Located near the Blue Ridge Mountains, Ashby Inn gives you a chance to enjoy a special meal with a view of the mountains from the patio. Former chef Tarver King was known for blending modern techniques (read: molecular gastronomy) with local foods. Now, diners will see what new chef David Dunlap has in store for the restaurant — he starts in the gig this month. One thing that will remain the same: a stellar wine list featuring Virginia wineries.

Buz Grossberg traveled around learning how to cook barbecue in some of the country's best known barbecue cities — Lexington, NC; Memphis, TN; and Houston and Dallas, TX. Eventually he settled in Richmond, serving up barbecue. Many prefer the smoky baby back ribs over the pulled pork. Be sure to get the sweet potato fries dusted with cinnamon sugar. The restaurant now has two locations.

Self-taught chef Patrick O'Connell started The Inn at Little Washington over 30 years ago, and became one of the local pioneers of the farm-to-table. This is the place for a blowout meal that can include signature dishes like black truffle pizza with fontina cheese and Virginia country ham. And if you are exhausted after one of the extensive tasting menus, you can opt to reserve a room at the Inn for an overnight stay and enjoy O'Connell's famous granola.

It's a little run down, but the sum of eateries and market stands at Lexington Market make it worth the journey. Your first stop should be Faidley's for some of Baltimore's best crab cakes and lake trout sandwiches. If you're still hungry, try one of the fried chicken stands or a pile of Western fries. But make sure to save room for dessert at Debaufre Bakery, for fresh Berger cookies — soft vanilla cookies with an equal volume of fudge icing.

Szechuan aficionados have long tracked the career of chef Peter Chang. His cooking and devotees ended up landing him a profile by Calvin Trillin in The New Yorker. Theformer Chinese Embassy chef had a loyal following during his stints in various northern Virginia kitchens. The chef now has restaurants in such places as Richmond, Williamsburg and Charlottsville, as well as this Fredericksburg location, the closest to D.C. Szechuan lovers can try favorites like scallion bubble pancakes, wontons, cumin beef, and pork ribs.

Dedication to local foods is just one aspect of Chef Spike Gjerde's Woodberry Kitchen that makes it so appealing. He's so intent on keeping it local that you will find the walls are lined with numerous jars of his latest pickles and preserves to help stretch summer's flavors year round. But be sure to start with a selection of Chesapeake oysters and a few of the small snacks.

D.C. audiences have already gotten a taste of what the Rappahanock River Oysters team can do at their raw bar within Union Market. For more of an elaborate experience, drive to Richmond and visit Rappahanock, a farm-to-table restaurant with craft cocktails and plenty of oysters.

The talented Andres Evans gets the opportunity to showcase serious barbecue in a casual setting at The BBQ Joint. The restaurant prides itself on the quality of its meat, which is antibiotic-free.

The Restaurant at Pawtomack Farm has always been known for its seasonal bent and picturesque setting. They now have another coup — the addition of Ashby Inn chef Tarver King to their roster this month.

Bryan Voltaggio fans can enjoy his food in a more casual setting at Family Meal, the converted-car-dealership-turned diner. Family Meal is great for kids, and offers festive diner fare, including killer onion rings, one of the area's most praised fried chicken dishes and pimento cheese.

One of two acclaimed restaurants within Baltimore's Four Seasons hotel (Michael Mina's Wit & Wisdom is also excellent), Pabu shines at Japanese food, including some of the region's best sushi. Robata grilled items and traditional dishes like savory egg custard round out the menu.