11 Upscale Restaurants in Virginia that Offer Chef’s Tasting Menus

by Patricia Keppel | Posted: Jun 28, 2017 | Updated: Jul 13, 2017

Comments: 7 Comments

 

There are many impressive restaurants in Virginia with world-famous chefs creating an imaginative and delicious menu, and chances are, if you eat at these restaurants, you’ll sample something truly delightful. However, if you’re looking to celebrate a special occasion with a seamless dining experience, from the appetizers to a truly decadent dessert, make reservations at one of these 11 restaurants that serve specially crafted Chef’s Tasting Menus.

 

2941 Restaurant—Falls Church

2941 Restaurant Summer Melon Petals

Photo Credit: Kyle Schmitz

Under Executive Chef Bertrand Chemel, who spent years working in Michelin Star restaurants in Europe prior to moving to Virginia, 2941 Restaurant excels at creating contemporary American cuisine with a Mediterranean influence. Their signature five-course tasting menu is $75 per person, with optional wine pairings picked by Sommelier Ryan Jones for an additional $60 per person. Reserve a table for a Thursday or Friday evening to take advantage of the restaurant’s Date Night special, with the five-course tasting menu priced at $65 per person and the wine pairings available for $45 each. The atmosphere at 2941 is almost as decadent and luxurious as the food, with koi ponds and waterfalls surrounding the lakefront property. Floor-to-ceiling glass windows provide a bright ambiance to the three-story dining room.

 

Sample Tasting Menu
*Crab Salad with watermelon, basil, cherry tomato
*Grouper with San Marzano tomato coulis, capers, olive niçoise
*Spaghetti Carbonara, Oregon porcini, poached quail egg, Parmesan
*Roasted Guinea Hen, Bacon-collard green, braised leg, oregano jus, cornbread
*Goat Cheese Panna Cotta with orange blossom meringue, berry beet gelée, hibiscus sherbet

 

Restaurant Eve—Alexandria

Restaurant Eve’s Chef’s Tasting menus are crafted by Chef Cathal Armstrong, who has been nominated for a James Beard Award. Armstrong focuses on utilizing sustainable, organic produce that he grows behind the restaurant in his own garden. You’ll find seasonal fruits, vegetables, and herbs that were picked only a few dozen feet away. The Chef’s Tasting Menu runs $105 for the seasonal five-course spread and an additional $75 for the wine pairings or $140 for a seven-course meal with the wine pairings at $105 per person.

 

Sample Tasting Menu
*Wild Garlic Panna Cotta with Smoked Trout Roe and Chilled Dashi
*Pan Seared Arctic Char with Spring Baby Carrots and Carrot Purée
*Cassoulet of Path Valley Farm’s Shoat with Heirloom Beans and Persillade
*Loin of Shenandoah Valley Beef with Roasted Mushrooms Sauce Bordelaise
*Chef’s Selection of Artisanal Farmhouse Cheeses
*Olive Oil Pound Cake with Strawberry Sorbet and Pistachio Butter

View Full Tasting Menu

 

BRABO—Alexandria

BRABO restaurant Chilled Spring Pea Soup

Chef Sebastien Rondier creates the impressive seasonal menu at BRABO, the award-winning restaurant at the Lorien Hotel and Spa. From the southwest region of France, Rondier is classically trained in French cuisine and uses his expansive talents to create the Chef’s Tasting menus, which provide two options for serious foodies: a three-course seasonal menu for $60 and an additional $35 for optional wine pairings or a five-course feast for $80 with an extra $50 for wine pairings.

 

Sample Tasting Menu
*Marinated Yellow Fin Tuna, horseradish cream, crunchy vegetable salad, spicy tomato
*Ricotta & Basil Ravioli, lamb ragout, citrus yogurt, orange zest
*Atlantic Striped Bass a La Plancha, fingerling potatoes, chorizo, parsley emulsion, garlic crostini
*Frozen Lemon, candied pistachio, vanilla whipped cream

View Full Tasting Menu

 

The Shack—Staunton

the shack ian boden

 

Photo Credit: Ian Boden

The Shack is headed by Executive Chef Ian Boden, a restaurant in the Shenandoah Valley that focuses on serving simple yet high-quality food using local ingredients. Every week on Fridays and Saturdays, the restaurant releases a new three-course Prix Fixe menu for $45 and a four-course option for $55, where diners can choose from a series of starters, entrees, and desserts. The menu is seasonally based, utilizing local flavors that highlight Chef Boden’s culinary expertise, as well as his excellent relationship with the nearby purveyors.

 

Sample Tasting Menu
*Smoked Chili & Garlic Sausage, goose beans, Carolina rice grits, ramp puree
*Nettle Orecchiette, octopus & rock shrimp ragout, peanut romesco, uni
*Bittersweet Chocolate Mousse, peanut crisp, red wine poached cherries

View Latest Tasting Menus

 

The Restaurant at Patowmack Farm—Lovettsville

Chef Tarver King trained at the Inn at Little Washington before becoming the Executive Chef at the Restaurant at Patowmack Farm. His extensive knowledge in the art of cooking has garnered attention from some of the most esteemed societies in the culinary world, including the James Beard House and the internationally respected lodging and dining organization, Relais & Chateau, which honored him with the title of “Grand Chef”. Chef King’s Prix Fixe menu is $94 per person, with a paired beverage option for an additional $50, and the menu changes daily to reflect seasonal ingredients attained from local farms.

 

Sample Tasting Menu
*Chicken of the Woods Soup, garlic naan, pine nuts, pickled raisins
*Today’s Harvest vegetables with Bagna Cauda
*Swordfish, chawanmushi, chamomile
*Roasted Duck, chickory mole, potato and mushroom escabeche, green rice
*Cherry almond
*”Ricky Road”
*Sweet Little Bites

View Full Tasting Menu

 

Vermilion Restaurant—Alexandria

vermilion

Executive Chef William Morris has over 18 years culinary experience, and he brings that expertise to Vermilion Restaurant. The four-course tasting menu he arranges seasonally is available for $65 per person. Add the optional wine pairings for only $28 per person, bringing this memorable meal to only $93 per person. In addition to being affordable, the restaurant even provides a meat-free tasting menu alternative for vegetarians (by special request).

 

Sample Tasting Menu
*Asparagus & Radish Salad, pea shoots, pickled ramps, pistachio cream
*Veal Agnolotti, sweetbreads, peas, morels, garlic scapes
*Roasted Lamb, garlic & mint rub, fingerling potatoes, smashed peas, carrot puree, lamb jus
*Lemon-Poppyseed Fritters, strawberry-cinnamon compote, rum cream, white chocolate pearls

View Full Tasting Menu

 

The Inn at Little Washington—Washington

The Inn at Little Washington stands alone in Virginia for the distinction of earning both Five Stars from Forbes and Five Diamonds from AAA. And behind this excellence stands Chef Patrick O’Connell, the designer and creator of the inspired, award-winning dishes. The restaurant has three tasting menus to pick from, including a vegetarian menu, or you can pick and choose any four dishes from the respective courses to mix and match your favorite flavors. While the tasting menu is quite expensive at $218 per person, with an optional wine pairing for $125 additionally, the meal is an once-in-a-lifetime experience that you’ll remember for decades to come.

 

Sample Tasting Menu
*Amuse-Bouche
*Caramelized Catalan Custard with Foie Gras
and our Orchard’s Cherries
*Chilled Scottish Langoustine with Vichyssoise Purée
and Royal Osetra Caviar
*Japanese Wagyu Beef Two Ways
Seventy-Two Hour Braised Short Rib and Ribeye Sashimi
with Potato “
Noodles” in Fragrant Broth
*A Grilled King Lamb Chop Perfumed with Rosemary
on Lentils Dijonnaise with Minted Béarnaise

View Full Tasting Menus

 

Terrapin Restaurant—Virginia Beach

terrapin restaurant

Photo Credit: Modest Monkey Photography

Owner and Chef Rodney Einhorn of Terrapin Restaurant provides a contemporary take on traditional regional cuisine, incorporating local, fresh, and sustainable seafood and produce into his menu. Create a four-course tasting menu for $58 per person by choosing an item from the first course, second course, entrée, and dessert sections of a specialty tasting men (supplemental pricing may apply for select dishes).

 

Sample Tasting Menu
*Heirloom Baby Beet Salad, roasted baby red, gold, & Chioggia beets, shaved fennel, orange segments, goat cheese, rosemary-yuzu vinaigrette, radish sprouts
*Risotto, laughing bird shrimp, saffron, tarragon, smoked paprika oil, parmigiana-reggiano
*Scallops, fennel dusted sea scallops, wild & local mushrooms, oven-dried tomato, shaved black summer truffles, garden herb pan sauce
*Summer at Terrapin, lemon & peach tart, vanilla ice cream, honey, fresh yellow peach, meringue crunch edible flowers

View Full Tasting Menu

 

Acacia Mid-town Restaurant—Richmond

Richmond’s Acacia Mid-town serves a five-course Chef’s Choice Tasting Menu from Monday to Thursday for $65 per person, with wine pairings available for an additional fee (Price set according to the wine selections). On the last Wednesday of the month, restaurant-goers can experience the Mini Wine Dinner—a three course meal paired with wines that ranges in price from $38 to $45 per person.

Sample Mini Wine Tasting Menu
*Watermen’s pickled bluefish, arugula, cucumber & red onion salad, crème fraiche.
*Cold crab ravioli, gazpacho sauce, avocado purée.
*Veal stuffed with prosciutto & local cheese, corn risotto, summer herb salad

Call for the Latest Tasting Menu Information

 

Trummer’s on Main—Clifton

Trummers on main restaurant

Executive Chef Jon Cropf and pastry chef Meagan Tighe team up to create the tasting menu at Trummer’s on Main. Called the “Mercy of the Chef”, the tasting menu runs from Tuesday to Saturday and costs $92 per person, with an optional wine pairing for an additional $51 per person. The menu changes slightly to reflect seasonal ingredients, but includes shareable snacks to start, followed by an opulent six-course dinner. There is even a kid’s tasting menu for children 12 and under called the “Petite Gourmand” available for $38 when parents order the tasting menu.

 

Sample Tasting Menu
*Snacks
*Chilled Asparagus Soup, shaved asparagus, lemon oil
*Rabbit Terrine, rhubarb compote, pickled mustard, rabbit farce
*Seared Pacific Opah, morel mushrooms, fava beans, spring garlic cream
*New Zealand Venison, heirloom carrots, espresso jus, pan pedue
*Pre-Dessert
*Strawberry, semifreddo, elderflower, thyme gel

View Full Tasting Menu

 

Maple & Pine—Richmond

Maple and Pine Quirk Hotel

Photo Credit: Quirk Hotel

In the lobby of the popular Quirk Hotel in Richmond, Maple & Pine has a laid-back elegance to both the décor and the menu created by Executive Chef David Dunlap. Order the Chef’s Tasting Menu, available from Wednesday to Saturday, which includes six courses for $69 per person and an optional wine pairing for an additional $30. Dishes change seasonally to reflect the best ingredients found in Virginia at that time.

 

Sample Tasting Menu
*Ricotta Gnocchi, fava bean, sunflower shoot, celery
*Parsnip Risotto, vanilla lobster, Thai green curry, peanut, blue basil
*Chicken Fried Morel Mushroom, mushroom cream
*Soft Shell Crab, asparagus, crab froth
*Duck Breast, ginger polenta, rhubarb, Marcona almond
*”Ants on a Log”, peanut butter mousse, celery ice cream, raisin puree

View Full Tasting Menu

 

 

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7 Comments on "11 Upscale Restaurants in Virginia that Offer Chef’s Tasting Menus"

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Audrey Hill
Guest

You need to visit Chef Thierry Tellier’s place in Blacksburg, VA. Our Daily Bread & Bistro (fondly known as ODB) and enjoy his theme night dinners. And, his nightly features are above and beyond anything available for miles and miles.

Barbara
Guest

You left out Smithfield Gourmet Bakery and Deli..Smithfield Va. owner Carolyn Burke.. The best ever!!

Darlene
Guest

If you have not tried La Finca Grill in Orange, you must go there. It is absolutely wonderful.

Mary
Guest

You left out the Inn at Kelly’s Ford, and chef Jackson Flint!

Erin Contour
Guest

It’s a serious misstep to leave out Local Roots, Roanoke VA. They do a fantastic chef’s tasting menu emphasizing local and farm fresh items. I highly recommend it to anyone in the area looking for an incredible evening. Both times I had the fortune to partake, we spent a very happy 3 hours slowly going thru each dish (optionally with its accompanying wine).

Susan Teass
Guest

Agree to that also!

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