Quick Information 25 South Indian Alley Winchester, Virginia 22601 540-662-1455 Reservations: reservations@oneblockwest.com General Information: info@oneblockwest.com Lunch: Tuesday – Saturday, 11:00 am – 2:00 pm Dinner: Tuesday – Saturday, 5:00 pm – 9:00 pm Reservations are suggested always and are necessary on weekends. Our dinner menu changes daily. We do not offer a children’s menu. We have no dress code; dress comfortably. American Express, Discover, MasterCard, and Visa are welcome. One Block West is easily handicapped accessible. Gift certificates are available in any denomination. Chef for a Day certificates are available too. We do not cater off-site. Carryout is available. We do host groups of up to 60 people. We have 40 seats of outdoor dining on our deck. Outdoor dining is first come, first served. Well-behaved dogs are welcome on our deck. The restaurant is non-smoking. Smoking is permitted only on our deck. What Others are Saying “Winchester’s most refined cuisine….” –Frommers “Raises the epicurean bar….” –Virginia Living “an epicurean gem….” –Northern Virginia Read our reviews on wincfood.com. Ranked #1 in Winchester on tripadvisor.com. What Do You Think? Customer Satisfaction Survey

One Block West sensational seasonal cuisine™ Reservations • Directions • Menus • Wine List Features • Newsletters • Careers • Events Calendar Lodging • Customer Satisfaction Survey • Chef Ed’s Blog Amuses Bouche • Thursday, November 20: Moulard Duck, Local Lamb • Stay on top of the latest at One Blog West. • New fall lunch dishes • Want to cook with us? Get a Chef for a Day certificate. • Read about llapingachos in the newsletter. Subscribe. • Earn gift certificates by joining One Block West Rewards. Entrée Welcome to my restaurant, One Block West, punnily named because it sits a block west of Winchester’s downtown pedestrian mall. Hi, I’m Ed Matthews, chef and owner of this small, friendly restaurant that is an extension of my home. Many of our regular customers simply call the restaurant “Ed’s.” I like having my friends over to dinner. The dining room is quaint, romantic, and comfortable with widely spaced tables, set elegantly with burgundy table linens, large white napkins, heavy flatware, English china, fresh flowers, candles, and fine Italian stemware. But it’s not a formal space. So, please dress comfortably, relax, and let us take care of you. People often ask me what kind of food we serve. I call it sensational seasonal cuisine™, which is marketing speak for fine dining (dishes and ingredients you wouldn’t do at home) that showcases the finest products from local purveyors. My cooking is about a place, the beautiful Shenandoah Valley of Virginia, and a time, right now. The inspiration for each night’s menu comes from the season, from what I found at the farmers market, and from serendipity. I love seafood, wild mushrooms, artisanal cheeses, and braised dishes, so you will likely find these on the menu. Each menu features about 8 appetizers and 8 entrées, half of which are seafood. Other entrées vary widely but often include a vegetarian option, beef, bison, pork, duck, lamb, or game. Vegetarians are always welcome. And if you don’t see something on the menu that appeals to you or if you want something special, you know that my staff and I will bend over backwards to work with you. And for those looking for the extraordinary, we offer private dining with custom menus at our Chef’s Table. Finally, I’m a wine guy. I spent three years assembling a really nice wine list of manageable size and good breadth. I taste every wine on the list for value, wines that taste more expensive than they cost. My friends in the business call me a fool for offering 70 wines by the glass, but then, I’m a wine guy. While you’re with us, don’t be afraid to let us help you pick something you’ve never tasted before. Finding a surprising new wine is all part of the sensational seasonal cuisine™ experience that we offer. If this appeals to you, come let us take care of you. Ed Matthews Chef and Owner

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