Smoke, bark, leaves. These are just a few recurring components of chef Tarver King’s nine-course tasting menus. The greenhouse turned dining room is a destination for food lovers/naturalists—a place where ingredients are both grown and foraged on the organic farm and where bread service means fermented sourdough. King’s background is fine dining, but he forgoes the crutch of luxury items. Pleasures derive from natural connectivity. Take the dish that draws largely from Virginia’s Linden Vineyards: grilled fish with Chardonnay-grape aïoli, served on a smoking bed of vine leaves foraged from the winery and paired with its rosé. Expensive to very expensive.
Also great: hickory-braised pork and grits; pawpaw pie.
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Executive Food Editor/Critic
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
Kristen Hinman has been editing Washingtonian’s features since 2014. She joined the magazine after editing politics & policy coverage for Bloomberg Businessweek and working as a staff writer for Voice Media Group/Riverfront Times.