Here, we share a trio of drivable destinations that have added new chefs and concepts to their rosters this year. Edible journey, most certainly.
Bonheur The latest concept from Bluepoint Hospitality Group (bluepointhospitality.com), which also runs The Stewart—a bar and lounge focusing on single-malt Scotch whisky—melds the classic Americana of ice cream with a pie shop with European flair. The spot has a rotating selection of homemade treats, relying on seasonal produce, like a signature apple streusel and lemon meringue. No wonder its name means “happiness” in French.
Goodstone Inn & Restaurant This 265-acre property (goodstone.com) in Middleburg, Va., made a name for itself with its fine-dining spot, The Conservatory. Now, it’s added The Bistro, both helmed by new executive chef Jan Van Haute. It’s modern and casual, to pair with The Conservatory’s formal ambiance (the menus rotate seasonally, with dishes like squab). The cuisine reflects his Belgian upbringing: Yes, he’s crafting signature waffles. Book the Farm + Vine series when it picks up again in the winter.
Inn at Perry Cabin We’ve long been fans of the scenic property (innatperrycabin.com), but with new executive chef Gregory Wiener on hand, there’s many more reasons to make the quick trip. Wiener, who has worked at The Estate Yountville in Napa Valley, Calif., is reimagining Stars eatery to show off the abundance of the Eastern Shore. Fresh-shucked oysters (pictured) are on the menu, as are the Old Bay macarons. These babies use Maryland’s signature seasoning and are filled with a smoked bluefish mousse.
Photography by: scott suchman; courtesy of goodstone inn & restaurant and inn at perry cabin