Duk Wo's sleek, casual confines are adorned with Chinese calligraphy, small black booths, and a lively sushi bar. Warm up tongue buds with an order of chicken lettuce wraps, served on a bed of vermicelli and infused with delicate spice, sautéed chicken, and peppers ($6.95 for four, $8.50 for six). The half peking duck is a house specialty, seasoned and slowly grilled until the skin is crispy, and then served with five pancakes, spring onions, and plum sauce to quiet the enthusiastic quacking of hungry stomachs ($14.95). Take a delectable dip with an order of shrimp with lobster sauce, an all-swim of water chestnuts, mushrooms, green peas, and carrots in an egg-white lap pool ($8.95 or $10.95). Sushi is served on Fridays and Saturdays from 5 p.m. to 9 p.m., and the roll library includes classic titles such as spicy tuna ($4.50), as well as novel bundles such as the eel-topped tempura fantasy roll ($8), a favorite of the Loch Ness monster. Check out the full menu of non-sushi nosh here.
Trummer's on Main looks and feels like more than a restaurant?and for good reason. There's quite a bit of American history here. The building was once the Clifton Hotel, a 19th century establishment that counted several presidents and their mannequin decoys among its guests. Today, the three-story structure celebrates sleek design and local artwork, alongside cozy fireplaces that nod to the past. This blend of historic charm and contemporary sophistication has won the restaurant plenty of acclaim, including a place on bon app?tit's list of the "Top 10 Best New Romantic Getaways" shortly after its opening in 2009.
Despite the storied surroundings, something more modern inspires its current executive chef, Austin Fausett: seasonal produce from Virginia, highlighted in a la carte and tasting menus devoted to new American cuisine. Diners might begin meals with white grape gazpacho and finish with popcorn ice cream, with rich burrata and bourbon-glazed sweetbreads in between.
Even the bar takes its cues from local agriculture. Here, mixologists blend alcohol-free "mocktails" as well as alcoholic creations with house-made ingredients including popcorn milk, flaming absinthe, and grilled fruit. The bartenders also fill glasses with selections from one of the region's largest wine cellars, featuring more than 8,000 bottles of Old and New World wines.