Virginia Highlands Festival Restaurant Week invites gourmands and foodies to celebrate and support our celebrated food scene. Local restaurants and eateries will feature a Signature dish to tempt visitors and loc.

Restaurant week is a 10-day celebration of Abingdon’s celebrated food scene. Each participating restaurant features a Signature dish. For William Denton, owner of White Birch and one of the organizers of this year’s Restaurant week the event provides an additional opportunity to promote Abingdon’s flourishing local culinary and vibrant farm to table culture and notes: “I am delighted that White Birch is involved with Restaurant week this year and pleased that we have such a range of restaurant and eateries represented. We have elevated fine dining to yummy sandwiches to dessert and drinks and most exciting, many of our Signature dishes come from new businesses to the Town of Abingdon.”

Culinary events are increasing in popularity and festival events this year will be offered from March to September. Ryan Henderson, President of the Virginia Highlands Festival is excited about the offerings this year. “Abingdon Restaurant Week not only serves to bring folks to town by highlighting our amazing restaurant scene, but it is also a prelude to upcoming culinary events at this summer’s Festival—and we’ve got some big plans! Stay tuned!”

Join the fun! Grab a friend, enjoy a signature dish or cocktail at one of our participating restaurants and you can win tickets to upcoming culinary events offered at this year’s Virginia Highlands Festival.

Follow @vahighlandsfestival on Instagram & Facebook, take a creative shot of you and your friends enjoying restaurant week and tag them to #abingdonrestaurantweek

There is an exciting array of Signatures for locals and visitors to try:

Abingdon Farmers Market; Always has fresh, locally grown produce and meat.

Anthony’s Desserts; Lemon – white chocolate mousse, blueberry compote, lemon curd and white cake.

Bone Fire Smokehouse; Black Fort sour $10, Smokehouse club with 2 sides $12.50

Foresta; Miso glazed pork chop; Grilled bone in pork chop, cherry miso glaze, sauteed mushrooms, herbed polenta cakes & Peking duck wontons; Pulled duck confit, cilantro, picked veggies.

Girl and the Raven; Berry Compote French Toast with lemon zested whipped topping – available gluten free!” “Classic Shepherd’s pie with lamb, veggies and a hearty beef gravy – gluten free” “Eran’s Irish Coffee with Jameson Irish Whisky, Drip Coffee, Half n’ Half, Simple Syrup *21+ Dine in only” “Honey Lavender Latte with Abingdon Bee Company’s Lavender infused honey, espresso, milk of your choice, hot or iced

Greekos Grill & Café; Giant Platter, enjoy all the favorites in one! Generous portions of lamb gyro, Greek Chicken, a dolmade, a falafel, and a keftedes meatball, served over a bed of our seasoned rice with a Greek Salad and sides of hummus and our house made tzatziki.

The Peppermill; Crab cake entrée with sautéed fresh snow peas and choice of soup or salad.

Rendezvous; Chicken Margarita Crepe, fresh mozzarella, pesto, tomato and chicken are wrapped in thin batter that’s crisped to a golden brown. We pair it with a Mixed Berry Salad with mixed greens, strawberry, raspberry, blackberry, blueberry, fresh mozzarella, and flax seed, served with Abingdon Olive Oil Company’s Strawberry Balsamic Vinegar and Lemon Extra Virgin Olive Oil.

Snows Fine Meats and Provisions; Our chicken, bacon and avocado sub. We offer fresh, handmade deli sandwiches like this every Thursday from 10:30 AM to 6 PM.

Summers Roof and Cellar; Steamed PEI Mussels: white wine broth, saffron rouille baguette.; Summers Meatloaf: Creamy mashed potatoes, tangy collards, Carolina-style BBQ sauce; 8oz Filet Mignon: Blue Cheese potatoes au gratin, asparagus, herb compounded butter.; Spice It Up: Hard spice cardamom-infused bourbon, fresh pear & lime, sage & ginger simple syrup.

Tumbling Creek Cider Co; We will offer a flight of our taproom favorite cocktails: The Cider Mule, Moonshot Mimosa, Cherry Bomb and – Introducing for the first time – the Cider Radler.

White Birch Food & Juice; Birch Power Bowl. Rice & quinoa topped with broccoli, chickpeas, seasonal root vegetables, diced cranberries, seasonal nuts, Ziegenwald goat cheese, & maple tahini dressing.

Wolf Hills Coffee; Latte Flight: Four Mini Lattes in the flavors Lavender Vanilla, Cookies and Cream, Birthday Cake, and White Chocolate Raspberry. They are also paired with macarons of the same flavors.