20 Main St.
Sperryville, VA 22740
American | $$$$
The simple elegant décor is comfortably inviting. It is like having dinner in Chef John MacPherson’s dinning room at home.
Co-Owner and Chef’s wife Diane MacPherson oversees the dinning room where no detail, large or small, escapes her.
After being welcomed by Diane and Chef at the front door it’s wine or a non-alcoholic drink for starters.
Shortly after being seated this wonderful bread arrived, kept warm on a bed of hot rocks.
For the bread you had a choice of whipped butter or whipped onion butter made with smoked and charred onions. Always choose the onion butter.
Work begins on the first course.
A Seared New Bedford Scallop with Coconut Saffron, Edamane, Peaches, and Crispy Pork Belly. The scallop was cooked perfectly and nicely paired with the crispy pork belly.
Next up, Sunnyside Farm Kabocha Squash Soup with Carolina Shrimp Sausage and Tomato-Hyssop Preserve. Kabocha Squash is a Japanese winter squash with a nice slightly sweet taste. The soup was a very good accompaniment for the amazing shrimp sausage. It took me a couple of minutes to wrap my head around shrimp sausage. A first for me, it was fantastic with a nice shrimp taste paired with a hint of fennel.
My favorite dish of the night, Sweet Corn & Summer Truffle Tortelloni with Pickled Aji-Dolce Pepper and Sungold Tomato Dashi. The home-made pasta was cooked perfectly with a super creamy sweet corn filling that was fabulous.
For the entrée Chef served a Sorghum Glazed Cavendish Quail with Toasted Wheat Berries, Romano Beans, Castelvetrano Relish, and Blackberry Agrodolce. The sweetness of the sorghum in the skin mitigated the gameyness of the flawlessly cooked quail. I especially like the Castelvetrano Relish.
Dessert was a Sunnyside Asian Pear Galette with Crème Fraiche Gelato, Shattered Almond Glass, Mascarpone, and Pear Caramel. Every element here worked, from the gelato on a crumble to the pear caramel. Just the right amount of sweetness to finish the meal.
We are fortunate to have many wonderful restaurants in Virginia, from the Inn at Little Washington, The Restaurant at Patowmack Farm, and the Shack to The Ashby Inn, Restaurant Eve, and FOODE, all offering fantastic food. Three Blacksmiths has an edge because they offer a world class dining experience. The food is phenomenal for sure, but it is the attention to detail and service that make the experience. The warm welcome, interaction with the chef, and attentive but not intrusive service. The plating is first class and the timing and flow of the courses is flawless. Something few people notice unless it is not working.
Open Wednesday through Saturday, reservations and pre-payment for dinner are required and right now there are no openings until late March 2021. This is not likely to get better since they have an ever-growing loyal clientele and a reduction in seating to comply with statewide COVID-19 restrictions. Find a reason to celebrate something and make a reservation now, it will be the best meal you have had.
Some mini scones as a parting gift from Chef John.
We joined my Executive Event Chef Ken and Dee at dinner to celebrate her birthday. The staff all signed a nice card for her. A small but meaningful gesture.