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At the Cedars Inn near Calverton, chef George Richa also specializes in freshly prepared French cuisine. But Richa depends less on local food sources and more on connections he established while working for the State Department and at embassies in Washington and at the Hayloft Dinner Theatre in Manassas.
“I check the market myself and I have a few people who hunt things for me/' says Richa. "I have good connections. If its available, I'll have it. They (the suppliers) know I'll always look for something unsual.”
The Cedars printed menu offers 15 entrees and Richa adds "at least three or four specials daily. Sometimes I end up with 10."
The Town 'N' Country Family Restaurant operates much differently from the Marshall Pub or The Cedars. Chef and half-owner Nick Petsas says the fare is basically "meat and potatoes," along with Italian, Greek and continential offerings to add variety.
In other words, one can select a basic chopped sirloin steak or shrimp parmigina with spaghetti or chicken Kiev or mousaka from the Town 'N' Country's extensive printed menu. Petsas also offers three or four spe
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