From Our Editors
Long known for its exquisite, award-winning desserts, Nonnah's menu saw a shake-up in 2016 when Blake Faries joined the team as the executive chef. Boasting years of experience crafting Southern farm-to-table fine dining, Chef Faries brings his love of regional classics and a penchant for unique re-imaginings to Nonnah's. Inside the Sea & Salt kitchen, he whips up decadent dishes like fresh Rappahannock oysters prepared with a lemon thyme sorbet and sambal cocktail sauce.
But that's not to say that Nonnah's dessert masters are slowing down their game. The cozy bistro still invites guests to enjoy a late-night slice of white-chocolate ginger cheesecake. Or diners can end their dinner on a dramatic note with a cup of flaming coffee, such as the café brulot with spices and Grand Marnier.