Cuisine:

• Others
• American
• Regional

Blue Ridge Restaurant Description:
Blue Ridge Restaurant is housed in an historic Glover Park location, once a stately townhouse with quaint back gardens. With an intimate dining room and bar plus upstairs and garden seating, Blue Ridge showcases executive chef Barton Seaver's mid-Atlantic cooking with its emphasis on local and sustainable goods. Seaver keeps his dishes devoid of unnecessary frills and overly worked seasonings. Many of his menu items have the ring of old-fashioned Americana, but with a modern twist: deviled eggs with olive and herb spread, bacon-roasted almonds, and sweet potato fritters are enticing snacks. As an appetizer, your best bet may be the cheese and the house-made charcuterie sampler platters, separate but equal and enough for several hungry folks to share. As for entrées, once again Seaver keeps it simple and slightly Southern with fried catfish, a smoked trout Caesar salad, rustic pork meatloaf, and the thick, juicy grilled pork chop with red-eye gravy and collards. Fried green tomatoes, house fries, and a thrilling root vegetable mash (makes plain mashed potatoes hide in shame) are good add-ons. For dessert, ask about the fresh fruit pies. Note: The acoustics are not terrific, so don't count on lively conversations.


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