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Victorian Inn
1 review for Victorian Inn
Where to start? Well, first we didn't stay there. They have a restaurant besides the B&B and we experienced the restaurant. What a disappointment. The Chief & Owner, Lucas Woodruff specializes in International Fusion cuisine, what is that? It makes me think "jack of all trades, master of none". I know its harsh, but if you had eaten you might feel the same. The Fresh pasta of the day always has rose sauce, to me that says its either frozen or jarred. The menu did look good, however we got steamed spiced shrimp and Alaskan King Crabs legs since they were the special of the day. And I saw a lot of both come out of the kitchen. Plus a lot of salads come out of the kitchen. And nothing cooked, I mean you steam shrimp and crab. So no real cooked food was coming out of that kitchen when we were there. Service was slow since there was only 1 waitress for the dinning room and the front porch was filled with people having happy hour. Maybe they knew better since the dining room has several flies buzzing round. The front porch seemed to be filled with locals who were outside enjoying live loud music and smoking. It seemed to be the place to be if you lived in Luray. And they seemed really familiar with the place, even going up to the bar themselves when service was spotty. The music outside was loud sorta a mix of Aerosmith and Bonjovi , not appropriate for a romantic, cozy dinner. The heavy iron chairs were uncomfortable and linens looked worn. Also we were there for 90 minutes on a Thursday night at 7pm and only 1 other couple were in the dining room too. When they arrived they had reservations (didn't need them) and the hostess had no record of it, we could over hear the conversation. Since service was so bloody slow we skipped dessert & got ice cream down the block. I just can't believe this place is AAA approved, they need to come & review it again. The restaurant is beautifully decorated, like its waiting for a holiday or special occasion. But they have no customers to serve besides the locals for happy hour. The management needs to decide are they going to be a bar, or an upscale white tablecloth restaurant? What's it going to be, one or the other.
