Tucked away in a charming cottage near historic Occoquan, Bistro L’Hermitage offers an authentic French dining experience that transports guests straight to the heart of Provence. Its warm lighting, classic French bistro décor, and intimate atmosphere make it the perfect setting for a romantic evening or a special celebration.?

Curated Three-Course Menu
Starter:
Gratine des Hâlles
A rich French onion soup topped with gruyere crouton offers a comforting beginning to your meal.d

Main Course:
Magret de Canard Rôti
Succulent roasted duck breast served with Israeli couscous, green beans, red cabbage, and a cherry thyme sauce showcases the chef’s mastery of classic French flavors.

Dessert:
Crème Brûlée à la Vanille de Tahiti
A traditional Tahitian vanilla crème brûlée with a perfectly caramelized sugar crust, providing a sweet and satisfying end to your dining experience.

Ambiance & Experience
Bistro L’Hermitage is renowned for its refined yet welcoming ambiance. The cozy, elegant space allows guests to relax and enjoy a memorable meal, making it an ideal choice for romantic dinners or quiet evenings. The attentive service and beautifully set tables enhance the overall dining experience.

Details
Location: 12724 Occoquan Rd, Woodbridge
Reservations: Recommended, especially for weekend evenings. Call (703) 499-9550.

Share Your Experience!
Have you dined at Bistro L’Hermitage? Please share your favorite dishes and memories in the comments below or tag us in your photos on social media using #DateNightPLN. Your insights could be featured in our next spotlight!

A Romantic Escape to Italy—No Passport Required

Tucked away in North Stafford, Robiolina Italian Cuisine offers an intimate setting that is perfect for a memorable date night. The warm ambiance and authentic Italian dishes crafted from scratch set the stage for an evening of culinary delight.

Appetizers to Share
Begin your evening with starters designed for sharing:

• Fried Calamari – Lightly breaded and served with mild jalapeño, arugula pesto, and spicy tomato sauce.
• Grilled Portobello Mushrooms – Topped with goat cheese and nestled on mixed greens.
• Beef Carpaccio – Thinly sliced beef paired with bocconcini mozzarella.

Main Courses to Savor
Indulge in entrees that showcase Robiolina’s culinary expertise:

• Robiolina Ravioli (Beet-Infused) – House-made ravioli filled with robiola cheese, complemented by a truffle butter sauce.
• Lamb Ravioli – Spinach-infused pasta stuffed with lamb, served with exotic mushrooms and a red wine sauce.

Grilled Duck Breast – Perfectly seared and finished with a blueberry port wine reduction.

Sweet Endings
Conclude your meal with a decadent dessert:

• Chocolate Cake – Rich and moist, a classic favorite.
• Cheesecake – Creamy and smooth, a delightful finish to your evening.

Enhance the Experience
Robiolina offers a selection of wines and cocktails to complement your meal. For a personalized touch, feel free to bring your own bottle; a corkage fee applies.

Plan Your Evening
Robiolina is open daily for dinner from 3 p.m. to 10 p.m. Reservations are recommended to ensure a seamless experience. Book your table by calling (540) 602-0772.

Prince William County could soon see a significant shift in its meals tax policy, as several key members of the Board of County Supervisors support cutting the tax in half and eventually phasing it out.

Board Chair At-large Deshundra Jefferson told Potomac Local News she supports reducing the county’s meals tax from 4% to 2% in the Fiscal Year 2026 budget, which takes effect July 1, 2025. Jefferson also wants the Board to consider a plan to phase out the tax entirely over the next few years.

“I’ve heard from small restaurant owners who say the tax is hurting their ability to stay in business,” said Jefferson. “With recent federal job cuts hitting our community, small businesses will feel the ripple effect. Cutting the meals tax is a way to ease that financial burden.”

The meals tax, enacted in 2022, is projected to generate $42 million in Fiscal Year 2025—an increase of $10 million over the previous year. Restaurant owners and hospitality workers have consistently voiced opposition, saying the tax inflates prices and cuts into their already-thin margins.

During public comment at the Board’s April 8 meeting, several residents urged supervisors to reconsider the tax.

‘Taxed enough already’

Shannon Patterson, a server at a restaurant in Woodbridge, shared an emotional plea on behalf of workers in the service industry.

“As a server, that tip is my income,” said Patterson. “If an individual has a $20 budget and there’s a meals tax, they’re still going to spend $20—but I get a smaller tip. It’s coming out of our pockets.”

She estimated losing as much as $400 per month in tips due to the tax, calling it “a tax that I didn’t ask for.”

James Rafferty, a 40-year county resident, said the tax “really hurts our county restaurants,” citing the compounding effects of inflation, labor costs, and rising goods prices.

“Lowering the tax back to 0% would be a huge help,” Rafferty said.

Cody Thomas, who works at Electric Palm Restaurant in Woodbridge, echoed those concerns. “It feels like you’re using us as an ATM machine,” Thomas told the board. “Most of us work two jobs. We don’t have time to come here and beg you to listen.”

A swing vote shifts

In what may prove to be a decisive development, Neabsco District Supervisor Victor Angry told Potomac Local News he now supports reducing the tax—a shift that could tip the balance in favor of rollback efforts.

Angry initially supported the meals tax to help fund services as new attractions were expected to boost tourism and restaurant business in eastern Prince William County. But those projects—including a massive indoor sports field house and a potential Washington Commanders stadium—have since fallen through.

“We were expecting new restaurants and increased revenue from visitors,” said Angry. “That didn’t happen. I’m open to change because the circumstances have changed.”

Gordy proposes a phase-out plan

Brentsville District Supervisor Tom Gordy, who has long criticized the meals tax, reiterated his position and shared a concrete proposal.

“I support lowering the meals tax. I issued a directive in April 2024 directing County staff to draft a proposal to cut it to 2%,” Gordy said. “It adds another burden on our residents, and we should continue working to reduce that burden.”

To offset the revenue loss, Gordy supports increasing the county’s Computer and peripheral (data center) tax to $4.15, aligning it with neighboring jurisdictions. “This diversifies our tax base while maintaining services,” he said.

A divided board

Not all supervisors have weighed in. Occoquan District Supervisor Kenny Boddye has previously defended the meals tax, calling it essential to diversifying county revenue and funding public services like police, schools, and parks.

“Receipts data since the meals tax adoption in 2022 shows consistent growth for our restaurants,” Boddye said in a statement earlier this year. He emphasized that “nearly half of restaurant-goers around attraction nodes like Potomac Mills live outside the County,” arguing the tax helps residents by leveraging visitor spending.

The Board of County Supervisors will approve the FY2026 budget in the coming weeks, with a final decision expected by the end of April.

Meanwhile, local restaurant workers like Shannon Patterson continue to hope for relief.

“COVID taxed us enough,” she said. “Do we really need another [tax] just to eat?”

If you’ve caught a whiff of cinnamon sugar in the air and followed your nose to a gleaming churro truck, chances are you’ve stumbled upon Noris Churros — a new local business serving up the sweet, golden treats of Mexico City right here in Northern Virginia.

The name “Noris” is a loving tribute to co-founder Nora Sanchez, who, alongside her partner Marcos Vazquez, turned a dream into a dessert-slinging reality. Their secret recipe? A mix of authenticity, patience, and just a pinch of daring.

“It’s not easy being an entrepreneur,” said Viridiana Neri, Nora’s daughter and the unofficial ambassador for the brand. “People think it’s glitz and glamour, but it’s a lot of hard work.”

The churro truck — custom-built in Mexico — was hauled across the border to Texas, where Marcos jumped into a rental truck and drove it all the way to Virginia. “My mom flew down to meet him,” Viridiana recalled with a laugh. “It was a whole adventure.”

Now six months into selling, Noris Churros is a regular sight at events, where fans line up for fresh, crispy churros made with love — and a notoriously “picky” dough. For smaller gatherings, the team offers large party boxes perfect for meetings, birthdays, or whenever you’re in need of a sugar fix.

Behind the scenes, the business got a major boost from Northern Virginia Family Service (NVFS) — a nonprofit based in Manassas that’s celebrating 100 years of strengthening families and communities across the region.

Through their entrepreneurial training programs, including business planning and financial education, NVFS empowers local residents like Nora and Marcos to turn their ideas into reality. “They learned everything — business plans, permits, how to grow a business,” said Viridiana. “It gave them confidence.”

Founded in 1924, NVFS provides a broad spectrum of services — from early childhood education to housing and workforce development — designed to help individuals and families become self-sufficient. Their Manassas location plays a vital role in supporting the entrepreneurial dreams of immigrants and underserved residents through accessible education and mentorship.

While Nora has dabbled in other jobs before, this venture feels different. “She’s a risk-taker,” Viridiana said proudly. “But this time, she’s put her heart into it. And Marcos? He’s been her biggest motivator.”

So what’s the secret to the perfect churro?

“Patience,” Viridiana said with a smile. “And a little love.”

A familiar spot on Garrisonville Road has a fresh new vibe, a new name, and a menu worth talking about.

Girlfriend’s Taphouse opened its doors Friday, March 29, 2024, at 225 Garrisonville Road, in the space formerly occupied by Fatty’s Taphouse. General Manager Robert Shaw, along with partners Jen and Joe, completely reimagined the space — investing more than $200,000 into a full renovation that includes everything from new floors to fresh fixtures.

“We’re an upscale casual restaurant — not a dive bar, not corporate — something Stafford doesn’t have,” Shaw said.

The menu is rooted in American classics with a touch of elegance. Shaw recommends the Maple Bacon Porterhouse, a standout 16oz bone-in pork chop that delivers both a hearty chop and a tender loin cut. Pan-seared with bacon, molasses, and maple, the dish balances sweet and savory in every bite. The bacon? A delicious touch.

Start your meal with the crab cakes — generously packed with meat and lightly crisped on the outside — a solid pick for any seafood lover. If you’ve got room after dinner, don’t skip dessert. The fried cheesecake and brownie are indulgent and memorable.

While the restaurant is still waiting on its ABC license, a full bar is planned, including 24 beers on tap, bourbons, wines, and more. Shaw is sourcing beer from local favorites like Six Bears and a Goat and hopes to add Stafford-based Barley Naked Brewing Co.

The restaurant currently has a staff of over 20 — many with long-standing ties to Shaw from previous kitchens. “We’re a family, and we treat our guests like family too,” he said. “We want to know your name, your favorite dish, and your drink before you sit down.”

Girlfriend’s Taphouse is aiming to be Stafford’s go-to place for families, professionals, and anyone looking for good food in a warm, welcoming space.

Just don’t expect $1 beers and dive-bar energy. This is something new — and something better.

East Coast Wings + Grill, known for its wide variety of wing flavors, has opened its newest location in Manassas. The restaurant, at 9805 Liberia Ave., Suite 121, celebrated its grand opening on Tuesday, March 18.

Local entrepreneurs David and Lisa Ware own the new eatery. The husband-and-wife duo are first-time franchisees, drawn to the brand after experiencing it on a business trip. David Ware, who grew up in a family that owned a restaurant and catering business, has spent the past 16 years working as a consultant in both the private and public sectors. Recognizing an opportunity to bring a popular dining option to Manassas, the couple decided to invest in the franchise.

“Opening our doors is a significant milestone for us, one we can’t wait to share with our community,” said David Ware in a press release. “We were drawn to the brand not just because of its diverse and mouthwatering menu, but because of its community-centered values. We look forward to becoming a place where community members can gather, share memories, and enjoy great food.”

To mark the grand opening, the restaurant will host a celebration starting at 11 a.m. Guests will have the chance to win gift cards, swag, and other prizes. The menu features more than 50 wing flavors with customizable heat levels, alongside Angus beef burgers, tacos, wraps, quesadillas, skillets, and flatbreads.

East Coast Wings + Grill now includes 35 locations nationwide, including another Virginia location.

The Manassas East Coast Wings + Grill will be open from 11 a.m. to 11 p.m. Sunday through Thursday, and 11 a.m. to midnight on Fridays and Saturdays.

For more information, visit eastcoastwings.com or call (703) 365-9464.

Updated 9:25 p.m. – The Prince William County Planning Commission has voted to approve the development of two new restaurants at Sudley Manor Square near Manassas -- a Panera Bread with a drive-through and a Dave's Hot Chicken. The proposal, listed as a Special Use Permit, will now move to the Prince William Board of County Supervisors for a final decision.

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Maria Martin’s journey from catering her sister's wedding to opening Juan More Taco in Fredericksburg began with a small food truck in 2016.  Juan More Taco visited community events and local businesses, serving Latin American food with a twist - the dishes incorporate Honduran flavors.

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