Nestled on 100 sprawling acres just outside of Charlottesville is the historic Clifton Inn. Built in 1799 by Thomas Jefferson's son-in-law Thomas Mann Randolph, the original Manor House served as a house of trade thanks to its proximity to the Rivanna River. The property that was once a two-and-a-half-hour buggy ride for Jefferson and his wife to travel to as a home away from home is now a mere 10-minute drive from Charlottesville and is home to the restaurant 1799, led by Michelin-starred chef Matthew Bousquet.
Chef Bousquet hails from California. Born in San Francisco to parents in the military, he spent much of his younger years in Fairborn, Ohio at an Airforce base before returning to the Golden State for high school. Bousquet then entered the restaurant industry, eventually attending a culinary academy and rising through the ranks until he owned his own restaurant, Mirepoix, which earned a Michelin star in 2010. Then, looking for an opportunity to cook with the seasons, Bousquet relocated to Virginia.
While Bousquet cooked in the kitchens of restaurants around the area, including taking on the role of Executive Chef at Keswick Hall, he's spent the last six years of his 35-year-long career at 1799. There, Bousquet crafts his Jeffersontonian-style dishes using locally sourced ingredients that capture the essence of the season.
“The food is French but derivative of Virginia. Jefferson brought a lot of basic classics back from France,” Bousquet said. “It’s seasonal based on what we have here, but using basic classic French techniques.”
Bousquet sources the restaurant’s ingredients from farmers markets, local vendors, and The Clifton’s own garden, maintained by their experienced landscape architect. The menu is reviewed daily and may receive small changes to freshen dishes with what’s ripe from the garden. Larger modifications are made every six to eight weeks.
“Proteins might remain the same but the sauce and produce may change,” Bousquet explained.
At 1799, beef is on the menu year-round as is fish, though the type may vary through the seasons. Bone marrow and escargot are also an all-year menu option. Mussels are a summertime staple while duck is featured in the fall and winter. Springtime menus often showcase a plethora of greens from asparagus and pesto to fava beans and purple snow peas grown in The Clifton’s garden. In the fall, root vegetables are prominent sides, particularly cabbage, butternut squash, and one of Bousquet’s favorites -- poached vanilla bean parsnips. The chef also enjoys working with pork belly, sweetbreads, and "fun cuts" of meat.
Diners at 1799 can settle into the Library for a stylish fine dining experience, the Veranda which looks out toward Monticello and the mountains, or opt for the Terrace for outdoor seating. For more private experiences, there’s seating in the Wine Cellar or at the Chef’s Counter in the kitchen. Or, for those staying overnight in the Farmhouse on the property, Bousquet says that he can come to cook there, as well.
While the ambiance of the restaurant is upscale, its warm decor also exudes comfort. The combination of guests that are both travelers and locals lends to its charm, as well.
“It’s great... It's a nice mixture guaranteed all the time and you get this lively fun group of people that if they’re on the property they’re looking to explore. It’s always delightful to be around,” Bousquet said.
The property’s current stylish interior, throughout the restaurant and The Clifton's rooms, is thanks to an upgrade that began when the current owners bought it in 2018. Previously a beige and white bed and breakfast, the spaces have been transformed by Tennessee-based Blackberry Farm Design into warm places with walls and furniture awash in greens and blues and accents from gold statement pieces, specially ordered lighting, and modern art. Rooms for overnight stays have also been elevated with Clifton-branded pillowtop mattresses and plasma televisions and the outdoor areas have been upgraded as well.
“Everything has been revamped. We have a cascading infinity pool, cabanas, a 20-acre lake, and walking trails [that are] cleaner than ever,” said Assistant Manager Maggie Farnin.
Farnin also says that the redesign pays homage to the history of the property, including the other early 19th-century structures that are also used for guest stays. While modernizing the decor, designers were also focused on retaining many of the original design aspects, including the windows and the floors. She also points to Bousquet’s work at 1799 as integral to The Clifton experience.
“He literally sketches his dish before he creates it. He can make anything into magic -- there is an art behind what he does.”
He literally sketches his dish before he creates it. He can make anything into magic -- there is an art behind what he does.
It’s great... It's a nice mixture guaranteed all the time and you get this lively fun group of people that if they’re on the property they’re looking to explore. It’s always delightful to be around.