When creating their inventive, American-style dishes, the chefs at Ironwood Tavern work with nearby growers and livestock producers to ensure only the freshest seasonal ingredients land in the kitchen's wood-fired grill. Beyond the artfully-presented meals, Ironwood Tavern prides itself on repeat diners. Staffers continuously work to create a friendly atmosphere where families feel right at home, even offering to realistically roll their eyes when parents say something totally lame.
Local food and good old-fashioned friendliness only make up two parts of Ironwood Tavern's three-pronged equation, though—the other component is unmistakably beer. Ironwood makes their passion for the hoppy beverage, local and otherwise, immediately apparent at the bar, which features 24 taps that pour a regularly rotating selection of craft beer. The tavern's dedication to great brews doesn't just stop at the draft handles, however—an on-staff craft beer expert actually works with the executive chef to help create dishes that thoroughly complement the bar's selection. Good beer is such a priority that sometimes, the development of a dish begins with the beer selection and goes "backwards" from there.
THE GOODSTONE INN AND ESTATE, ENCOMPASSES 265 ACRES OF PRIMEN. VIRGINIA HUNT COUNTRY JUST A FEW MILES NORTH OF THEVILLAGE OF MIDDLEBURG AND FEATURES 18 DISTINCTIVE, LUXURIOUSGUEST ROOMS AND SUITES IN 6 SEPARATE, HISTORIC DWELLINGS.GUESTS MAY HIKE THE ENTIRE 3 MILE PERIMETER ALONG A MARKEDTRAIL. THE CENTERPIECE OF THE ESTATE IS THE RESTOREDCARRIAGE HOUSE, WHERE ARRIVING GUESTS COME TO CHECK IN. THEINVITING GREAT ROOM IS DOMINATED BY A MASSIVEFLOOR TO CEILING STONE HEARTH. THE CARRIAGE HOUSE ALSO ISWHERE THE ACCLAIMED GOODSTONE RESTAURANT IS LOCATED ANDWHERE INN GUESTS ARE SERVED A COMPLIMENTARY FULLCOUNTRY STYLE BREAKFAST. ITS ALSO OPEN TO ALL FOR LUNCH ANDDINNER 6 DAYS A WEEK, SERVING FRENCH ACCENTED AMERICANCUISINE, WITH AN EMPHASIS ON LOCALLY GROWN INGREDIENTS.OTHER ESTATE AMENITIES INCLUDE A DAY SPA OFFERING MASSAGESAND FACIALS, A LARGE, HEATED IN GROUND SWIMMING POOL, A HOTTUB, AND LAWN GAMES..
The enticing aroma of wood-fired pizzas wafts throughout the natural wood dining room at Fontina Grill. Diners can order these pies piled high with succulent shrimp fra diablo, vodka sauce, or truffle oil, and the Italian offerings don't end here. The menu features linguini with clams, eggplant parmigiana, and parmesan-crusted veal. On weekends, brunch dishes appear in the form of nutella-topped dessert pizza, wild mushroom omelets, and crab cakes with poached eggs. Diners can pair their meals with drink specials, or opt for catering in the event of a special occasion or if they decide to hibernate for the rest of winter.
Since 1987, Seven Seas has served the Washington metropolitan area with authentic Chinese cuisine, featuring a number of entrees that go well beyond the standard offerings. Browse the lunch or dinner menus for a variety of savory seafood selections, such as the fresh squid, sautéed in a black-bean sauce, then garnished with green peppers, onions, and jalapenos ($12.95). Or try the lightly battered shrimp topped with premium walnuts ($16.95). Those leaning toward chicken can keep leaning, eventually falling face-first into the string bean Szechuan, which features minced chicken stir-fried in a light brown sauce ($9.95). With chefs who have experience with Mandarin, Cantonese, Szechuan, Taiwanese, and American methods of cooking, Seven Seas’ massive menu will satisfy even the pickiest of diners. To drink, Seven Seas offers a hodgepodge of Oriental and Californian wines, plus premium sake, such as the Sho Chiku Bai Organic Nama ($16), a libation that’s as balanced as a tabby-cat gymnast.
At Bobby’s Crabcakes, patrons can sample top-notch fishy fare without exposing themselves to surprise high-seas glacier attacks or searching for tasty crustaceans in the frigid depths of mall fountains. Bobby’s has pulled in fishnets full of accolades, as well as carracks of customers toting grumbling stomachs and crab-cracking mallets. Dinner and lunch menus offer a variety of surf fare, such as the crab-cake platter with fries and slaw ($26.50) and broiled Atlantic salmon with fresh herbs and sautéed French beans ($17.95). Additionally, frequent land dwellers petrified by the mystical ocean and its bevy of creatures and underwater super-villain lairs can opt for delectable ground-based grub. Tantalizing chicken marsala with roasted potatoes ($14.95) or a juicy chophouse burger ($11.95) will undoubtedly douse fiery appetites and cheer up souls reeling from la terra trema. Additionally, refreshing drinks will spark belting about the aquatic adventures of the past and cure scurvy with a twist of lemon juice.
It's early in the day when the airplanes land on Virginia soil, bearing fresh seafood from such far-off places as Maine, Hawaii, and Japan. Lumbering trucks transport the cargo to the town of Sterling, where Hooked chefs await to fillet and prepare the catches for the night's dinner. The sushi chefs carve plump morsels of tuna and yellowtail in traditional Japanese style before rolling them into intricate rolls adorned with mango, caviar, and tempura. Meanwhile, the kitchen chefs tend to grills of sizzling teriyaki dishes and simmering pans of lemongrass halibut and hand-cut steak. The Hooked team has been crafting these fresh dishes and innovative specialties for the last seven years, earning accolades from Northern Virginia Magazine and Taste of Reston in the process.
Vibrant photographs of the chef's dishes flash across the flat screen in the sleek dining room, casting a glow across the contemporary dining room. Cushy booths surround vibrant red tables, and glimmering curtains dangle above the dining room. On the outdoor patio, a dancing fountain gushes with streams of water alongside a central fireplace roaring with flames. The staff strives to recreate an apropos oceanic atmosphere at the restaurant, lighting up seating areas in shades of turquoise and sea-green and requiring all servers to master basic seal calls.