Cuisine:

• American
• Others

Rice House at Barnsley Gardens Description:
Overlooking the ruins of this estate and its enchanting gardens, this glass-enclosed dining area has Victorian-style wooden chairs upholstered in burgundy damask. Built in 1854 and moved to Barnsley Gardens in 1994 from its original, nearby site, the house was home to the Fleming Rice, and suffered its share of indignities during the Civil War. Bullet holes still mark its exterior walls. Executive chef Charles Vosbergh, C.C.E; A.A.C., has a passion for the culinary arts and a flair for food design and presentation. Steering toward a blend of classical cooking with Southern touches, the menu is a major improvement over past years. Start with a homegrown sorrel vichyssoise in summer. Vosbergh has begun to take advantage of the growing circumstances offered by Barnsley Gardens to produce some of his own herbs and vegetables. Appetizers that tempt include a moulard duck foie gras and apple sandwich, and freshwater prawns over tomato relish with pesto beurre blanc; while honey-cured pork tenderloin, herbed guinea fowl in chanterelle bouillon, and Muscovy duck with Georgia peaches and baby turnips catch the palate’s eye among the main courses. Dining here is a matter of choosing from a two-, three- or four-course meals for prices ranging from $40 to $60. Sunday brunch, once a slapdash affair on a steam table, now features an omelet station, cheddar cheese grits, applewood smoked bacon and sausage patties, seared beef medallions and mustard-breaded lamb chops, to name a few dishes.


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