Historic homes, many dating back to the early 19th century, line the sole street, and the first few structures you encounter are now home to The Ashby Inn & Restaurant. The Main House was built in 1829 as the residence of town blacksmith Manley Pierce. It stood as a private home until 1984, when former owners John and Roma Sherman purchased the property and the nearby schoolhouse with the intention of building a destination inn.
In the heart of a region one could call Northern Virginia, if not for the traffic-laden connotations that come with that designation, The Ashby Inn is surrounded by bucolic, lush countryside. This is Hunt Country with a side of French flair.
The inn itself is an ode to a storied past, with rooms furnished with period-appropriate antiques that have stood strong for more than 200 years before settling here. They set the stage for a tranquil weekend away—from elegant four-poster beds to hand-painted wardrobes, vintage quilts, oriental rugs, and traditional blanket chests. Guests staying in The School House can enjoy the warmth and ambiance of wood-burning fireplaces in four specially designated rooms.
The Ashby also offers an array of weekend packages paired with an extensive menu of luxury amenities. Guests can indulge in premium additions such as champagne and caviar, seasonal floral arrangements, artisanal chocolates, in-room massage services, fine wines, and carefully curated cheese and fruit presentations.
“It’s a truly special place,” boasts The Ashby’s General Manager David Saavedra, who describes the property as being “tucked away” in a quiet corner of the state and having a long tradition of hospitality. “Our hope is that everyone who walks through our doors feels the same warmth and sense of connection that has defined The Ashby’s story.”
The School House, nestled among riotous wildflowers, has four suites.
The Ashby Inn & Restaurant was originally built as a four-room private residence by local blacksmith Manley Pierce in 1829.
It’s not just overnight guests who come here. This pastoral retreat has drawn in diners from near and far for decades, and its approach to country inn dining has evolved in recent years, thanks to a renewed focus on making the most of the seasonal produce that’s abundant in this agriculture-rich part of the state.
Early this year, Chef Carlos Leon took the helm at the inn’s restaurant. He was already ingrained in The Ashby Inn’s culture, having served as the chef de cuisine under the previous executive chef, and he jumped in with a perspective that was formed growing up in Guatemala, then working his way up from line cook to chef at restaurants across nearby Leesburg.
The rolling hills of Paris and the rural surroundings are a quiet departure from the bustling charm of Leesburg—let alone Northern Virginia’s fast pace, just an hour away—and it provides an opportunity for Leon to immerse diners in an experience that draws directly from the land. Sitting out on the Adirondack chairs, enjoying the view before dinner, the kitchen garden is impossible to miss. Protected by a charming green gate and a simple sign that says “Ashby Garden,” it contains the inspiration that inspires Leon as he designs each month’s menu.
Drawing on the seasonal produce that can be grown in the inn’s garden and filling in with the herbs, fruits, and vegetables sourced from local farmers, Leon approaches the menu and the planting season with forward-thinking intentionality. “We plant based on what we are going to serve on the menu. This summer, we grew watermelon radishes, heirloom tomatoes, fingerling purple potatoes, asparagus, shishito pepper, rainbow baby carrots, tricolor beets, wax beans, garlic, and more,” says Leon. He also leans on the organic farming knowledge of Director of Operations Luke Leopold.
Those homegrown flavors, combined with global influences, are wedded together in a Chef’s Tasting Menu that travels through cultures and eras. Leon explains one of these unexpected matrimonies. “The house cured citrus salmon combines the Japanese technique of cured fish with the French influence with the goat cheese mousse and gel, but it is originally inspired in a Peruvian dish called Tiradito.”
His goal is to create an experience that leads the diner across the region and world. “The current tasting menu has choices that will guide your palette on a tour from the local Chesapeake area all the way to Asia, France, and Italy.”
This could mean foie gras torchon with a carrot chutney; a BLT gnocchi with tomato confit, pancetta, and caramelized onions in a Romano cream sauce; or duck breast served with grits, andouille, and agrodolce sauce. Each bite is as perfectly constructed as it is visually striking, with nods to local flavors and allusions to far-reaching food traditions.
Dinner is served with skillfully chosen pairings by sommelier Stephen Elhafdi. Menus are designed collaboratively between Leon and Elhafdi, with each sip of wine complementing the beautifully crafted dishes. It’s a symbiotic relationship, where neither is chosen in a vacuum. The wines aren’t restricted to local Virginia vintages—though those are certainly represented. Instead, they’re selected based on the precise notes for each course.
“Stephen is an expert when it comes to the delicate process of pairing wines with our dishes,” explains Chef Leon. “Sometimes, we will adjust ingredients or techniques to please the wine.”
Of course, all great meals end on a sweet note, and The Ashby Inn elevates dessert to an art form. Pastry chef Maria Delfin is the visionary behind the carbs, both of the bread and sweet variety. Over the past twelve years, she’s honed her artistry at The Ashby Inn, taking cues from the seasonal menu and dressing up classic recipes with flourishes that elevate even the most iconic desserts. On any given day, you could find chocolate mousse side-by-side with a smooth cremeux and surrounded by the zest of candied orange peel and citrus gel. Or, if a velvety crème brûlée is your preferred dessert, expect to see it presented with brushstrokes of raspberry coulis and rosettes of cream artfully placed along the dish.
It’s all part of an experience that marries the simple with the complex. From the ingredients plucked straight from the garden to techniques that borrow from far-reaching food traditions; from the warm, welcoming hospitality of a country inn to the big city-worthy dishes; from the unassuming historic town to an inn that welcomes travelers from across the globe; The Ashby Inn & Restaurant finds its sweet spot in the unexpectedly delightful.
ⓘ Woodbridge-based L&L Hospitality operates The Ashby Inn, as well as four other one-of-a-kind properties in Virginia, each with its own distinctive personality and storied past: The Inn at Evergreen in Haymarket; Steeles Tavern Manor in Steeles Tavern, near Staunton and Lexington; and the Richard Johnston Inn and the 1890 Caroline House, both in Fredericksburg.
This article originally appeared in the December 2025 issue.
