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Surprises abound at this Modern Latin spot tucked away in Vienna’s Restaurant Row. When to dine here: Your gastronome of a date will accept nothing less than premium ingredients, prepared with a creative edge. See this: A manmade koi pond, complete with a waterfall, competes for attention with the soaring ceilings and modern art inside.Įat this: Foie gras tart, salmon coulibiac, baked Alaska

Oregon morel mushrooms soaked up the spinach cream that coats the plate and German beluga caviar popped with every bite.Ĭhemel’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. The layers of dough were still in flaky force, but it rested on top of lightly crisped king salmon. But Chemel turned the old-fashioned, sometimes-stodgy puff pastry dish on its ear by deconstructing it. Salmon coulibiac is a Russian cousin to beef Wellington. On one recent five-course bill of fare, Chemel offered up his own highly creative takes on some of the most traditional of dishes. Though the tree-lined road in is romantic, the best of nature is firmly what’s on the plates. 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. From hamachi to yellowfin, chef Bertrand Chemel sources only the finest fish for his stunning tasting menus. Not that the koi in the pond in front of 2941 need to worry. There’s a certain glee to watching fish swim by as you’re eating their brethren. 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. See this: Natural beauty, including the hills, trees, and mighty Potomac, are all part of your dinner experience.Įat this: What’s fresh on the farm is what’s on your plate - it’s key to be open-minded here. But ultimately, what brings diners back here for a world-class experience is as small as the flake of a biscuit. Presentation is just as important as sheer delectability, meaning the captivating surroundings aren’t the only thing to excite the eye. 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. This fall, Badiee debuted Ology, a casual Sunday supper that replaced his restaurant’s popular brunch.Īt both, diners will find forward-thinking ideas backed by serious chops, both in the kitchen and among the dining area’s hyper-informed staffers. But it’s not the only way to enjoy the intensely seasonal edible riches. 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.

The warm pastry crumbles and flakes in buttery bliss, aided by the addition of soft, salty maple butter and homemade strawberry preserves.

You’ve never had a better biscuit than the one served on the Lovettsville hill that’s known as Patowmack Farm. Factoring in food, service, and ambience, our food critics have named the 10 finest places to have a meal in Northern Virginia right now.