If this Washington Post article about our friends at Local Sixfortyseven doesn’t stimulate your salivary glands, we don’t know what will.
On the day I visited, the menu included strawberry-apple cider ($2.50), which he made by macerating fresh strawberries and cloves in cider for 24 hours before straining. There was a shaved mixed-radish salad ($5) that included four kinds of lettuce, Thai basil, lemon catnip and nasturtium leaves from his garden. There was a trout ($12), caught by Amanda’s uncle, brushed with a little mayonnaise and grilled whole, and a country-fried pork chop ($14) that had been soaked in buttermilk and herbs for a day to make it plump and juicy. Both were served with skillet corn bread and a confit of Yukon Gold potatoes and spring garlic.
I ordered everything, plus a piece of strawberry-rhubarb pie ($5) that I am still dreaming about.
Visit the Luhowiaks and their mobile kitchen devoted to locally grown, freshly prepared meals at our Thursday market in Reston and Friday market in Centreville this week. Local Sixfortyseven will then be at our Friday Centreville market next week and every other week afterwards. They will also appear at our Reston market July 9 and every other following week.
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