We have discovered a great new dining option for our guests and locals alike. The brain child of Executive Chef Nelson Miller and his wife Olivia has resulted in “SILT” a farm to fork eatery. Miller, a Richmond, Virginia native, who apprenticed in legendary restaurants such as Magnolias in Charleston and The Duck Inn in the OBX among a few, envisioned an eatery that is local in nature, from the food sources to the dishes on the menu.
With at least 90% of the produce and protein being BIO Dynamic or Organic as well as being from local vendors and farms, less than 150 miles away, this eatery is really boosting the local economic. Chef Nelson utilizes produce from places like Jerry’s on Iron bound Road and Blenheim Organic Gardens in Colonial Beach VA. They routinely use homegrown mushrooms form Dave & Dee’s as well as seafood from Chesapeake Bay. The items that travels the farthest are the Rib-eye’s that come from Ashville NC. Did I mention that the same goes for the Wine? 90% of the wines on the menu, Organic.
They are open:
Tue – Thu: 5:00 pm – 9:00 pm
Fri – Sat: 5:00 pm – 10:00 pm
You can see what chef is making special for tonight by looking a their facebook page