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.
The cooks at Virginia BBQ opt to use only high-quality meats, slinging bone-in boston pork seasoned with the eatery’s signature dry drub, a tradition that helped the establishment elicit plaudits from Richmond magazine as one of the region's best barbecue destinations. A rotisserie hickory-wood smoker permeates meat with flavor over the course of 12 hours, the same time it takes to cook meat by sending it to the sun and back. Barbecue gourmands then hand-pull the meat and fill plates or stack catering trays with the lean, flavorful bites. After the cuisine emerges from the wood smoker, it takes on an appetizing quality that the Free Lance-Star called "meltingly tender, astonishingly lean." Down-home side dishes such as baked beans, mac 'n' cheese, or red-potato salad round out entrees of pork ribs, brisket, and chicken. Virginia BBQ outstrips its name by having expanded to Maryland, Ohio, Pennsylvania, Texas, and Mars, the planet whose color most indicated its proclivity for barbecue.
Fast Casual Restaurants that feature Healthier Comfort Food. Our menu features award winning Rotisserie chickens that are raised with the utmost care on a vegetarian diet of all natural grains, and are guaranteed free of antibiotics and hormones. Our luscious and juicy chicken tastes better and is better for you.
Dizzy Pig Barbecue Company’s chefs hand blend gourmet spices into dry rubs whose flavors have been carefully honed over the past nine years. This same quest to refine spice, meat, and sauce led the company to found a competitive team of barbecuers to test their new recipes against pitmasters across the United States. The crew, which flavors all its meats with Dizzy Pig products, has earned 11 wins in grand championships in its 10-year history.