"Patowmack Farm was founded in 1986; the restaurant was conceived 10 years later, making it one of the country’s first farm-to-table dining establishments, and it holds true to that ethos today. Don’t be fooled by the dining room’s appearance—it’s a glass conservatory and patio dining under an open-air tent, yet it is one of the most memorable meals you'll have. Menus are seasonal, often change daily, and rely on food grown on-site at the farm, while also supporting local growers and producers. Dinner is a progressive tasting menu; on any given night, you might get lightly cooked early-spring vegetables with local cheese, or duck roasted in a cast-iron pot filled with hay. We've had grilled swordfish on skewers served over a bed of pine branches, fried green tomato ice cream, and eggplant soup with a chevre marshmallow. Yes, it's farm-driven and you're eating in a rustic setting, but the composition and blend of flavors are unexpected. You'd never expect to drive up a gravel road and eat food this good under a tent. Embrace the novelty of it all for a special occasion." - Laura Ratliff, Kristen Schott
