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About

Our Fields are the Chef’s Pantry

As one of the first farm restaurants in the U.S., we have always respected where our food is sourced. Our goal is to nourish our community and our environment with a sustainable system, promote education about what we consume, serve the freshest food from our farm and local ingredients and encourage earth to table, using our fields as the chef’s pantry. The cuisine and atmosphere are the focus of every guest’s visit. The cuisine will progress through a variety of flavors, temperatures, and sensations. We aim to surprise and satisfy at each course with attention to detail creating a holistic experience that keeps the diner engaged.

Fresh ingredients brought to the kitchen are treated as a celebration. You are eating produce that was picked by the farmer, at their peak, that morning or afternoon. We believe that sourcing food that satisfies the palate while fulfilling our goal of supporting local producers and suppliers and showcasing our own farm’s bounty gives us the opportunity to create sophisticated food with uncompromised integrity.

We “nourish the soul and excite the palate”®® while guests dine in a setting only Mother Nature could create.

Reservations are required.  This means we generally are not able to accommodate people without reservations.  If we are fortunate enough to be able to accommodate someone without a reservation, we definitely will do so, as this would be our preference.  We prepare food according to the number of reservations, allowing us the ability to pick “just enough” fresh produce making sure not to waste and to honor our sustainability practices.  Our ultimate goal is to make sure you have a wonderful dining experience.  It may appear we have empty table and chairs – this could be the result of how we space the reservations and when the guests arrive and leave the restaurant.  Although this may be an inconvenience, we feel it leads to added value and better quality of service.  We strive to provide a relaxing atmosphere and a dining experience not soon forgotten.

Reservations are taken:

5:30 – 8:30 – Thursday, Friday and Saturday
11:00 – 1:30 – Saturday and Sunday
5:30 – 7:30 – Sunday Supper once a month

Holiday dining hours may be different

Our Farm

The farm, established in 1986, taps the full potential of the land using methods and materials benefiting the entire whole (organic/biodynamic) rather than focusing solely on short-term profits. The emphasis has always been on preserving the health of the land, enhancing our environment.

The farm was one of the first certified organic farms in Virginia. We grow and maintain our land with respect to sustainable environmental practices, promoting healthy eco-systems and producing strong, healthy plants that become nourishing food. We educate and encourage employees to share our sustainable environmental practices.

We are committed to producing food in a manner that preserves the health and productivity of our land and the environment. We pledge to protect the integrity of our agricultural products using growing methods that replenish the soil and do not use chemical herbicides, pesticides or synthetic fertilizers. We use conservation practices, such as planting cover crops, crop rotation, integrated pest management and protect the health of the soil. We believe that our standards are beyond the National Organic Standards. We farm with a commitment to an agriculture that strives for a balance with nature, using methods and material of low impact on the environment. Our commitment to local, seasonal, organic fare and participating in “green” environmental practices cannot be compromised.

Our philosophy is simple: quality produce, the freshest and finest seasonal ingredients, support for small local artisan growers and producers and creating a place where nature takes care of the details. The practices that we embrace enable us to reduce food miles and share our vision with everyone who dines with us. We farm, promoting organic growing practices and protecting the environment. Sharing our vision of sustainable agriculture gives the chef the ability to create menus based on the purest and most basic form: Sustainable, Seasonal and Local Ingredients.

Restaurant

The Restaurant at Patowmack Farm presents a dining experience that is unique in and of itself. With the perfect venue: glass conservatory, gazebo, and open-air tent, guests are able to enjoy an unforgettable evening savoring organic, local, progressive cuisine while taking in one of the most spectacular views in all of Loudoun County.

Our Prix Fixe menu offered on Thursday, Friday and Saturday evenings, monthly Sunday Supper and Brunch/Lunch menus give you the opportunity to dine on sustainable, local, organic cuisine that is reflective of the seasons. Add the wine pairing to the prix fixe menu and experience the balance between food and wine.

Chef Tarver embraces the relationship to the food grown on the farm and draws from what the region has to offer, crafting a daily changing menu. Each course draws its inspiration from the seasons and harmony with the earth and on what the local farmers, fisherman, and foragers provide. This serves as inspiration for his contemporary cuisine.

With a progressive, sustainable cuisine, we use all the bounty that our land has to offer. Our deep understanding and commitment to organic ingredients allow us the ability to give our guests a unique experience not soon forgotten.

Our passion for an ecologically sound environment is the driving force of the entire staff here at Patowmack Farm.

Reservations are required.  This means we generally are not able to accommodate people without reservations.  If we are fortunate enough to be able to accommodate someone without a reservation, we definitely will do so, as this would be our preference.  We prepare food according to the number of reservations, allowing us the ability to pick “just enough” fresh produce making sure not to waste and to honor our sustainability practices.  Our ultimate goal is to make sure you have a wonderful dining experience.  It may appear we have empty table and chairs – this could be the result of how we space the reservations and when the guests arrive and leave the restaurant.  Although this may be an inconvenience, we feel it leads to added value and better quality of service.  We strive to provide a relaxing atmosphere and a dining experience not soon forgotten.

Our Team