Poppy Hill Tuscan Kitchen is a seasonally charged, Tuscan inspired restaurant with a casually refined atmosphere. With Poppy Hill Chef Scott Mahar marries his New England sensibility with the lighter sauces, roasted meats and fresh pastas from the Tuscan region of Italy. Each dish is prepared from scratch with only the most wholesome, farm fresh ingredients. All pastas are made on site daily with eggs from free run, grass fed chickens; all fresh herbs are locally grown without chemicals. Chef Mahar incorporates organic products whenever possible and is dedicated to the integrity of the food he prepares daily. Our staff is warm and gracious, presenting a service which is designed to be unobtrusive yet knowledgeable and pleasing. We have focused our wine list primarily on Italy and California with an emphasis on small production, value driven wines. Behind the wine you enjoy at Poppy Hill there are people, families and earth. Just as with our food, the utmost care is taken to choose not only wine that is desirable to the palette but also maintains a certain standard; whether it be following ancient winemaking traditions or honoring chemical-free farming initiatives.
Chef Scott Mahar:
A graduate of Le Cordon Bleu New England, Chef Scott Mahar has brought his love of Tuscan cuisine to Fredericksburg, Virginia. Chef Mahar has worked at Chanterelle in New York City, interning under the tutelage of Chef David Waltuck, who was recently named Best New York City Chef 2007 by the James Beard Foundation. From there, he worked with Italian cuisine icon Roberto Donna at his famed restaurant Galileo in Washington, DC as well as at the Ritz-Carlton in Pentagon City. Chef Mahar was then fortunate to land a position with acclaimed Chef Jay Comfort at Poste Modernne Brasserie in Washington, DC. With an impressive resume, Chef Mahar was ready to return to small business and opened Poppy Hill Tuscan Kitchen with his wife, Ingrid in December, 2005. Born in Boston, Chef Mahar moved to Maine as a child where he grew up in and around the Portland, Maine area. In addition to his culinary credentials, Scott also holds a Bachelor’s Degree in Marketing from Coker College, is an avid New England sports fan; dedicating himself to his beloved Boston Red Sox wholly in the summer months. Scott and his wife, Ingrid reside in Fredericksburg with their two children, Ella and Jack.
Behind the gracious service & responsible for selecting the delightful wine you experience while dining at Poppy Hill is Ingrid Mahar. Ingrid has worked in the restaurant industry for 18 years, in many capacities ranging from waiting tables and bartending to ultimately owning a small gourmet café in Portsmouth, New Hampshire. She then joined the Ritz-Carlton Hotel Company and worked in food & beverage management. While at the Ritz-Carlton, Ingrid’s primary responsibilities were for the private dining & event coordination of the hotel’s most esteemed, high profile guests. She has worked with many celebrities, musicians and international delegations during her time with Ritz-Carlton, Washington, DC to ensure their every need was anticipated and met. In 2005, she returned to small business with her husband, Chef Scott Mahar. Ingrid’s unrelenting attention to detail along with her passion for small production, family owned wineries create a brilliant showcase for the food Scott prepares nightly for their guests. Ingrid attended University of New Hampshire where she studied communications and art history. Ingrid and Scott married in 1999 and they have two children.