Restaurants in Virginia Beach

Take a microvacation from the office to sample Bite Restaurant & Catering's seasonally inspired lunch fare. Start with a cup of the Lynnhaven she-crab soup ($5) with lump crab meat, sherry, and cream before moving on to the homemade quiche of the day ($8) or black 'n' blue wedge ($10), with iceberg lettuce, grilled beef, and Danish blue cheese served two ways. Cool off after a long morning of outdoor trampolining by tumbling into Bite's award-winning chicken sandwich ($8), or opt for a turkey wrap ($7) with fresh basil and sundried-tomato pesto. To toasty up, try a hot sandwich such as the slow-cooked barbecue-beef brisket ($8) or the braised corned-beef Everybody Loves Reuben ($9), topped with Swiss cheese, sauerkraut, and thousand-island dressing. Add a cup of freshly squeezed lemonade for $3.

Just as Thomas Edison stumbled through useless prototypes of light bulbs and movie cameras before perfecting the phonograph, the alchemists at Qdoba Mexican Grill took 47 attempts before landing on the franchise's signature blend of three cheeses, known simply as queso. That attention to detail still pervades every aspect of the menu, as employees spend hours each day chopping, dicing, and simmering the fresh ingredients that find their way into burritos, taco salads, and grilled quesadillas. Beyond the marinated bites of chicken, beef, and pork and hand-crafted tortillas, cooks protect their ripe, fragile avocados from harm by smashing them into batches of fluffy guacamole.

The only flame that grazes Living Foods Cafe's comestibles is the fiery passion that Chef Morgan Wood has for preparing healthy meals out of raw, organic ingredients. The all-natural, made-from-scratch salads, wraps, and fresh smoothies that form the eatery's seasonal menu contain fruits, vegetables, and herbs that retain all of their nutrients by never experiencing heat warmer than 105 degrees. The staff at this small, simple café shares its knowledge of raw foods during workshops that teach students the healing properties of food and how spinach can make a person strong enough to beat the Statue of Liberty in a thumb war.

Although crisp tablecloths and wood-paneled walls lend Royal Thai Cuisine's dining room a formal air, an attentive waitstaff and old-style Thai recipes help to keep the atmosphere homey. As guests peruse the menu of fragrant curries, stir-fried chicken, and roasted fish, servers patiently answer questions about specific dishes' ingredients and spice levels, which can be made mild or fiery. For added visual flair, some entrees arrive in a hollowed-out half-pineapple or the arms of a cardboard cutout of Cary Grant.

Side Street Cantina’s friendly, casual atmosphere is matched in appeal by its proximity to the oceanfront. Just a block away from sparkling waters, diners mingle over shared appetizers and platters of nachos, which they can wash down with 12- or 28-ounce margaritas. The carnitas—a favorite among regulars—pairs seasoned roast pork with a slew of rice, beans, guac, and tortillas, which make for easy transportation to mouths. Those with senses of adventure or second stomachs can take on the restaurant’s challenge of finishing the three-meat 9-pound burrito in less than 30 minutes.

When a pair of former Virginia Beach lifeguards came up with the idea to open the first Chicho's Restaurant in 1968, they had one goal in mind: use nothing but fresh ingredients to make the best pizza they could. Decades later, this simple philosophy has grown into a statewide franchise where every topping is freshness and every pizza is hand tossed. A flavorful layer of marinara, garlic and herb, or hot and spicy sauces cover traditional and thin-crust pies scattered with more than 20 toppings in specialty and build-your-own combinations. Boneless chicken bites and wings soak up 10 different sauce varieties, including Cho's fire, garlic parmesan, and teriyaki. After two-handing a 5-ounce burger or hearty sub, guests can improve hand-eye coordination or get rid of cursed quarters by playing the games in Chicho's arcade.