The cooks at Casa Chimayo serve Mexican cuisine favorites topped with salsas made fresh in-house throughout the day. Diners can sip specialty margaritas alongside tortillas stuffed with spiced meats served with rice and beans.
City Grille's menu features classic American cuisine. Slurp French onion soup ($4.59) topped with mozzarella, croutons and parmesan before sinking a meal weapon into the popular prime rib (Nick's 8 oz. cut, $10.99), which is slow roasted to the peak of tenderness, or the stuffed shrimp ($15.99) that is full of inner deliciousness and lavishly lounges in lemon butter and white wine. For Sunday brunch, which is composed of dishes drawn from the center of the breakfast and lunch Venn diagram, diners can create their own omelets and salivate in front of Belgian waffles.
Red Hot & Blue draws from many corners of the Southern map to bring together a mix of classic barbecue and traditional southern fare served amid an array of handpicked blues memorabilia. Red Hot & Blue cooks top-quality meats atop a smoky bed of hickory logs where relatively low temperatures and long cooking times infuse eats with succulence. The meaty mélange encompasses three ways to order ribs ($22.99 for a full slab, $15.99 for a half-slab): wet, slathered with mojo mild barbecue sauce; dry, rubbed with a blend of Memphis-style spices; or sweet, dripping with a more-sugary sauce and a never-ending stream of compliments.
Dizzy Pig Barbecue Company’s chefs hand blend gourmet spices into dry rubs whose flavors have been carefully honed over the past nine years. This same quest to refine spice, meat, and sauce led the company to found a competitive team of barbecuers to test their new recipes against pitmasters across the United States. The crew, which flavors all its meats with Dizzy Pig products, has earned 11 wins in grand championships in its 10-year history.
If there's anything that matches The Winery at Bull Run's owners' passion for wine, it might be their passion for American history. Knowing the land’s proximity to historic battles, before breaking ground on their new winery the owners teamed up with Civil War excavators to salvage hundreds of bullets, buttons, and breastplates that laid dormant underneath the winery’s Centreville soil since the 1860s.
While sipping on award-winning red and white wines in the tasting room, guests can look over display cases full of artifacts and listen to stories of the farmland's historic past. During warmer months, guests are welcome to relax on the outdoor stone ruins, whose waist-high walls and stone fireplace are all that remain from the original 19th-century estate house.