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The dining room is a century-old Montgomery Ward kit house, the kind of mail-order home that feels like a wry setup for what comes next: four to eight courses of seasonal New American cooking that takes real risks. The chef's tasting menus have landed on the New York Times Restaurant List and earned a James Beard Best New Restaurant semifinalist nod. There's a small inn next door if you'd rather not drive home contemplating dry-aged toro.
The awards strongest first
- USA Today Restaurants of the Year
- Wine Enthusiast Top 50 New Restaurants
- Esquire The Best New Restaurants in America
- The New York Times 2025 · The Restaurant List
- The Washington Post The 40 Best Restaurants In and Around D.C.
- James Beard Awards 2025 · Semifinalist · Best New Restaurant
One number, weighted & current 89
How we scoreThe dishes from the writeups
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Ramp focaccia
“Consider a spring dinner of ramp focaccia lacquered with schmaltz, followed by a bright, refreshing salad of rutabaga, frisée and limequat.”
The New York Times, 2025 -
Ramp agnolotti
“Ramp agnolotti with soft butterbeans, leeks and morels is a feast of contrasting textures and flavors, while the sweet-tart flavors of preserved chi berries frame the funky umami of dry-aged toro.”
The New York Times, 2025 -
Dry-aged rib-eye
“Finally, a piece of dry-aged rib-eye arrives draped in a tangy sauce of hickory nuts, dried cherries and mushrooms.”
The New York Times, 2025
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The neighbors closest first
- The Blackburn Inn and Conference Center Stay · 66
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