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Six Farm Restaurants Worth The Road Trip

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The region may be covered in snow and ice, but sunshine and higher temps are just around the corner. That's when you'll want to venture out for a road trip that takes in great views and good eats at these half a dozen farm restaurants in Virginia and Maryland.

Some of them are former farmhouses while others have a farm on site where most of the produce comes from. All are dedicated to seasonal, local cuisine and offer unique experiences — from original artwork to a greenhouse — you won't get at your local chain or strip-mall restaurant. —Julekha Dash

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Normandie Farm Restaurant

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Founded in 1931 by Marjory Hendricks after she returned from cooking school in Normandy, France, Normandie Farm Restaurant is now owned by Cary Prokos, a graduate of the Culinary Institute of America in Hyde Park, N.Y. The Montgomery County restaurant is known for its beef Wellington, Maine lobsters and savory popovers.

Clyde's Willow Creek Farm

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Part of Clyde’s Restaurant Group, Clyde’s Willow Creek Farm boasts an impressive art collection, including an original collection of John James Audubon’s prints. The Carriage Room features 18th century horse-drawn carriages strung from the ceilings. An attached barn, the Chandler Barn, once housed horse stalls and cows and is now a dining room.

Friendly Farm Restaurant

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The 200-acre farm in Northern Baltimore County in Maryland serves family style meals with all-you-can-eat side dishes, unlimited non-alcoholic beverages, deep-fried sugar rolls, and Hershey’s ice cream for dessert. After feasting on the fried chicken or jumbo lump crab cake, work off your meal with a stroll around the farm.

The Restaurant at Patowmack Farm

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Billed as one of the first certified organic farms in Virginia, The Restaurant at Patowmack Farm gets most of its ingredients from the 40-acre farm or from those in the surrounding area. You’ll dine in a glass conservatory that lets you take in the view of the Potomac. Choose from three tasting menus: Found, Grown and Raised.

Inn at Brookeville Farms

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The 96-year-old farmhouse opened as a restaurant 15 years ago and is a popular place for weddings and banquets. The New American menu includes duck confit and wild mushroom dip, creole catfish and a crabmeat spring roll with pickled vegetables.

Richardson Farms

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You’ll not only find a restaurant on site, but a deli, bakery, poultry counter and hot foods you can take home. The casual restaurant’s menu includes comfort food classics like chicken pot pie and an assortment of sandwiches and salads made with produce grown on the farm. You can also visit the 7,000-square-foot greenhouse with annuals, perennials and vegetable plants.

Normandie Farm Restaurant

Founded in 1931 by Marjory Hendricks after she returned from cooking school in Normandy, France, Normandie Farm Restaurant is now owned by Cary Prokos, a graduate of the Culinary Institute of America in Hyde Park, N.Y. The Montgomery County restaurant is known for its beef Wellington, Maine lobsters and savory popovers.

Clyde's Willow Creek Farm

Part of Clyde’s Restaurant Group, Clyde’s Willow Creek Farm boasts an impressive art collection, including an original collection of John James Audubon’s prints. The Carriage Room features 18th century horse-drawn carriages strung from the ceilings. An attached barn, the Chandler Barn, once housed horse stalls and cows and is now a dining room.

Friendly Farm Restaurant

The 200-acre farm in Northern Baltimore County in Maryland serves family style meals with all-you-can-eat side dishes, unlimited non-alcoholic beverages, deep-fried sugar rolls, and Hershey’s ice cream for dessert. After feasting on the fried chicken or jumbo lump crab cake, work off your meal with a stroll around the farm.

The Restaurant at Patowmack Farm

Billed as one of the first certified organic farms in Virginia, The Restaurant at Patowmack Farm gets most of its ingredients from the 40-acre farm or from those in the surrounding area. You’ll dine in a glass conservatory that lets you take in the view of the Potomac. Choose from three tasting menus: Found, Grown and Raised.

Inn at Brookeville Farms

The 96-year-old farmhouse opened as a restaurant 15 years ago and is a popular place for weddings and banquets. The New American menu includes duck confit and wild mushroom dip, creole catfish and a crabmeat spring roll with pickled vegetables.

Richardson Farms

You’ll not only find a restaurant on site, but a deli, bakery, poultry counter and hot foods you can take home. The casual restaurant’s menu includes comfort food classics like chicken pot pie and an assortment of sandwiches and salads made with produce grown on the farm. You can also visit the 7,000-square-foot greenhouse with annuals, perennials and vegetable plants.

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