Organic Dining

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 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, now Certified Naturally Grown. 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 to 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 to the environment. Our commitment for local, seasonal, organic fare and participating in “green” environmental practices cannot be compromised.

Our philosophy is simple: quality product, 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 allows 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 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

Recent Awards and Affiliations

Chef Award Semifinalist for the 2016 James Beard Awards – Tarver King, Best Chef: Mid-Atlantic
Washingtonian Magazine 2014, 2015, 2016 ~ 100 Best Restaurants
2014, 2015, 2016 Nominated Best Chef – Mid–Atlantic ~ James Beard Foundation

Grand Chef of the Year, Relais and Chateau
 
2013, 2014, 2016 RAMMY Nominated Chef of the Year ~ Restaurant Association Metropolitan Washington
Top 5 “Chefs to Watch” ~ Esquire Magazine
2013/2014 Snail of Approval Award, Slow Food ~ DC
Northern VA Magazine ­ 2016 ~ 50 Best Restaurants
Loudoun Destination Restaurant – Visit Loudoun
Washington Post Magazine ~ Tom Sietsema – 2.5 stars
Green Business Award 2014 ~ Loudoun County, VA
Virginia Green Certificate ~ Given to a business taking voluntary actions to reduce the harmful impacts on the environment.

Locale around Patowmack Farm

Farms and Farmers we Respect (and many more who are doing an incredible job)

Heritage Hollow Farms,  Sperryville, VA Bringing beef, pork and lamb to our tables. Heritage Hollow Farms operates with the intention to be responsible stewards of the land; promote diversity through ecologically sound practices; and to raise food with integrity. The pastures are managed in calculated harmony with the soil and weather; livestock are treated with respect and gratitude; and the farm business as a whole is viewed through holistic management practices to create long-term sustainability.

Ayrshire Farm,  Upperville, VA Bringing chicken, beef, and pork to our tables. Ayrshire’s mission is to bring livestock and crop production to both self-sufficiency and profitability. There is a commitment to achieving these goals using Certified Humane, certified organic, sustainable farming methods, specializing in rare and endangered breed, livestock and heirloom fruits and vegetables.

Tuscarora Organic Cooperative,  Hustontown, PA TOG has always been at the forefront of the “Buy Fresh, Buy Local” trend, well before it was trendy. TOG has long since set the standard by marketing only organically certified produce. It is owned by the farmers it serves. They have growers as small as 2 acres and as much as 60 acres. The average farm is managing 200-300 acres of organic ground for fruits and vegetables. Their main emphasis is on fresh, locally grown, organically grown foods.

Quarter Branch Farm,  Lovettsville, VA Certified Naturally Grown Produce. They grow salad greens and vegetables. They believe in supporting and building the soil biology, creating a farm that is truly sustainable.

Wildwood’s Hickory Syrup,  Berryville, VA Joyce and Travis Miller provide us with Wildwood’s Hickory Syrup produced from the bark of the hickory tree. They forage in local woods for the bark of the shagbark hickory tree, which sheds its bark naturally.

Cornucopia Farm, Purcellville, VA Chestnuts – John and Diane planted drought resistant hybrid chestnut trees, with some chestnut seedlings from Thomas Jefferson’s historic chestnut grove.

amFOG Farms,  Afton, VA Gourmet mushrooms, shiitake, maitake and oyster mushroom varieties.

 Black Dog Coffee,  Shenandoah Junction, WV The secret to great coffee is in the bean! Specialty Grade coffees from around the world, roasted in small batches with fanatic care.

Georges Mill Artisan Cheese,  Lovettsville, VA A small family farm producing handmade artisanal cheese using milk from their herd of Alpine dairy goats.

J.Q. Dickinson Salt-Works,  Malden, WV A 7th generation salt-making family produces brilliantly clean, artisanal salt – harvested by hand, from an ancient ocean trapped below the Appalachian Mountains of the Kanawha Valley in West Virginia.

Sea to Table,  Brooklyn, NY Sea to Table builds on the early Tobago Wild model by seeking out sustainable fisheries needing better access to markets, creating a direct connection between fishermen and chefs.

Whiffletree Farm,  Warrenton, VA Chickens and pigs. Intensive rotational grazing creates the best environment for their animals, improving the fertility of the land and results in the most nutritious meat. They are fed without any genetically modified ingredients.

Martin’s Angus Beef,  The Plains, VA Bill and Holly are passionate about their cattle and the beef they produce. Their cattle are raised in the rolling pastures of the Piedmont Valley of Virginia and are fed grass and grain grown and managed on the farm. No growth hormones are fed at any time.

While visiting the restaurant, you may want to plan to visit the many attractions in Loudoun County or Frederick, Maryland. Make it a day or overnight!

Wineries

Loudoun County

Fabbioli Cellars
Tarara Winery 
Willowcroft Winery
Bluemont Vineyard
Lost Creek Vineyard and Winery
North Gate Vineyard

 Virginia

RdV Vineyards 
Linden Vineyards
Glen Manor Vineyards

Other

Castle Hill Cider
Lost Rhino Brewing Company
Catoctin Creek Distilling Company

Bed and Breakfast Close to Us

Linden Hall
Georges Mill Bed and Breakfast
Stone Manor, Lovettsville

Visit Loudoun is great resource for wineries, places to visit, overnight stays