Alias: A Culinary Gem in Vint Hill

Written by Lia Hobel | Photos by Michael Butcher

Alias will approach its one-year anniversary next month since the restaurant debuted in the charming community of Vint Hill. With sensational restaurant reviews, word has spread quickly about this culinary gem in Fauquier County. 

The head chef, Stephen Burke, is originally from Warrenton. The opening of this restaurant and its approaching milestone is the realization of his dreams. Burke has made a name for himself in the fine dining establishments of rural Virginia since 2019, after returning from traveling with his wife and co-owner, Kelly Burke. Having worked in Sonoma and Napa, California, he moved to Spain for three months to simply “eat.” The couple then decided to plant roots back in Virginia, where they first worked at The Inn at Little Washington together and, later, L’Auberge Provencale. It was Burke’s time at Three Blacksmiths in Sperryville where he learned “the ingredient-driven menu” concept he now offers at Alias. It’s also where he met co-owner and investor Sharon Briskman. They began to look for their own brick-and-mortar restaurant, and finally found it in 2023. “Kelly and I had our first baby, Atticus. We had a baby and opened a restaurant a month later,” says Burke, who adds that the couple is expecting their second child this fall.

Burke fans and fine dining enthusiasts have traveled from all over the DMV area as well as New York and North Carolina for the culinary experience. “We really find it to be super exciting every night that we get to put on a show,” Burke shares.

“Our model is different from traditional restaurant service as it’s much more orchestrated,” he says. Each seating accommodates up to 28 guests, and the courses are served in unison. Good conversations often develop as friendships are forged between neighboring tables, according to Burke.

To begin, guests are asked to come 30 minutes ahead of their dinner reservation. On Mondays, Thursdays, Fridays, and Saturdays, dinner service starts promptly at 7 p.m., and on Sundays is served at 6 p.m. The evening begins with a pre-dinner drink so guests can settle in for the evening. “They can kind of relax and put the stress of the drive and of their day in the rearview mirror and then start to relax, to really enjoy the experience,” Burke says. While guests unwind over their beverage of choice, Alias servers present a series of snacks “to get people excited about the food” and whet the appetite as everyone takes their seats for the five-course meal. In total, the experience lasts about two hours. There’s no “turning table urgency,” which allows every guest to savor each dish to its final crumb.

The restaurant follows a farm-to-table concept, altering the menu typically every two weeks. “It’s all about the ingredients driving what’s actually on the menu,” says Burke. Local Virginia farms, particularly in Fauquier County, are highlighted in the hyper-local menu. During the warmer seasons, Burke says he likes to serve a lot of cold soups, such as the Chilled Summer Melon Curry, which is paired with scallops. As the summer transitions into fall, Chef Burke will continue to use fruit in both savory and sweet ways. A lot more root vegetables will be added to the autumn menu. “In the winter we do a lot more braised dishes. For classic ‘stick to your bones’-type dishes, you’ll have a lot more potatoes and root vegetables and more classic desserts, like with chocolate, [that are] a little bit richer,” he says. 

Reservations for the weekend are strongly encouraged to be booked in advance. The “fixed-price menu” is $145, while the “Chef’s Counter” seating is priced at $165. An additional wine pairing can be added for $98 per person. ML

Alias
7150 Farm Station Road
Warrenton, VA 20187
(540) 422-0340
aliasvinthill.com