Chef Robin Upchurch and general manager Tom Hayes are the mother-son duo behind Sandston Kitchen and, according to a feature in the Henrico Citizen, have set up shop in the Sandston building to serve up "a simple but traditional menu of comfort food staples." Diners will find hearty hot and cold sandwiches, along with burgers, housemade mac and cheese, and a specialty dubbed The Rochester Combo Plate—a tribute to Tom's former home. In addition to sit-down dining in the restaurant, the pair also offers catering for special events and boxed lunches for people who love boxes.
The skilled chefs at Roma’s Italian Restaurant craft family recipe sauces and dough from scratch daily while boasting an extensive menu of made-to-order pizzas, pastas and golden paninis. Patrons can pick up some calamari rings ($6.99) to hold up a shower curtain or enjoy warm, oven-baked garlic bread blanketed with bubbling cheese ($5). Skirt fashion norms by dressing a pizza in white after Labor Day with hot cheese layers and garlic ($6.75–$13.75) or with a steaming helping of rich fettuccine alfredo served with shrimp, chicken, or broccoli ($12.25–$15.25). After playing a long game of hide-and-seek inside a mannequin factory, enjoy the enchanting veal marsala sautéed with tender sliced veal in marsala wine with a slew of fresh mushrooms ($16.95).
Italian and Middle Eastern dishes share table space at G's Pizza & Grill, a restaurant with a relaxing, family-oriented ambiance. Seated at tables draped with red tablecloths, diners savor specialty pizzas and pasta dishes along with gyros, curry, and kebabs. Some dishes feature a fusion of Italian and Middle Eastern flavors, such as the greek pizza, which comes topped with feta cheese and lamb gyro meat.
Hawk's Fish & BBQ's menu slathers appetites with succulent barbecue, golden-brown fish fillets, and juicy chicken entrees. Hawk's sweet and savory house-made sauce, which blends vinegar and a tomato base, dresses each barbecue dish for its debut in an exclusive belly. The signature chopped-barbecue-pork sandwich ($3.89) enthusiastically applauds as six spicy chicken drummies ($4.29) perform a synchronized dive into a bath of barbecue sauce, hoping to earn a perfect 10 from mouths. Cuisine anglers reel-in southern-fried lake trout and whiting from a sea of flames, channeling them into the two-piece fish dinner, which teems with a school of sides such as slaw and onion rings ($7.29). The house-made Frankie Pie—a sweet-potato tart ($0.99 each)—will reward mouths for not publicly drooling.
The chefs in the kitchen at Sapori craft both Italian dishes of pasta and chicken parmigiana with Latin classics such as sweet plantains. They craft each dish to order including empanadas stuffed with beef and ceviche cooked in natural lemon juice with ginger, red onions, and Spanish spices.
It was more than 50 years ago that Mike and Ellen Montecalvo opened Italian Kitchen, where they whipped up traditional Italian dishes with the help of their six children. Today, their daughter Gina and her family have taken charge of the restaurant, continuing the Montecalvo tradition by serving authentic Italian-style pastas, pizzas, and specialties made from seasonal ingredients. Their guests perch at white-clothed tables in the softly lit dining room, clinking glasses of wine and bottles of local beer over plates of cheesy manicotti, tender veal parmigiana, and hand-rolled cannoli.
The chefs at Calabash Seafood craft a menu of grilled, broiled, and fried seafood and tender, land-dwelling fare. The deluxe platter ($24) invites guests to dive into all four quadrants of the sea with fried-up mouthfuls of flounder, shrimp, oysters, scallops, and molded crab cakes. The succulent and sweet fried canadian scallops ($23.75 for deluxe) and fried or broiled homemade crab cakes ($18.75 for four) double as disks for taste-bud matches of frisbee golf. Fusions of land and sea include the combo of a 10-ounce filet mignon and fried shrimp ($24.75) and the pairing of a half-rack of ribs and snow-crab legs ($21), which supplies patrons with their daily recommended dose of snow crab.