Gambino's Pizza, an eatery with locations in five states, makes a pizza for nearly every palate. German pizzas with sauerkraut, taco pizzas, and even dessert pizzas with fruit and frosting are but a few of the specialties that cooks fashion on regular or low-carb crusts. They also prepare pasta dishes, crisp salads, and hefty sub sandwiches.
Situated on the edge of the James River, River Smokin lets guests take a break from canoeing and stop by its dining room, patio, or deck. Plates of smoked spare ribs or deep-fried shrimp emerge from the kitchen, making their way to tables crowded with appetizers such as chicken quesadillas and fried dill pickles.
Though the entrees at The Dixie Cafe make the biggest splash across its menu marquee, they're threatened with gastronomical upstaging by the southern-style eatery's 19 sides and scratch-made gravies. The chicken-fried steak, for example, is a tender, hand-breaded fillet that fully blossoms with flavor only after chefs smother it with cream gravy and cheddar cheese. And the Cajun grilled catfish's down-home taste isn't fully developed until it is paired up with bites of turnip greens, fried okra, or a homemade roll. The classic platter meals take advantage of this by pairing an entree with two sides, rolls, and jalapeño cornbread and can be ordered "light" for a portion that's smaller than the regular size and easier to toss in the air and catch in your mouth.
Amid a 7,000 square-foot eatery adorned in wicker accents, the chefs at Chutnys draw inspiration from both North and South India, which yields a lengthy menu of dishes that differ in terms of spiciness and use of the color puce. All the meat used in curry and barbecue meals are prepared according to halal traditions, while the restaurant’s vegetarian dishes are rich in spinach, cheese, and spices—making them no less flavorful than their meaty counterparts. Chutnys invites larger events into their banquet hall, where they present aromatic feasts for groups as small at 10 and as large as 250.