For Chef Fredy Garcaguirre, French cuisine and modern American fare make the perfect pair. In Brabo’s he enlists ingredients from Virginia’s own farmers and food purveyors to recreate French dishes with a distinctly American twist. The fusion cuisine has made Brabo a popular spot for brunch and dinner alike.

If you stop in for weekend brunch, taste what Chef Garcaguirre can do with each bite of the short rib hash bourguignon. The chef begins with a base of poached eggs and applewood-smoked bacon, which he pairs with golden-brown potato hash flecked with organic mushrooms and pearl onions. Craving something a little more traditional? The American breakfast features a pair of eggs, your choice of breakfast meat, and toast—with just one surprising addition, a gruyere-infused potato cake. Later in the day, the chef and his team craft small plates such as smoked salmon rillettes and tuna tartare as the prelude to dry-aged ribeye steaks, duck leg confit, and saffron-risotto diver scallops, to name just a few of the main dishes. Add frites with truffle mayo to any of the entrees for a comforting-yet-fancy accent.