I think a lot of long-term trends have converged in dining to create the wants of people in 2024. For a long time, people wanted to dress the way they normally dress to go out. Certainly, on a vacation, people want the relaxation to continue through dinnertime. That was probably increased after the pandemic: people want the emphasis to be on fun, rather than formality. Here’s another trend-driver: so many people have been exposed to a different level of cuisine through cooking shows and popular culture references (South Park, anyone?). Folks don’t hesitate to overnight chef-created foods to their homes, not feeling constrained by location or time of year.
Jefferson’s Restaurant at Virginia’s historic Omni Homestead does high-end steakhouse in a relaxed — dress is business casual — ambiance. I was happy to be hosted to experience it! With open indoor seating or in warmer weather, out on a deck that overlooks the spa, casino and mountains, lite-rustic tartans and lighter woods make this a place to have Girls’ Night Out, family gatherings, celebration of friends.
They pride themselves in serving the best regional and prime meats. You’ll notice the difference!
I tried as an appetizer a contrast of beef styles: roasted bone marrow with beef tartare. That’s the full luxurious range, with the deep, rich fattiness of roasted marrow and the clean and lean flavors of raw beef. Beef tartare must be of the best quality for it to be served! Chopped onion adds to the flavor while still allowing the meats’ qualities stand out.
If you love a thick, juicy steak in all its glory, ribeye is the way to go, bone-in even more so. Cooking with the bone in for all things just adds more flavor! Jefferson’s is 22 oz., a real treat. So, like the jewelry for a great gown, they have all kinds of special treatments you can get! béarnaise, au poivre, chimichurri, red wine demi, maître d’butter, Oscar style, Stilton blue cheese gratin, butter poached lobster tails. Stilton is a British cheese and is reknowned world-wide as being the “King of Cheeses”. Compared to other blue cheeses, it’s not as pungent and less salty. I find it has a savory, fudgy taste, if you can imagine that. I just had to try it on a ribeye! A generous amount is bruleed on the steak, with roasted garlic accompanying it. Royal, for sure.
If you’re dining with other people, know that the sides portions are good to share and if you do get two, you’ll both get to try other things. For one of those classic steakhouse flavors, you’ll want the Steakhouse onion rings with French onion aioli and charred Guyere. So, that thick and crispy American treat is treated to French rich and cheesy flavors. You’ll like it!
“If you’re gonna do something, do it well,” — nowhere is that saying more true than with lobster mac and cheese. Care has to be taken that the lobster is cooked separately from the melting cheese, because you don’t want to overcook the lobster and make it tough. If you’ve shied away from such dishes because of past experiences, it’s time to come back, baby! A premium side dish is Maine Lobster cavatelli & cheese, with butter poached lobster tails and Mornay sauce. Cavatelli is a more toothsome pasta. There were multiple cheeses in the Mornay sauce. The lobster tails were huge and beautifully prepared.
Desserts vary, but I tried a strawberry shortcake type of dish with Chantilly cream, presented at table with flaming alcohol! That adds to the festivity.
Published by tamarmarcopolostyle — View all posts by tamarmarcopolostyle HERE
