Archives: November 2013



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Northern Virginia Magazine

“No, no. Not the bunny,” says a woman to her server, responding to an early fall special of braised rabbit loin stuffed with Italian chestnuts, with a side of rabbit ravioli, in deeply meaty rabbit pan sauce. I smiled, having already ordered the dish, on special.

At Girasole it’s not necessary to open the menu. The printed version doesn’t change, which means you must listen to the long list of specials. (Thankfully, on busy weekends there is a print out.)

A salad (on special) has the balanced proportions of a Zac Posen dress: crisply American with of-the-season figs from Chantilly, mixed greens, house-cured pancetta and tangy chevre. Earlier in the year, pinky-purple-tinged octopus, (on special) colored from a braise in red wine, was draped in Italian oil with beautiful summer microgreens performing as edible art.

Scoop: Desserts don’t change as seasonally, but really, chocolate is never out. A slice of gianduia, dense as ganache, marries chocolate and hazelnut in such a pure fashion that it will make you rethink your devotion to store-bought Nutella.

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Dinning In Middleburg – Kliman Online

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Todd – My husband and I are considering a mini staycation/babymoon out at the Salamander Resort in Middleburg. The resort looks wonderful, but I dont think we want to eat on premise (eek – terrible Post write up.. have you been out?).

So the question, is there anywhere wonderful in Middleburg or even nearby you would recommend? Have you heard anything about the latest with Ashby Inn’s chef?

Todd Kliman:

What I’d do, if I were you, is book a table at Girasole, in the Plains.

It’s about an eight-mile drive south — take you about 15 minutes.

And then you’ll settle in to a cozy, soft-lit dining room for a good, relaxing meal of casual Italian cooking. It’s an enjoyable restaurant. Not a splurge of a meal kind of place, not a gastronomic getaway — but the kind of place you wish were closer to the city, because you could see yourself going once a month.

Read the full Blog on Washingtonian’s Website

Thanksgiving Dinner

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Join us for a delectable and memorable Thanksgiving meal. The four course, fixed priced meal will feature traditional Thanksgiving dishes as well as other specials created by Chef Patierno for those looking for something a little different this year.

Featuring the following menu choices:
Oysters Florentine
House Smoked Scottish Salmon
Butternut Squash Ravioli
Burrata with Tuscan Olive Oil
Autumn Soup

Salad Course
Local House Greens
Arugula with Shaved Pecorino, Lemon & Olive Oil

Main Course
Traditional Roasted Turkey
Roasted Ayrshire Rose Veal
Venison Medallions with Brandied Cherries
Wild Rockfish, Pan-Seared with Local Mushrooms

Selection of House Made Desserts

Dinner reservations are available from noon until 5 pm on Thursday, November 28th. The cost is $65 per person, exclusive of beverages, taxes, and gratuity. To make a reservation, please call 540.253.5501. Limited seating so please make your reservation today.