Fredericksburg, Virginia ~ Dining

by Sue on April 24, 2012

Foode Restaurant logo, Fredericksburg, VA

This Easter we are up in the air, flying from Seattle, WA to Washington, DC non-stop with Alaska Airlines. Thinking about our food plans, I do some research on restaurants in Fredericksburg, VA, which we will be passing through around dinner time on our drive to Norfolk, VA.

Bistro Bethem rises up as I search. Seasonal modern American cuisine with a Southern accent. Sounds delicious and not formal (we are in comfy casual travel clothes)… oysters on the half shell or fried, wood oven pizzas, creative salads with roasted beets or asparagus, and entrees ranging from a Painted Hill’s all-natural cheeseburger to lamb loin with a coriander-fennel rub. A nice range of choices depending on our appetites. I email to see what there hours are on Easter…

Christopher from Bistro Bethem replies promptly – Thanks so much for thinking of us!  Unfortunately, we will be open for brunch only, from 10am-4pm.  I’m not sure of other restaurant’s holiday hours, but I can recommend Kybecca, Foode, and Poppy Hill.  Hopefully you’ll keep us in mind for the future.

I discover that Easter brunch is popular, and by 6pm his restaurant and all the others will be closed. However, I came away with four good choices for eating in Fredericksburg, VA, so why not share them…

Kybecca Wine Bar & Shop in downtown Fredericksburg began as an eclectic wine shop and soon evolved into a full service wine bar and outdoor café. Here’s what the Washington Post reviewer says about their Sunday brunch – “Sit outside under the bright red awning, sip a glass of chilled prosecco and dig into a plate of slow-braised corned beef hash topped with a poached egg and a drizzle of vinaigrette (one of Kyle’s home recipes). Or try one of the crisp, yeast-risen waffles sprinkled with local berries. Or a crepe filled with spicy, locally made chorizo and scrambled eggs.

The philosophy at FOODE is simple: Joy & Beth believe that the freshest, cleanest ingredients make the best dishes. Joy’s the chef, Beth does everything else. I love their story… We suppose it’s just like every other story that involves two people with a dream: they save up until they can leave their corporate jobs and jump into the great unknown. Our unknown took us from Atlanta, Georgia to the historic district in Fredericksburg, Virginia. So what about the food? The menu changes weekly, they have a children’s menu and a community table. Right now they are having Fried Chicken Wednesdays, and other nights 1/2 of an organic Ashland farms chicken, marinated in herbs and lemon and slow roasted… served with creamy organic farro and mixed field greens from Glenburnie farms. Lots of familiar, comfort foods with attention to good ingredients. Sweets ~ three chocolate chunk cookies, gooey warm from the oven with a chilled glass of organic milk ~ yes!

Poppy Hill Chef Scott Mahar blends his New England sensibility with the lighter sauces, roasted meats and fresh pastas from the Tuscan region of Italy. They prepare each dish from scratch with only the most wholesome, farm fresh ingredients, and all pastas are made on site daily. Flavor Magazine notes: “Offering seasonal items keeps prices at market value and new items on the menu. Patrons flock to the restaurant when pumpkin ravioli in a brown butter sauce with sage makes an appearance in the fall. Sunday-night gravy (which, for the uninitiated, is tomato sauce) made from fresh tomatoes and basil, short ribs, house-made Italian sausage, and meatballs served over Scott’s house-made pasta is also a menu staple”.

So those of you in the Washington Metropolitan area looking for a getaway, head to historic Fredericksburg for a weekend of good food and history… and let me know what you find.

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