving away from single-unit operations in favor of diverse portfolios. This allows them to weather economic shifts more effectively; if the casual pub market dips, the brunch market may remain strong.
Finally, the integration of "retail art" and philanthropy into the dining experience represents a shift toward "values-based" consumerism. Modern diners, particularly Millennials and Gen Z, often choose where to eat based on a brand’s community involvement and aesthetic appeal. The partnership with Artbae and the support for food equity councils serve to differentiate Milk & Honey from standard chain competitors.
Operational Hours and Accessibility
To accommodate the diverse needs of the South Riding community, both restaurants have established extensive operating hours. Makers Union opens at 11:30 AM on weekdays for lunch and stays open as late as 11:00 PM on Fridays and Saturdays. It also features a "Power Hour" from 3:00 PM to 4:00 PM as part of its daily Happy Hour, offering $5 specials to capture the early-afternoon crowd.
Milk & Honey maintains a consistent schedule, opening at 9:00 AM daily to serve its primary brunch demographic. It closes at 9:00 PM on most nights, with an extension to 10:00 PM on weekends. Both restaurants offer a full suite of service options, including dine-in, takeout, and delivery, ensuring they remain accessible to the "on-the-go" suburban professional.
As Thompson Restaurants continues its aggressive expansion—Milk & Honey alone has grown to nearly 20 locations in a relatively short span—the South Riding dual-opening serves as a blueprint for future developments. By combining high-quality culinary offerings with local art, community support, and strategic geographic placement, the company is positioning itself as a cornerstone of the Northern Virginia dining experience. For residents of South Riding, the arrival of Makers Union and Milk & Honey represents not just two new places to eat, but a significant upgrade to the local social and economic fabric.
