100 Very Best Restaurants 2014: Restaurant at Patowmack Farm

Former Ashby Inn & Restaurant chef Tarver King mixes avant-garde techniques with a dedication to local and seasonal bounties at this bucolic greenhouse dining room and organic farm in Loudoun County. The result: artistic, modern plates that aren’t overwhelmed with molecular trickery and that taste true to their roots. It’s tempting to fill up on the fresh bread and butter with hay-smoked salt, but save room for dishes sourced near and slightly farther away, such as chestnut soup served alongside a smoking birch leaf or stuffed rabbit loin and maitake mushrooms under a blanket of buttermilk emulsion. Knowledgeable servers are friendly guides for the menu and wines. On Thursday nights, an à la carte menu is offered; on Friday and Saturday it’s a $78 prix fixe; Sunday (twice a month) it’s a $55 prix fixe family-style dinner.

Open: Thursday and Friday for dinner, Saturday for brunch and dinner, Sunday for brunch and, twice a month, dinner.

Don’t Miss: Greenhouse salad, with speck and pecorino; deconstructed “fish pie”; toasted milk pot de crème; charred cheddar with onion marmalade.

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