Visit your neighborhood Safeway located at 11120 S Lakes Dr, Reston, VA, for a convenient and friendly grocery experience! From our bakery and deli, to fresh produce and helpful pharmacy staff, we’ve got you covered! Our bakery features customizable cakes, cupcakes and more while the deli offers a variety of party trays, made to order. At the butcher-block you’ll find an assortment of meat and seafood, even offering sushi in select locations, while the produce department is full of fresh fruits and veggies galore! Shop the floral department for exclusive debi lily design™ products and services and stop by the pharmacy for specialty care, including immunizations, prescription refills and so much more! Safeway is dedicated to being your one-stop-shop and provides an in-store bank, Coin Star system, and Western Union service in select locations! Further enhance your shopping experience by grabbing a hot cup of coffee at your in-store Starbucks or Seattle’s Best Drip Coffee and enjoy renting a movie from Redbox. Check out our Weekly Ad for store savings, earn Gas Rewards with purchases and download our Safeway app for just for U® personalized offers. For more information, stop by or call (703) 620-3400. Our service will make Safeway your favorite local supermarket!


Tune in to learn how to make Easy Meatballs with Spaghetti Squash with Executive Chef Jeff Anderson!

2 lb. ground beef (85/15)
Fresh minced garlic
1 lemon
1/2 cup parmesan cheese
1/5 cup bread crumbs
1/5 cup rice
2 eggs
2 pinch salt
2 pinch pepper
1 cup chopped frozen spinach/kale/chard
2 TBL olive oil
2 slices french bread

Mix ingredients together, test a small scoop in frying pan. Scoop into 2-3 ounce portions, roll to shape. Put onto foil lined baking tray. Bake in preheated 425 degree F oven for 8 - 12 minutes or until internal temp reads 165 degrees F. Remove and allow to rest for 3 - 5 minutes. Serve with roasted spaghetti swuash and tomato sauce.

spaghetti squash
olive oil

Split spaghetti squash lengthwise. Season with salt, pepper and olive oil. Roast cut side down in 425 degree oven for 25 minutes or until tender when pierced with a skewer. Let rest for 15 minutes. Scoop seeds and scrape with fork to remove.


Registered Dietitian, Molly Tevis, is live again from her kitchen—this time, making a simple Cinco de Mayo bowl! What’s on the menu for tonight? Tag us in your creations to #ShareYourDinner!

Diced fresh tomatoes
Thinly sliced lettuce and cabbage
Sliced radishes or sliced jicama
Sautéed cauliflower rice
Caramelized red onions
Ground beef-- Seasoned with cumin, coriander and chili powder and a can of green chiles
Avocado dressing (made in blender) -- ½ fresh Avocado, ¼ bunch of fresh cilantro, ½ tsp Cumin, ½ tsp Chili powder, Pinch of Cayenne or ¼ diced jalapeño, Fresh Lime juice, Olive oil, Water to thin as needed

Arrange ingredients in bowl, finish with drizzle of avocado dressing. Eat as is or serve with O Organics® blue corn and flax chips.


Molly Tevis, our Registered Dietitian, is making a homemade pasta sauce from her kitchen! What’s on the menu for you tonight? Share with us by tagging us in your culinary creations! #ShareYourDinner

Homemade pasta sauce
1-2 tbs olive oil
1-2 pounds fresh tomatoes, roughly chopped, skin on
1 can sliced olives (optional)
½ onion, diced
2 garlic cloves, minced
½ cup carrots, finely minced
½ cup fresh mushrooms, chopped
2 -3 tbs. fresh basil, finely diced
Pinch red pepper flakes
1-2 tbs brown sugar (optional)
Few pieces of pancetta (or bacon) – if not available, use the chicken sausage to brown
Open nature spinach chicken sausage – cut into bite size pieces

Brown pancetta or protein in olive oil; remove from pan. Sauté onions and garlic in same pan until onions are translucent and start to caramelize. Add remaining ingredients. Simmer until carrots are tender. Stir in cooked proteins. Simmer until ready to serve.

Serve atop spaghetti squash and finish with sprinkle fresh basil and shaved parmesan



Taco Tuesday 🌮🌮 Join registered dietitian Annessa in her kitchen as she makes Zucchini Tacos using some immune-boosting ingredients.

And, let us know what’s for dinner at your house by tagging us and using the hashtag #shareyourdinner! 😋🌮🙌

Zucchini Tacos

2 large zucchini or yellow squash (or 4 small)
1 teaspoon olive oil
1 lb ground beef
1 sweet onion, chopped
8 ounces your favorite mushroom variety, finely chopped
2 cloves garlic
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
Lime-Garlic Cream
1/2 cup Greek or Icelandic plain yogurt
zest and juice of lime
1 small clove garlic
1/4 tsp sea salt
Avocado Sauce
1 (12 ounce) jar salsa verde
1 ripe, creamy avocado
handful of cilantro
Optional garnishes such as chopped avocados, shredded lettuce, shredded cheese, green onions, jalapenos, sour cream and salsa
1. Preheat oven to 400º. Slice zucchini in half lengthwise, and gently scoop out the middle. Brush zucchini with olive oil or spray lightly with nonstick cooking spray, and sprinkle both sides with a little sea salt. Bake for 10 minutes.
2. Heat oil in a large skillet over medium-high heat. Add chopped onions, mushrooms, and ground beef and cook thoroughly, about 7-10 minutes. Stir in cumin, chili powder, salt, and garlic. Bring to a simmer and cook an additional 3-5 minutes.
3. To assemble, add about 1/2 cup of the 50/50 mushroom-meat mixture each of the zucchini or squash. Put back in the oven and bake another 10 minutes.
4. For Lime-Garlic Cream, stil together all ingedients, adding water a tablespoon at a time to get the right "drizzle" consistency.
5. For Avocado Verda Sauce, blend salsa verde in a small food processor along with avocado and cilatro.
6. Top zucchini tacos with toppings and sauces. Enjoy!


Baking time! Join registered dietitian Annessa as she bakes up Peanut-Butter-Banana Almond Flour Muffins in her kitchen with her kids!

And...what have you been cooking in your kitchen lately? Let us know by tagging us and using the hashtag #shareyourdinner


Peanut-Butter-Banana Almond Flour Muffins
2 really ripe bananas, for mashing
2 eggs
1/2 cup creamy peanut butter
2 cups blanched, superfine almond flour
3 tablespoons raw honey
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 lightly freckled banana, chopped
1 teaspoon fresh lemon juice
1. Preheat oven to 350 degrees F. Spray a muffin tin with nonstick spray.
2. In a medium bowl, add in the 2 ripe bananas and mash against the side of the bowl with a fork until they are a puree. Add eggs and whisk together with mashed bananas. Stir in peanut butter and honey until you have a smooth consistency.
3. Add in almond flour, baking soda and powder on top of the wet ingredients, folding them in until batter is smooth. Gently fold in banana chunks and lemon juice.
3. Divide the batter equally among the muffin tins. Bake for 20 minutes, until done. Muffins should be fluffy and have an excellent texture!
– for freezing, let muffins cool completely, then place them in a zip-top bag, seal tightly and label. To reheat, either thaw them the night before breakfast, or quickly heat in the microwave or oven. Enjoy muffins within 3 months.
– other add-ins: toasted walnuts, golden raisins, or dark chocolate chips


With more time at home, we are spending even more time cooking for our families! Molly Tevis, our Registered Dietitian is making a healthy berry salad. What’s on the menu for you tonight? Share with us by tagging @safeway in your creations! #ShareYourDinner


A Message from Vivek Sankaran: Continuing to Serve You

We need your help. We’re hiring for immediate openings! Apply at your local store or online now!

We need your help. We’re hiring for immediate openings! Apply at your local store or online now!


We’re LIVE with registered dietitian, Molly Tevis, to learn about Global Peanut Topper recipes that elevate a wide variety of dishes.


A Note to our Customers about the Coronavirus from our CEO, Vivek Sankaran


Happy Strawberry Day!


We’re LIVE at Aerlume in Seattle, WA with Chef Maggie to chat how versatile northwest pears can be at home and in her kitchen. USA Pears


Celebrate Frozen Food Month at Your Southwest Safeway


Happy Muffin Day!


Happy Presidents' Day!


Happy Valentine's Day!


Hey everyone we’re in Walnut Creek at our Ygnacio Valley Safeway store with Store Dietitian Amrita talking about delicious recipes made with Chilean peaches & nectarines!


We’re LIVE with registered dietitian, Molly Tevis! Let your imagination GO WILD with Quaker OATS!


It's Game Day! Who are you rooting for?


Happy Martin Luther King Jr. Day!


We’re LIVE with registered dietitian, Molly Tevis, to inspire your New Year with a Mini Strawberry Yogurt Shake and Two Good Blueberry Coconut Chia Pudding!


We are LIVE at the Seattle Wedding Show with event designer Debi Lilly to kick off the new year with 2020 wedding trends!


Happy New Year!


Shop and Score Sweepstakes Winners


Seattle Holiday Toy Drive


We’re LIVE with registered dietitian, Molly Tevis, to learn about Healthy Holiday Hacks!


We are live from Concord, Ca with Boar's Head to talk about easy Holiday entertaining.


We are live at the Fairmont in San Francisco inside their world famous gingerbread house with Moet & Chandon Winemaker Marie-Christine Osselin to talk about Champagne.

Come visit us at your DC Ranch Safeway in Scottsdale! Due to unforeseen circumstances, we had to close for a couple hour...

Come visit us at your DC Ranch Safeway in Scottsdale! Due to unforeseen circumstances, we had to close for a couple hours today, but we’re back up and running and would love to see you!


We’re LIVE with registered dietitian, Molly Tevis, with Diabetes-Friendly Thanksgiving Recipes!


We are live in the Livermore Valley with winemaker Elizabeth Kester to talk about Ravel & Stitch.


We are LIVE in Sammamish, WA with USA Pears grower Erica to learn all about this delicious seasonal fruit, available now at your local Safeway! 🍐


We’re LIVE with registered dietitian, Molly Tevis, to learn about Fall Favorites!


We’re LIVE with Registered Dietitian, Anne Danahy, to try some spooky Halloween treats with your favorite snack crackers and cookies.


11120 S Lakes Dr
Reston, VA

Opening Hours

Monday 06:00 - 22:00
Tuesday 06:00 - 22:00
Wednesday 06:00 - 22:00
Thursday 06:00 - 22:00
Friday 06:00 - 22:00
Saturday 06:00 - 22:00
Sunday 06:00 - 22:00




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