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The Scene

Where chefs dish on Ashburn

Volunteer Park Cafe

$$Coffee/Tea Shop, Bakery, Modern, AmericanSeattle
1 Review

"This is where chocolate croissants go to die! VPC marries the croissants that are left at the end of the day with a silky custard, toffee drizzle, and fresh whipped cream. It is the most luxurious dessert ever! My husband and I love to split one while walking home from the cafe."

Molly Moon
Chef Molly Moon
Molly Moon's Homemade Ice Cream


1 Review

"I don't know what else to say aside from the fact that this is pork's version of crème brûlée. It's sticky, rich, and delicious, like a mouthwatering meat pudding."

Bryan Sikora
Chef Bryan Sikora
La Fia Bistro & Market

Percy Street Barbecue

$$Southern, Barbecue, Modern, Traditional, AmericanPhiladelphia
3 Reviews

"I’ve never been to Texas, but Mike Solomonov and Steve Cook's roadhouse makes me want to. The taste of chef Erin O'Shea's perfectly smoked brisket adorned with nothing more than a stack of white bread makes you realize why some things are best left simple. Order both the moist and lean cuts."

Shane Solomon
Chef Shane Solomon
Pizzeria Stella

Barley Swine

$$$Pub/Gastropub, Modern, AmericanAustin
4 Reviews

"They are the most fabulous eggs I have ever been served, and we immediately ordered another plate. They are beyond light and simply disappear, and their choices of flavors to accompany the eggs are sublime. It's the best way to have breakfast for dinner."

Nau's Enfield Drug

1 Review

"This is the spot in town for a no-nonsense cheeseburger. I prefer a burger cooked on the flat grill, seared and cooked in it’s own juice. If you get one to-go, the bag will be transparent when you get home. Not only is the burger a throwback to the basics, you are eating it at one of the last great soda fountains. To quote John Belushi, 'No fries, chips.'"


$$$Seafood, Spanish/Portuguese, Full Bar, ModernNew York
1 Review

"These mushrooms are cooked perfectly, seasoned properly, saucy, toothsome and delightful all on their own—and then you get the raw egg yolk in the middle, which elevates the dish to new levels. For the adventurous, I recommend adding the cock's comb."

Matt Bolus
Chef Matt Bolus
The 404 Kitchen
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