Tasty fall-flavored menu items are easy to find, but where do the locals go to get their fill of not only seasonal tastes, but locally-sourced ingredients? Here are a few suggestions to answer that question.
— THE OLD MILL ROOM | CHARLOTTESVILLE —
“Virginia Peanut Soup and Bread Pudding [are] on the lunch buffet menu every day” at The Old Mill Room Restaurant at Boars Head Inn in Charlottesville, according to Pat. It’s a Virginia tradition that goes hand-in-hand with a visit to Thomas Jefferson’s Monticello, for sure.
Peach Bread Pudding at The Old Mill Room. Photo by Chris D. Scott Photography.
ALSO SEE: 27 Places to Eat Like a Local
— HEARTH WOOD FIRED CUISINE & CRAFT BEER | VIRGINIA BEACH —
A one-time food truck, Hearth Wood Fired Cuisine & Craft Beer grew so popular that it found a brick-and-mortar home on 17th Street in Virginia Beach. Why so hot? Perhaps it’s the dedication to seasonal cooking, like an herb salad with roasted butternut squash, celery roots, and parsnips, a dish that debuted on the first day of fall.
Hearth Wood Fired Cuisine & Craft Beer
— SHOE’S CUP & CORK | LEESBURG —
Shoe’s Cup & Cork in Leesburg has a rear patio called The Secret Garden, “though it’s no secret, certainly not for Saturday and Sunday Brunches where folks line up for great eggs benedicts, mimosas, [and] a few games on the full size bocce court,” wrote Curtis. “The menu at Shoe’s is farm to table inspired with multiple seasonal dishes using ingredients from many local farms.”
Shoe’s Cup & Cork
— THE REAL DEAL | MONTEREY —
“The Real Deal is a new restaurant in Monterey that serves some unique BBQ made with local Highland County beef AND with a Highland County secret ingredient,” Dorothy shared. Then she taunted, “Come to Monterey and try a bite (or several) and see if you can identify their secret ingredient! Can you guess what it is?” We’ll give you one guess.
— ONE BLOCK WEST | WINCHESTER —
Of One Block West in Winchester Ann informs, “if it’s not in season you will not see it on the menu, which changes daily. To truly experience OBW at it’s best, Chef Ed offers a daily tasting menu. No need to order from the menu. Seven courses to delight you palette and feed your soul.”
— CUZ’S UPTOWN BARBEQUE | POUNDING MILL —
Cuz’s Uptown Barbeque in Pounding Mill are “famous for their steaks and ribs, but their homegrown squash blossom is fabulous, too.”
Cuz’s Uptown Barbeque
— PASSION THE RESTAURANT | CHESAPEAKE —
According to Kim, Passion has the “best She-Crab Soup I’ve ever had! Always great service. Love that they feature work by local artists! The Chef’s table experience is not to be missed. This small party private experience includes a specially designed menu by their Chef and wine paring for a unique dining experience not found anywhere in Coastal Virginia.”
Passion The Restaurant
— BURKES GARDEN GENERAL STORE | TAZEWELL —
Burkes Garden General Store in Tazewell is Amish owned and operated and sources a vast majority of their products from other local Amish farms. Their “baked goods with natural cane sugar [are] to die for,” raves one local who wishes to remain anonymous.
— KYBECCA | FREDERICKSBURG —
Julie said, “Kybecca is known for their seasonal, locally sourced ingredients,” and she pointed us to their Instagram account for evidence. Yes, ma’am, that pork with butternut squash makes our mouths water!
— ZYNODOA | STAUNTON —
“Zynodoa celebrates all things local with a contemporary southern flair. The chef team changes up the menu daily in response to what is locally and seasonally available,” wrote Susan. You can enjoy dinner at Zynodoa in Staunton.
— SISTER’S AMERICAN GRILL | ABINGDON —
Amanda wrote to us about Sister’s American Grill inside The Martha Hotel in Abingdon, “The food changes seasonally and includes great southern classics like chicken and waffles and deviled eggs, both spicy and regular. Locals know to go to the Martha for the awesome brunch on Sundays and for the late night menu at the bar – if you go on a Monday night, you’re likely to see a bunch of actors and artists from the Barter Theatre enjoying their night off.”
— JACK BROWN’S BEER & BURGER JOINT | HARRISONBURG —
Jack Brown’s has a fan in Doronda! She wrote, “Jack Brown’s is a local MUST. I have yet to have a better burger, and I have scoured the east coast. The unique toppings and their house ‘special sauce’ are what really set their burgers apart. They really do a great job of making sure they include beer from our three local breweries, as well as regional breweries, which are all bringing out their fall seasonal brews. My personal favorite burgers are the Chiflet and the Greg Brady.”
Jack Brown’s Beer & Burger Joint can also be found in Roanoke, Elkton, Richmond, Charlottesville, and soon will open in Norfolk.
— HARVEST TABLE RESTAURANT | MEADOWVIEW —
Harvest Table Restaurant in Meadowview is hyper-dedicated to the farm-to-fork movement, which means you’ll only be offered a menu of what is seasonally available locally. Amanda shared, “a personal favorite is the seasonal wood-oven pizza, which might feature tomatoes in the summer or kale and sweet potatoes in the winter. The bread pudding is also out of this world, and they serve plenty of local beer and wine to go with the meal.” She also added, “when I last ate there, I noticed that they don’t offer you lemon for your water or tea – I asked why, and the server said (with a smile) lemons aren’t local to Virginia!”
Harvest Table Restaurant
— THE PALISADES RESTAURANT | EGGLESTON —
The Palisades Restaurant in Eggleston just unveiled their new fall menu, and it’s one you’re going to want to check out. How does fig and country ham pizza sound? Or perhaps American Whitetail pot roast with maple dijon cornbread, roasted vegetables, and liquored currants? ‘Tis the season for all things fall!
The Palisades Restaurant
— HAYWOOD’S | LEXINGTON —
Nearly everything at Haywood’s in Lexington is locally sourced. One favorite new fall dish highlights “the bounty of the Shenandoah Valley” and hardworking local purveyors: Buffalo Creek Kansas City Strip steak with Wade’s Mill cheddar bacon fritter and Sunflower Flats green beans. Sounds delicious!
— MARKET TABLE BISTRO | LOVETTSVILLE —
Jennifer tipped us off to Market Table Bistro’s new fall menu, and noted that Chef Jason Lage’s menu changes with the season because he sources his menu ingredients from area farms. The lunch menu includes short rib & mushroom pasta while the dinner menu boasts a crispy quail with collards, cornbread, peach butter, and hot sauce.
— WILD WOLF BREWING COMPANY | NELLYSFORD —
What does fresh, local, farm-to-table taste like? Of Wild Wolf Brewing Company in Nellysford, Chris wrote, “With my very first bite farm-to-table was explained to me by my taste buds. Never had I tasted beef this fresh and delicious. Topping off the burger is a house made spent grain roll with its own unique flavor that only a second bite could explain. I was sold!”
Wild Wolf Brewing Company
— GOODSTONE INN RESTAURANT | MIDDLEBURG —
Goodstone prides itself in delivering a beautiful plate of farm-fresh delights. Purchasing in small quantities from local producers allows for an ever-changing menu. Jane told us, “The farm is home to a flock of sheep, an intensively managed vegetable garden, apiary, cut flower beds, orchard, mushroom garden, laying hens …” Indeed, everything starts right there at the restaurant. Don’t miss out on their fall menu.
Goodstone Inn Restaurant
— BLUE MOUNTAIN BREWERY | AFTON —
Jessica shared her favorite Blue Mountain Brewery dish with us, and we weren’t surprised, since it’s apple season and all. She loves the bratwurst with apples and onion pizza. The brats are from Double H Farm there in Nelson County, as are the apples. Try it and enjoy the great fall view!
Blue Mountain Brewery and Restaurant
Did we miss your favorite place for local fall flavor? Maybe we included it in our original article. Still don’t see it? Do leave a kind comment to share with others!