The setting of our latest Secret Supper, held in June, was Esoteric. The three-course meal by executive chef Brett McDaniel and his team was exceedingly approachable, featuring game fowl, root vegetables and a dessert that seemed simple but left us craving more.
We selected three Virginia-made gins and compared them in three classic cocktails: a Tom Collins, a martini, and a proper gin and tonic.
Eight years ago, Malia Paasch turned her eye for design and taste for craft beers into The Birch, a pioneering bar that gained national headlines and propelled the revival of Norfolk’s industrial Chelsea neighborhood.
Blanca’s Chef Courtney White is still working to figure everything out, from how to deal with wiring issues to how her style of cooking fits into the Norfolk food scene. One thing she knows, though, is she’s loving the crazy ride.
Almost every plate at Longoven begins six months before you eat it. Andrew Manning, one of three chef-owners at the year-old Richmond fine-dining restaurant, keeps a fermentation lab that looks like the lair of a mad scientist.
The fish taco does not travel like other food. It travels with the waves, and with rumors of chillness.