Salmon coulibiac is a Russian cousin to beef Wellington. On one recent five-course bill of fare, Chemel offered up his own highly creative takes on some of the most traditional of dishes. Though the tree-lined road in is romantic, the best of nature is firmly what’s on the plates. It’s just one way in which the discourse between natural and manmade create an enticing interplay at this restaurant that’s located in an office building tucked away in a wooded area of West Falls Church. From hamachi to yellowfin, chef Bertrand Chemel sources only the finest fish for his stunning tasting menus. Not that the koi in the pond in front of 2941 need to worry. There’s a certain glee to watching fish swim by as you’re eating their brethren. When to dine here: You’re in search of an experience that begins with a country drive and ends with treats from the kitchen for the next day.

See this: Natural beauty, including the hills, trees, and mighty Potomac, are all part of your dinner experience.Įat this: What’s fresh on the farm is what’s on your plate - it’s key to be open-minded here. But ultimately, what brings diners back here for a world-class experience is as small as the flake of a biscuit. Presentation is just as important as sheer delectability, meaning the captivating surroundings aren’t the only thing to excite the eye. Badiee brings his training in Italy (as well as in the kitchens of big American names like José Andrés, Daniel Humm, and Daniel Boulud) to dishes like guanciale-topped risotto made mostly from ingredients grown in-house. This fall, Badiee debuted Ology, a casual Sunday supper that replaced his restaurant’s popular brunch.Īt both, diners will find forward-thinking ideas backed by serious chops, both in the kitchen and among the dining area’s hyper-informed staffers.

But it’s not the only way to enjoy the intensely seasonal edible riches. The nine-course Progression Menu is a longtime standout at this farm and restaurant, made even better for the past two years by chef Vincent Badiee. The warm pastry crumbles and flakes in buttery bliss, aided by the addition of soft, salty maple butter and homemade strawberry preserves. You’ve never had a better biscuit than the one served on the Lovettsville hill that’s known as Patowmack Farm. Top 10 | A-D | F-M | N-S | T-Z Top 10 Restaurants Photo by Michael Butcher No. Restaurants were reviewed by Olga Boikess, Ashley Davidson, Dawn Klavon, Alice Levitt, and Renee Sklarew. We will likely go again, but probably not for a few weeks.Our critics selected these spots for fantastic food, beautiful spaces, and great dining experiences in Northern Virginia. Had this been the first time we had been, it would likely be the last. And, the outside of the restaurant smelled strongly of marijuana when we left, which led me to speculate as to how the kitchen staff (and maybe even the manager) were spending their breaks. We were never offered any freshly-ground pepper with our meals. The mixed drinks were slow to arrive, and seemed only partially-filled. There was no apology, nor acknowledgment from any manager. We could have sent it back, but after waiting for 30 minutes for the meal, and the fact that the waitress didn't inquire about our food until after we had almost finished eating, we didn't bother. We mentioned this to the waitress when she asked how it was. My wife got the BLT salad with salmon added. In any event, I will NEVER again order this unappetizing dish. My impression was that the dishes were left sitting for quite a while after having been prepared. It was served with ancient grains, which were cold. It was tough, with all of the connective tissue underneath left intact. My wife and I, our son, and his girlfriend eat here almost every Sunday, and it is generally pretty good. We went tonight at 8:00 to a very crowded and very dirty Firebird's at Stonecrest. Large groups Restaurants in University City North.

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