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.
Delve into Vinifera's award-winning wine list to plumb the garnet depths, or peruse the menu and try the expert wine-and-food pairings of the sommelier. Executive Chef Bo Palker taps into fresh ingredients, some of which can be traced back to his patio herb planters. Diners can start dining on dinner with a cheese-board appetizer, featuring four specially selected cheeses, toasted Marcona almonds, and Muscat grape marmalade ($12). For the main course, try a pan-roasted sea bass with wild-mushroom risotto and wilted spinach ($30) and teamed with a glass of Whitehaven sauvignon blanc ($11), or enjoy the individually grilled lamb chops with pomegranate sauce, lime risotto, and fig marmalade ($29) with a Red Rock reserve merlot ($9). The celebrated Vinifera paella, with jumbo shrimp, scallops, mussels, free-range chicken, and chorizo ($28) pairs well with Bodegas Julian Chivite’s Gran Fuedo Rosado from Navarra ($9).
When The Vineyard's wine curators determine whether a bottle is eligible to join the company's collection, they weigh three factors: quality, origin, and value. During tasting events and weekday meals, they uncork bottles and suss out age, flavor profile, and suitability for food pairings. When considering origin, The Vineyard's wine connoisseurs seek out family wineries, which generally devote more personal attention and goodnight kisses to their grapes. Additionally, family wineries tend to operate with lower costs, thereby fulfilling The Vineyard's third pillar, value.
Although the selection continually evolves, the shop currently stocks domestic and international wines from locales as distant as Australia, which only exists in our imaginations. They complement wines with gift baskets of cheese and chocolate, as well as accessories such as olive wood corkscrews and chrome champagne stoppers.
Cecile's Wine Cellar stocks a wide variety of wines, from inexpensive dinner pairings to lavish varietals, in an atmosphere of grape-loving camaraderie. Staff members' brains are chock-full of facts about food pairings, wine regions, and bottles to meet any need. For a month-long impromptu barbecue, pick up a pair of quality bottles such as a Monte Degli Angeli 2008 Sangiovese ($8.99, on sale for $6.98) with a 2009 Chateau La Roche S. Jean Blanc ($9.99), or celebrate a job that you invented with a bottle of Guillon Cremant de Bourgogne Blanc De Noirs ($24.99), a sparkling wine with notes of fresh berries and earthy expressions. If you're looking to splurge on a fresh young wine to adopt and care for until it matures into beautifully blushing Bordeaux, check the regional varieties for investments in oenophilia such as the Château Pape Clément Pessac-Léognan, which matures from 2012–2030 and was produced from the winery's 700th vintage in 2006 ($129.99).
Like a United Nations of varietals, some of the world’s tastiest wines from countries such as Argentina, Chile, Italy, and France are well-represented within Jackie’s Wine Bar. Connoisseurs savor the unique notes of each pour while investigating the black-framed pictures on Jackie’s coffee-colored walls and the shelves of wine bottles that vie for attention behind the bar by wearing chic designer labels. On Thursday evenings, free salsa lessons invite patrons to set down their glasses and grab their dance partner’s hand; Saturday nights feature live bands that serve dulcet melodies as aromatic bouquets serenade olfactory receptors. Fresh air courses through Jackie’s outdoor patio, where visitors can alternate between sips of wine or beer and bites of sandwiches, desserts, and appetizers.