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W&M has had mentions over the years, but it really deserves its own thread. I just had a fabulous dinner there. Chef's tasting board for appetizer had about 5 or 6 things...trout rillette, devilled egg, spanish chorizo (only thing not house made), head cheese, pate, and accompaniments. The main was an ultraseasonal special...deckle steak with ramps, morels and fiddlehead ferns in a demiglace sauce. Just fabulous (and I do not rave easily about places, I'm pretty much a demanding crank).
Lunch there is less spectacular but still worthy.
Dinner is really the time to go.
How's W&M dinner compare to what's in Philly? This is on a par with Vernick if not better. Portions are certainly more generous and price is lower. Quality might be better.
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