The chefs at The V Eatery & Brew House transform a bounty of ingredients sourced from Virginia’s rich soils and seas to a menu of fine eats paired with craft beers. They batter freshly-netted cod with Catoctin Kolsch beer and spice up risotto with diced butternut squash and parmesan cream. To pair with their flavorful dishes, they select an elite array of 14 craft beers, 6 of which are brewed in-house to flow from their taps. And to keep things fresh, they rotate these brews regularly, with headliners such as Fat Tire amber ale and Avery’s White Rascal.
To occupy diners’ eyes and ears while their tastebuds are enjoying the food, The V Eatery host live musical performers every Tuesday through Saturday. They also plan to round out their selection of meals by adding a Sunday brunch once they get their license from the National Brunch Association, otherwise known as the NBA.
Wielding ingredients culled from the fields, stockyards, and vineyards of local producers, chefs craft inventive dishes such as osso buco anointed with smoked-pork au jus and pan-roasted rockfish drifting in crawfish cream. The most recent addition to the Vintage team is brewmaster Kristi Griner, who channels her 24 years of experience to helm the efforts of Vintage 50's 10-barrel brew house. Additionally, Vintage 50's caterers conjure fare for weddings and the food-fight receptions that follow and whip up dishes for offsite corporate events and holiday parties.
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.
Situated along the pastoral countryside, the family-owned-and-operated Sugarloaf Mountain Vineyard produces flavorful Bordeaux-style wines in a charming, rustic setting. With today's Groupon, you and a fermentation fanatic get a full tasting of Sugarloaf's award-winning wines, from the brick-red cabernet Franc to the French-oak-aged chardonnay. Once you've introduced your taste buds to each potential grape suitor, you and your tasting-mate each get a glass of preferred wine and a scrumptious assortment of cheeses, complete with olive tapenade to pair. You'll also get two souvenir wine glasses, engraved with the vineyard's name, to take home and display next to other fine glassware, such as your Wrestlemania '87 juice glasses.
The philosophy at Growlers Brew Pub is an open-minded one. That means their house brews can take nearly any forms. The usual menu includes more traditional concoctions such as the Broken Shovel Stout, a midnight-colored beer made with roasted chocolate and black malts; the Kingpin Kölsch, a Cologne-native with a subtle fruit aroma; and the Alleyway Amber, brewed in the traditional French biere de garde style. And then there's the more daring seasonal menu, where beers might be infused with Sriracha or Old Bay seasoning. And rounding out the menu is gourmet bar-fare, such as a fiery chorizo burger, a smoky grilled cheese with pulled pork, and grilled salmon with roasted garlic sauce.
Dealing directly with venerated wineries, the swirling and sniffing staff at Finewine.com purveys a fine roster of pleasing potables. The trio of vinos hails from California’s Vaquero Cellars, which selects the best grapes from nearby vineyards with a meticulous eye. After barrel-aging for 22 months, the merlot emerges with a full body and a crisp taste, and bright cherry and cranberry lend complexity to the pinot noir’s deep hue and dense poetry. A deep-colored syrah, bursting with the aroma of ripe fruit and knowing glances, rounds out the package.