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The Fearrington House Restaurant Restaurant Review: The centerpiece of Fearrington Village, this restaurant draws visitors from all over the country to partake of chef Colin Bedford's fare. His attractively arranged plates do full justice to his inspired flavor combinations. Depending on the season and the chef's inspiration, first course options could include a salad of cauliflower and Romanesco with Fearrington honey and whipped Brie or Riesling bloomed oysters with sunchokes and vanilla crème fraîche. More substantial openers include beef tartare with cured egg yolk and wild mushrooms. Main dishes range from maple syrup poached butternut squash with brown butter and sage to venison with braised endive and horn of plenty mushrooms. Among the exotic sounding sweets, you may find a lemon tart with paw paw sorbet and caramelized banana, but no one touches the signature dessert, the hot chocolate soufflé with chocolate sauce, on the menu for 30 years to honor Edna Lewis, the chef from 1983-84. The artful food is complemented by a notable wine cellar, overseen by the inn's wine director and Advanced Sommelier, Maximilian Kast. The Fearrington House Restaurant boasts one of the area's most polished waitstaffs. Wine dinners, offered several times a year, are always special treats.