Red House Tavern Crossroads Cafe

**Chef:** Joel Valente **General Manager:** Chris **Server:** Melissa **Date of Visit:** July 10, 2022 Living in Haymarket, we had heard great things about the delicious food at Red House Tavern from friends, and we were curious about the reviews regarding its prices and portion sizes. Our expectations for a restaurant in a Haymarket hotel were somewhat mixed, but we do enjoy a good meal. We decided to dine outside, where we were entertained by the fire trucks and surrounding traffic. Having previously dined at the Inn at Little Washington, we found the experience at this inn on Washington Street intriguing, especially knowing that the chef had trained at the other renowned establishment. Kathleen started her evening with a delightful Prosecco that she hadn’t tried before, while I opted for a "cowardly" Old Fashioned—a clever take on the classic drink, and I thoroughly enjoyed it. We shared a remarkable big eye tuna crudo that exceeded our expectations. The combination of lime and the accompanying wafer was a delightful treat that will surely stay in our memories, and the presentation was picture-perfect. For our main courses, I had the salmon while Kathleen enjoyed the cod, and we shared the frit. For dessert, Kathleen indulged in a rich chocolate cake, while I chose the crema catalana with its crisp top, reminiscent of a surface you could play hockey on. We lingered for two wonderful hours, savoring every taste and touch of our meal. The service was professional, attentive, and knowledgeable without being overwhelming. We'll definitely be returning to this gem. It truly offers some of the best dining experiences east of the other inn.

Outstanding food. Went for brunch and we had the hash poached eggs as well as the French toast. Great add to the local community

Everything was fantastic! Portions are very small but I guess that's just what they do. Food was fresh and delicious. Some very unique dishes but don't be afraid to try them!

Wonderful locally sourced restaurant offering shareable plates. By shareable, some can be split between two and some up to six people. If in doubt ask your server, ours was very helpful. We tried the cod, short rib papardelle, local beef steak, PEI mussels and charcuterie board. Split between four hungry people we pretty much polished everything off. Everything is house made, impeccably seasoned and incredibly delicious. Our server Conner was very attentive and helpful and his recommendations were on point. The specialty cocktails are impressive our party was particularly pleased with the fig old fashioned. The atmosphere is modern luxury, with plenty of comfortable seating. There's a glassed in party room for large groups which was occupied while we were dining, it kept the sound contained very well. Overall Just a wonderful experience. We will definitely be back highly recommend.

It was a Sunday night on Labor Day weekend, and at 7 PM, the service was disappointingly slow, from drinks to appetizers to main courses. The arugula salad was drenched in dressing, and when we brought this to the manager's attention, he simply thanked us without offering a solution. The wagyu meat shoulder was tough and fatty. When making the online reservation, I indicated our dietary restrictions—specifically that we don’t eat pork and one of us avoids beef. Unfortunately, this information was not communicated to the staff, as the server recommended the pork belly and struggled to suggest a vegetarian option when we inquired. We asked if it was possible to get a vegetarian version of the pappardelle pasta, which typically comes with a beef short rib ragù. The server appeared knowledgeable about the menu but said she wouldn’t ask if a vegetarian sauce was available. We decided to order it anyway, and it turned out to be delicious. The reservation form also asked if we were celebrating a special occasion, as it was a birthday dinner. I confirmed this in the email and noted our dietary restrictions. However, the staff did not acknowledge the birthday at all. I chose not to mention it, considering the various issues we faced, and we were eager to move away from our uncomfortable outdoor seats. On the brighter side, the squid ink pasta was tasty, and the house-made pappardelle, made without meat, was also enjoyable. The tuna crudo was perhaps the standout dish—light, citrusy, and spicy. The Cowardly Old Fashioned was very good, while the Sunrise Martini was refreshing with its grapefruit flavor.