The pub has long served as the epicenter of Ireland’s social life—a place where friendships are made and stories are shared over foamy pints of beer. Finn McCool's Irish Pub positions itself firmly within this tradition of communality, inviting guests to bond while eating fish ‘n’ chips or clinking glasses of Guinness at a hardwood bar that spans the length of the room.
The convivial atmosphere isn’t the only aspect of Finn McCool's that recalls the old country. Traditional Irish staples such as shepherd’s pie, corned beef, and bangers and mash fill the pub’s menu. Savory scents waft through the air as guests throw darts, play billiards, and soak in the sunshine on the outdoor patio. A lineup of flat-screen TVs hums with the sounds of the day’s sporting events, which guests can wager their pots of gold or leprechaun manservants on at the pub’s Colonial Downs betting hub. :m]]
Pizza Fusion delivers pies in hybrid vehicles, uses eco-friendly cleaning products, gives discounts for recycled pizza boxes, donates to environmental causes, and uses utensils made from potatoes. Its planned moon base will have a limited delivery range but will be 100% carbon neutral.
Yokozuna Sushi’s chefs sling plates loaded with options from a menu of traditional raw and grilled Japanese fare along a gleaming countertop. Patrons commence meals with pan-fried salmon-skin salad ($8.95) and move on to conquer six pieces of nigiri paired with a california roll ($16.50). Inventive sushi rolls caper across plates in configurations such as the Red Blossom, a bundle of deep-fried shrimp, crab, spicy tuna, and green onion ($13.95) that unleashes impressive flavors like a chef's piggy bank. Chicken, beef, or salmon doused in teriyaki sauce tumble across salad and rice ($11.95–$12.95), and chirashi bowls ($19.95) provide ideal hiding places for veggies as well as sashimi tired of crashing on Poseidon's futon. Cheerful chatter wafts from tables amid blossoming potted plants across a hardwood sushi bar lit by hanging paper lanterns.
As a 20-year veteran firefighter, Shawn Gregory saw his share of action and understood how draining a day on the job can be. So when Shawn and his wife decided to open Halligan Bar & Grill––named after a common tool used by firemen––they wanted to pay homage to the brave individuals in the fire service. “I built this place kinda to be a clubhouse for me and my firefighter friends to kick back after a long hard day on the job,” Shawn describes on his website.
Alongside firefighter-themed gear decorating the walls, including helmet-covered lights and uniforms pinned to the wall, the original eatery’s pride and joy is a 1973 Seagrave fire engine donated by the Mangohick Volunteer Fire Department. The engine, cut in half, sits behind the bar and portions out libations from its pump panel-turned-beer taps. Fully operational lights dance across the bar, and sirens blare every time someone says the word “refill.” At Halligan’s second location in Glen Allen, bar stools flank an entire fire truck in the massive dining room, and the roof holds tables reserved for VIP seating.
Here's a tip when visiting Tokyo Sushi: try to grab a seat right at the sushi bar. That's where diners can view the chefs up close and marvel as their skilled hands slice thin sashimi and roll sushi in dozens of combinations. The sushi chefs focus on simplicity and freshness; they rely on in-season ingredients and then let the flavors speak for themselves. Head Chef Huang is the driving force behind this philosophy, and he carries on the traditions he first learned while studying alongside a veteran sushi master.
Beyond the sushi bar, Chef Huang and his kitchen staff grill lobster, pork, and other meats. These proteins form the base of traditional entrees or bento boxes, which, if stacked, would make the most delicious play fort in the world. Tokyo Sushi's drinks aren't an afterthought, either; its sake and beer is imported straight from Japan.
Biting into a Padow's ham, pizza slice, or sandwich means taking part in tradition. George Padow founded his grocery store in 1936. Fifty years later, when his sons Sidney and Eddie transformed their pop's shop into a specialty foods shop, the brothers couldn?t open their multiple locations fast enough to keep up with demand?people loved their ham, preserves, and gift baskets. Expertly aged and cured pork is the Padow specialty?as are jumbo Virginia peanuts?but as a deli, it's also well-known for its made-to-order sandwiches and pizzas. Whether stocking up with a Dinner Survival Kit sampler, making one's own bread with an artisan dough mix, or painting the walls of one's kitchen with a proprietary relish or spread, generations have relied on the Padow family for lip-smacking food of top quality.