Hell’s Kitchen Chef Opens New Restaurant

Chef Rahman “Rock” Harper, the Season 3 winner of Hell’s Kitchen, and restauranteur Aaron Gordon will open their Fat Shorty’s Sausage Grill in Clarendon, Va., at 4 p.m. today. Harper announced the opening on Instagram and Twitter.

The Belgium-inspired beer hall and sausage restaurant will open at 3035 Clarendon Blvd., Arlington, in the space formerly occupied by Gordon’s Rabbit Grill salad place. It is one-half block from the Clarendon Metro station.

Fat Shorty’s sausage grill opens in Clarendon at 4 p.m. on Thursday (Photo from Rock Harper via Instagram)

Before he was won Hell’s Kitchen, Happer worked at Café Calliope, Burke Station Restaurant, Planet Hollywood and BET on Jazz Restaurant, and was executive chef at B.Smith’s Restaurant, Ben’s Next Door and The Carlyle Club.

20 different sausages including alligator, rattlesnake

Fat Shorty’s will serve almost 20 different types of sausages ranging from $6.75-$8.25 that fall into three categories: the classic sausages include hot Italian, chorizo and bratwurst; the gourmet selection features vegan, andouille and Amerikraner (a pork, beef and cheddar cheese combo) sausages; and the exotic sausages include alligator, rattlesnake and wild boar with cranberry, and rabbit sausage. The sausage served in the restaurant will come from Logan’s in Alexandria, Simply Sausage in D.C. and Sausage Craft in Richmond.

You can get your sausage on a plain bun, and pick two of four toppings of grilled onions, sweet and hot peppers or sauerkraut. Condiments include Mumbo Sauce, mustard and ketchup.

Fat Shorty’s will seat 70 on communal picnic tables.

Fatshorty’s will also serve mussels. Side dishes, which will be made in house, include French fries, baked beans, German potato salad and Snicker’s pie (peanut butter mousse, Oreo crust, whipped cream and Snicker crumbles). On tap, the restaurant will have 17 Belgium beers as Erdinger Hefe Weizen, Palm Amber Ale and Chimay Cinq Cents.

Fat Shorty’s can seat 70 diners at communal picnic tables.

Article by: Mark Heckathorn, Executive Editor