Fredericksburg / Steakhouse / $$$
What is the temperature of a perfect medium-rare steak? This steakhouse takes the concept so seriously that it’s in the name. But it’s also the sort of place where the servers won’t blink if you get your rib-eye medium-well. It is a steak-y pleasure dome, indeed, no matter how you like your cow cooked.
Chances are that whatever cut you order, it will have originated in Virginia. This is an unusual commitment to local ingredients that extends to seasonal vegetables served on the side, and even to the fruit that appears in the most buttery, luscious bread pudding this side of the Mason-Dixon. The meat is charred in an 1,800-degree broiler for a crust that’s a satisfying contrast to the rosy interior. Prices are exceptionally reasonable for a steakhouse—for example, the optimally tender, beefy-tasting hanger is $29 for 8 ounces and includes two sides. Choices, around 14 of them, range from classic to unusual. In the place of old-school creamed spinach, there’s Tuscan kale with Asiago cheese, cream, and smoky chunks of bacon.
In a region where many of the steakhouses are chains, Fahrenheit 132 is a refreshing paean to the best Virginia has to offer.
See this: Rugged old bricks have holes with candles tucked inside in one area; the other side of the restaurant is taken up by the bar.
Eat this: Venison carpaccio, hanger steak, bread pudding
Service: Friendly and exceptionally well-informed.
When to dine here: You’re looking for a less formal and more creative steakhouse experience.