Reviews
“We visited Prospect Hill this past year. We were extremely disappointed. The room only locked from the inside. Our bath tub was never cleaned while we were there. Our room was never vaccumed while we were there. The grounds were sorely neglected as well as the inn itself.”
— Don S,
“I couldn't disagree more with the prior review.
We've stayed at B&B's around the country and in numerous other countries around the world. Prospect Hill is clearly the nicest, most enjoyable and relaxing one we've ever experienced.
We've stayed there maybe 8-10 times over the years. The Sheehans have been marvelously caring hosts. We've always stayed in the cabins. Each is furnished differently from every other one. All have luxurious beds, fireplaces with plenty of wood, double jacuzzi, breakfast served in the cabin, stereo, ... They have never been anything but spotlessly clean and maintained.
Dinner in the main house has always been wonderful. They even prepared an excellent meal one evening when the entire area lost power. The complementary wine before dinner was a nice chance to meet other guests. The grounds are beautifully maintained, there has never been any feeling other than total security there. If you want a night or a few nights away for a special romantic occasion, you would have a hard time beating Prospect Hill.”
— Steve Cades
“Dinners at Prospect Hill have been the best food in the entire Charlottesville area. The atmosphere is delightful, romantic and special, and the food is six stars.”
— David Marotta
“What a stunning property!
A genuine original plantation home, still with most/all of the out buildings. You feel like you are living history here.
Big tip is that Prospect Hill now serves dinner 7 days a week - do it! The food is as good as you'll find in a large city 5 star restaurant.
The service is brilliant, we were served by the owners son Bobby for dinner - what a gentleman and such professional service.
The next morning Doc served us one of the best breakfast I have ever had at a B&B.
"Service was brilliant, food was delicious, the bed was one of the most comfortable, the history was palpable - what else could you want?
Room Tip: Stayed in Uncle guys cabin. It's not often you can stay in an original 18th century plantation slave quarters and feel right at home."”
— Richard M
“This is an absolutely beautiful property, our room was one of the small cottages around the main house. it was perfect, quiet, relaxing, and wonderful. We had the dinner in the main house, it was beyond expectations, perfectly cooked and served with a wonderful red wine from the vineyards at Monticello. The staff was warm, and very friendly. We would love to come back in the winter!”
— Ken O
“OUR RETURN TO PROSPECT HILL PLANTATION INN
I don’t normally write reviews this long but felt it was necessary because of all that has taken place at Prospect Hill Plantation Inn. We returned to Prospect Hill Plantation Inn after an absence of some two years and we were delighted to see the changes that Doc and Paula Findley had made during that time. Over the course of the past two years, the Findleys have taken a dying establishment and with tender, loving care have breathed new life into it. New paint, crisp linens, new fixtures and refurbishing of rooms and a whole new ATTITUDE and concern for service are very refreshing.
The first thing we noticed was that the place was already decorated for Christmas and it was a feast for our eyes. I don’t know how many nutcrackers are on display, but it must be several hundred-from little two inch statues to some over two feet tall. A decorated Christmas tree adorns the lobby and the Rose room has games, puzzles and such if you want to while away your time there.
The biggest change is in the menu. When we last visited Prospect Hill, a four course, pre fixe dinner was served on Friday and Saturday with a basket meal available on Sunday. While the meals were good, the fact that in-house dining was not available during the other nights of the week was off putting since the inn is more than 10 miles from the nearest restaurant. NOW, dinner is served 6 nights a week, Tuesday being the only exception. And the menu has completely changed. The reason behind the menu change is the new Executive Chef-Elpidio Alcantan, who came to Prospect Hill from the now closed Savour in Charlottesville. Chef Alcantan is true artist when it comes to food.
What Chef Alcantan has brought to Prospect Hill is a whole new twist on prix fixe dining. Generally, a prix fixe meal is a set number of courses along with a “fixed price”. At Prospect Hill, the twist is this-on Friday and Saturday nights, the price is fixed, $125.00 per couple, but there several choices for the four courses of the meal. First, there is a little “teaser”, then a delicious soup that changes daily or salad, then you then have four to five choices of an appetizer (more to follow on this), four or five choices for the main course and the same number of choices for dessert. The main course comes with vegetables and potatoes. The wine library is very large with selections to suit most palates.
The beauty of these meals is that it is all done fresh daily as I witnessed on our second day at the inn. Chef Alcantan is very proud of what he does here and it shows in his creativity. Interestingly enough, two people may order the same item for a course but each presentation will be different. Chef Alcantan says his presentations represent how he feels at the moment that individual item is being plated-no “cookie cutter” assembly here. Unique to say the least.
Meals on the other nights of the week are from the same menu but ala carte.
Seven cottages, once living quarters or, in one case, the summer kitchen, and five rooms in the main house are available. We like the cottages because it is a chance to get away from the hustle and bustle and snuggle down and decompress. No phones, no television, just an opportunity to relax. And the cottages all have working wood burning fire places-wood is provided free of charge and if the season is right, a fire has been laid, simply awaiting the application of a match. Forty acres of land and a nature trail may tempt you to get more acquainted with Mother Nature. While out strolling, you may run across dogs, cats, chickens (think fresh eggs), Alpacas and horses. All friendly-no biting permitted here.
And before I forget, Prospect Hill is a “bed and breakfast” inn and you may order breakfast delivered to your room or cottage-makes you feel like royalty-shades of Downton Abbey.
There is a sample menu at their website: www.prospecthill.com Our first night my wife had the Sea Scallops, Pork Chop and the Cup O’ Silk. I had the Steamed Squid stuffed with black rice, Maple Leaf Farms Duck Breast and the Umali Brulee. The scallops were tender and juicy, the Stuffed Pork Chop was a bountiful meal and the CupO’Silk—looked like a fine china cup filled with Chocolate ganache. My steam squid was tender and the rice was perfect. The duck-crisp skin, juicy fat and tender delicious dark breast meat. The Umali Brulee was a delight on my palate.
Our second evening there was my wife’s birthday, which was filled with small surprises from the innkeepers and the chef. My wife was presented with two demi-splits of champagne, specifically labeled to celebrate her birthday. The reverse of the menu welcomed us to a celebration of my wife’s birthday.
My wife had the sea scallops again while I had the Crab and Shrimp. The Filet of Beef Tenderloin was the main course for both of us. This filet simply melted in your mouth and truly was fork tender. The Cup O’Silk was once again my wife’s choice for a dessert but this time it came with a ribbon of the same dough used to make the cup and spoon but it also had her name emblazoned on it.
I had the Etalocolhc Dylexia. Unbelievably rich!
I must say our stay at Prospect Hill well exceeded our expectations and you can bet that we will return to this lovely hide away and Thank You Findley family-one and all.”
— GEORGE HARRIS
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