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The dining room of an old country inn in the Virginia foothills, where the kitchen takes a locavore menu seriously enough that nobody's ordering a chicken-fried steak. Housemade gnocchi, herb-crusted rack of lamb, and a mango mousse that arrives looking like a art installation suggest the chef has somewhere to be. The drive out to Paris, VA is part of it, and the setting does a lot of the work before the food even arrives.
The awards strongest first
- Northern Virgina Magazine #3 · The 50 Best Restaurants in Northern Virginia
One number, weighted & current 54
How we scoreThe dishes from the writeups
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BLT gnocchi
“Consider the BLT gnocchi, composed of housemade pasta woven with caramelized onions, pancetta, and tomato confit in a decadent Romano cream sauce.”
Northern Virgina Magazine, 2025 -
Thai coconut-curried halibut
“Entrées run the gamut, from fragrant Thai coconut-curried halibut to a succulent, herb-crusted rack of lamb.”
Northern Virgina Magazine, 2025 -
Herb-crusted rack of lamb
“Entrées run the gamut, from fragrant Thai coconut-curried halibut to a succulent, herb-crusted rack of lamb.”
Northern Virgina Magazine, 2025 -
Mango mousse
“Mango mousse arrives like a piece of avant-garde art — a dramatic swipe of torched marshmallow, bright droplets of passion fruit gel, and a frothy sphere of whipped mango holding the spotlight.”
Northern Virgina Magazine, 2025
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