Field & Main
Marshall / Modern American / $$$
Middleburg Montessori School has a regular project for its students: raising pigs to sell to local businesses. The porkers live an idyllic life, cared for by gentle little hands until it’s time for them to leave this mortal coil. But their afterlife is just as picture-perfect. They fill menu space at Field & Main, nearby Marshall’s destination for farm-to-table fare.
Chef-owner Neal Wavra adjusts the menu daily to fit in the ingredients that are at their best, but whatever he’s doing with pork is sure to be a juicy delight, whether it’s a chop served with miso poached pears or the lunchtime Pigstrami sandwich. The season’s bounty is both the fuel for and the raison d’être of Field & Main. Wavra is also a wine specialist who fills glasses with the wares of local vineyards, including wines on tap.
A sense of fun pervades the restaurant. One option on the wine list is a mystery glass. Customers who can guess the grape get it for half off. During COVID times, diners sanitize before eating using towelettes that grow from tablets in an antibacterial liquid bath at the table. Servers know regulars by name, and you can bet they can tell them exactly where the pork came from. They might know the pig’s name, too.
See This: An elegant house complete with chandeliers is filled with rustic art to remind you you’re in the country.
Eat This: The menu changes daily, but keep your eyes open for local pork.
When to Visit: You want to taste the local landscape, one plate at a time.
This post originally appeared in our November 2020 issue’s Best Restaurants cover story. For more food reviews, subscribe to our weekly newsletter.
