Renaud Consulting helps restaurant operators find and lease space in Washington, DC, Northern Virginia and Maryland. We have great relationships with landlords across the region, so your search isn't limited to our own listings. Below are the second-generation restaurant spaces, freestanding former restaurant buildings and pad sites we market today. Existing kitchens and equipment vary by property.
Looking for space? Browse the listings below and follow each property link for details and broker contacts. Ask the listing broker to confirm availability, equipment and delivery condition.
Want help with your search? Our Tenant Representation team finds and compares locations, arranges tours and negotiates lease terms for restaurant operators and franchisees.
Property details below were checked against our website on November 3, 2026. Contact the listing broker to confirm current availability, equipment, delivery condition and suitability for your concept.
Second-generation restaurant space for lease in Northern Virginia
Looking for second-generation restaurant space for lease in Northern Virginia? Compare the two freestanding former restaurant buildings in Woodbridge below. Existing infrastructure and equipment vary by property.
| Property | Area | What's there | Broker |
|---|---|---|---|
| 2651 Prince William Pkwy | Woodbridge | Freestanding second-generation restaurant building (former On The Border) | Andrew Poncher |
| 2601 Prince William Pkwy | Woodbridge | Freestanding former Smokey Bones restaurant building on a 1.85-acre parcel | Andrew Poncher |
Restaurant space for lease in Washington, DC
Compare restaurant leasing options in Shaw, downtown DC, Navy Yard and Brookland. Follow each property link for details, and confirm which suite is offered, its size and the kitchen or venting infrastructure included.
| Property | Neighborhood | What's there | Broker |
|---|---|---|---|
| Progression Place | Shaw | 1,575 RSF restaurant space with a commercial hood and walk-in cooler installed | Andrew Poncher; Jack Tintle |
| 1212 New York Ave NW | Downtown | Second-generation café and restaurant build-outs with a full-service kitchen and fully vented hood | Andrew Poncher; Jack Tintle |
| The Kelvin | Navy Yard | ±2,757 SF vented restaurant space; a separate ±1,634 SF space has no venting | Andrew Poncher; Jack Tintle; John Marigliano |
| 12th Street Shops | Brookland | Property page reports a fully vented Type 1 hood on site; ask the broker which suite it serves and what space is available | Andrew Poncher |
Restaurant space for lease in Maryland
Looking for restaurant space for lease in Maryland? We don't have a second-generation restaurant space listed in Maryland right now. Our tenant representation team works with landlords across the region and can search the Maryland market for you. The Leonardtown pad below is a development option.
Restaurant pad sites and drive-thru opportunities
Pad opportunities involve different construction and delivery requirements from existing restaurant spaces. Confirm the proposed building area, utility delivery, site approvals and drive-thru requirements with the listing broker.
Northern Virginia
| Property | Area | What's there | Broker |
|---|---|---|---|
| Hastings Center | Manassas | Pad for a 3,000 to 5,000 SF building with drive-thru capability; B-4 zoning | Henry M. Renaud |
| Ashton Square | Manassas | Finished pad site with approved site plan and utilities stubbed | John Marigliano |
Maryland
| Property | Area | What's there | Broker |
|---|---|---|---|
| Leonardtown Centre | Leonardtown, St. Mary's County | ±2,500 SF pad opportunity with drive-thru, as described on the property page; confirm delivery condition and approvals | Sam Crowther; John Marigliano |
Selling an operating restaurant or another business? See Business Sales.
What second-generation restaurant space means
A second-generation restaurant space was previously used by a restaurant. It may retain kitchen infrastructure, plumbing or equipment from that use. Reusing suitable infrastructure can reduce construction work and opening time, but the savings depend on its condition and your concept.
Before signing, confirm which equipment is included, who owns it, its condition and who pays for repairs or upgrades. Check the hood and exhaust, fire suppression, grease management, utilities and accessibility with qualified professionals. Confirm the approvals needed for your proposed restaurant, drive-thru or outdoor seating.
A vacant development pad is a different opportunity: it may require a new building and substantial site work.
Questions restaurant operators ask
Do you only show your own listings?
No. We have great relationships with landlords across DC, Northern Virginia and Maryland. When you hire us to represent you, we search the whole market, including properties listed by other firms. Tell us your concept, budget, size range and preferred locations.
Who pays your fee when you represent us?
Typically, the landlord pays our fee. We'll confirm how the fee works in writing before we start.
Can you help find space with a hood, a drive-thru or outdoor seating?
Yes. Tell us your size range, budget, preferred areas and requirements. We'll look for suitable options and identify which features are documented and which need confirmation. Existing equipment, drive-thru capability and patio space must be checked for your proposed use.
Do you work with franchisees?
Yes. We help restaurant operators and franchisees search for locations. Our published tenant list includes Dunkin Donuts and Cold Stone Creamery. Tell us your franchisor's site criteria and approval process so we can focus the search.
Find space for your restaurant
Tell us your concept, target locations, size range, budget and opening timeline. Include any requirements for cooking exhaust, grease management, a drive-thru or outdoor seating.
Call 703-404-2346, email info@renaudconsulting.net, or contact a broker on the linked property page.