Style Weekly's Restaurant of the Year

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Style Weekly's Restaurant of the Year

"You may be in Shockoe Bottom, Style reviewer Nathalie Oates says, but it feels more like date night on a quiet corner of New York’s West Village. Inside, chefs skillfully manipulate fire to produce perfectly grilled seafood and weave garlic throughout dishes in a way that can be described only as magical."

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2017's Elby's: Best New Restaurant

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2017's Elby's: Best New Restaurant

"Winners were chosen by separate panels of out-of-town judges who visited, ate and drank in January and early February. Judges included food journalists who write for titles such as Lucky Peach, Zagat and Eater."

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The Price of Salt

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The Price of Salt

“Use more salt,” extolls Randall Doetzer. That might sound antithetical to what we often hear from doctors and nutritionists who warn against too much sodium, but there is some serious consideration behind his advice.

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Spoonful Eats – Fig and Pig Pizza

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Spoonful Eats – Fig and Pig Pizza

"Fig preserves stand in for tomato sauce, sweet and slightly crunchy, punctuated by the salty pungency of gorgonzola and umami-rich prosciutto. It’s a sophisticated pie that uses beautiful ingredients to even better effect."

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Best New Restaurants

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Best New Restaurants

"Richmond’s favorite mobile food concept found an extended parking spot on Main Street with Nota Bene, formerly Pizza Tonight Restaurant & Bar. This Italian restaurant added some spice to its new home with a deliciously moody bar, dining room and a bright red wood-burning oven."

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Bene, Bene

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Bene, Bene

"Puttanesca, an umami bomb of anchovies, capers and tomato, gets dynamited into squid ink bucatini that’s so fresh you’ll want to smack it. Just thinking about it makes my maw explode with want."

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Partners in Dine

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Partners in Dine

"Pizza Tonight’s Victoria DeRoche found an ideal space when she secured the former Aziza’s on Main building for her first brick and mortar, but she knew it would take more than location, location, location to build her perfect restaurant; she’d need the perfect chef."

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Don't Talk About Pizza Club

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Don't Talk About Pizza Club

"I don't even want to tell you about Pizza Club. If I do, you're all going to want to join, and then I'll never be able to fight through the crowd and get my hands on a piece of any amazing pizza concocted there again."

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