One Block West Restaurant, Winchester, Virginia

Quick Information

25 South Indian Alley
Winchester, Virginia 22601

General Information: info@oneblockwest.com

Facebook: One Block West Restaurant
Twitter: @OneBlockWest
Blog: One Blog West

Lunch: Tuesday – Saturday, 11:00 am – 2:00 pm
Dinner: Tuesday – Saturday, 5:00 pm – until

Reservations are suggested always and are necessary on weekends.

Our dinner menu changes daily.
We offer a tasting menu on Thursdays by reservation only.
We offer custom Chef's Tastings by reservation only.
We do not offer a children’s menu.

We have no dress code; dress comfortably.

American Express, Discover, MasterCard, and Visa are welcome.

One Block West is easily handicapped accessible.

Gift certificates are available in any denomination.
Chef for a Day certificates are available too.

We provide limited catering to selected clients for pick up at the restaurant. Carryout is always available.

We do host groups of up to 60 people.

We have 40 seats of outdoor dining on our deck.
Outdoor dining is first come, first served.
Well-behaved dogs are welcome on our deck.
Smoking is permitted only on our deck.

The restaurant is non-smoking.

Become a Fan on Facebook

Cooking with Fresh Herbs E-Book

Welcome to my restaurant, One Block West, punnily named because it sits a block west of Winchester's downtown pedestrian mall. Hi, I'm Ed Matthews, chef and owner of this small, friendly restaurant that is an extension of my home. Many of our regular customers simply call the restaurant "Ed's." I like having my friends over to dinner.

Today at One Block West

Today is Thursday, May 17, 2012. We're open today. The Chef's Table is seated tonight at 6pm.

Join us May 24 for our Thorn-Clarke Wine Dinner!

May 17 Menu Highlights: Maitake Mushrooms, Local Asparagus, Kurobuta Pork Belly, Local Lamb Terrine, John Dory, Grass-Fed Angus Beef, Rabbit, Bison, Local Ramps, Sea Scallops, Artisanal Cheeses, Local Lamb, Pork Tenderloin
Blogging Now: Another Tasting
Today's Recipe: Honey Lime Greek Yogurt Panna Cotta

Join us at the Chef's Table each Thursday at 6pm.

The dining room is both romantic and comfortable with widely spaced tables set elegantly, but it's not a formal space. So, please dress comfortably, relax, and let us take care of you.

People often ask me what kind of food we serve. I call it sensational seasonal cuisine™, which is marketing speak for fine dining (dishes and ingredients you wouldn't do at home) that showcases the finest products from local purveyors. My cooking is about a place, the beautiful Shenandoah Valley of Virginia, and a time, right now.

Stone Crab/Parsnip Purée/Vanilla Beurre Blanc/Salad Burnet

The inspiration for each night's menu comes from the season, from what I found at the farmers market, and from serendipity. I love seafood, wild mushrooms, artisanal cheeses, and braised dishes, so you will likely find these on the menu. Each menu features 8 or 9 appetizers and 8 or 9 entrées, half of which is seafood. Other entrées vary widely but often include a vegetarian option, beef, bison, pork, duck, lamb, or game. Vegetarians are always welcome.

What Others are Saying

"Winchester's most refined cuisine…."—Frommers
"Raises the epicurean bar…."—Virginia Living
"an epicurean gem…."—Northern Virginia

Read "Bird Eggs & Blogs" in the April 2009 Virginia Living

And if you don't see something on the menu that appeals to you or if you want something special, you know that my staff and I will bend over backwards to work with you. And for those looking for the extraordinary, we offer Chef's Tastings, private dining with custom menus, and a regular Thursday evening Chef's Table.

Finally, I'm a wine guy. I spent three years assembling a really nice wine list of manageable size and good breadth. I taste every wine on the list for value, wines that taste more expensive than they cost. My friends in the business call me a fool for offering 70 wines by the glass, but then, I'm a wine guy. While you're with us, don't be afraid to let us help you pick something you've never tasted before. Finding a surprising new wine is all part of the sensational seasonal cuisine™ experience that we offer.

If this appeals to you, come let us take care of you. Book using our Reservations Form or by dialing 540-662-1455.

Ed Matthews
Chef and Owner

One Blog West One Block West Restaurant @OneBlockWest

	One Block West Restaurant sensational seasonal cuisine™ Home • Reservations • Contact • Directions • Menus • Wine List • Gift Certificates • Newsletters • Calendar • Lodging • Chef Ed’s Blog
Quick Information 25 South Indian Alley Winchester, Virginia 22601 540-662-1455 Reservation Form General Information: info@oneblockwest.com Facebook: One Block West Restaurant Twitter: @OneBlockWest Blog: One Blog West Lunch: Tuesday – Saturday, 11:00 am – 2:00 pm Dinner: Tuesday – Saturday, 5:00 pm – until Reservations are suggested always and are necessary on weekends. Our dinner menu changes daily. We offer a tasting menu on Thursdays by reservation only. We offer custom Chef's Tastings by reservation only. We do not offer a children’s menu. We have no dress code; dress comfortably. American Express, Discover, MasterCard, and Visa are welcome. One Block West is easily handicapped accessible. Gift certificates are available in any denomination. Chef for a Day certificates are available too. We provide limited catering to selected clients for pick up at the restaurant. Carryout is always available. We do host groups of up to 60 people. We have 40 seats of outdoor dining on our deck. Outdoor dining is first come, first served. Well-behaved dogs are welcome on our deck. Smoking is permitted only on our deck. The restaurant is non-smoking. Become a Fan on Facebook Cooking with Fresh Herbs E-Book	Welcome to my restaurant, One Block West, punnily named because it sits a block west of Winchester's downtown pedestrian mall. Hi, I'm Ed Matthews, chef and owner of this small, friendly restaurant that is an extension of my home. Many of our regular customers simply call the restaurant "Ed's." I like having my friends over to dinner. Today at One Block West Today is Thursday, May 17, 2012. We're open today. The Chef's Table is seated tonight at 6pm. Join us May 24 for our Thorn-Clarke Wine Dinner! May 17 Menu Highlights: Maitake Mushrooms, Local Asparagus, Kurobuta Pork Belly, Local Lamb Terrine, John Dory, Grass-Fed Angus Beef, Rabbit, Bison, Local Ramps, Sea Scallops, Artisanal Cheeses, Local Lamb, Pork Tenderloin Blogging Now: Another Tasting Today's Recipe: Honey Lime Greek Yogurt Panna Cotta Join us at the Chef's Table each Thursday at 6pm. The dining room is both romantic and comfortable with widely spaced tables set elegantly, but it's not a formal space. So, please dress comfortably, relax, and let us take care of you. People often ask me what kind of food we serve. I call it sensational seasonal cuisine™, which is marketing speak for fine dining (dishes and ingredients you wouldn't do at home) that showcases the finest products from local purveyors. My cooking is about a place, the beautiful Shenandoah Valley of Virginia, and a time, right now. Stone Crab/Parsnip Purée/Vanilla Beurre Blanc/Salad Burnet The inspiration for each night's menu comes from the season, from what I found at the farmers market, and from serendipity. I love seafood, wild mushrooms, artisanal cheeses, and braised dishes, so you will likely find these on the menu. Each menu features 8 or 9 appetizers and 8 or 9 entrées, half of which is seafood. Other entrées vary widely but often include a vegetarian option, beef, bison, pork, duck, lamb, or game. Vegetarians are always welcome. What Others are Saying "Winchester's most refined cuisine…."—Frommers "Raises the epicurean bar…."—Virginia Living "an epicurean gem…."—Northern Virginia Read "Bird Eggs & Blogs" in the April 2009 Virginia Living And if you don't see something on the menu that appeals to you or if you want something special, you know that my staff and I will bend over backwards to work with you. And for those looking for the extraordinary, we offer Chef's Tastings, private dining with custom menus, and a regular Thursday evening Chef's Table. Finally, I'm a wine guy. I spent three years assembling a really nice wine list of manageable size and good breadth. I taste every wine on the list for value, wines that taste more expensive than they cost. My friends in the business call me a fool for offering 70 wines by the glass, but then, I'm a wine guy. While you're with us, don't be afraid to let us help you pick something you've never tasted before. Finding a surprising new wine is all part of the sensational seasonal cuisine™ experience that we offer. If this appeals to you, come let us take care of you. Book using our Reservations Form or by dialing 540-662-1455. Ed Matthews Chef and Owner
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