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“mom used to make:” fried chicken, juicy “Five Napkin” cheeseburgers, BBQ ribs, rotisserie chicken and salads.
Starters on the menu include buffalo wings, steamed mussels in red bell pepper sauce and hummus with bagel crisps.
Home-made desserts, including gingerbread cake, pies and cheese cake, are created daily by Mary Frances Bywaters, a local resident of many years.
A small retail shop offers cold foods and sandwiches to go, beer, wine, fresh farm eggs, milk that comes in a bottle and brightly-colored Griffin shirts, hats and mugs.
Donehey is originally from Chicago but he spent many years working in England and six more recent years in Richmond. His wife is a native Virginian from Doswell, south of Fredericksburg.
The chef, as well as the new manager, are from England. Steven Richards, the executive chef who now lives in Front Royal, came to the United States 23 years ago. His previous restaurant experience has included a top French-Asian restaurant in Connecticut and a Hawaiian restaurant in California.
Ross Wheatley, the Tavern’s manager, recently left his home in the UK to take on this new challenge.Wheatley knows Rappahannock County well and recently worked for the Inn at Little Washington for 18 months.
In addition to the management, there are four kitchen personnel and five members of the wait staff.
One of the Tavern’s longestablished neighbors, Vinnie DeLuise of Four & Twenty Blackbirds, said that he was “very pleased” to have Griffin Tavern open.
“The more the merrier,” he said, noting that this now makes the third restaurant in Flint Hill.
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