I had an awesome meal there last Tuesday night while in Roanoke. Unfortunately I forgot to charge up my camera, so I have no pictures.
I tried the Wagyu "tails" and the Fishing Creek Blue Crab salad for savory courses. They were both awesome, although I was impressed the most by the dessert, which was a "tarte tatin" with saffron ice cream. I hate saffron, but together with the apple and the raw cookie dough on the plate, everything was delicious. The apple is cooked sous-vide for several hours and it gets super flavorful and tender, lending a nice counterpoint to the spice of the saffron.
Chef Scott was nice enough to show me the kitchen and some of his set-up, which was very impressive. 202 has a gorgeous kitchen and it seems like a great place to work. He showed me some cool techniques like how to compress watermelon without a vacuum sealer, which will be up here shortly.