The chefs at Rivermont Pizza regularly take a creative bent with their wood-fired pies, such as The Hutcherson, which arranges caramelized onions, cheddar, granny-smith slices, and virginia country ham over a layer of red sauce. Upscale ingredients such as pancetta, cremini mushrooms, and goat cheese regularly top crusts, and hoagies hug fillings of locally made tofu, cherry peppers, or thinly shaved roast beef. Committed to local harvesting, the basement-level eatery plucks nearby ingredients whenever possible, and though its wood-burning oven only holds five pizzas at a time, guests are invited to pass the time listening to live local bands, participating in trivia contests, or playing tiddlywinks with the roasted sweet-potato medallions on the wilted-spinach salad.
The chefs at Bull Branch marry local and international ingredients in a menu of salads, shareable tapas, and entrees that strikes a balance between succinct and eclectic. Served in a intimately lit Bohemian setting that The Washington Post describes as "that perfect blend of casual and sophisticated, elegant and honky-tonk," dishes such as hummus, curries, and pulled pork harness the flavors of the Mediterranean and Middle East, Southeast Asia, and down-home America. Occasional live music in the evenings complements the pan-continental cuisine, as does a serving staff of UN delegates who, upon request, sprinkle borders of salt and pepper to delineate your entree and sides.
Dish's all-chef owners draw from pan-cultural cuisines to concoct mini meals for tasting, combining, and sharing. Just as nuclear fusion powers distant stars, the cross-continental fusion menu powers dreams of dinners from distant locales. Indulge Italian appetites with crab, asparagus, and fennel bruschetta ($14), or jet taste buds to Jamaica for jerk chicken and caramelized plantains topped with mango-ginger sauce ($8). Mexican zest manifests as littleneck clams steamed up with jalapeño, cilantro, and tomato and paired with hearty chorizo ($12), and plate-teleportation technology allows Thai-prepared beef with napa cabbage to skip over from Bangkok ($10).
Cuisine Type: Sweets and treats
Most popular offering: Sweet basic cake pop with sprinkles
Delivery / Take-out Available: Yes
Pro Tip: We can make any flavor, most shapes, and character designs to match any event or celebration.
What made you want to work with food? When did you first develop that passion?
Over two years ago, I woke up and heard the word "cake pop" in my head. I had never seen or heard of one before then. So naturally, I Googled it. A friend's birthday was coming up, and I thought, "Why not try the cake pop out with her?" Since then, I've expanded from cake pops to cupcakes to cakes. But we'll always specialize in cake pops. It is a God-given passion, and I love it!
Is there anything else you want to add that we didn't cover?
Cake pops are mess-free and delicious. Just the perfect bite for any sweet tooth.
Are there any dishes on the menu you consider to be a hidden gem?not necessarily the most popular, but surprisingly delicious?
My personal all time favorite cake pop flavor is strawberry, with anything chocolatey a close runner up.
In your own words, how would you describe your menu?
Our menu is full of flavor that pops. It's fun and can be creative, once a flavor is chosen along with the chocolate coating and sprinkles. Should a customer desire a character or shaped pop, the cake pop becomes as a piece of art. Lots to choose from.
If the round, pastel-colored tables at Lynchburg’s Sundae Grill could speak, they might regale listeners with stories of their earlier life, spent at a Disney World café frequented by the park’s most animated characters. Given the same chance, the pink and baby-blue booths would not speak but rather sing; though they now host a continual stream of diners come to sample the restaurant’s famous burgers and sundaes, they once belonged to pop sensation Celine Dion. With more than 101 choices of ice cream and desserts—including a staggering 56 sundae options—Sundae Grill lives up to and continues to build on the legacies of its own furnishings. Though the diner’s marinated, seasoned, and charbroiled burgers have won local awards throughout the years, owners BH and Mrs. K insist on rounding out their menu with recipes culled from across America—BH personally traveled the country looking for the most interesting hot-dog recipes from each region. This same dedication to variety informs Mrs. K’s lengthy list of so-called super sundaes. Local favorites include a caramel-pecan combination topped with whipped cream and a Death by Chocolate selection served with a napkin that doubles as a last will and testament.