50 Best Restaurants 2015


What’s for dinner? It’s screamed to moms and dads when kids push through the door after soccer practice. It’s proposed to roommates as an invitation for grubbing at the dining hall. It’s IMed to spouses during a lull in the afternoon workday. Where do you want to eat? What are you in the mood for? In the ever-growing, ever-improving Northern Virginia restaurant scene, finding a place for dinner is getting easier. And harder. This year’s list includes new restaurants and restaurants with renewed vision. There’s fine-dining Filipino, soothing Saudi and, in this age of garden glam, dinner on a farm. This is what’s for dinner. By Stefanie Gans / Photography by Rey Lopez & Jonathan Timmes  

50 Best Restaurants: Top 10

50 Best Restaurants: A-Z

In/Out List

Check out the full list of Northern Virginia Magazine’s 50 Best Restaurants.


Yogurt parfait with housemade granola and peach yerba mate tea from Stoneybrook Farm and Market in Hillsboro Tarver King, executive chef, The Restaurant at Patowmack Farm
Plankton bucatini with clams from Brine in Merrifield Bertrand Chemel, executive chef, 2941
Mapo tofu and eggplant and basil in a clay pot from Peter Chang in Arlington William Morris, executive chef, Vermilion
Bacon popcorn with Old Bust Head Brewing Company Vixen Irish Red from Leesburg Public House in Leesburg Daniel Stevens, executive chef, Mokomandy
Sauteed pea greens from Sichuan Village in Chantilly Patrick Dinh, executive chef, Tuscarora Mill
Egg custard, all the banchan and the ribeye from Kogiya in Annandale Matt Hill, chef, The Liberty Tavern & Lyon Hall
The Caffe Amouri from Caffe Amouri in Vienna Tim Ma, chef and owner, Water & Wall
Birria (spicy goat) from Taco Bamba in Falls Church, and Port City Brewing Company Downright Pilsner in Alexandria Bill Madden, CEO and brewer, Mad Fox Brewing Company
Chesapeake blue crab eggs Benedict from WK Hearth in Purcellville Scott Harris, founder, Catoctin Creek Distillery
Foul, a traditional Ethiopian breakfast made with fava beans, fresh tomato, onion, hot pepper and yogurt, eaten with crusty bread from 4 Seasons Cafe in Alexandria Chris Edwards, chef de cuisine, Harrimans Virginia Piedmont Grill at Salamander Resort & Spa
No. 2 Chà giò (crispy pork spring rolls with fish sauce) from Four Sisters in Merrifield Rebecca Dudley, general manager and owner, Market Table Bistro
Pork belly tacos from Sunkin Well Tavern and John J. Bourbon from A. Smith Bowman Distillery in Fredericksburg Shawn Phillips, owner, Spencer Devon Brewing
White mocha from Grounds Central Station in Manassas Alycia Otte, co-founder, Monument Coffee Roasters


(November 2015)