Fodor's Expert Review The Restaurant at Patowmack Farm

Patowmack Farm has been growing produce since 1986, which explains why its ever-changing menu is full of fresh, innovative, thoughtful dishes that follow the seasons. But it's more than that—chef Vincent Badiee approaches his forward-thinking dishes like artwork, in which presentation is just as impressive as taste. Dinner, available Thursday through Saturday, comprises nine or so courses served “progression” style. You might enjoy mountaineer mushroom pie, country brisket, and a dessert called chocolate + malt. A casual Sunday supper is also served. Be forewarned: The spectacular views of the Potomac looking across Point of Rocks will vie for your attention.