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Found 5 results

  1. Scored a reservation for four this Friday, and I'm certainly looking forward to it. A friend of mine ate there two or three times before the place became well-known, and he thoroughly enjoyed it. It's a bit of a drive, even from Ashburn, but I know it will be great. Haven't read anything here--has anyone been?
  2. Our own rappahannock, Chef-Owner John Pearson, is battling Stage 4 Colon Cancer, and like so many in the restaurant industry, is under-insured, to the point where he is staring down bankruptcy due to his medical bills. I've been following John's medical odyssey on Facebook, hoping he'd reach out to me, and he finally did. He wrote me, and flat-out asked for help from this community - he is under extreme financial duress due to this illness, and needs help. John's GoFundMe page, "Pull for Pearson," is here. As soon as I type this note, I'm going to give a donation, but the power here is in numbers - mine alone will mean nothing, and we need our members to step up and help. For every 5 GoFundMe requests I receive, I can only afford to reply to 1 of them, and I generally save them for issues of grave importance: medical issues, people whose houses have burned down, etc. "Stage 4 Colon Cancer" is as critical as it gets - once the cancer perforates its way into the abdomen, you're in trouble, and John's in trouble. It took me all of one second to say "Yes, of course I'll help," and I hope that everyone reading this will do the same - I've only met John once in my life, but he has been an active part of our community over the years, and an important member of the DC and VA restaurant community for even longer. Please click here and help him.
  3. Any recommendations for restaurants in Rappahannock County? We will be doing one dinner at the Inn at Little Washington next weekend, but don't have dinner plans for the other night.
  4. We will be reopening Café Indigo in Sperryville, VA on Saturday, September 1st. It's a work in progress, so we will just be opening for breakfast and lunch on Saturdays and brunch on Sundays until the liquor license comes through. I hope to see you all soon!
  5. So what does everyone think of this? The label is somewhat confusing because it says it's "double pot-stilled to between 150 and 160 proof," but the bottling is 90 proof - does this mean it's diluted with 40% water? Also, it's 2/3 Virginia rye, 1/3 hand-malted barley (I'm not quite sure what "hand-malted" means, but I'm sure a quick Google will take care of that). The label also advertises a "light smoke" with 60% applewood, 40% cherrywood. And that it's "aged with a progressive series of new and used applewood and oak chips, inside used bourbon barrels, and finished in a second used bourbon barrel. Non-chill filtered." As a drinker, I get ... forgive me, locavores ... something almost unidentifiable to me as rye. I get some rye in the nose, a little less on the palate, but primarily I get "a strong, undistinctive whiskey that's not to my taste." Then again, I think Death's Door Gin is just about undrinkable (even with cocktails, I steer clear of this gin), so I have a finesse factor that needs to be met, and isn't - I certainly take no pleasure in writing this about a local product.
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