Restaurants in Richmond

In the true style of a pizzeria, Zeytin Pizza & Pasta's tables covers its tables with red-and white-checkered tablecloths. And in the spirit of modern design, the eatery’s tables stand out as tall booths, each of which is lit by a stainless-steel fixture that dangles from a high ceiling. From within this airy atmosphere, diners can feast on familiar favorites such as eggplant parmesan and calzones, or the Zeytin special, a pie topped with sautéed spinach, ricotta, virgin olive oil, fresh garlic, and mozzarella. The chefs also output house specialties such as ravioli, stuffed shells, and baked lasagna made using the secret ingredients of love and, probably, flour.

Virginia Barbeque first opened shop in a 100-year-old home in Ashland. The building's long history helped convey the sense of community roots that founder Rick Ivey wanted to express in his eatery's friendly, wood-smoked meats, and fresh-made sides. Now with locations across the state and a slew of accolades from the local media, Virginia Barbeque's mission to build a devoted following and pave a state highway with barbecue sauce is well under way. The restaurant's signature meats begin with a dry rub in a house spice blend before they take a 12-hour stint in a rotisserie smoker filled with hickory wood. Then, cooks hand-pull the meat and slather on house-made Virginia-style red sauce or North Carolina-style vinegar sauce.

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]]

The owner and chef of the recently renovated Royal India Express was born in Punjab—an Indian region famed for its tandoori cuisine. Now under new management, the restaurant re-creates the tastes of that region, with a particular specialization in biryani. The chef roasts marinated shrimp in a clay tandoor oven, stuffs naan with garlic, and simmers tender goat meat in creamy curry sauce. Diners can also order from the Indo-China portion of the menu, which includes entrees such as chili-spiced paneer cheese with onions and peppers. An on-site sweets shop allows customers to taste traditional Indian desserts such as doughy gulab jamun or kheer.

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.

Under the trained eyes of the chefs at BanZara Restaurant, tender pieces of lamb absorb the piquant spices in lamb khorma’s coconut gravy, while marinated chicken chunks cook over a charcoal griddle before being dunked into delicious sauce for a tikka dish. The culinary team also pulls from Indo-Chinese recipes, combining eggs with flavored chicken and cooking deep-fried dumplings with traditional Indo-Chinese spices. In addition to dinners, the chefs also craft a lunch buffet of new dishes every day of the week, which diners can sample while ensconced in the eatery’s leather booths or, if they ask very nicely, straight from the chef’s ladle.