With a capacity for 150 guests, the converted early 1900’s farmhouse has a 36-seat main dining room, a 12-seat private dining room, and a 25-seat bar, all with wood-burning fireplaces. French doors from all three rooms open onto a spacious, partially covered flagstone terrace with sweeping views of the Blue Ridge Mountains. The inn’s first level also has a small library and an adjacent meeting room that open onto a large redwood deck. Upstairs, there are four guest rooms, each with a balcony.
The kitchen is under the direction of executive chef Rachel Rowland and award winning, two-star Michelin chef Gerard Pangaud, who is also the executive chef of the Pentagon Dining Room. Entrees at the inn include seared short ribs with a red wine sauce and roasted halibut with artichokes and leeks.
The inn is owned by members of the Hawa family, which also owns Woodley Park's Mama Ayesha’s Calvert Cafe, which since 1960 has been a haunt for diplomats and White House correspondents.
Open Wednesday through Sunday, the Blue Rock Inn is available for buyouts.