Northern Virginia’s hottest new farm-to-table restaurant, Region’s 117, has unveiled its latest menu filled with comfort food to help guests get through the remaining weeks of winter. The new winter menu features American classics such as fried dill pickles, a signature thick-cut BLT and rosemary roast chicken.
“A favorite dish is like an old friend you can revisit whenever you want,” said Executive Chef Scott Bilstad. “We worked on the new winter menu with an eye toward putting as many of our customers’ favorites in one place.”
Named one of the 100 most scenic restaurants in America in 2017 by Open Table, Region’s 117 has views of picturesque Lake Frederick and the surrounding Shenandoah Valley.
Located inside the 36,000-square-foot Shenandoah Lodge, Region’s 117 also features a scenic interior, with architecture that draws on the region’s culture and history. Details such as a unique four-way fireplace, soaring vaulted ceilings and a timber- frame deck made with solid Douglas fir beams add to its rustic charm.
The restaurant features locally sourced ingredients including apples, cherries, seasonal vegetables and herbs grown on site in a Chef’s Garden just steps from the door.
“On a cold and dreary day, there’s nothing like sitting down with a warm bowl of clam chowder or some apple cobbler,” added Bilstad. “That’s the kind of meal that can warm you up for the rest of the day.”