CL-Nov/Dec_2024 - 35

DINING WITH PEGGY
A Rare Vintage
Orange County restaurant specializes in savory satisfaction
by Peggy Hyland, Contributing Columnist
N
estled on a hillside on the edge
of the Piedmont, Vintage
Restaurant & Pub blends its
historic surroundings with modern
tastes. Th e small menu focuses on
seasonal off erings, so every dish is
packed with fresh fl avors prepared with
a sophisticated touch.
Th e main dining room is elegantly
apportioned with supple leather couches
and exposed brick walls. Th ere are also
several smaller, more private dining
rooms for more intimate events and
family gatherings.
We settled in to peruse the beverage
menu, which featured creative cocktails
and mocktails, along with a well-sourced
and diverse wine list with off erings for
any budget. Th e service was attentive
and helpful. Vintage's attention to
detail is evident in even the simplest
of things: our breadbasket came with
inventive kinds of butter, including a
fantastic red pepper one that we could
not resist. We were then presented with
a chilled ratatouille with Gruyère while
we worked our way through the many
enticing options on the menu.
My companion began with the
beef tartare, which was perched atop a
fried potato cake. Th is was no ordinary
potato cake - it was delicate, silky
and exquisite, a splendid base for the
luscious beef. I opted for the ahi tuna
ceviche tostada, with delicate fi sh, zesty
pineapple and fresh cilantro, a tropical/
Asian treat. Th e meal was served
leisurely, so we savored every bite before
moving on to our mains.
I was drawn to the roasted pork
tenderloin, which was supple and tender.
It came with caraway spaetzle, butterpoached
beets, apple and confi t garlic.
Th e beets were fabulous on their own,
and the whole dish was a harmonious
co-opliving.com
ahi tuna ceviche tostada
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Let us know at
editor@co-opliving.com.
chilled ratatouille with Gruyére
espresso-rubbed bison striploin
peach melba tart
triumph. Th e combination of coff ee
and meat captivated my companion, so
he opted for the espresso-rubbed bison
striploin. It had a lovely char on the
outside, with a lean and silky texture
on the inside. Th e earthy rub perfectly
complemented the meat, paired with
perfectly crisp-tender haricots verts
(French green beans) and crispy shallots,
and a sensational sweet potato souffl é.
For dessert, I went straight for the
peach melba. It had a delicate, fl aky
crust, salty Marcona almonds on top,
and a delicious freshly whipped cream
garnished with thinly sliced peaches
and raspberries. He chose the blueberry
parfait, the perfect combination of
sweet and tart. It was silky smooth and
garnished with candied fennel and a
crunchy streusel topping.
Vintage Restaurant off ers lunch
and Sunday brunch and private tasting
menus, with or without wine pairings. If
you are staying at the Inn, you can book
a tasting experience as part of your stay.
I have fond memories of coming
to the Inn at Willow Grove for Easter
and Mother's Day brunches with my
grandmother and I was so pleased to
see that a place that delighted me as a
child could also delight me as an adult.
Whether this is a destination or a day
trip, Vintage Restaurant will delight
you too.
*
Vintage Restaurant & Pub
(Th e Inn at Willow Grove)
14079 Stones Th row Dr., Orange, Va.
Phone: 540-317-1206.
innatwillowgrove.com/dine
November-December 2024 * Cooperative Living * 33
http://www.innatwillowgrove.com/dine http://www.co-opliving.com
CL-Nov/Dec_2024

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