As part of renovations at Lansdowne Resort and Spa, the Coton and Rye tavern is slated to open in September. It is the first of five new food and beverage concepts to be announced this year as part of the resort’s multi-million dollar culinary revitalization project.
Coton and Rye is designed to be an authentic American tavern with reinvented classic Virginian recipes and locally sourced ingredients. It will offer traditional local dishes, including fried chicken platters, signature pot pie entrees and homemade cherry and apple fruit pies topped with slow churned ice cream.
“Cooking local has been a new trend for some time now, but my menus are more than just local, they are historically driven, culturally intriguing and tell an authentic story about the destination,” stated Marcus Repp, Lansdowne’s director of culinary operations. “Creating food that personifies the Virginia landscape is the perfect culinary pairing for our resort, combining bold and hearty cuisine with home-grown taste and mid-Atlantic comfort.”