Head for the Hills
THE VIBE
With its soaring ceilings, stone fireplaces, exposed beams, and disappearing glass walls, the Lodge at Primland melds seamlessly with the natural world surrounding it. On a 12,000-acre perch in Southwest Virginia, the main inn has just twenty-six lush bedrooms, complete with Frette linens and spacious bathrooms, as well as mountain cabins, cottages, and three charmingly rustic treehouses. From a breathtaking lobby and bar to the tall windowed doors throughout, the Lodge’s design is as stunning as it is thoughtful. An eighteen-hole Audubon-certified golf course, carved from the natural landscape, surrounds the Lodge, while inside, a spa is accented by glass mosaic tiles and stonework. For killer views and a private balcony, book a Blue Ridge suite, complete with fully automated shades.
THE NEIGHBORHOOD
Patrick County, Virginia, is set on the Piedmont plateau, home of rolling hills and multiple state parks. Nearby, look to small communities like Floyd for art studios, breweries, and good music, or take in a wine tasting at Chateau Morrisette.
THE FOOD SCENE
An extension of the resort’s ties to the natural world, its fine-dining restaurant, elements, plays into its earthly origins—there’s fire inside a glassed-in floating wall, high ceilings for air, earth in the slick, wood accents, and water depicted with art. The menu extols the seasons and the region—take the mountain apple salad with whipped mascarpone or North Carolina grouper over heirloom grits. An intimate chef’s table is available, hidden from view, for a cozier meal. The more casual 19th Pub is stocked with draft beers and cocktails, as well as easy-going bites like flat iron steak frites and charcuterie boards. For a quick grab-and-go on your way to a round of golf, stop by the Woodland Grill for a smoky pheasant roll.
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Hannah Lee Leidy
Hannah Lee Leidy is a food writer and editor based in the Carolinas. She is currently the digital content editor for Our State magazine, a position she came into following her time at The Local Palate. Her contributions have appeared in Condé Nast Traveler, Bon Appétit, Epicurious, Culture, and Eater. She’s spent time working in restaurants in both front and back of house positions, doing everything from burning gateaux to expediting to shaking a Manhattan (don’t worry, this only happened once). An avid curd nerd, her favorite beat is reporting on boutique cheese makers; she’ll sniff out every creamery near and far whenever traveling. When not parenting a Bernese mountain pup named Ava, you’ll find her running or working on her lamination technique.
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