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.
LeGrand Kitchen in Norfolk is known to have one of the best burgers around, but I want to talk about its mussels
In IX Art Park, a self-consciously hip enclave in Charlottesville with a weekend farmer’s market and more wall art than a New York subway, young couples stream into a sunny, knotted-wood taproom to taste Virginia barbecue and sample flights of inventive craft brews.
I was amazed from my very first bite of Redwood Smoke Shack’s beef brisket: so tender and flavorful that I was desperate to eat more. For the past couple years, Redwood’s wood-paneled truck has attracted sellout crowds at area breweries.
Racheal Browning, 27, spent most of the past decade attending the Culinary Institute of America, baking cakes and pastries in New York, and saving about $40,000 to kick-start her childhood dream.