A few steps from the Lodge is the magnificently restored 19th century Lewis Grist Mill where a most delightful surprise awaits all foodies: timeless, seasonally-inspired cooking that rivals the finest restaurants in the largest cities. This vibrant mix of fresh tastes and interesting recipes is enhanced by numerous side dishes comprised of vegetables just plucked from the farm’s own gardens, fresh breads and sumptuous desserts that have developed a reputation of their own. It’s all tempting, innovative and delicious.
“I’ve taken ingredients and recipes inherent in many different cultures and created original dishes. There are no boundaries. I’m doing what I want to do, with influences from all over to create our version of American Southern classics.” – Caryl Cowden
At Lewis Mill Restaurant, anticipation begins during the twilight social hour at Buck’s Bar on the porch overlooking the mill pond. Guests enjoy ice cold beer and wine while comparing notes on their day afield. Marinated beef, chicken, ribs, or fresh seafood sizzles on the grills while heavenly aromas waft from the kitchen.
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“A country inn for guests seeking the outdoors and an opportunity for some ‘natural’ relaxation, hiking, fishing , mountain biking and swimming.” -Matt Sampson | Virginia Wildlife
“…the Fort Lewis Lodge is a true escape, an idyllic hideaway where all there is to do is relax and enjoy the natural beauty of this pristine 3,200 acres of meadows, forest and rivers amid the Allegheny Mountains.” -Andie Gibson | SmithMountainLaker.com
“Fort Lewis Lodge is one of those rare and wonderful places that celebrates life’s simple pleasures.” -Cassandra VanHooser | Southern Living
“Furnished with country-style antiques and quilts, the Lodge’s 19 rooms look bright and cheery. On my visits I spend a lot of time bobbing around in the old fashioned swimming hole, carved at the base of a towering rock wall.” -Jim Yenckel | Budget Travel
“We didn’t bring much – old bathing suits, sensible shoes, tons to read and expand-waist pants to accommodate fresh-from-the-garden cooking. Eating is a recreational activity here. Believe me.” – Krys Stefansky | Travel Editor, Virginian Pilot
“Hiking boots, biking shoes, paddleing sandals, chest-waders – if you visit Virginia’s Fort Lewis Lodge, you’re biggest problems might be packing all the footgear you’ll need.” -Eddie Nickens | Washingtonian
“This western-size spread has fly-fishing, mountain biking, and hiking–less than four hours from Washington, D.C.” -Eddie Nickens | Men’s Journal
“When was the last time you had 3,000 acres of Virginia’s finest in our own backyard?” -Eddie Nickens | Washingtonian
“It’s my Shangri-la, a unique place that I recommend enthusiastically. My dictionary defines Shangri-la as a remote, idyllic hideaway where life approaches perfection. For me, that’s Fort Lewis Lodge.” -Jim Yenckel | Travel editor Washington Post