The Best Thing on the Menu at RAMMY Finalist Restaurants

Photo credit: David Claypool

Representatives from New Restaurant of the Year finalists. Photo credit: David Claypool.

The finalists for the 2015 RAMMY awards are out. See who received nods advancing them as contenders to win a RAMMY on June 7. As a reminder, only members of the Restaurant Association of Metropolitan Washington (RAMW) are eligible, and some categories disqualify those who’ve won in the past five years. Click on the links to see the Best Thing on the Menu!

New Restaurant of the Year: 

·       Crane & Turtle 

·       Fiola Mare

·       The Partisan

·       Republic

·       TICO 

Formal Fine Dining Restaurant of the Year:

·       Marcel’s by Robert Wiedmaier

·       minibar by José Andrés

·       Rasika 

·       The Restaurant at Patowmack Farm

·       Trummer’s on Main

Chef of the Year:

·       Victor Albisu – Del Campo

·       Nathan Anda and Ed Witt – The Partisan

·       Cedric Maupillier – Mintwood Place

·       Marjorie Meek-Bradley – Ripple, Roofers Union

·       Johnny Spero  – minibar by José Andrés

Favorite Gathering Place of the Year:

·       Bar Pilar

·       Cashion’s Eat Place

·       ChurchKey

·       Et Voila!

·       Evening Star Café

Upscale Casual Brunch: 

·       Birch & Barley

·       Kapnos – DC

·       Le Diplomate

·       The Restaurant at Patowmack Farm

·       Seasons at The Four Seasons

Everyday Casual Brunch:

·       Beuchert’s Saloon

·       The Daily Dish

·       DGS Delicatessen

·       Duke’s Grocery

·       The Liberty Tavern

Favorite Fast Bites: 

·       Cava Grill – Bethesda Row

·       DCity Smokehouse

·       G by Mike Isabella

·       Pete’s New Haven Style Apizza – Friendship Heights

·       Red Apron Butcher – Union Market

Cocktail Program of the Year: 

·       2 Birds, 1 Stone

·       barmini by José Andrés

·       Bourbon Steak

·       Iron Gate

·       Trummer’s on Main

Beer Program of the Year:

·       The Arsenal at Bluejacket

·       Brasserie Beck

·       Granville Moore’s

·       Mad Fox Brewing Company

·       Pizzeria Paradiso – Georgetown

Wine Program of the Year: 

·       Charlie Palmer Steak

·       Fiola

·       Iron Gate

·       Proof

·       The Red Hen

Service Program of the Year: 

·       Bourbon Steak

·       Fiola

·       Marcel’s by Robert Wiedmaier

·       Rasika 

·       The Restaurant at Patowmack Farm

Pastry Chef of the Year: 

·       Agnes Chin – The Grill Room, Capella Hotel

·       Naomi Gallego – Blue Duck Tavern

·       Kendra Grieco – Fiola

·       Michelle Poteaux – Bastille

·       Susan Wallace – BlackSalt Fish Market & Restaurant

Rising Culinary Star of the Year: 

·       Austin Fausett – Trummer’s on Main

·       Tim Ma – Maple Ave Restaurant, Water & Wall

·       Harper McClure – BRABO by Robert Wiedmaier

·       George Pagonis – Kapnos DC

·       Danny Wells – Republic

Everyday Casual Restaurant of the Year:

·       DGS Delicatessen

·       Granville Moore’s

·       Hank’s Oyster Bar – Capitol Hill

·       Hill Country Barbecue Market

·       Ted’s Bulletin – Capitol Hill

Upscale Casual Restaurant of the Year:

·       Birch & Barley

·       Maple Ave Restaurant

·       Mintwood Place

·       Proof

·       Vermilion

Regional Food and Beverage Producer of the Year: 

·       Catoctin Creek Distilling Company

·       DC Brau Brewing Company

·       Dolci Gelati

·       Early Mountain Vineyards

·       New Columbia Distillers

Restaurateur of the Year: 

·       José Andrés and Rob Wilder – ThinkFoodGroup

·       Mike Isabella – Mike Isabella Concepts

·       Fabio and Maria Trabocchi – Fiola, Casa Luca, Fiola Mare

·       Jeff Tunks, David Wizenberg, Gus DiMillo – Passion Food Hospitality

·       Robert Wiedmaier, Brian McBride, Frank Shull, and Joe Lively – RW Restaurant Group

The Restaurant at Patowmack Farm: Smoked Beef Ribeye

Smoked Beef Ribeye

If you’re in need of an escape from all things urban – where sirens are replaced with the hum of bugs rubbing their wings together – we’ve got the prescription: The Restaurant at Patowmack Farm in Lovettsville, Va. It’s been on our bucket list for good reason: The setting is farm chic; the view is breathtaking; and when the plates hit the table, you’ll think about food in a new way. The man in the kitchen, Chef Tarver King, came to Patowmack Farm from The Ashby Inn. In his new setting, he’s laser-focused on squeezing every ounce of awesome from the ingredients that either come from the 40-acre farm, or from within 100 miles.

Only 11 acres, however, are sewn with crops in an organized fashion. The other 29 are wild, allowing King to forage for fun ingredients that don’t always make it onto most restaurants’ menus. These treasures keynote one of the restaurant’s three tasting menus – “Found.” There is also a “Grown” menu showcasing produce (but not vegetarian) and “Raised” featuring two and four-legged friends. We explored “Found,” and “Raised,” and can’t wait to go back for “Grown.”

Raised is responsible for The Best Thing on the Menu: Smoked Beef Ribeye with celeriac, stilton, beer & oat cracker and mulberry vinegar. Tender beef that barely shook hands with the pan is super smoky and marbled with just the right amount of fat. The meat hails from Martin’s Angus Beef in The Plains, Va., where the cattle dine only on grass and grain grown on the farm.

Oyster dish

A stunner from the “Found” menu was a bowl containing barnstable oysters, stinging nettles, buttered rice dashi, oyster mushrooms and chèvre. Stinging what? For years (okay, until today) we thought stinging nettles were in the squid family. Rather, it’s Europe’s poison ivy and we’re brazen enough to eat it. If prepared properly (we understand it involves careful blanching and shocking), the plant can have some medicinal benefits and the texture is quite fun. The dish as a whole tastes like briny oysters suspended in the best butter you’ve ever encountered. 

If you visit, try to get a few minutes with the owner, Beverly Morton. She bought the farm back in the 1980s with the humble goal of growing wholesome food for her kids. Over the years, she’s collected some fantastic stories, like when her live turkeys snuck down to a Thanksgiving feast to peer through the windows at their not so lucky friends.  “Hey Earl, is that you? You made the cut this year?” She jokes.

Click here for more pictures from the meal.

The Restaurant at Patowmack Farm is located at 42461 Lovettsville Rd, Lovettsville, VA.

You might also like Gypsy Soul, Blue Duck Tavern or Restaurant Nora.