10 Restaurants That Serve Virginia’s Fall Flavors

by Patricia Keppel | Posted: Oct 12, 2017 | Updated: Oct 19, 2017

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With the arrival of fall in Virginia comes the mouthwatering flavors that you look forward to each year…butternut squash, crisp apples, and perfectly ripe ears of corn. You can find this Virginia produce in local markets, but if you want to sample these fall flavors properly, head to one of these ten upscale restaurants located around the Commonwealth. Their menus offer creative recipes that utilize locally sourced fall ingredients to create unforgettable flavors of the season that you’re sure to love.

 

ZYNODOA RESTAURANT—STAUNTON

Zynodoa

If you’re looking for seasonally driven southern cuisine with a modern twist in or around Staunton, make reservations at Zynodoa Restaurant, a community staple helmed by Executive Chef Travis Terry. The restaurant’s fall menu changes frequently, using fresh ingredients supplied by local farmers mere hours before the restaurant opens each day. Order from the a la carte menu, or for a truly memorable dining experience, sample the four-course chef tasting menu, complete with optional wine pairings.

—Fall Sample Menu Items Include—

Wayside Produce creamy broccoli & Mountain View Lusk soup with roasted broccoli
Autumn Olive Farm slow-roasted pork with a cabbage, apple, & broccoli slaw, sweet potato puree, shaved chestnuts, and Showalter’s apple cider reduction
Pan-seared yellowfin tuna with Malcolm’s Market grilled melon, blistered shishito peppers, and a preserved lemon & basil aioli
Polyface Farm citrus molasses-brined chicken breast with Malcolm’s Market kale, roasted cauliflower, Am Fog oyster mushrooms, buttermilk mashed potatoes, red wine jus

See Full Fall Sample Menu

 

TRUMMER’S ON MAIN—CLIFTON

Trummer’s on Main may be less than 30 miles from the cityscape of Washington, D.C., but the restaurant makes use of Virginia’s strong agricultural community, serving creative American cuisine with fresh, local ingredients. Executive Chef Jon Cropf and Pastry Chef Meagan Tighe team up in the kitchen to craft a delicious fall menu, and don’t miss complementing your meal with a recommendation from house Sommelier Diana Roderique, whose knowledge of the over 8,000 bottle wine cellar results in impeccable pairings.

—Fall Sample Menu Items Include—

Sungold tomato gazpacho with lump crap, poached shrimp, sweet corn, and rye
Chestnut polenta with roasted mushrooms, mascarpone, and cracked pepper
Chesapeake rockrish with sweet corn succotash, cornmeal dusted okra, and pancetta
Dry-aged duck with quinoa, turnip, and apple

See Full Fall Menu

 

TERRAPIN RESTAURANT—VIRGINIA BEACH

terrapin

Try a fine selection of Virginia’s fall flavors when you order off the contemporary American menu at Terrapin Restaurant in Virginia Beach. The modern but classic restaurant works with local community farmers and purveyors to source only the freshest ingredients, and then owner and Chef Rodney Einhorn transforms them into unforgettable dishes. With a menu that changes daily, Chef Einhorn is able to craft impressive seasonal fare that stays true to his motto: Keep it local, fresh, and sustainable. Check the restaurant’s website for the latest recipes behind their dishes, currently a Butternut Squash & Sweet Potato Bisque.

—Fall Sample Menu Items Include—

Curried sweet potato soup
Crispy skin Maple Leaf Farms duck breast, field peas, bacon, local green beans, roasted radishes, celery, pickled spring onions
Miso honey-glazed wild caught Pacific halibut, French horn mushrooms, peas, charred leeks, ginger carrot broth and chive oil
Autumn crumble with apple filling, cranberry compote butter crumb, cinnamon vanilla ice cream, coral tuiles

See Full Fall Menu

 

THE ROOSEVELT—RICHMOND

the roosevelt

The Roosevelt celebrates the food of the South with their own unconventional twists, infusing classic Virginia dishes with flavors that will surprise and delight. Residing in Richmond’s historic Church Hill neighborhood, the restaurant is run by Chef and co-owner Lee Gregory, a nominee for the impressive James Beard culinary awards. His belief in Virginia’s rich lands goes further than the food, which is evident when you see the restaurant’s all-Virginia wine list, a hearty roster of regional beers, and first-rate craft cocktail concoctions made with local products.

—Fall Menu Items Include—

Celery root soup with bacon and chives
Roasted beet salad with greens, pear, ricotta, toasted pistachio, and mustard vinaigrette
Sauteed trout with cauliflower puree, sunchoke almondine, and salsa verder
Seared scallops with lentils, braised endive, pearl onion, and bacon vinaigrette
Roasted rockfish with farro, beech mushrooms, squash, and mushroom broth

See Full Fall Menu

 

2941 RESTAURANT—FALLS CHURCH

2941 restaurant

Executive Chef Bertrand Chemel creates exceptional cuisine at 2941 Restaurant, blending his French roots with modern American fare. On the shores of Fairview Lake, the restaurant has waterfront views from almost every seat in the house, providing diners with peacefully scenic ambience while they dine on some of the finest fall flavors available in Northern Virginia. Make reservations for their special Spice Dinner, held on October 22, 2017, and enjoy a seasonally-focused meal created by Chef Chemel and Lior Lev Sercarz, a friend of the chef and a famous spice master based in New York City. Their fall spice-infused tasting menu will showcase rare spice blends for an once-in-a-lifetime meal experience.

—Fall Menu Items Include—

Spiced corn ravioli
Grilled venison loin with savoy, cabbage, turnips
Roasted duck breast with black barley, caramelized onion, and roasted cherries
Empire apple with a Chardonnay poached apple. Walnut soil, apple cider cremeux, and walnut ice cream

See Full Fall Menu

 

CHATEAU MORRISETTE RESTAURANT—FLOYD

While Chateau Morrisette is a well-known winery in Southwest Virginia, their restaurant should not be overlooked. Open for both lunch and dinner, you’ll find fall flavors dominate their seasonal menu, from turkey and cranberry dishes to plates prepared with apples picked from a local orchard. Of course, with the restaurant’s relation to the on-site winery, you can expect fantastic wine options to go with your autumn meal.

—Fall Menu Items Include—

Turkey on a croissant with melted brie, cranberry shallot chutney, shaved estate onions, and baby spinach
Matt’s garden salad with shaved squashes and radishes, cucumber, and baby heirloom tomatoes
Roasted estate-grown beet salad with orange crusted French bleu cheese and a walnut vinaigrette
Osso buco with grilled broccolini, sweet potato gnocchi, blood orange gremolata, and a roasted Virginia apple demi-glace
Cardamom fig glazed duck breast, forest mushroom risotto, haricot vert, and veal fumet

See Full Fall Menu

 

VINTAGE RESTAURANT—ORANGE

vintage restaurant inn at willow grove

Located within the luxurious Inn at Willow Grove, Vintage Restaurant is a Forbes Travel Guide Four-Star Rated restaurant, serving up gourmet regional farm-to-table food in a world-class setting. Along with a menu that changes with the season to reflect fresh farm and field ingredients, the upscale dining destination features an award-winning wine list with over 100 vintages from around the world, including picks from the nearby Monticello Wine Trail.

—Fall Menu Items Include—

Butternut squash potstickers, with red curry, toasted cashew, and finger lime
Southern-style buttermilk fried quail with parsnip puree and orange maple glaze
The vegetarian state fair, a pastrami style tofu corndog, potato & chive funnel cake, spaghetti squash & black trumpet mushrooms
Grilled filet of beef with gruyere cheese, caramelized onions, Lyonnaise potatoes, asparagus & horseradish apple butter

See Full Fall Menu

 

THE LOCAL—CHERITON

The local restaurant

As you would guess from the name, The Local is all about sourcing and supporting their Eastern Shore community. Chef and owner Jason Van Marter works with farms on the Shore to use local ingredients in his ever-changing menu, and in addition to the food, he displays artwork from local artisans on the restaurant walls, further supporting the namesake of the restaurant.

—Fall Sample Menu Items Include—

Pumpkin seed-crusted Virginia flounder, daikon salad, red curry crème
Sous vide black angus flat iron steak, braised red cabbage, sweet chili soy glaze
House-made white bean hummus, herb goat cheese, roasted tomatoes and garlic, toasted pumpkin seeds, truffle naan, balsamic reduction

See Fall Sample Menus

 

THE SHACK—STAUNTON

the shack

Under owner and Chef Ian Boden, The Shack has become synonymous with providing high-quality food with as little pretense as possible. The restaurant is small but cozy, using communal seating at large tables to create an inclusive atmosphere. In the lush lands of the Shenandoah Valley, Chef Boden relies on local farmers to support his seasonally-based menu. On Wednesdays and Thursdays, the Shack offers an a la carte menu, but on Fridays and Saturdays, the restaurant switches to a set prix fixe menu, with three standard courses and the option to make it a four-course meal.

—Fall Sample Menu Items Include—

Roast delicata squash with heirloom apples, Asher blue cheese, and brown butter vinaigrette
Kilt salad with fall greens, zucchini, bacon preserved ramps, and pork schmaltz
Ricotta pansotti with roast cherry tomatoes, heirloom pepper puree, and parmigiana reggiano
Salt & pepper pork sausage with roasted radish and turnips, butternut squash pierogi, and apple puree
Chocolate cremeux with sweet corn ice cream, whey caramel, peanuts, and oats

See Daily Fall Menus

 

JOSHUA WILTON HOUSE RESTAURANT—HARRISONBURG

joshua wilton house fall food

Located in downtown Harrisonburg in an historic Victorian inn, Joshua Wilton House Restaurant changes their menu daily according to the seasonal fare provided by local purveyors. They offer weekly specials like a Date Night Tuesday ($35 per person for two courses and a shared dessert) and Wilton Wednesday (any appetizer with a beverage option for $14), allowing you to sample some of the finest dining in the city without breaking your bank.

—Fall Sample Menu Items Include—

Braised pork belly with carrot orange puree, caramel apple, and turner ham prosciutto
Polyface Farms chicken chowder with corn, potatoes, chives, and bacon
Venison with vanilla parsnip puree, braised cabbage, and blueberry gastrique
Duck breast with sweet potato, bacon, kale, peanuts, brandy green peppercorn cream
Filet mignon with potato gratin, asparagus, and red wine jus

See Fall Sample Menu

 

Got more suggestions for where to savor fall flavors? Share your favorite restaurant with seasonal menus below!

 

 

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