Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 4 · column 2 of 6 · from the scan, no model involved
fresh, seasonal and uncomplicated fare. Mr. Pearson says, “Every time we change something, we change it seasonally. The menu is working for the place: simple, straightforward food. Nothing complicated. Some people like it. Some people think it’s a little simple. It’s very fresh, I think. Four and Twenty (Blackbirds) is much more eclectic than we are.”
There is a conference room upstairs that can accommodate private dining for up to 25 people. And the Pearsons have developed a steady following from local residents and the Washington, D.C. and northern Virginia areas.
Mr. Pearson is originally from the Midwest. Before coming to Flint Hill, he was working for Sutton Place Gourmet. He answered an advertisement in the Washington Post for a chef’s position at the Public House.
Mr. Pearson recalls, “I came out for an interview. It was Labor Day of‘94. I became the chef here and we took over in June of ‘95. We had a lot of work to do. We had to find out
97.3%