Photos by Nan Ryant
One of the best places to people-watch (and puppy-watch) in Alexandria is the patio at King & Rye, the new restaurant at The Alexandrian hotel.
Located at 480 King St. (and formerly known as Jackson 20), the eatery is also a great spot to sip 'n savor a craft cocktail like All Bets On Blue, made with Woodford Reserve, Blueberry Shrub and Mint. It's just one of an assortment of new whiskey, rye and bourbon offerings from the extensive libations menu.
The new Southern menu is a "best of" all kinds of deliciousness from Executive Chef Peter McCall, who elevates and transforms a number of Southern staples — starting with the ham biscuit on the "starters" menu — serving up a fab rendition, of Edwards Surryano Virginia ham and rhubarb butter on a buttermilk biscuit.
Deviled eggs and salad at King & Rye. Photo by Nan Ryant
During a recent fall evening, we sampled other starters including the excellent deviled eggs, made with organic eggs, K&R hot sauce, dilly beans and bourbon-soaked paprika. The Robin's Koginut Squash Soup (pictured above) is another stand-out. The country bread croutons, pumpkin seeds and sage brown butter round out this sublime dish. Another starter, the super-fresh Lancaster Farms salad, features spiced pecans and Meadowcreek cheese all tossed in a jalapeno buttermilk vinaigrette. The lovely presentation included thinly sliced pears.
There are six entrees on the menu and we dug into a divine North Carolina Rainbow Trout with Pennsylvania corn and Shishito peppers (you may also be pleasantly surprised by other assorted seasonal vegetables, depending on what Chef finds at the market that day) with Vidalia onion bisque. Another entree was just as delicious, the satisfying Seven Hills beef cheek pot roast served with potato puree, Thumbelina carrots and horseradish. Both were flavorful and perfectly cooked.
The banana pudding at King & Rye. Photo by Nan Ryant
If you're like us, you'll have a hard time choosing desserts. We went with the banana pudding made with Nilla wafers, bourbon caramel and diplomat cream. If you're lucky, you'll also get a roasted house-made marshmallow on top (pictured at right). We also tried the blackberry crumble with creme fraiche ice cream. Next time, we'll have to try the Peanut Butter Bacon Bar.
In addition to indoor seating and a bar, and the patio dining fronting King Street, you can also find outdoor tables in the courtyard out back. The serving staff offers friendly, top-notch service across the board.
Coming up at King & Rye: Beginning Dec. 2, you can enjoy outdoor dining inside your own private igloo in the courtyard, each featuring its own heater and Bluetooth speaker. The igloo menu will feature seasonal cocktails and Southern-inspired tapas to share.
Igloos will be sanitized between parties and sanitizer will be available. Reservations are recommended and are being taken now at: info@kingandrye.com. Reservations are $50 and there will be a $100 food and beverage minimum per igloo.
Igloo photo courtesy of King & Rye
Bon appetit!
