The chefs at The V Eatery & Brew House transform a bounty of ingredients sourced from Virginia’s rich soils and seas to a menu of fine eats paired with craft beers. They batter freshly-netted cod with Catoctin Kolsch beer and spice up risotto with diced butternut squash and parmesan cream. To pair with their flavorful dishes, they select an elite array of 14 craft beers, 6 of which are brewed in-house to flow from their taps. And to keep things fresh, they rotate these brews regularly, with headliners such as Fat Tire amber ale and Avery’s White Rascal.
To occupy diners’ eyes and ears while their tastebuds are enjoying the food, The V Eatery host live musical performers every Tuesday through Saturday. They also plan to round out their selection of meals by adding a Sunday brunch once they get their license from the National Brunch Association, otherwise known as the NBA.
Wielding ingredients culled from the fields, stockyards, and vineyards of local producers, chefs craft inventive dishes such as osso buco anointed with smoked-pork au jus and pan-roasted rockfish drifting in crawfish cream. The most recent addition to the Vintage team is brewmaster Kristi Griner, who channels her 24 years of experience to helm the efforts of Vintage 50's 10-barrel brew house. Additionally, Vintage 50's caterers conjure fare for weddings and the food-fight receptions that follow and whip up dishes for offsite corporate events and holiday parties.
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.
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.
Gilly's Craft Beer & Fine Wine sets out cultivated craft offerings of beer and cheese for inquisitive palates. The rotating seasonal menu serves duos six craft beers and one cheese sampler plate, with quartets receiving a twofold supply to accommodate their larger group size and higher propensity toward food fights. Each person fills their trio of glasses with pours from the shop's draft selection, which rotates frequently but might include fermented favorites such as Heavy Seas Black Cannon, Chimay Cinq Cents, and Long Trail blackberry wheat. In between sips, diners can nibble on cheese plates stuffed with olives, toast, nuts, and cheeses such as cave-aged gruyere, petit basque, cabrales blue, and Five Counties cheddar. The quirky, bustling store stocks shelves with a plethora of artisanal delicacies, outfitting homes and fallout shelters with timeless appetizers and deliciously aged libations.
Locally focused, organic, and independently owned are three ways to describe Dawson’s Market. Its groceries range from local produce and meats, sourced within 100 miles of the store, to bakery items that incorporate unbleached flour, organic whole-wheat flour, and natural grains. The wine and beer department specializes in local wine and beers procured from local craft breweries, which staff pair with gourmet, unprocessed domestic and imported cheeses. A trained chef whips up meals daily for the prepared foods section, where customers can grab lunch or dinner while they shop.