Historical Meal at Log Cabin 1776

By Kathy Barnett

Editor-In-Chief

If asked which is most important when dining - the food, service or ambience; I answer “all three.”

When visiting a different restaurant for the very first time, the overall experience is what I’m seeking to make it a memorable one. As a frequent travelor, I get excited when the opportunity arises to visit a special destination that is a nonchain original found only at that location.

I was priveleged to find such a gem on a recent media trip to Wytheville, VA. I knew as soon as we arrived at the Log House 1776 Restaurant that I was in for a special treat. Located on Main Street near other shops, museums and parks, the original two-room structure received several additional rooms through the years. It served many purposes including a tailor’s shop, a merchant shop, and a general store.

It was the current owners, James and Pat Green, who converted the building into a restaurant about 40 years ago with an 18th century atmosphere. They went with an early American decor and created intimate seating areas within the different additions to the original structure. The back area offers outside dining, a walk-through garden and nature center, various animals, a gift store, art gallery and Christopher’s Lounge.

James is the main chef and his wife, children and now grandchildren work in the front, serving guests. Each item on the menu was created, tested and retested by Chef James. Some ingredients are shared while many are considered “a secret.” Nevertheless, visiting and ordering at the restaurant is my choice for the perfect evening.

While there are several tempting choices on the appetizer list, I chose the corn fritters with honey as they were recommended as the most popular.

They did not disappoint. They were light, hot and fresh. With those and the hot fresh rolls with soft butter coming first, it seemed as if we had started with dessert.

Next came the decision of what to order for the main entrée. I asked our waiter, Josiah Gates, for recommendations and what others had shared as a favorite. Knowing I would be writing this in time for the holidays, I chose to go with the stuffed chicken breast so I could taste their take on a stuffing containing cream cheese with the normal bread crumbs, celery, onions and spices. For the side, I learned Chef James is known for his stuffed squash and guards his secret recipe closely. The other side, broccoli casserole, can easily replace the usual-served green bean casserole for the holidays in my book. I’m at a loss for words to describe it, other than you have to taste it to understand just how delicious it was.

While chatting with Josiah, we also learned about a secret ingredient included in the vegetable beef soup. One would never guess it was coffee. One day the chef had extra coffee made and he didn’t want to throw it out. So he added it to the simmering soup on the stove. To cut the bitterness, he also added a bit of sugar to sweeten the pot. He’s been making it that way ever since. We were honored to have a sample taste and it, too, was deliciouis. However, we were already too full to order.

Which brings us to the final choice of dessert. Now just how many times have I advised others to “save room for dessert?” Alas, this time I did not. We had enjoyed our meal so much, but time was closing in and I wanted to visit the gift shop before it closed. So I must return and order dessert first next time. Believe me, it will be worth the drive.