Tradition abounds at Forest eatery
By Jon Busdeker on May. 24, 2007
Don’t expect to find Thai cucumber appetizers or roasted squab breast filled with foie gras and truffles on the menu at The Fox & Hound.
The restaurant in Forest does traditional food the traditional way.
Owner Tunney Williams wouldn’t have it any other way because — like his customers — he wants to enjoy a hearty meal.
“I do eat here seven days a week and I do like quality food,” Williams said.
The Fox & Hound opened in March and, according to Williams, it has already made a splash with locals looking for a nice eatery that puts pride in its product.
The steaks are grilled to order.
The fish is fresh.
The ribs are flame-broiled and topped with homemade barbecue sauce.
The menu ranges from steaks and seafood to pasta and sandwiches, but some items are a must try for any first-time guest.
The Crabby Crab dip came by suggestion from the waitress. The appetizer is a bread bowl overflowing with a crab and cheese mixture dusted with paprika. Around the creamy mixture are six slices of lightly toasted buttery bread used for dipping.
The dip doesn’t last long, but the bread bowl make it go a little further. Be warned, it’s a little messy trying to rip apart the bowl for a few more savory bites of crabby dip.
After a salad and basket of warm rolls, it’s on to a main course of prime rib topped with grilled shrimp.
The plate had little real estate available after the generous amounts of meat and mashed potatoes.
The slow-roasted, tender prime rib is complimented au jus, which has a hint of pepper in it.
“We kind of pride ourseleves on how we do the prime rib,” Williams said.
For a sea adventure, get the Twisted Trout. The dish comes with two rainbow trout filets, spiced and pan seared, then topped with crab meat and garnished with onions and tomatoes. For a side, try the baked sweet potato. It comes with butter and brown sugar.
The Fox & Hound also has lunch specials like fajitas, club sandwiches and meatloaf starting at $5.49.
“It changes every day,” Williams said.
On Sunday, they do a breakfast buffet of french toast, eggs, sausage and other morning favorites. Later in the day they offer brunch.
Serving food to hungry Lynchburgers is nothing new to Williams. The restaurant business runs through his blood.
“It’s kind of a family thing,” he said.
The Lynchburg native grew up washing dishes and cooking food in his mother’s restaurant, Ginger’s Restaurant — formerly located on 12th Street and Fort Avenue. Today, she owns Hungary House Café on Campbell Avenue.
When he entered college, Williams abaondoned his restaurant roots and went into engineering. He opened a metal working business and ran it for almost 25 years.
In 1995, he invested in a down-home cooking restaurant on Forest Road called Carol’s Place Restaurant.
Williams decided to open a more upscale restaurant down the street. Williams said he felt obligated to stay in Forest because the area has treated him well.
Williams said when it came time to choose a name, he wanted something that sounded like it could be associated with Thomas Jefferson.
“It seemed like The Fox & Hound was a good name for the area,” he said.
With the name picked, Williams had two family friends and his daughter begin the decorating.
The décor is like a trip to the English countryside. There’s riding hats displayed on the wall, paintings of fox-hunts and, perched above the fire place, is a stuffed fox.
Williams said finding the decorations was like a “scavenger hunt.” Everything was purchased at estate sales, antique shops or on ebay.
Adjacent to the dining room is a full bar called the Fox’s Den, where on Friday nights local musicians take the stage.
In coming months, Williams said he plans to open a patio so patrons can enjoy an after-work drink or meal outside.
The Fox & Hound will continue to adapt its entertainment and menu, Williams said.
That’s because Williams takes the ideas he hears from talking with his guests.
On any given night, Williams can be seen out in the dining room, speaking with customers and inquiring about the food and atmosphere. He wants to know how to make a good dining experience into a great one.
“How can we make it better?” Williams will ask.
He says he’s not afraid to hear bad news because, if something is wrong, he’ll fix it.
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