Restaurant vets Neal and Star Wavra resurrected a Federal-era space in Fauquier County with both elegance and comfort in mind. Start in the warmly lit parlor, where you can sip from Neal’s masterfully curated local wine list. The best seat in the multi-room house is by the kitchen, where chef Anthony Nelson mans a Colonial-style hearth. We’ve never tasted a juicier pork chop: sous-vided until tender, charred beneath oak logs, and drizzled with foie gras sauce. Ember beds slow-roast a simple onion until it nearly melts—Brie and beefy jus turn it into a killer riff on French onion soup. Expensive.
Also great: Buffalo-style pig ears; scallops with squash and caviar; roasted whole fish; horchata float.