I've been reading some fascinating tidbits about the new chefs and concept of Town House Grill, located in what could be the dictionary definition of "the middle of nowhere" in rural southwest Virginia. Apparently this past February, a sous chef from Alinea in Chicago (#1 best restaurant in America - Gourmet Magazine) and another chef from Charlie Trotter's (#13 in that same list), decided to take over this space and turn the restaurant from one of those run-of-the-mill "surf and turf filet mignon" places into one pursuing cutting-edge cuisine with ingredients from local sources. The result, according to some with experienced taste buds, is that this restaurant may be of the same caliber as NYC's WD-50 or California's Manresa.
Has anyone on this board made it up there to confirm or deny its quality? If you have, would you say it would be worth a 7-hour roundtrip drive there and back from where I am in Raleigh/Durham NC?