Staying true to the charming eatery’s moniker, Sunrise Cafe’s bright, yellow walls surround diners while they enjoy piping-hot cups of locally roasted brews and a rotating menu of decadent morning and afternoon eats. After perusing the chalkboard menus lining the eatery’s walls, patrons can order their pick-me-up of choice—such as an Almond Joy latte ($3.75) or Columbian coffee—to pair with a savory breakfast wrap of eggs, cheese, and homefries packed inside a flour tortilla ($7.49) instead of a pillow case. Sweet morning treats include a stack of french toast buried beneath a fluffy mound of whipped cream ($7.49) or a Sunrise belgian waffle dusted with fresh fruit ($7.49).
Each night at Jimmy’s on the James, Jim Dudley flits from his kitchen labors to croon jazz standards in the dining room from behind a grand piano. Prior to performing, the culinary connoisseur toils over his from-scratch jerk rub upwards of four hours, infusing the savory elixir with oranges and onions. Along with his culinary showmanship, Dudley’s piano-side manner has earned the restaurateur praise in Lynchburg Living, with a flattering profile in which Jimmy says, "I like things that I call 'funkified.'" He also cops to punctuating the dining experience with visual panache. Large, black-and-white caricatures of American entertainers hearken back to the Roaring Twenties, when nearly every American household contained a four-piece jazz band.
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.
This family-owned, Italian flag-colored eatery fed its first patron in 1998. Ever since, its chefs have stood behind stainless-steel countertops in the kitchen to hand-toss disks of dough into pizzas, which they slide into hot ovens on wooden peels. While the pies bake, they also stir the house-made pasta sauces bubbling atop burners. Lasagnas with meat sauce, marinated mushrooms, and ricotta cheeses bake inside ovens alongside signature pizzas. An example of one of these specialties is the pesto genovese with pancetta and fresh tomatoes. Traditional, house-made minestrone soup with seasonal vegetables, crisp salads, and veal parmigiano warms the palates of those who'd rather not swallow the planet Mercury.
The bright, clean walls of the dining area exhibit colorful paintings that include a wall-sized display of pink cherubs flying across a red background with pizzas in their outstretched arms.
Kimchi and bruschetta don't seem like a natural pairing, but the chefs at Rivermont Pizza regularly couple the two for an appetizer plate that also stars korean pulled pork. They take the same 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 16-year-old Magnolia Foods purveys specialty gourmet groceries and freshly baked goods, curating a fine selection of European chocolates, imported cheeses, and fresh sandwiches. Baked goods such as cappuccino brownies and lemon squares seduce tummies without the use of lard or shortening, and trays of bite-size appetizers prevent a party's ravenous guests from attempting to nibble on silverware, plastic fruit, or plastic caviar. Local artwork hangs proudly from the walls as guests meander through the eclectic array of kitchenware, and the scents of bubbling gourmet soups and special-occasion cakes pleasantly waft through olfactory apparatuses.