L’Auberge Provençale
13630 Lord Fairfax Hwy
White Post, VA 22620
540-837-1375
http://www.laubergeprovencale.com/

French | $$$$

Dinner at this lovely French bed and breakfast is a real treat. Chef Joseph Watters has created a wonderful dining experience by taking a farm-to-table approach and sourcing as much food locally as possible. The inn is a 90 minute drive from Washington, DC. in the beautiful Shenandoah Valley near the Blue Ridge Mountains of Virginia.

We started with a tiny radish in a clay pot, gazpacho, and a small deviled quail’s egg. The quail’s egg tasted similar to a deviled chicken egg.

My first course was the Carpaccio Reinvented. Tenderloin heated with a blow torch, freeze dried strawberries, and something called mighty blue from Spain. I do not understand what this is but it was good. A small tube sticking out the side allowed for last minute drizzling of vinaigrette.

The Chilled Minted Pea Soup with Buttermilk snow had green leaf Nasturium perched atop a Tzatziki sphere. The soup was light with the perfect mint flavor.

For my second course I chose A Hogs Trotter and a Sweetbread Story described on the menu as a custard thick farm fresh egg yolk and a smoked belly with fondant textured potato with an edible crispy potato film and concentrated stock of pork jus. I was seeing the chef liked to create items to visually fool you. I thought for sure I was getting a breakfast sausage but it turned out to be a crispy pig trotter with a soft inside.

My wife had A Walk Through the Hudson Valley with Foie gras, pickled Shirtless grapes, hazelnuts, and macerated apricots. This stunning dish is some of the best plating I have seen.

For my main course I chose the Strip Loin of Lamb with tabbouleh of couscous and quinoa, baba ganoush, tempura fried zucchini flowers with ricotta, and Rosemary Jus. The Rosemary Jus over the lamb was perfect, giving it a wonderful earthy taste. I loved the couscous and creamy ricotta together but it was hard to push the couscous around to mix it.

My wife had the Barramundi with steamed mussels, spring vegetables, and garden sorrel emulsion. I am not a fan of mussels so I take my wife’s word they were excellent. Also pictured is the small jar of super fine mashed potatoes created by pushing them through a tight mesh screen.

Our friends had the Duck Magret and the Wild Alaskan Halibut. I have no usable photo of the duck. The Halibut was cooked perfectly and came with an assortment of small fresh vegetables, almonds, and delicious caper-raisin.

In place of a typical sorbet to cleanse the palette before dessert the chef sent out a small chilled dish with a picked grape and champagne gelato on a thinly sliced strawberry. The waiter poured a rhubarb puree on top. It was all too much for me, I would have preferred sorbet.

My chocolate dessert with a dab of vanilla ice cream was just what I needed at the end of my meal.

The other desserts looked amazing. This vanilla ice cream ball was filled with strawberries.

Service was first class and the limited number of tables in the dining room kept the noise level low. Seating is available outside on a delightful patio but be sure you can stand the heat or humidity before reserving an outside table. Because of the plating and small delicate nature of some dishes dinner can easily take an hour and a half or more.

It was wonderful having authentic French cuisine in the nearby Virginia countryside. If you love French food or are a foodie looking for a magnificent meal consider a trip to L’Auberge Provencale.

Merrifield Garden Center Café
6895 Wellington Rd.
Gainesville, VA 20156
703-368-1919
http://www.merrifieldgardencenter.com/

Tucked away in a back corner of the Gainesville Merrifield Garden Center is the delightful Merrifield Café. Manager Chance Warhurst, grandson of Merrifield co-founder Bob Warhurst, has done a superb job of creating a small dining oasis in the midst of a bustling nursery. Open year round with about 25 seats, it is a great place to grab breakfast or lunch 7 days a week. We often visit on Sundays after church to avoid the crowds at chain restaurants. They offer an array of fresh salads, made-to- order sandwiches, and breakfast items all reasonably priced. Coffee is always free and the most expensive item on the breakfast menu is $6.00.

Four of my favorites for brunch.  Large fluffy pancakes, great French toast with bacon, omelets with an assortment of fresh ingredients, and a killer sausage breakfast sandwich.

My favorite sandwich for lunch is the hot roast beef and cheese with a tasty sweet mayo. My wife raves about the lamb gyros. Honestly we have had nothing that wasn’t great­­, which can make ordering a dilemma at times. If you can go a little early getting there before noon is best. Lunch can be busy with locals and tradesmen from the area who know they can get an inexpensive fresh high quality lunch quickly. Summer means patio seating is available so there is plenty of room. Merrifield has always been known for their wide selection of high quality plants, it’s great they have taken the same approach to the Café.

Volcano Hot Stone Grill
14706 Lee Highway
Gainesville, VA 20155
571-421-2710
www.volcanohotstone.com

Casual American Fare | $$

What a delightful treat when our friends Ron and Judy took us to dinner at Volcano. It was a chance to enjoy time with wonderful friends and try something different. I would have to cook my own food. I don’t normally do this, even at home. I lack all the skills to prepare a meal but I was told anyone can do this. Just put meat on a super-hot rock and a few minutes later you’re good to go.

Volcano is not a large space but is usually busy so reservations are a good idea on Friday and Saturday nights. When you first enter you’re greeted by an attention-grabbing water feature behind the bar.

For an appetizer we started with a cheese fondue and a nice selection of breads and fruit for dipping. I vaguely remember a fondue dinner many years ago but these days my fondue dreams revolve around chocolate for dessert. I was pleasantly surprised when the Aged Emmenthaler and Gruyere fondue had a mild taste and excellent consistency, not too thin or runny.

Deciding on my hot rock entrée was hard work. I knew it would be meat but the selection is better than most. Standard fare of seafood, Tenderloin Filet, Sirloin Steak, and Herb Rubbed Chicken is offered with wild game like Bison, Wild Boar, Kangaroo, and Rabbit Sausage. I went with the Filet and Rabbit Sausage. Before long out came the sizzling hot volcanic rock, seasoned with Himalayan salt. Our waitress must have told me 5 times to be careful it’s like a million degrees. She spotted I need constant female supervision right off the bat. I wasn’t sure I could stand waiting while a whole filet cooked so after a few minutes I cut up bite-size pieces. My steak was excellent and the Rabbit Sausage was delicious.

Each plate comes with an assortment of dipping sauces made in house. Mine came with Honey Mustard, Horseradish Scallion Tarter, House Steak Sauce, and Roasted Portobello Mushroom Au jus. I appreciated the different choices because while the steak was great with the Honey Mustard I felt the rabbit tasted best with the Roasted Portobello Mushroom Au jus. The meats are all quality cuts and served in generous portions. My wife ordered the Bone-in Veal Chop and was shocked at how big it was. There are several sides from which to choose. I went with the Mac & Cheese and Jasmine Rice with Asian Sesame Ginger Sauce. The Mac & Cheese was not the more traditional macaroni in a sort of cheese casserole. I’m guessing most people am like me and prefer the cheesier version over a macaroni noodle lightly coated with a thin cheese sauce. On my next visit I will probably double up on the rice.

For dessert we settled on the Milk Chocolate Fondue. I’m fond of chocolate and dipping things in liquid milk chocolate is about as good as it gets.

While the fondue was great what I really had my eye on was the honey drizzled Baklava. Not something you see on many dessert menus in our area so once our waitress mentioned it I was hooked. It was everything I had hoped, tasty flaky phyllo dough with a savory sweet nutty filling. Try sharing Baklava with someone first if you have not had it before. When I say sweet I mean super sweet.

The décor is modern with ample lighting but as I often find the modern design and materials create a noisier environment. If you are looking for a quiet dinner come early. Our waitress Tammy was very helpful and attentive. Owners James and Barbara McGillivray have done an excellent job bringing a unique concept to Northern Virginia. Volcano is fun but the wide selection of wild game makes it a special destination.

34 Main St.
Warrenton, VA 20186
540-216-3940
www.thebrickpizzeria.com

Neapolitan Pizza | $

I love pizza. Mine almost always came with loads of meat. Anything other than meat was something people in California ordered on their pizza. That was until I wandered into The Brick. I am not sure why I agreed with my wife to order a pizza with arugula on it but I am glad I did.

We started with house made meatballs with San Marzano Tomato Sauce and Shredded Mozzarella. The meatballs were delicious and filling. They had a wonderful soft spicy taste that neutralized the unremarkable mozzarella.

While we did not order a salad I could see all the ingredients were fresh and colorful.

Our hand tossed pizza came with Roasted Garlic Cream Sauce, Pancetta, Olive Oil, House Mozzarella, and Arugula tossed in Basil Vinaigrette. It was heavenly, the flavors mixed together perfectly creating the best pizza I have had. My wife shocked I liked a pizza with arugula,  immediately texted 3 or 4 friends to tell them the incredible news. Pancetta is right up there with bacon for creating a bold flavor that works well with the basil. The brick oven helped create a perfectly baked paper thin crust to hold the roasted garlic cream sauce. It all went together magnificently.

For dessert we tried the Sweet Knots, Hot Dough Knots made with Brown Sugar, Cinnamon and Mascarpone Butter Cream. They were awesome and probably a million calories.

The Brick is in the basement below its sister restaurant Black Bear Bistro. When you come in the front door keep moving and don’t stop for anything. No matter how inviting the main dinning room looks the real treat is the pizza downstairs. The Brick has seating at a few tables and around a bar that faces the brick oven. At the bar you see everything made right in front of you. Additional seating will be available outside weather permitting. At peak times there may be a wait.

Our waitress Angie greeted us and got sweet tea quickly.  She was attentive and made sure we had whatever we needed. The noise level was high at 81 decibels but sitting at a table close to the wall I didn’t have trouble hearing. Check out the menu here then head over to The Brick to get some fantastic pizza.

Many of us treat Five Guys as a quick lunch staple where we know we can get a decent burger on the run. Check out this delightful review of a teenage girl’s first trip to a Five Guys in the UK in the latest issue of The Cook’s Cook magazine. Try not to snicker at her reference to the free peanuts.

Frost Cafe
101 E Davis St.
Culpeper, VA 22701
(540) 829-0344

American | $

In the heart of downtown Culpeper, Virginia we found Frost Cafe a vintage diner serving all your favorite comfort foods.

Ample booth and counter seating means limited wait times even during peak periods like Saturday lunch.

I saw Corn Beef Hash on the menu and had to try it. I was not disappointed; it was really good real corn beef hash. It pushed the limit of my personal salt tolerance but that would not keep me from ordering it again. It has been so long since I have had corn beef hash I forgot how good it can be. Memories of getting dismal hash so many times have kept me from ordering it. The eggs were eggs and the roll was nice and warm. I would have liked the bacon to be crisper.

My wife was happy with the fried catfish she ordered. The mashed potatoes and gravy could have used more flavor but her beets were tasty.

Our server Emily was great and gave us some helpful menu suggestions. The restaurant is a large space that absorbs noise and keeps the level low. Culpeper has some great restaurants like Foti’s and It’s About Thyme, but if you just want a quick solid lunch stop in to Frost Cafe.  Bring cash, they don’t accept credit cards. There is an ATM conveniently located next to the cash register if you forget so you don’t have to wash dishes.

Thornton River Grille
3710 Sperryville Pike
Sperryville, VA 22740
(540) 987-8790
http://www.thorntonrivergrille.com/

American | $$

CC Image courtesy of Rick Collier Imagery

Just off Virginia Rt. 211 at the foot of the Shenandoah National Park is the picturesque town of Sperryville, home to antique stores, River District Arts, and the Thornton River Grille. Touring the countryside with a friend this fall we stopped in for lunch. Right on the main street in Sperryville the restaurant is easy to find and often busy. On the afternoon we stopped by the wait for us was about 10 minutes but grew longer while we were there.

CC Image courtesy of Rick Collier Imagery

The restaurant has comfortable seating for about 40 with cloth napkins on bare wooden tables for a stylish simple look. The staff was busy but attentive. Except for a few guests giving you the prison guard stare hoping to speed eating along, those waiting for tables are mostly confined to a hall near the rear entrance.

For my lunch I chose the Flamin’ Rooster, a Grilled Chicken Breast with Smoked Bacon, Pico de Gallo, and Pepperjack cheese. The sandwich comes with fresh greens and an incredibly good tomato considering we were technically out of season. The fries were hand cut and very tasty. The Pico de Gallo, sometimes called salsa Mexicana, was chopped tomato, onion, and chili peppers and with the Pepperjack cheese gave it an additional spicy kick. The chicken was grilled nicely, moist and not excessively juicy.

Our friend Jane went with the Braised Corned Beef Ruben served on Marbled Rye bread with Swiss Cheese, Sauerkraut, and Russian Dressing. She was not fond of the sandwich because the corned beef was in more of a shredded form than the traditional sliced.

My wife opted for the “House Ground Beef” Cheeseburger with crumpled Bleu Cheese. They grind their beef fresh daily. My wife loved the Bleu Cheese topping and thought the beef patty was generous in size and flavorful.

Our choices were quite filling so we tried no desserts. The noise level was moderate at about 76 decibels. This is not a linger over lunch kind of place. It was busy with the staff constantly on the move and people coming and going nonstop. But we never felt rushed and once you’re done eating there is plenty to do in the area to get you moving. Next time you are hungry for good quality food stop in for lunch. Several friends have recommended Thornton River Grille for dinner so we will be back soon.

Amada
217-219 Chestnut St.
Philadelphia, PA 19106
215-625-2450
www.amadarestaurant.com

Spanish | $$$

Before cutting short our Philadelphia trip ahead of an impending ice storm we made our lunch reservation at Amada. The first of four Philadelphia restaurants owned by Ecuadorian-American chef Jose Garces, Amada is an inviting dinning space. Garces is a Food Network Iron Chef winner and was named the 2009 James Beard Foundation’s  “Best Chef, Mid-Atlantic.”

Billed as an authentic Andalusian tapas bar Garces gets many of his chesses from Spain. I’ve never been to the Andalusia part of Spain so I can’t vouch for the authenticity. Taking the farm to table concept a step further Garces owns a farm in Bucks County, PA where he grows produce for his Philadelphia restaurants, a smart way to ensure quality and availability.

We started with the Mixto a selection of three wonderful cheeses including an excellent Caña de Cabra with Fig and Cherry Marmalade and my favorite, the Aged Manchego with Truffled Lavender Honey. The Manchego cheese is made from the milk of Manchega sheep in Spain. Importing it ensures you do not get the Manchego “like” cheese made in the United States with cow’s milk.

Our second dish was the Croquetas de Jamὀn, Ham Croquettes on Romesco. The croquettes were bursting with ham and flavor. Having them rest on the traditional Spanish Romesco sauce was an excellent pairing. The nutty flavor of the sauce was a creative counterbalance to the salt in the ham.

Next was Galletas Y Salsa, a Serrano Biscuits, House Made Chorizo, and White Gravy dish. I am a big Chorizo fan and found this to be outstanding. The biscuits were light and fluffy and the gravy was good but overpowered by the spiciness of the Chorizo. I knew the gravy was there, I could see it. I just had trouble finding the taste.

My breakfast dish was the Chorizo Con Papas, Grilled Chorizo, Crispy Potatoes, and a Fried Egg. The grilled house made chorizo was superb as expected. There was nothing crispy about the potatoes; they were just large French fries. There was no option for how the egg is cooked; it’s sunny side up with just a portion of the whites and seasoned nicely.

As is always the case at tapas restaurants I go in fearing I will starve to death and come out full. Amada was no exception. The tables are close but we were lucky enough to sit next to lovely sisters recently retired who offered leads on dinning adventures for our next visit. Our waiter was less attentive than I expected, moderately helpful, and seemed distracted. Our reservation was for 1pm on a Saturday where we found the restaurant half full with a noise level on the high side at 80 decibels.

Tapas fans will not be disappointed and on our next visit I am looking forward to dinner.

Vetri
1312 Spruce St.
Philadelphia, PA 19107
215-732-3478
http://www.vetriristorante.com

Italian | $$$$

To celebrate my wife’s birthday I surprised her with a trip to Philadelphia and dinner at Vetri. The word dinner is simply unsuitable to describe our time at Vetri. This was hands down the best Italian meal I have had. Chef Marc Vetri has created a wonderful culinary experience at his small restaurant in downtown Philadelphia.

I try to have photos of each dish we order when I am considering doing a review. I could not shoot decent photos with my phone in the low light. The tables are close together and I did not feel it was appropriate to use a flash that might disturb those dinning near us. In Vetri’s case the low lighting fit the décor and I was able to read the menu long enough to hand it back and say “I’m sure the chef will pick something nice.” 

The parade of fantastic small plates began with this Stuzzichini sampler. The foie gras on toast, salami, and the vegetable torta were amazing. As I taste each of the offerings I quickened the pace eager to learn what was next. The plates flowed from the kitchen with perfected timing. Just as the savory flavor from the last dish fades from your palate a new one arrives. Nearly a dozen in all, each more inventive and pleasing than the last.

This bread bone was the most interesting dish of the evening, a marvelous example of ingenious plating. An aromatic Almond Tortellini in a Truffle Sauce, Spinach Gnocchi in a Brown Butter Sauce, Whole Wheat Rigatoni with Antelope Ragu, and a killer Sweet Onion Crepe with Truffle Fondue came next. What I considered the main course came as a Smoked Canada Goose Stuffed Endine and a smoked baby goat with stone milled polenta known as Capretto, both were extraordinary. We were offered a Fettuccini with White Truffle Shavings dish as an add on to the prix-fixe menu. My wife and I said “we’ll take it” at the same time. It did not disappoint us, with the concentrated flavor of the truffle resting on the delectable pasta it was my favorite of the night.

For dessert my wife chose the Bunet with Kiwi. I didn’t taste her dessert, focusing instead on my own Chocolate Polenta Soufflé.

I am a chocolate lover from early childhood so this was an automatic first choice for dessert. The molten chocolate cake paired with excellent vanilla gelato was scrumptious.

If I had one complaint it was that the wonderful coffee after dinner came in a Barbie set coffee cup with a tiny handle I could barely hold. I was really afraid I would drop it. This was really one of our best dining experiences. From the food to the service and décor everything was first class. When I asked my wife what was her favorite dish she said “the last one I had in my mouth.” No attention to detail is spared. Early in the evening when I asked if they would call a taxi to take us back to the hotel after dinner John told us they had arranged a complimentary black car service.

Dinner was not inexpensive. Arguably one of the best restaurants in the country, expect to pay $400 a couple, more if you drink. I say it is worth every penny and will create a memory that lasts a lifetime.