"The Washington Post critic Tom Sietsema’s been a long-time fan of chef Andrea Pace, formerly of Fairfax’s now-closed Villa Mozart, and he follows him to his new two-story, four-room inn in Rappahannock County. “One of a handful of dishes to make the trek from city to country is Pace’s signature rye ravioli, so thin you can see the fresh spinach slipped inside, and rounded out with mountain cheese. To start is to finish the pasta,” he writes of The Blue Door Kitchen & Inn’s concise menu. He’s eager for the restaurant to mature, but calls other winners like rice balls, grilled shrimp, the half chicken, and fruit soup for dessert." - Adele Chapin
