Hidden on a couple hundred acres of the most scenic rolling countryside of the Piedmont in Fauquier County just outside Warrenton, you chance upon the recently reopened Poplar Springs Inn & Spa. Once you jump off 66, you start to decelerate – and not just on the speedometer. This is the closest getaway yet, clocking in at less than one hour’s drive from Viva Tysons’ headquarters, even if you get a little lost on tree-lined lanes; but here, you will want to. As you approach the inn, you meander over stone bridges across streams and past historic mills, by fields of Queen Anne’s Lace and wild lilies, down the bucolic Rogues Road – once a Native American trail, to which the Indian spear points found on the property attest. Talk about being transported. Cornfields and horses, churches and steeples, red barns and silos, and white picket fences: these are a few of my favorite things. (Feel free to sing along.)
With 21 guest rooms and suites with French Provincial touches, the inn portion of the property reminds me of a sleek yet historical mini-hotel. Meander through parlors with bookcases to explore, fireside in the cooler months. The updated guest rooms are fitted with the most modern and welcoming amenities. Enjoy a deliciously invigorating drench under the showerhead, and then luxuriate in your cozy Poplar Springs bathrobe. I always love that little indulgence. Organic bath products from Zents include such Zen-like scents as Earth, Ore, Sun, Petal, and Water. Sink into the softness of the heavenly beds with imported linens. But I must warn you: you may have a little trouble getting up in the morning.
The Spa –
European Spa Services
Close enough to be accessible as a day-spa destination, it’s even nicer when only a few steps down the hall. Spa Director Melissa San Pietro will welcome you to this serene spa with her ever-friendly smile. Get there early to enjoy decompressing in the sauna. Regale yourself with a treatment in rooms the likes of Orchid, Honeysuckle, Lily, and Magnolia. The spa offers skincare treatments, body wraps, hydrotherapy, and massages, including unique treatments like the Asian bamboo massage, Hungarian mud wrap, and the intriguing hydro-quench cocoon. But if you know what’s good for you, do not miss the hot stone massage with Katherine. Soothing and healing, this deep thermal treatment with basalt stones is as relaxing as it is therapeutic. I selected Oolong for my fragrance oil – green tea with hints of lime blossom, lavender, and ylang ylang. One particularly singular treatment on their list is “Champissage,” an energy-balancing Ayurveda head massage treatment inspired by the Indian Shirodhara. I have it on good authority you won’t want it to end.
Next, lounge by the long, slender heated seawater pool until you’re ready to take a dip. The water is indescribably inviting – just the right temperature. The graceful pool is surrounded by the ubiquitous leafy namesake poplars. Then, slip into the hot tub with its powerful knot-releasing jets. A train whistle in the distance gives the place spirit. Gaze out over the tranquility of the countryside, be serenaded by the birds, and let your cares drift, drift, drift away …
The Manor HouseRestaurant
The sound of your own footsteps on the gravel drive leading to The Manor House return you to a bygone era. The tract was once owned by Colonel Robert Randolph, who served in the Revolutionary War. The original manor was built of fieldstone in 1928 by Randolph Hicks and his wife, Rose Beatrice Sutton, after the 16th and 17th century estates they had seen in Europe. Inside, it has the feel of a medieval castle with its stone archways, stained glass windows, iron lanterns with candles, and a grand tapestry over the hearth. Suddenly, I was back in France. Or Germany. Perhaps even Poland.
Before (or after) dinner, head over to the Casanova Lounge where you’ll be greeted by the gregarious and attentive barkeep, Taylor Edgar. At the Poplar Inn, they enjoy welcoming locals as well as out-of-town visitors. It feels simultaneously upscale and down-home. Taylor’s thirst-quenching signature Pink Poplar cocktail will cool you down after a punishing afternoon on the putting green and chipping station just behind the inn. Or, perhaps you’d like to squeeze in a game of tennis or grab a bike. Then, perhaps the Casanova Iced Tea would be in order.
When your tummy starts grumbling, nothing will quite do the trick like hot madeleines right out of the oven, smeared with a soft butter blend of brown sugar, roasted shallots, and champagne vinegar. That’ll take the edge off. Next, the amuse-bouche: a mâche – or lamb’s leaf – mini Caprese salad. A nice take on the dinner salad was the arugula and fennel salad with roasted pepper, olives, artichoke heart, and brûlé feta cheese. Next up, a succulent, tender filet mignon cooked to perfection, wrapped in applewood-smoked bacon, with chanterelle mushrooms, avocado, and tomato and finished with a lusciously savory herb demi-glace. Finally, freshen the palate with a summery touch of lemon-lavender sorbet.
The Manor House is described as being “renowned for its ambience, impeccable service, and classic cuisine fused with modern American influence.” This is the work of the talented Executive Chef Kenneth Hughes, who returns to Poplar Springs after a stint at Open Kitchen in Falls Church. Chef Hughes honed his considerable culinary skills at such coveted destinations as Napa Valley’s l’Auberge de Soleil and the Lodge at Breckenridge in Colorado. He combines his classical training from the California Culinary Academy (now le Cordon Bleu) with a focus on integrating fresh food that is locally sourced and seasonal, some from Poplar Springs’ own gardens. Finding himself smack-dab in the midst of Virginia wine country, Chef Hughes enjoys pairing both Old World and New World wines with his culinary inventions. “Food and wine is a lifelong pursuit.” And a pleasure, I might add.
Quick-witted and gregarious, Chef Hughes welcomes guests to Poplar Springs to “eat, taste, sip, talk, and enjoy a great meal!” He describes it succinctly when he says, “Food is a memory.” And with a spectacular historical setting like this, combined with the finest flavors to savor, this is the place to make them. One of the philosophies behind the scene and behind the cuisine is a “powerful respect for the joy that comes from sharing food.”
The impressive and extensive Sunday Brunch features entrées that go beyond the expected, such as Crab Cake Benedict, tables of smoked salmon, oysters on the half-shell, and carved roasts – not to mention a veritable cornucopia of scones, muffins, and sweets, which showcase the limitless imagination of the delightful Executive Pastry Chef, Maggie Suge. Originally from Kenya, Chef Suge perfected her skills as a pastry chef at the Inn at Little Washington for over a decade. Even her meringues glisten with a golden touch. With all the meticulous attention to detail in all the delightful updates to the inn, spa, and restaurant, this is clearly the time to go. It’s time to rediscover Poplar Springs.
