At this votive-lit greenhouse in northern Loudoun County, many ingredients on Tarver King’s multi-course prix fixe menu are grown or foraged in the fields and forest surrounding the farm. Each course has a tale (printed on a card left behind by your server), yet the experience is more adventure than tutorial. Plates are sometimes not plates at all—maitake mushrooms “grow” on a small log. Very expensive.
Also great: Sesame-flax crackers with cashew cheese; steamed buns with shrimp butter; pork belly with pecans, honey, and figs; tom yum soup.