Explore Loudoun Official Visitor Guide - 2025 Explore Loudoun Official Visitors Guide
Farm-to-Table Goodness
2025-02-06 08:30:42
With access to abundant seasonal ingredients, grass-fed meats and locally grown produce, Loudoun’s chefs deliver mouthwatering feasts. Try these farm-to-table greats celebrated for fresh flavors and elevated cuisine.
THE RESTAURANT AT PATOWMACK FARM
Beverly Morton’s hillside destination restaurant with its seasonal, multi-course Progression Menu helped pioneer farm-to-table in the 1990s. Anything not raised, grown or foraged on Morton’s land is sourced from local farms, suppliers and even the Potomac River – visible from the ethereal greenhouse dining room. Sample tastes: striped seabass with fairytale eggplant and heirloom tomato; bison with wax beans, wagyu tongue and blueberries.
LOCAL PROVISIONS
The vibrant Sterling restaurant of power-chef couple Ally and Michael Stebner uses fresh, seasonal ingredients, their own pastas and a classic wood-burning oven to grill meats and bake bread. Try the watermelon and local feta salad and the Roseda Farms Flat Iron Steak with a beer from Loudoun’s Lost Rhino Brewing Company.
THE WINE KITCHEN
In this cozy Leesburg nook pairing local and world wines with sublime small plates created from regional produce, the farms and suppliers are listed on the menu. Sample dish: Longstone Farm Bone-in Pork Chop served with fresh polenta, Catalan style bell peppers, roasted peaches and mustard jus. Pair it with Walsh Family Wine rosé.
THE CONSERVATORY
The three, five and seven-course Chef’s Tasting Menu at Goodstone Inn’s fine dining restaurant uses seasonal ingredients from the property’s own farm as well as local meats and produce. Sample dish: Wagyu Carpaccio topped with tomato, basil, garlic and parmesan.
GREAT FOOD THAT FITS YOUR Lifestyle
VEGETARIAN & VEGAN DINING
Try these vegetarian classics…
The "Spaghetti & Meatballs" at Ahso in Brambleton features lentil and quinoa 'meatballs' on roasted spaghetti squash topped with a tomato bisque and parmesan tuile.
Farm & Fork Kitchen’s popular Citrus Salad is made with harvest mixed greens, berries and pistachio, drizzled with a zesty orange Champagne vinaigrette.
The house-made Mushroom Ravioli at locavore temple Magnolias at the Mill contains spinach, toasted pine nuts, English peas, Misty Meadow mushrooms and Madeira cream.
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