3250 Duke Street

3250 Duke Street is centrally located along one of Alexandria’s primary east-west commercial corridors, providing convenient access to Old Town Alexandria, the Carlyle and Eisenhower Avenue employment districts, and the city’s established West End neighborhoods. The property is situated approximately two miles west of Old Town Alexandria and benefits from proximity to Telegraph Road, I-395, and the I-495 Capital Beltway, connecting the location to Washington, D.C., Fairfax County, and the broader Northern Virginia market. Nearby Alexandria Commons, a grocery-anchored shopping center, serves as a major retail destination, while the surrounding Taylor Run and Clover-College Park neighborhoods provide an established residential customer base. The property is also convenient to the U.S. Patent and Trademark Office, the National Science Foundation, and the growing concentration of office, residential, and hospitality developments in the Carlyle/Eisenhower corridor.3250 Duke Street presents an exceptional opportunity to acquire a 1,400-square-foot, freestanding, second-generation restaurant property prominently situated along Alexandria's heavily traveled Duke Street Corridor. Located on approximately 0.12 acres (5,227 square feet), the masonry building offers outstanding street visibility, highly prominent building signage, and direct frontage on Duke Street, providing valuable brand exposure to approximately 40,000 passing vehicles daily. The property features a fully built-out commercial kitchen, an existing restaurant configuration currently permitted for 22 seats, and five dedicated customer parking spaces. These improvements create an attractive turnkey opportunity for restaurant operators looking to minimize initial buildout costs and establish a presence in one of Alexandria's central commercial corridors. The property's convenient parking and accessibility are particularly well suited for fast-casual dining, takeout, third-party delivery, and catering operations, allowing operators to capitalize on the growing demand for off-premises dining.