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Many Cups of Tea: Tales from Magnificent Venues Throughout the Valley

First published in Valley Homes and Style.

dsc_0035Tea is warmth. Studies may tout the tea’s health benefits, but tea is about warmth.  The teapot’s warmth is an ancient and tribal warmth – connecting friends and family, good conversation and the warm memories of cozy surroundings. Afternoon tea is taking a break, a pause in the day; calm minutes set aside to sip slowly, savoring the presentation of savory sandwiches, scones and pastries. In a go-go-go world, the peace and quiet can be a balm for the soul – even when we are on our own.

Coach & Horses, Tea-Lover’s Paradise

A tea lover driven by a desire to sip and sample has few places more appealing than the Coach & Horses Colonial Tea Room. Their focus? Tea.  The menu lists more than 50 varieties of black, green, white tea, oolong, rooibos, fruit, herbal and yerba mate teas; all of the tea is loose leaf.

The staff is a font of information about tea service, tea place settings and teas in general. The historic building has a down-to-earth feel with visible log cabin beams upstairs. The upstairs is worth a trip, even if you are seated downstairs. The log and plaster layers add even more charm to the rooms. Shelves display jar after jar of tea blends, all labeled with the Coach &  Horses brand.

It is one of the few teas we have found offering a “bottomless” pot of tea –meaning a fresh pot of tea with fresh tea leaves, at your request. Experimentation is encouraged. Every diner is welcome to try different teas.

dsc_0155Each pot is big enough for about three delicate china cups full of tea or perhaps one more cup if you add cream and sugar. The waitress or waiter steeps the tea upstairs, only serving the tea after it’s steeped to perfection for between three and seven minutes. They are willing to steep longer or shorter to meet your tastes. After steeping, the leaves are removed, so the taste is always right on target – never weak or bitter. The staff-intensive process works to the advantage of the diner.

Our waitress carries as many as six teapots at once, admitting that coming downstairs with full teapots is harder than going up with empties. Still, she said her coworker could carry eight.

She glowingly described the most popular teas. We tried two – the decaffeinated Darjeeling and the Pomegranate Pear – along with two others, the Chocolate Delight and the Yunnan, a black tea. We traded cups to sample more varieties.

The Pomegranate Pear looked red and fruity in the cup, while the Darjeeling was a nice rich brown, a duo that could suit almost every tea-loving palate. The Chocolate Delight had a stronger chocolate flavor than any tea we’ve tried; by adding milk and sugar, it tasted almost like hot cocoa, but not quite as rich.

As we moved into tea, round two, we generally stayed with our favorites from the first round. Linger, and your cold tea can be replaced with a new pot of hot tea. “Bottomless” really was a core value at Coach & Horses.

We experimented by trying a pot of the Lapsang Souchong, described as a smoky flavor created when the tea leaves were dried over pinewood fires. It’s intense smoky taste was unlike any of the other teas, bringing back memories of campfires. In the end, it probably wasn’t something we would order often, but it was interesting.

While the tea may take center stage, the food deserves attention.

dsc_0131About the same time that the first pots of tea arrived, the waitress delivered strawberry-banana scones. Full-size scones, with big hunks of early summer fresh strawberries were hot out of the oven. The scones barely held together as we sliced off wedges and slathered them with clotted cream and strawberry preserves. The scones were a highlight (after the tea of course). While there were many delicious items yet to come, the scones stood out with a crumbly yet moist texture consistent with some of the best scones I’ve had.

The presentation of sweets and savories appealed to our visual aesthetic, accentuated by the intimate décor and a grand piano in the corner and wall stencils that added to the ambiance. The few windows let in streams of light here and there. It’s a charming environment to sit for a couple hours, drink tea and catch up.

Our second course, after the mouth-watering scones, was a tiered tray of goodies. Sandwiches came in ovals, circles, rectangles and squares. The cucumber sandwich showed itself well with marbled bread.  Rounds of oranges, triangles of watermelon and elegantly edged circles of kiwi offered fresh alternatives to the sandwiches.

The ham croissant was a delicate mix of ham, cheese and mustard sauce. The croissant was flaky, on par with the European varieties, as one of several mini sandwiches – this was clearly not a safe place for someone on a low-carb diet.

Coach  & Horses serves high tea, as well as a regular lunch menu and a Sunday English breakfast, and a la carte items. All meals come with the “bottomless” tea pot. But, because the Coach & Horses chef makes everything to order for the tea, advance reservations are essential. The food tends more toward the sweet than the savory, but the flavors go beautifully with the tea and are filling. On our first visit, my husband opted for a lunch –  a flaky-crusted chicken pot pie – but came to regret that choice after seeing the tea treats.

In the end, we had to take a box of leftovers home. Even though the “tea” was our lunch replacement, there was more than we could eat.

Road Trip: Keswick Hall

dsc_0031The approach to Keswick Hall, near Charlottesville, makes you feel as though you are approaching a European villa. The lovely yellow façade sets the stage for the elegant interior and expansive views.

High tea is served in a rear dining room with a wall of windows overlooking the golf course and rolling rural Virginia hills. The tables are set with linens and silver, and beautiful yellow orchids, reminiscent of the entrance outdoors.

The tea menu is simple, with a nice selection of 15 or 20 loose leaf teas, plus an optional addition of wine or champagne. The waitresses gave us time to view the menu, but were always available to answer questions. There wasn’t any hurry as we considered our tea options. We were celebrating my mother’s 80th birthday, so the pacing was perfect.

Making the right tea choice – and coordinating choices with the rest of our party – was essential, since each of us would only get one pot of tea, which was a bit of a disappointment in an experience that was otherwise almost perfect.

When the tea came, however, the challenge of a choice was forgotten, as the waitress poured our first cup from a lovely, heavy silver teapot. The tiered trays of goodies included a bottom row of savories, a middle row of breads and a top tray of sweets and chocolates.

I had clued in the staff that it was a special event for my mostly vegetarian mother, and the savories included deviled eggs and bite-sized pimento cheese sandwiches that would appeal to her. The pimento cheese had a good blend of cheese and pimento, and the bread was perfectly fresh and soft.

The scones were savories. The texture was crunchy and a little dry, but the scone was a great vehicle for tasting the butter and jam. The madeleines, however, hit a home run with smooth texture and soft interior.

Fresh berries accompanied both the breads and sweets. A range of blueberries, raspberries, sliced strawberries and blackberries not only added visual interest to the platter, but were a delightful treat.

On the top shelf, the chocolates were a final hit of energy. Unlike the other treats, which had identical items for each member of our party, the chocolates were all different, some with a crusty shell, others with a creamy filling.

By now, our tea leaves had steeped for more than an hour, so our tea had a much stronger flavor, but we had swapped pots and had the opportunity to try different flavors. To the credit of the staff, we never felt hurried as we spent two and a half hours enjoying the tea service.

We thought we were done, but it turned out that they reservations department had really taken note when I mentioned mom’s birthday. They brought out a beautifully plated berries and chocolates, with “Happy Birthday” written in chocolate on the plate. With a surprised Mom, and a happy party, it was the perfect end to the tea, especially for my mom who has asked why she should eat anything that’s not chocolate.

Pam and her husband, Tim, travel throughout the Valley looking for their favorite restaurants, and are happy to share their finds with you. If you have a suggestion for a review, please email tplettie@visuallink.com.


Many Great Choices

As the holidays approach, many tea rooms offer special holiday teas, which we have attended at Salamander Inn and Rosemont Manor. The elegant surroundings and holiday decorations can only be described as stunning. Be sure to call to confirm times and make reservations.


Salamader Inn

Middleburg, VA

(800) 651-0721

http://www.salamanderresort.com

Two-story ceilings with a wall of windows looking out at the countryside make the main room a lovely setting. Tables line the windows, while sofas and upholstered chairs offer comfy seating in the center of the room. A box of bagged tea selections offers perhaps a dozen choices, with some caffeinated and some decaffeinated. While the staff is game to bring extra hot water, the setup seems geared for those who want a single pot of tea. The food selection is extensive, with open-faced roast beef sandwiches adding a meaty treat to the usual choice of finger sandwiches, scones, etc.


Historic Rosemont Manor

Berryville, VA

(540) 955-2834

http://rosemont1811.com/teas/

Rosemont Manor, in Berryville, has a structured tea, with specific seating times, and predetermined teas shared by the table. We’ve been to their holidays teas on two occasions and adore the gorgeous classic seasonal decorations. The spring teas have their own charm with the azaleas and spring flowers blooming throughout the property. The tea itself is served in light-filled sunrooms and parlors that feel as though you’ve been invited to a friend’s home. The beautiful and historically significant building, along with the manicured grounds adds to the special feeling.


Coach &  Horses Colonial Tea Room

Winchester, VA

(540) 323-7390

http://of-tea-i-sing.com

The traditional service, charming colonial surrounds and friendly staff contribute to Coach & Horses’ charm, but the “bottomless” teapot and the extensive tea selection are standouts for tea lovers – to say nothing of the large portions that are deliciously filling.


Keswick Hall

Charlottesville, VA

(434) 979-3440

www.keswick.com

The floor to ceiling windows, a silver tea service and tableware, delicate orchids and the option of wine lend a sense of elegance to Keswick Hall. The food selections were an excellent balance of sweet and savory.

Magnolia’s: Modern Cuisine a Highlight of Historic Mill Restaurant

 

First published in Valley Homes and Style.

20160408_magnolia-24Trending culinary menu options and historic atmosphere don’t often go together. Yet few of our country or Valley restaurants can rival the combination at Magnolia’s at the Mill in Purcellville.

The exterior is reminiscent of the building’s roots as an old mill. A sunroom and patio off to the side increase the seating capacity.  Our favorite rooms are the large and irregular historic interior rooms showcasing 12- to 16-inch rough-hewn wood columns and beams. Frank Lloyd Wright shaped the expectations of guests to the homes he designed with low-ceilinged entryways. A tight entryway foyer contracts your expectations. Then, entering the dining area, you are lifted with broad expansive access to light and natural materials.

Walking into the main dining area, you feel the entire footprint of the old mill. The heavy wood and the roof vaulting up three stories give a sense of the spacious seating beyond. Looking up, you can see details of the old mill, often subtly lit to add to the ambiance. The tables along the closer wall are curved booths, so all of the diners face into the main dining room.

Inside, the wood rafters and paneling add warmth and coziness with pulleys, belts, wheels, and pipes harkening back to the restaurant’s origins as a mill. The remnants of the mill serve as artwork for diners who look up toward the ceiling. A sunroom and patio off to the side increase the seating capacity, but our favorite rooms are the historic interior rooms.

Up a long flight of stairs is additional seating, including a separate room that can comfortably seat a larger group in a semi-private area.

The open kitchen and the hanging artwork along with the wood add a modern and hip feel to the historic building. During happy hour the bar hums with the sound of after-work chatter as the bartenders and staff move fast to get the evening’s libations to the clientele.

The waiter brought us the extensive beer and wine list. Ever interested in the local offerings, my friend selected a local merlot. The waiter offered his suggestion, saying that a less expensive Spanish bottle was the best deal going – great taste for a great price. We appreciated the cost savings and went with his recommendation. It was delicious.

We didn’t have bread with our meal, but on other occasions, we have indulged. The bread is a relatively thin bread with hints of salt. It melts in your mouth as you dip it in olive oil and sip your pre-dinner cocktail.

The menu mentions all of the local farmers who sourced the local products in the meal. During the summer and fall, the specials menu often features salads and entrees exclusively based on locally grown ingredients and locally raised meats.

One inviting and comforting element on the dinner menu is the availability of pizzas and burgers, in addition to the more elaborate entrees. Simple selections have no doubt contributed to Magnolia’s being a regular “go to” for the local clientele, as well as a destination for diners from further afield. With one member of our party gluten-free, this was our first look at the gluten-free menu – a rare option.

The special soft-shell crab was a temptation, as was a salad. We had tried the burgers on previous visits. They were cooked perfectly with a nice crispy bun. The shrimp and grits were another family favorite, but this time we decided to try something different: Cioppino and pizza with a gluten-free crust. We would split, to get the chance to try both options.

The cioppino came in a bowl piled high with seafood, swimming in a thick tomato broth. Two toasted pieces of French bread graced the top of the seafood, their buttery crusts glistening in the light of the dining room. The mussels, calamari and fish were tender and channeled the flavors of the broth. Two unusual additions to the classic cioppino were the asparagus and broccolini. I loved having a few extra veggies in the stew.

The gluten-free Kennet Square pizza had a downright brilliant combination of arugula, bacon, mushrooms and gruyere. The toppings were as indulgently decadent as they sound. But, the gluten-free pizza crust tasted a bit like cardboard. With so many outstanding menu items, that is one to avoid. The regular pizza is the perfect thickness with a crisp bottom and soft crust. The pizza offerings change regularly, so other pizza favorites – like a white sausage pizza – weren’t available any longer.

The salads are another highlight of the menu. The regular menu salads are classics, often with a bit of a twist.

For lunch, the Hickory Grilled Flank Steak Caesar is one of my favorites. The steak is tender, the dressing delicious and the salad toppings – French fries and blue cheese – stand apart from standard Caesar salads. My only recommendation here is to get the dressing on the side, since they give you more than you’ll need.

After dinner, the dessert wine and cordials menu is extensive with selections of brandy, cognac, port, sherry, scotch and rum to suit every palate, to say nothing of the range of coffee drinks and my after-dinner favorite, tea.

I went with the peppermint tea. Our waiter, always looking out for our needs, offered two tea bags for the little pot. It was a refreshing beginning to the end of our meal. Yet, the best was yet to come.

The dessert menu makes for tough choices. There had to be one chocolate dessert for the table, but that wasn’t enough. Would we choose something fruity? Or bready? Or creamy?

For our chocolate selection, the gluten-free Chocolate Story was just about perfect. Here’s the menu description: Flourless Chocolate Cake, Chocolate Ganache, Chocolate Mousse Toasted Meringue, Caramel Sauce. If anything, it was chocolateier than described. The different textures went well. The toasted meringue created a brown-tinged crown over the cake and ganache; its bit of crunch went well with the silky cake and ganache.

The Zabaglione also was a hit. A delicate crispy shell housed a very soft custard topped with berries. The combination of sweet and crisp was a palate pleaser.

Throughout the year, Magnolia’s hosts special events with wine dinners, beer dinners, fixed price menus and holiday specials. We went for our anniversary last year, casually let them know we were celebrating, and they had a menu customized with the date and a congratulatory message. At the end of our meal, they presented us with the menu nicely rolled up with a ribbon – a charming reminder of a special dinner.

Magnolia’s has such an extensive menu that it can fit many needs, whether it’s a special occasion or a quick bite or an after-work meeting at the bar.

Pam and her husband, Tim, travel throughout the Valley looking for their favorite restaurants, and are happy to share their finds with you. If you have a suggestion for a review, please email tplettie@visuallink.com.


Magnolia’s at the Mill
198 North 21st Street
Purcellville, VA 20132
540-338-9800
http://www.magnoliasmill.com/