Goodstone Inn & Restaurant has won many awards for its VA fine dining. Executive Chef Benjamin Lambert is a nationally reknowned, innovative chef with over 14 years of culinary experience at luxury restaurants in New York and Washington, DC. His farm-to-table expertise and culinary achievements bring a new dimension to the award-winning Restaurant at Goodstone.
A graduate of the prestigious Culinary Institute of America in Hyde Park, Lambert began his culinary career at Le Cirque 2000 in New York City under Chef Sottha Khunn. Lambert worked at Union Pacific under Chef Rocco Dispirito, moved on to Picholine, and then worked with Chef Jason Neroni at 71 Clinton Fresh Foods. Lambert also worked at Town, his first large-scale restaurant in midtown under Chef Geoffrey Zakarian.
From New York, Lambert moved to Washington, DC as Chef de Cuisine for four years at Restaurant Nora, America’s first certified organic restaurant. Lambert also oversaw Wit And Wisdom Tavern inside the Four Seasons Hotel in Baltimore Harbor East.
Chef Lambert features state-of-the-art, seasonally-inspired cuisine with a farm-to-table emphasis at Goodstone’s popular restaurant. The dining room menu offers French Country cuisine and showcases the freshest of vegetables, herbs, micro greens, eggs and lamb from the Farm at Goodstone as well as other local farms.
Goodstone won Trip Advisor’s “2013 Certificate of Excellence” and Wine Enthusiast Magazine’s “2013 America’s Best 100 Wine Restaurants.” Condé Nast Johansens Luxury Travel Guides named Goodstone winner of “Most Excellent Inn in North America 2011,” and “Most Excellent Inn in North America 2013 and 2012” and “Most Excellent Romantic Getaway in North America 2012” finalists. In addition, Goodstone was named one of the winners of OpenTable’s Diners’ Choice Awards for the “Top 100 Best Overall Restaurants in the USA 2012″ and was voted as one of the “2012 Best Overall Restaurants in Virginia and DC Suburbs” by OpenTable diners.