Mentioned in today's Washington Times and virtually unheard of by anyone even in Lovettsville. The Times article "thoughtfully" did not include the restaurant's name or phone number. After a number of calls (including the Lovettsville Town Hall and the local Fleur De Lys as well as the Washington Times city desk) I still hadn't found anyone who had heard of it or knew its name. I persisted because the article said that VIRTUALLY EVERYTHING SERVED WAS GROWN OR RAISED ON THEIR OWN FARM and the 30 or so weekend meals a night were booked up as much as four months in advance. Finally, after a number of referrals and leads I located the source of the article, an AP writer in Round Hill whose assistant told me the name of the restaurant.
Incredibly the Post had a review of it a bit over a year ago.
Has anyone been?
This sounds like a sincere attempt to recreate on the east coast a restaurant called the Herb Farm which is a legend outside of Seattle. Certainly it's exclusivity and difficulty to get into is already begining to rival it. The Herb Farm books up one year in advance. My wife and I visited it several years ago (before they had a fire and were forced to move) and it was an incredible experience.
Patowmack Farm sounds like it has a great deal of promise.
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