Even though Fox Head Inn isn't exactly in Richmond, we like to claim it as one of our premier restaurants. Nestled in the countryside of Manakin-Sabot, this old farmhouse is constantly enlightening Richmonders to what sharper palates around the world are tasting.
The farmhouse setting is ideal for Chef Robert Ramsey's seasonal menus. Herbs, edible flowers, veggies and berries are grown on-site. Meat and fish come from local purveyors. Game and poultry come from Charlottesville-area farms. Ramsey also makes his own innovative sausages, pates and terrines using ingredients like rabbit, fresh tuna and bison. Desserts rival any in presentation and flavor.
The summer menu includes lobster salad with Beluga lentils, peppers and loveage from Ramsey's garden; rockfish with dry vermouth and brandied peppercorns with Golden Boy tomato relish; and Winchester-style rack of lamb (the crowd favorite) cooked over an open fire with Dijon mustard and parsley crust.
For the total experience, Ramsey and partner Sheryl Robins stock cigars to smoke with cognac on the patio after dinner.
Meals like these should only be accompanied by the best wines, and the Fox Head Inn doesn't sell any that aren't rated at least 90 by Wine Spectator.
If it's the best or brightest you're looking for in food, in wine or in ambience this is the
Style Weekly's mission is to provide smart, witty and tenacious coverage of Richmond. Our editorial team strives to reveal Richmond's true identity through unflinching journalism, incisive writing, thoughtful criticism, arresting photography and sophisticated presentation.
We make sense of the news; pursue those in power; explore the city's arts and culture; open windows on provocative ideas; and help readers know Richmond through its people. We give readers the information to make intelligent decisions.