{"id":2079,"date":"2021-07-29T11:14:23","date_gmt":"2021-07-29T15:14:23","guid":{"rendered":"https:\/\/rivahguide.com\/stage\/?p=2079"},"modified":"2024-04-22T20:47:59","modified_gmt":"2024-04-23T00:47:59","slug":"merroir-high-end-flavors-and-ingredients-meets-laid-back-surroundings","status":"publish","type":"post","link":"https:\/\/rivahguide.com\/stage\/merroir-high-end-flavors-and-ingredients-meets-laid-back-surroundings\/","title":{"rendered":"Merroir: High-end flavors and ingredients meets laid-back surroundings"},"content":{"rendered":"
\"\"
What\u2019s not to love about this view and the opportunity to dine on oysters while sitting next to the waters they came from?<\/figcaption><\/figure>\n

Story and photos by Jackie Nunnery \u2013\u00a0<\/strong><\/p>\n

First, there\u2019s the name, pronounced mare w\u00e4r. There is a long-accepted term in winemaking, terroir, that describes how environmental factors shape the way grapes, and ultimately wine, taste. The story goes that a food writer coined the term in 2003 to describe the same concept about oysters, hence the term merroir, using \u201cmer,\u201d the French word for sea.<\/span><\/span><\/strong><\/h3>\n
\"\"
Tuna tartare<\/figcaption><\/figure>\n

Much like the environment shapes the flavor of the oyster, the vibe\u2014especially the location\u2014at Merroir only adds to the enjoyment of the food. It\u2019s been two decades since cousins Ryan and Travis Croxton began farming oysters and 10 years since they opened the \u201ctasting room\u201d at the Rappahannock Oyster Farm in Topping. In that time, they\u2019ve opened five additional restaurants\u2014two in DC and one each in Richmond, Los Angeles, and Charleston, S.C.\u2014but we went to experience where it all began. According to Jessica Opperman, director of operations for the Rappahannock Oyster Company restaurants, Merroir is all about \u201chonoring the Chesapeake Bay and staying true to the mid-Atlantic seafood.\u201d<\/p>\n

Here, oysters come first. One cannot visit Merroir without starting off with a plate of Crassostrea virginica, also called the Eastern Oyster, on the half shell, three Rappahannock and three Olde Salts. Opperman, our educator on all things seafood for the day, explained that Rappahannock River oysters, grown at the junction between the Rappahannock and the Chesapeake Bay, are influenced by the minerals of fresh water, giving them a sweet flavor. On the other hand, the aptly named Olde Salts grown in Chincoteague feed almost exclusively on the salt waters of the Atlantic. Served with horseradish, cocktail sauce and red wine mignonette, they were given an enthusiastic thumbs up by my husband and dining partner, Blaine, a lifelong Chesapeake Bay seafood aficionado.<\/p>\n

\"\"
Rappahannock and Olde Salts on the half shell; watermelon gazpacho.<\/figcaption><\/figure>\n

Our other starter for this hot, late afternoon meal was a bowl of cool watermelon gazpacho, which was an absolute surprise favorite of the day. Blended sweet watermelon and spicy jalape\u00f1o, minced cucumber and onion, and just a touch of mint, it was a both delicious and satisfying way to kick things off with a kick.<\/p>\n

Executive chef Joleen Park uses local ingredients \u201cwhenever possible\u201d and because of this changes the menu seasonally. She recommended two more cool items for the hot day\u2014tuna tartare and ceviche. The tender, finely chopped ahi tuna was paired with two sauces: a caper aioli and a red pepper coulis. Not to take away anything from the wonderfully fresh and tender tuna, but the sauces were both such tasty \u201cclean your plate\u201d complements. The simplicity of the ceviche, with touches of lime, cilantro and onion, highlighted the freshness of the flounder, scallops and shrimp.<\/p>\n

There was still more to come, which is probably a good time to talk about Merroir being a \u201ctasting room.\u201d Like Spanish tapas, the smaller portions allow you to try many flavors and combine them into a full meal. I wanted to try the spinach salad with grilled shrimp. The roasted peanuts were a great addition to the balsamic vinaigrette and tangy feta. Plus the shrimp were cooked to perfection. We had just enough room for the fish tacos, which are served with a fresh corn and black bean salad. The day\u2019s fish was a seared wahoo and the light-tasting fish paired nicely with the sweet and tangy pineapple pico.<\/p>\n

\"\"
Spinach salad with grilled shrimp; fish tacos with corn and black bean salad.<\/figcaption><\/figure>\n

Other nice pairings are the fairly extensive offerings of beers and wines. They offer well-known bottled domestic beers as well as some local favorites like Devil\u2019s Backbone and Three Notch\u2019d. Virginia wines are also represented alongside California, Spain, New Zealand and France in their selection of red, whites and \u201cbubbles,\u201d which are available by the glass and bottle. Staff are knowledgeable and helpful in picking out the right beverage to enhance the dining experience.<\/p>\n

The menu includes desserts like key lime pie and pineapple upside-down cake. We closed the meal with the Chef Park-recommended chocolate and coconut panna cotta, their gluten-free option. This was our first taste of the cool, creamy, and in this case chocolatey, dessert and we weren\u2019t disappointed. In fact, our only disappointment of the meal was that it had come to a close. We did linger a bit, which is impossible not to do here with seagulls playing and boats coming in and out of the nearby marina. Another example of coastal living at its best.<\/p>\n","protected":false},"excerpt":{"rendered":"

Story and photos by Jackie Nunnery \u2013\u00a0 First, there\u2019s the name, pronounced mare w\u00e4r. There is a long-accepted term in winemaking, terroir, that describes how environmental factors shape the way grapes, and ultimately wine, taste. The story goes that a food writer coined the term in 2003 to describe the same concept about oysters, hence […]<\/p>\n","protected":false},"author":19,"featured_media":2082,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,39],"tags":[],"class_list":["post-2079","post","type-post","status-publish","format-standard","has-post-thumbnail","category-feature-articles","category-rivah_fare"],"yoast_head":"\nMerroir: High-end flavors and ingredients meets laid-back surroundings - Rivah Visitor's Guide<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rivahguide.com\/stage\/merroir-high-end-flavors-and-ingredients-meets-laid-back-surroundings\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Merroir: High-end flavors and ingredients meets laid-back surroundings - Rivah Visitor's Guide\" \/>\n<meta property=\"og:description\" content=\"Story and photos by Jackie Nunnery \u2013\u00a0 First, there\u2019s the name, pronounced mare w\u00e4r. 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