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.
Cafe offers a taste of Europe at the Oceanfront
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.
Virginia’s distilling industry continues its rapid growth, despite regulatory challenges
Like wineries and breweries before them, craft distilleries in Virginia have infused money, vision and countless hours into an industry dominated by the Jim Beams and Wild Turkeys of the world. But rules set in place after Prohibition have made distilling in Virginia a tough, if rewarding, proposition.
Tidewater chefs share recipes for old favorites
We asked five chefs for their twists on some American classics.
Drink Recipe: The Pagoda
It takes only a moment of chatting about cocktails with Priscilla Gregoire to see that she loves what she’s pouring – and whom she’s pouring it for.
Insane in the plantains at La Yaroa Tropical
The pataçon sandwich from La Yaroa Tropical, a true hidden gem in the Thalia Village area of Virginia Beach, features slow-roasted pork shoulder or marinated strips of steak (or both), topped with cheese, lettuce and tomato, all on two flattened sweet plantains.
