Seasonal “slow food” reigns supreme at King and Rye—but what exactly does that mean? Simply that the kitchen team at King and Rye fosters real relationships with local farmers and food artisans to source ingredients locally, according to what’s in season, for cuisine that’s always fresh and delicious.

The chef takes these local, seasonal ingredients and folds them into comfort food dishes inspired by Southern cooking, with a focus on ever-changing small plates. The American tapas all pair perfectly with the top-shelf bourbons and whiskeys on the drink list—the barkeeps’ specialty. Although the menu changes on a regular basis to reflect what’s available from nearby farms, you can always count on some signature starters, such as the local farmer’s salad (right now it’s packed with baby arugula and spinach, plus apples and goat cheddar cheese), deviled eggs sprinkled with bourbon-smoked paprika, and scallops and grits with cilantro salsa. For the main course, dig into entrees such as the sweet tea-brined Shenandoah Valley chicken or the Seven Hills dry-aged ribeye with carrot-sage puree, green salsa, and roasted rainbow carrots.