Sockeye Salmon

Sockeye Salmon, Zephyr Squash Noodles, Olives, Oregano Flowers, Feta-Olive Dressing, Oven-Dried Tomato Compote

A fine restaurant sells you its menu. It will aim to execute that menu flawlessly. That is what is expected. That is what is delivered.

I see things a bit differently. Hi, I’m Ed Matthews, chef and owner of One Block West. How boring is cooking robotically every day, just meeting expectations?

One Block West is my studio for the practice of culinary art. Each dish is a unique and passionate blending of inspiration and opportunity.

My art is about a place, the beautiful Shenandoah Valley of Virginia, and a time, right now.

No menu is the same – ingredients found today may never be as perfect again – showcasing the finest products from local purveyors.

For 14 years now, the inspiration for each night’s farm-to-table menu comes from the season, from what our growers and foragers bring to us, from what I find at the farmers market, and from serendipity.

For a truly unique dining experience above and beyond our regular menu, let us make the decisions for you. We offer a nightly tasting menu called the Chef’s Whim, showcasing our edible art of the moment, paired with selections from our outstanding wine list which includes a large selection of Virginia wines and upwards of 70 wines by the glass.

My team and I welcome patrons who are searching for an exciting culinary experience. Will you join us for a culinary journey that takes you far beyond your expectations?

Book using our Reservations Form or by dialing 540-662-1455.

Ed Matthews, Chef and Owner, 2013, 2014, and 2015 Best Chefs America


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