Harrimans Grill

The story

Crafted with passion, served with love

Virginia Piedmont on the Plate

Harrimans Grill sits inside Salamander Resort in Middleburg, Virginia, and it earns its Forbes Travel Guide Five-Star rating through a commitment that goes well beyond polished service. The kitchen draws directly from the resort's own culinary garden — herbs, garnishes, and seasonal accents harvested steps from the dining room — and builds its menus around local butcher's cuts, fresh seafood, and the agricultural richness of one of Virginia's most productive regions.

Chef Lisseth Soriano and Pastry Chef Mollie Turner lead the culinary team. Their fingerprints are visible across a menu that moves from delicate Tai Snapper Crudo with jasmine tea turmeric oil and Wagyu Beef Tartare to hearty Heritage Angus Filet and Golden Tilefish à la Plancha with pine nut gremolata. Desserts follow the same careful logic: an Orange Semolina Cake with charred citrus and Meyer lemon sorbet, or a Strawberry Elderflower Tart built around St. Germaine macerated strawberries and strawberry-rhubarb sorbet.

Sunday Brunch and the Exhibition Kitchen

The Sunday brunch is the week's centerpiece. The dining room opens for a grand, multi-course family-style spread — made-to-order omelets, a seafood tower, and often a live jazz ensemble — drawing both resort guests and locals who plan ahead (reservations two to three weeks in advance are encouraged). Every weekend, the exhibition kitchen becomes a stage for live cooking demonstrations, where guests have made everything from tomato pie to pastries while enjoying a meal alongside.

Breakfast, served daily, shows the same range: Villacaro Farms eggs anchor the morning skillets, Autumn Olive Farms pork bacon comes from a named local producer, and the Mandarin French Toast — whipped mandarin custard, orange marmalade, pistachio streusel — is the kind of dish that explains why the brunch reputation has grown well beyond the resort's own guests.

Atmosphere and the Wine Cellar

The room channels Virginia's horse country without leaning into cliché. Rich leathers, a muted palette, and equestrian details create a space that feels contemporary and settled at the same time — never stiff. A private wine cellar, ideal for intimate dinners or small celebrations, holds both local Virginia vintages and international selections; on Sundays, tastings from nearby vineyards bring that connection to the land into the glass. A fire pit for after-dinner cordials and a culinary garden for pre-dinner strolls round out an experience that moves well beyond the table itself.

For larger groups, a private dining room and cooking studio are available, and parties of eight or more are offered a chef-selected prix-fixe menu — a format that suits the kitchen's seasonal, produce-driven approach to brunch and dinner alike.