Wild mushroom “Arancini” risotto paired with a buttery Chardonnay… smoked chicken pasta, summer squash and burrata twinned with a summery Viognier… rare filet mignon on a potato garlic puree paired with a perfectly balanced Cab Franc blend…
Loudoun has its share of wineries and tasting rooms – 50 and counting – but one Loudoun winery has a unique designation: EagleTree Restaurant & Winery on an estate in Lucketts, close to the Potomac River.
“Our concept is a bit different,” said Lori McKeever who, along with husband Jeff Judge, bought the land 30 years ago. “Most wineries serve food but ours is very much chef driven.”
Up until 2014, McKeever and Judge owned an Irish Pub in McClean, VA. Lori ran the pub while Jeff, a French-trained chef who went to culinary school at the Academe de Cuisine, worked in telecoms. In 2014 they sold the pub and focused on their Loudoun winery, producing estate-grown Chardonnay, Viognier, Cab Franc and Tannat. Five years later, in 2019, they added the restaurant, Jeff and head chef Brian Spies overseeing the menu. Telecoms and an Irish pub’s loss is Loudoun’s gain.
While EagleTree is only open Friday-Sunday, the food - and the wine - are worth the wait. Ingredients are seasonal and locally sourced, they grow their own blueberries and grapes on the estate and they purchase produce – including mushrooms for the Arancini (Italian rice balls) – from nearby Farmer John’s Market and other local and Maryland farms.
What to order when you visit?
“Our filet mignon is the most popular dish and my current favorite is the smoked chicken pasta,” said Lori. “But everything is homemade and made to order.”
They do pizza too by the way – and don’t forget to order the wine.
