Before opening Deep Run Roadhouse, Chef Paul Hubbard plied his cooking craft at some of the city's finest dining establishments. But once he learned how much Richmond folks love their barbecue, he applied his well-cultivated hospitality know-how to giving the people what they want—slow-smoked meats, corn bread with honey butter, and mac and cheese. And unlike many barbecue joints, he caters to vegetarians. The Deep Run Roadhouse menu includes BBQ portobello mushrooms stuffed in sandwiches and quesadillas or lounging on piles of nachos, just like all the tourists on the beach in Cancun.