By Alice Levitt and Renee Sklarew
Northern Virginia Magazine’s Taste of NoVA served up a foodie’s paradise this weekend at the NOVA LIVE campus in Manassas. Over the two-day event, our food writers joined the crowd, savoring the dizzying variety of vittles and sips. Afterward, we put our heads together to compile a list of notables, and here were some of the standouts.
Saturday Special: Guerra Steakhouse
The longest line the first day was doubtless the one for this Arlington restaurant’s surf-and-turf. With a tomahawk on display, the staff plated up New York strip topped with spicy shrimp scampi.
Home Advantage: Proof Kitchen + Bar
The best overall offerings on Saturday came from Villagio Hospitality Group restaurants. Trattoria Villagio’s arancini and chocolate budino were delicious — as well as The Black Sheep’s theatrically torched Nueske bacon and beloved bourbon butter cake — but don’t hold sway in our memories quite as powerfully as the slow-braised bison shepherd’s pie and sticky toffee pudding from Proof, which was just steps away from the event.
Two-Day Showcase: S&P Burgers
The halal burger pop-up’s chef Abdullah Anwari gained fans both days with his smash burgers. He pressed buns toasted with his logo with speed, but still could barely satisfy the hordes salivating for his “spicy gourmet sauce.”
Most Creative Korean Barbecue: Sō Korean BBQ
Both in restaurants and at Taste of NoVA, this has been the year of Korean barbecue. As much as we loved all of the meat, Sō Korean BBQ stood out with its clever one-bite taster of galbi served on toasted sweet rice with potato cream and garlic mousse.
The Showstopper: Yume Sushi
Both writers agreed that our favorite bite on Sunday came from chef Saran Kannasute’s table. His team took apart a whole tuna onsite, resulting in the freshest sashimi, nigiri, and Thai-style tartare we’ve ever tasted.
Worth the Wait: The Inn at Little Washington
The line snaked around both tents at times for chef Patrick O’Connell’s flawless lobster with grapefruit butter sauce was what our server called “Chef O’Connell on a Plate.” Time may be money, but the bite was worth every bit of both.
Standout Sweet: The Ashby Inn & Restaurant
Tired of pumpkin spice? We thought we were, too, until we tasted the jiggly pumpkin panna cotta from this table. Finished with crisp, candied pepitas and whipped cream, it was a warm hug for the chilly fall day.
Best Performance: Carbonara
Chef Mike Cordero was on hand with a whole wheel of Parmesan to make his restaurant’s eponymous dish, spooning housemade orechiette and guanciale with a creamy, eggy sauce into waiting guests’ bowls.
Best Fusion: Clarity
The Vienna restaurant’s newly minted chef Daniel Ahn kicked up the signature smoked burger with a combination of kimchi and house cheddar that impressed with each mouthful. Miso mitigated the sweetness for an exceptional butternut squash bisque, too.
Freshest Innovation: 2941
It would have been enough to put grilled A5 wagyu on plates. We would have been more than happy. But Bertrand Chemel cheffed things up with a mouthwatering dashi Béarnaise and a creamy pomme purée that had us contemplating coming back for more.
Best Comfort Food: Ruthie’s All Day
The barbecue bone-in sparerib glazed with spicy soy glaze and accompanied by velvety dill potato salad was a fresh twist on two Southern classics from chef Matt Hill.
Best Complete Meal: Agora
With a whole roasted lamb as part of its display, this Tysons Turkish restaurant drew eyes. Those who stayed to taste it were treated to that tender flesh along with flavorful rice, orange-scented rice pudding, and steaming cups of tea.
À La Minute Masters: Celebration by Rupa Vira
The Ashburn Indian restaurant pulled out all the stops with crispy potato-filled dosas that were made to order. Despite the extra care (and the presence of the appealing lotus stem chaat), the line moved quickly, a testament to the team’s professionalism.
Best Representation: Fava Pot
Many guests had never tried Egyptian food before. Fava Pot won them over with a three-dish introduction that included meaty kofta, tangy hummus, and explosively flavorful ta’amya, the Egyptian take on falafel.
Best Hometown Advantage: Semifreddo
With the venue change, this Manassas Italian restaurant didn’t have far to travel. All the better to bring the decadent housemade spinach-and-ricotta ravioli in creamy tomato sauce to the masses.
Worthy of a Complete Meal: Smoking Kow
The Alexandria barbecue restaurant, which showed up for two days, plated each of its three meats along with a side, including our favorite, brisket with jalapeño-garlic macaroni and cheese.
The Overachievers: My Cravingz
Both days, the Manassas Turkish restaurant brought more dishes than anyone else. Beyond the menu of three plates, My Cravingz excelled with everything from sarmas and dolmas to multiple flavors of baklava.
Prettiest Display: ArTeA
This McLean bakery and café brought high tea to Taste of NoVA with fragrant macarons, Jasmine Pearl Wine Tea, and savory profiteroles.
Feature image of The Inn at Little Washington’s lobster with grapefruit butter sauce by Mike Ramm
