![]() With a dining room that feels like home, it’s easy to make this restaurant a weekly pick. Even sides such as fried Brussels sprouts shine. It remains a fan favorite, alongside stars such as the hearty lobster shrimp and grits. BC LILLIE PEARLĬhef Mike Lindsey knows a thing or two about chicken, specifically the Nashville-hot style. Perhaps it’s an outlier on a menu that features zuppa di calamari (deep flavor, light on the stomach), sea scallops with squid ink fettuccine and some of the best pizza in the city, but Dinamo's roasted half-chicken with polenta and an add-on of oyster mushrooms is a vision of true beauty. Helmed by Nota Bene alum Laine Myers and crew, Oro’s beautifully crafted handmade pasta demands to be spoken about, from the porcini bucatini to the pillowy tortell and gnocchi. BC OROĪlthough technically not a restaurant - yet - this pop-up turned future Hatch Local food hall vendor has earned its spot on this list. There are six kinds of pho and a super clean, sprout-packed salad with pineapple, berries and zucchini noodles, along with fried golden rolls, pastry-wrapped baked brie and ginger duck. Nourishing vegan, gluten-free and organic options are clearly labeled and carefully prepared at this French-Vietnamese oasis. Soaking up the alcohol with one of their apps is a must, especially the lumpia and Hawaiian nachos. But once you’re seated, it’s hard to be upset inside this Forest Hill oasis: string lights, palm-leaf wallpaper, bright and fun drinks in funky glasses. Is there usually a wait if you don’t have reservations? Yup. The chicken is loaded with fluffy potatoes and thin strips of pickle, while the beef is redolent with a whipped garlic sauce and pickled onions, so if you think about it, two make a well-balanced meal. I simply can’t resist the expertly spiced shawarma, either beef or chicken. The lifelong dream of owner Rabih Al-Aawar, Lebanese Bakery works like a magnet, pulling me in every time I near the intersection of Broad Street and Horsepen Road. Lebanese Bakery owner Rabih Al-Aawar (Photo by Kate Thompson) LEBANESE BAKERY Dale and Aline Reitzer, former owners of Acacia Mid-town Dim sum is always an event, for elaborate dinners and even takeout. We feel transported when we enter Full Kee - ducks hanging in the glass case, large tables with lazy Susans, secret menu items and unique specials. The shrimp ouzo over fava puree is dazzling. Stella Dikos has been at it since the '60s, and you can taste her profound understanding of ingredients, techniques and love in every single dish. There aren’t a lot of places like Stella’s - and I mean in the country. SGĬobra Burger (Photo by Justin Chesney) COBRA BURGERįrom a pop-up to a burger hole to a brick-and-mortar hootenanny of griddled beef, righteous toppings and Veil brews, Church Hill’s Cobra Burger serves up irreverent vibes and tasty burgers, such as my personal favorite, The Dutch, with sliced onions, pickles and cheese on a soft and floppy steamed potato bun. My go-to for date nights and impressing visitors, Edo’s menu is like a scrapbook of all the dishes I love best. After a feast of garlicky eggplant parm, crispy fried squid and duck breast, it was only a matter of hours before my baby was born. I’m one of many who can credit Edo’s Squid for inducing labor. Luckily, they haven’t lost their Alpine touch, continuing to channel the flavors of that region without skipping a beat. SG BRENNER PASSįrom cheering on chef Brittanny Anderson during her stint on Bravo’s “Top Chef” to transforming the adjacent Chairlift into a late-night bar serving fondue-topped hot dogs, the Brenner team has kept busy. Executive Chef Clay Hoss has crafted a timeless menu, with dishes such as mussels in a Pernod broth and apple cider-braised pork shank that feel perfect for the cozy Fan haunt. One of the coolest things about Helen’s is the way it has witnessed every stage of Richmond’s development, from 1935 to the present. For these best-of lists, we typically don’t consider counter-service establishments or those that don’t offer dinner, but this year, we opted to forego those antiquated rules, instead presenting a larger class of RVA favorites to celebrate.įrom takeout eateries that make dinner easy to long-established institutions where time stands still, forge ahead to discover a collection of spots we cherish - and that we’ll visit again and again. Whether it’s seeing friendly faces, ordering a dish that consistently delivers or visiting that one restaurant where memories are always made, these are the places where we love to eat. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |