By Alice Levitt and Renee Sklarew
After an evening of award-winning food, dancing, and entertainment, the curtain fell on Northern Virginia Magazine’s Best of NoVA Soiree Thursday night.
With an “enchanted forest” theme, attendees dressed in dazzling attire were buzzing with excitement as they stepped through a living ivy trellis into the elegant CrystalView Event Center in Fairfax. There, they were greeted with a magical world filled with whimsical characters and VIPs from throughout the region.
Under the light of glittering chandeliers, Northern Virginia’s top restaurateurs served delectable tastes that had earned them a spot in the 2024 Best of NoVA rankings and the pages of the magazine. Guests had the opportunity to meet many of the chefs from the 30 participating restaurants in person while sampling small plates from the restaurant’s repertoire and originals crafted specially for the event.
It was a bounty of riches and our lucky critics made sure to taste every dish. Here are their takeaways:
Best Bites
Both Alice and Renee agreed: The one-two punch of the night came from Ashburn’s Celebration by Rupa Vira. The chef was in attendance with her traditionally big-flavored chicken tikka masala, as well as a thoroughly cheffed-up lotus root stem chaat, which crunched with tangy spice and creamy yogurt pearls.
Most Fun
Ruthie’s All-Day chef Matt Hill brought a friendly attitude and a make-your-own experience centered around his melting smoked beef brisket. Some of the night’s greatest rewards came from piling a petite bun with meat and housemade pickles to taste.
Best Variety
With only one table offering boba drinks, Chunky Cup Bubble Tea and Fries had its work cut out for it. But with four original combinations of jelly, popping boba, and tea, the mini sippers were a highlight of the night.
Best Raw Dish
With no fewer than eight crudos, ceviches, and pokes on offer, it wasn’t easy to pick a favorite raw dish. But the quality cut and sesame-inflected flavors of Honest Grill‘s Korean steak tartare stood out from the crowd.
Best Seasonal Dish
Inspired by the autumn yield from Salamander Resort’s culinary garden, Harrimans Restaurant team prepared a sumptuous pumpkin risotto, accompanied by shredded Maryland blue crab, a dusting of chives, and the punch of fried sage leaves.
Best Full Meal
The team at Agora Tysons Mediterranean Restaurant wasn’t content to serve one dish. Rather, its table was set with a main course, dessert, and Turkish coffee. The ali nazik kebap featured buttery beef tenderloin, buttered onions, and smoked eggplant on a cushion of labneh. The chocolate bavaroise was a cocoa lover’s dream: a crisp cookie, hazelnut dacquoise, blackberry sauce, and dark chocolate top. Traditional Turkish coffee completed the charming trio.
Best Dessert
Even with an abundance of extraordinary desserts, The Ashby Inn & Restaurant stood apart for its tiny cup of pumpkin panna cotta. The light pumpkin cream spiced with flavors of fall softened under a dome of whipped cream and crunchy roasted pepitas. You couldn’t eat just one.
Best Twist on Traditional
Harvey’s shrimp and grits tasted bright and new thanks to the irresistible pockets of gooey pimiento cheese grits floating in a smoky brown butter sauce with blackened shrimp and sweet candied bacon.
Best Harvest Meal
The team at Joon served its traditional Persian hummus with a mélange of seasonal vegetables. The chickpea purée was a tangy vessel for a swirl of black garlic aioli, pickled Serrano peppers, banana peppers, sliced red peppers, and Sungold tomatoes, all garnished with crumbles of goat cheese, basil, and garlic.
Everything in a Bite
The team at Trummer’s Restaurant set a high bar for tastings everywhere with a texturally complex rendition of octopus salad. Featuring the chew of charred octopus, velvety avocado, crunchy fresh cilantro, and heat from Calabrian chilis, it was indeed everything in one bite.
Feature image of Celebration by Rupa Vira’s Lotus Root Stem Chaat by Michael Butcher
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