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[Scott Suchman/For The Washington Post]

Lucky Tarver King, cooking on a Blue Ridge foothill at a restaurant with the motto “Our fields are the chef’s pantry.” No joke. The Restaurant at Patowmack Farm comes with 40 acres of land from which the chef, who sometimes writes his menu as he’s foraging in the woods, gets almost all of his produce.


Diners gather in a spare glass conservatory (the better to see the great outdoors) and choose from three tasting menus: Found, Grown and Raised, each collection based on food that has been sourced one of three ways. I can’t give a shout-out to specific dishes, because the menu changes from week to week, although some of the best tastes have been animal in flavor, or “Raised.” One of the few recurring entrees: cold-smoked beef rib-eye flanked with hoisin-flavored broccoli, potato puree and Stilton jam. Even if some of the fish and seafood aren’t within casting distance, they’re all sustainable and sourced from the East Coast, from fishermen who text King photos of their striped bass or wild mussels for his approval.


The greenhouse could use some design help, but otherwise, this early farm-to-table destination in northern Loudoun County hits all the right buttons, from one-of-a-kind pottery to a server who lets you know the feta cheese in your appetizer comes from his own Nubian goats.


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