Whether you’re craving a juicy steak or an upscale take on fresh farm-to-table ingredients, you can probably find it at one of these top modern American eateries across the region.
Restaurants were reviewed by Olga Boikess, Ashley Davidson, Dawn Klavon, Alice Levitt, and Renee Sklarew.
2941
Falls Church / Modern American / $$$$
There’s a certain glee to watching fish swim by as you’re eating their brethren. Not that the koi in the pond in front of 2941 need to worry. From hamachi to yellowfin, chef Bertrand Chemel sources only the finest fish for his stunning tasting menus.
It’s just one way in which the discourse between natural and manmade create an enticing interplay at this restaurant that’s located in an office building tucked away in a wooded area of West Falls Church. Though the tree-lined road in is romantic, the best of nature is firmly what’s on the plates.
On one recent five-course bill of fare, Chemel offered up his own highly creative takes on some of the most traditional of dishes. Salmon coulibiac is a Russian cousin to beef Wellington. But Chemel turned the old-fashioned, sometimes-stodgy puff pastry dish on its ear by deconstructing it. The layers of dough were still in flaky force, but it rested on top of lightly crisped king salmon. Oregon morel mushrooms soaked up the spinach cream that coats the plate and German beluga caviar popped with every bite.
Chemel’s feat on this and every plate is taking the best ingredients from around the world and making them taste even better than nature intended.
See this: A manmade koi pond, complete with a waterfall, competes for attention with the soaring ceilings and modern art inside.
Eat this: Foie gras tart, salmon coulibiac, baked Alaska
When to dine here: Your gastronome of a date will accept nothing less than premium ingredients, prepared with a creative edge.
Ada’s on the River
Alexandria / Modern American / $$$
On the hunt for river views? At this Old Town Alexandria destination, they’re backed by a wood-burning grill staffed with expert hands. No matter the occasion, the sweeping outdoor patio and commodious indoor booths are the main attraction for the eyes.
And for the palate? Steaks are front and center. Choices range from luxurious wagyu and 60-day-aged rib-eye to a more modestly priced tri-tip. Clever use of the grill drives the menu. Crispy wood-fired chicken thighs atop toasty pita pop with flavor thanks to the Dijonnaise dressing and marinated greens. Vivid flavors define the vegetarian entrées and sides, as well. Thus, Middle Eastern spicing gives honey-glazed carrots a smoky, earthy finish. The hash brown potatoes dissolve in a rich smoked-paprika aioli.
A chocolate soufflé is always tempting, and the one at Ada’s should not be missed. Its intense, lava-like center tastes all the more decadent when a rich caramel sauce is poured in. Other options — notably, caramel apple beignets and a lemon tart, piqued with a black pepper and berry syrup — are worthy, too. And the view makes it all the sweeter.
See this: The airy, window-wrapped interior showcases river views that draw diners to the expansive terrace.
Eat this: Wood-fired chicken thighs, 14-ounce wagyu rib-eye, chocolate soufflé
When to dine here: This versatile player works for any occasion worthy of a splurge, whether it’s a romantic evening for two or a gathering of family and friends.
Clarity
Vienna / Modern American / $$$
How’s this for living in the moment? The menu at Clarity changes every day. That means you may have only one chance to enjoy that meal you’ll never forget.
At dinner, a prix fixe menu highlights the market’s best. Scallops are usually offered at lunch and at dinner. Perfectly crisped, succulent, and paired with bouncy mushrooms and black-eyed peas in a celery root purée, they are irresistible. Few restaurants serve game these days or are as adept at preparing it. Tender, pink-centered slices of elk burst with meaty flavor enhanced by a velvety port reduction. Braised bison short ribs, heritage pork chops, and a New York strip steak might be other temptations.
Midday, imaginative salads, well-composed fish and vegetable plates, a top-flight burger, and steak frites please the varied clientele. Business meetings, celebratory luncheons, and casual get-togethers are all welcome here.
Desserts are as balanced as the rest of the menu. A fresh fruit crumble, judiciously sweetened, is paired with an ethereal, deeply flavored, meltingly rich raspberry ice cream. And its ephemeral nature just makes it more enticing.
See this: Glittery lights frame the buzzy bar at the far end of a contemporary, pale-toned dining room. There’s a chef’s counter facing the open kitchen, as well as a charming patio.
Eat this: The menu changes daily, but be sure to look for game meats and market-fresh scallops.
When to dine here: Stop in for a weekday lunch that’s as indulgent as a blow-out dinner — or treat yourself to a memorable burger.
*Editor’s Note: Clarity has been undergoing changes in the time since this review was written. It has been temporarily closed and is expected to reopen in early November.
Field & Main
Marshall / Modern American / $$$
You could order Field & Main’s Present Menu, a six-course tasting that takes keen advantage of the ephemeral eats that arrive in the kitchen each day from nearby farms. You might start with local melon compressed with dashi and surryano ham and finish on corn curd with cornbread, salted popcorn, and turmeric ice cream. Paired with wine by chef-owner Neal Wavra, it’s true destination dining in the tiny town of Marshall.
If you’re not feeling like a tasting, order the OooMami Smash Burger, listed as an appetizer, as your entrée and get full on the stack of local Ovoka Farm wagyu patties, paired with sides like melting, maple butter–bathed cornbread pudding. Hey, the restaurant wouldn’t offer such down-home fare if they didn’t want you to try it, right?
It’s not the upscale order one might expect at this fine-dining, wine-forward restaurant, but it’s one of the most satisfying meals in NoVA right now. Even better? Finish it with an extra-large chocolate chip cookie, served warm in a pan. It’s a from-scratch take on kid-friendly fare that includes housemade marshmallows and vanilla ice cream. Just enjoy your comfort food and resolve to order The Present Menu next time.
See this: Outdoor cabanas line the lawn for a festive experience, or sit near the kitchen and watch local ingredients get transformed into dinner.
Eat this: OooMami Smash Burger, creamed cornbread puddin’, Feast chocolate chip cookie
When to dine here: You’re as comfortable ordering a burger as you are letting go and trying the tasting menu.
Harrimans Virginia Piedmont Grill
Middleburg / Modern American / $$$$
Dry ice is usually a cheap gimmick — literally just blowing smoke. But not this time. Not here.
Your server proffers a plate of scallops, served in a jauntily placed shell. Then, she begins to pour herbal tea over a hidden layer of dry ice. The result is a minty vapor that envelops you as you tuck into the seafood that’s flavored with chermoula, which is a refreshing Middle Eastern sauce, as well as coconut and cashews. The result is transformative, a dish that truly relies as much on aroma as flavor.
Resort fare usually earns its reputation as stodgy and safe. And yes, you can get a steak at Harrimans, located at the Salamander Resort, but you’re better off ordering from the ever-changing list of signature entrees. Those composed plates are full of surprises. Think homemade pappardelle with mustard-flecked short rib ragout that’s topped with huckleberries and hazelnuts. Or kampachi flavored with kumquats, salty local guanciale, and baby artichokes.
Desserts are equally inspired. And yes, there’s a good chance there will be a puff of smoke included with those, too. But don’t ever think that chef Bill Welch’s kitchen is one that relies on gimmickry.
See this: A newly remodeled dining room profits from soaring windows that reveal the resort’s well-manicured fields.
Eat this: Agnolotti, Maine diver scallops, Sweet As Salamander Honey
When to dine here: The comfort and upscale service of a resort are calling, but you prefer more forward-thinking fare on your plate.
The Ashby Inn
Paris / Modern American / $$$$
In our lifetimes, the rolling hills of Paris aren’t going anywhere. Nor, most likely, will the charming former home of 18th century blacksmith Manley Pierce, now known as The Ashby Inn. But beyond that, the property’s restaurant is proving that the only constant is change.
Johnathan Leonard, the chef who earned the restaurant our top spot in 2020 and No. 5 last year, is replaced by Jonathan Martin, and longtime Goodstone Inn sommelier Stephen Elhafdi is proffering bottles to pair with tasting menus. The overall impression of the restaurant’s remade self is one of tradition.
Gone are dishes such as cast-iron-cooked guinea hen showered in flowers. The à la carte menu consists of warhorses such as steak au poivre, sole meunière, and duck à l’orange.
The good news? While nothing new, the techniques are more than solid. A single scallop, served as an appetizer with a cube of well-rendered pork belly, is seasoned to perfection and seared dreamily crisp. The accompanying parsnip purée is creamy and liltingly sweet, and the scallop’s beurre blanc illuminates the plate.
The tasting menu provides more forward-thinking dishes, like cashew-crusted halibut in red curry. But we think the new Ashby Inn is at its best when kicking it decidedly old-school.
See this: Walk past the plum tree that supplies summertime meals — along with the well-stocked kitchen garden — on the way to the historic building.
Eat this: Pork belly and scallop, strip loin au poivre, coconut-pineapple tartlet
When to dine here: Staggering views are more important than breaking new gustatory ground.
The Restaurant at Patowmack Farm
Lovettsville / Modern American / $$$$
You’ve never had a better biscuit than the one served on the Lovettsville hill that’s known as Patowmack Farm. The warm pastry crumbles and flakes in buttery bliss, aided by the addition of soft, salty maple butter and homemade strawberry preserves.
The nine-course Progression Menu is a longtime standout at this farm and restaurant, made even better for the past two years by chef Vincent Badiee. But it’s not the only way to enjoy the intensely seasonal edible riches. This fall, Badiee debuted Ology, a casual Sunday supper that replaced his restaurant’s popular brunch.
At both, diners will find forward-thinking ideas backed by serious chops, both in the kitchen and among the dining area’s hyper-informed staffers. Badiee brings his training in Italy (as well as in the kitchens of big American names like José Andrés, Daniel Humm, and Daniel Boulud) to dishes like guanciale-topped risotto made mostly from ingredients grown in-house.
Presentation is just as important as sheer delectability, meaning the captivating surroundings aren’t the only thing to excite the eye. But ultimately, what brings diners back here for a world-class experience is as small as the flake of a biscuit.
See this: Natural beauty, including the hills, trees, and mighty Potomac, are all part of your dinner experience.
Eat this: What’s fresh on the farm is what’s on your plate — it’s key to be open-minded here.
When to dine here: You’re in search of an experience that begins with a country drive and ends with treats from the kitchen for the next day.
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