A Taste of Culpeper’s Top Chefs

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A Taste of Culpeper’s Top Chefs


One way to know if you love a town is to eat the town. How many superb restaurants are available to keep you coming back for more? In Culpeper, there are quite a few for me.

At Flavor on Main, Executive Chef William Corum crafts traditional American food with a fresh, modern flair. You’ll be intrigued to see and taste the Southern, European, and even Asian influence in his service.

During my recent visit, I sat back with a signature cocktail - the Bees Knees - and took in the vibe of the place. Flavor’s décor is Prohibition Jazz style with hand-stamped ceilings, chrome, and an overall slick, clean look. Southern Comfort grabbed my attention. Not the whisky, but an entrée. True to the name, the dish was a vision of juicy downhome goodness. Fried chicken, white truffle mashed potatoes, grilled Brussel sprouts, and a red-eyed gravy made this southern girl want to smack her mama and lick the plate.



A cute umbrella-filled alley immediately drew my attention to Thyme Market, a European deli. It’s the place to pop in when you need a cold drink on a hot day, a snack, or a full meal. I know, because it was my go-to for each of those things. The brick oven pizzas are popular, as are the huge salads. Order from the deli case to pick up a Panini filled with farm-fresh delights. I enjoyed a heated focaccia in the alley with an ice cold Perrier and a side salad for a perfectly simple but more-than-I-could-eat downtown lunch.

For fine dining, consider It’s About Thyme, the Market’s older sibling. Both establishments were created by John Yarnall, Assistant to the Chef in the White House during the Nixon administration. His daughter, Joclyn Yarnall, is a French-trained Chef and the restaurant’s Head Chef. The menu represents Italy and France very well, but a hearty ground filet mignon cheeseburger is also on the menu.

Yarnall’s third foodie hot spot is The Copper Fish, his answer to fresh seafood in Culpeper. Take your selections home for preparation or enjoy them in house. The menu includes oysters, shrimp, po’ boys, fish tacos, lobster, crab cakes, a mean Étouffée, and plenty more.


Quietly tucked away on behind Davis Street and down an alley in an 1890s brick warehouse is Piedmont: A Virginia Steakhouse. Take just a single step inside and your eyes begin to wander, noting all of the history beneath the soaring ceilings. The old elevator – the first in Culpeper – is still intact but not used.

Chef’s gracious menu set me up for a tough decision, but I finally chose the Pasta from Hell. It was more than generous, piled high and topped with jumbo shrimp. The “hell” part refers to the sauce, of which there really isn’t any. The pasta is tossed with red pepper flakes and banana peppers, and perhaps a knob of butter. Be prepared to request a doggy bag and refills on your drink.


Grass Rootes is a dream come true for Owner and Chef Andrew Ferlazzo, a native of Culpeper and veteran in the restaurant industry. His right hand man is Executive Chef Kevin Scott. Together they deliver true farm-to-table New American cuisine in Culpeper’s oldest building. The menu at Grass Rootes is simple, clean, and full of real flavor that can only come from the freshest ingredients available. There’s nothing froufrou about it.

Have a taste of a Grass Rootes original when you order the spinach and goat cheese salad. It’s served with Scott’s own warm bacon and onion dressing, and you won’t find it anywhere else.


Eat well and enjoy the flavors of Culpeper’s chefs.