Crown Point Restaurant
Since serving up the first order of their now-famous fried squash in 1981, Crown Point Restaurant’s chefs have earned local renown for their platefuls of hearty, made-from-scratch comfort fare. Nearly every day for more than three decades, the restaurant’s kitchen counters have played host to fresh ingredients such as Virginia ham, chicken livers, and prime rib. Though the menu culls its most obvious inspirations from America’s heartland, a Mediterranean undercurrent is apparent in offerings such as baklava and chicken stuffed with feta cheese and miniature Greek soldiers.