Jerry Bailey began homebrewing with friends in 1989, hopeful that the craft would bring fulfillment that his 9-to-5 failed to provide. Fulfillment it brought, along with numerous batches of tasty brew. Bailey couldn’t keep his inventions to himself; he quickly decided to open his own brewhouse as well as distribute his goods to other local establishments.
Today, Bailey proudly stands at the helm of both Old Dominion Brewhouse and Old Dominion Brewing Company. In the pub, chefs add variety to liquid meals with food such as burgers, crab cakes, and thin-crust pizzas while 30 flat-screen televisions keep patrons entertained with sports. The chefs also exhibit flair for Asian cuisine, slicing and rolling sushi and offering create-your-own mongolian stir-fries. At the bar, eight handles remain perpetually reserved for Old Dominion's craft beers, such as the award-winning Baltic porter and the Oak Barrel stout, which is loaded with flavors of vanilla and the color brown.
Forty varieties of bourbon and 60 beer draughts flow freely from taps into souvenir glasses, slaking thirsty throats with unlimited sips as guests tear through smoky meat concoctions at the Beer, Bourbon & BBQ Festival's tasting stations. Once stuffed with ribs, brisket, and sausage, attendees can retire to the tasting theater to take in a seminar from pit masters and gourmet chefs on preparing fine barbecue or brewing stellar bourbon. Live rock, blues, and bluegrass bands set the airwaves quivering from the main stage with wailing tunes or announcements drawn in barbecue sauce. A cigar tent provides a smoky haven for puffing on fine tobacco products, and big-screen TVs beam the latest sports action directly into eyeballs.
In its former lives, the space now occupied by J'Ollies Restaurant was a biker bar, a seafood restaurant, and a pub. When J'Ollies moved in, though, that space was transformed into a family-friendly restaurant where diners can feast on pancakes and waffles straight from the griddle, or homemade biscuits bathed in sausage gravy. They can even create their own omelet, filling a hearty three-egg and cheese package with meat and veggies. Later in the day, lunch and dinner options include American classics such as beer-battered cod, meatloaf, and grilled cheese sandwiches.
Armed with a Woodstone brick oven and an unwavering faith in freshness, chef Aaron M. Tootill presides over Fire & Sage’s menu of brick-oven flatbread pizzas, daily made cornbread, and a piping panoply of gourmet entrees. The signature shrimp and pancetta pizza ($14) sneaks to tables cloaked in gooey mozzarella, garlic, and a rich basil pesto, while the wild mushroom ($13) adorns itself with shiitakes, portobellos, and bright green 1-Ups. The short-rib sandwich ($14) ensconces caramelized onions and muenster cheese between its ciabatta bun and arrives escorted by a hearty chalice of three onion soup. Glittering lochs of mustard caper sauce encircle the towers of jumbo-lump crab cake ($31), whose gates open onto a dessert of barrel-aged bourbon pecan-ice-cream sundae artfully flecked with nougatine, pecan brownie, and drizzled glyphs of butterscotch ($8).
Evocative aromas ascend from swirling chalices at Veritas Wine Bar, a brick-walled lounge where sommeliers pair more than 70 wines by the glass with a menu of cheese and charcuterie plates. Grape-infused elixirs gush from a temperature-controlled tap system, ensuring uniform sips unmarred by sudden climate shifts or clumsy fire breathers. Reds and whites from Italy, South Africa, and New Zealand slosh into individual glasses or join forces to create flights. Globetrotting artisanal cheeses fall under four categories—blue, cow, goat, and sheep—and deliciously mingle with charcuterie selections. Sippers can scrawl an appetizing epilogue across the evening’s feast by noshing on chocolate morsels laced with slow-cooked caramel or pistachio butter, which silence petulant sweet teeth without preemptively donning a bedtime retainer.