Like piñatas, bodies must be filled with quality ingredients to effectively satisfy the demands of screaming children. Summon the strength to endure a baseball batting from a blindfolded child with today’s Groupon to The Green Onion. Choose from two dining options at its new Virginia Beach location:
- $24 for $50 worth of dinner
- $9 for $20 worth of lunch or brunch
The Green Onion's Chef de Cuisine Michael O'Hare scintillates the senses with an inviting seasonal dinner menu of small course appetizers and bold signature dishes. Mingle your taste buds in a steaming Jacuzzi of smoked Gouda and wild mushroom bisque ($9) before plunging palates in a platter of sautéed diver scallops ($28) served alongside succulent lobster baked into an artisan cheesecake. Famished centaurs, meanwhile, can savor a suitably hybrid meal during brunch, which makes even the most familiar foods taste new again with a delicious gourmet grace note, whether it’s the rosemary-raspberry au jus in the prime rib and Yorkshire pudding ($14), the mango in the mimosas ($5.50), or the chorizo and garlic aged cheddar in the sausage frittatas ($13). The Green Onion is also open for lunch, and hosts frequent wine tasting events and live entertainment, giving Hampton Roads homebodies plenty of excuses to get out of the house that don’t involve a board game coming to life.
- The staff is super attentive and friendly without being annoying, and the espresso was well made and tasty. Even though I had no plans to eat, I was talked into a caprese pasta salad, which I had never had before, and it was amazing. – [Retrodivas Kitchen]
- great place to dine anytime. –Katie, Urbanspoon
The Green Onion
The Green Onion, a French-inspired bistro tucked away on Colley Avenue, transports guests to a new dining dimension. Here in the heart of Norfolk's Historic Ghent, chef Johann Krejacr crafts a fluid, seasonal menu showcasing everything from in-house cut steaks to lobster cheesecake. An arsenal of fresh ingredients guides Krejacr's creative hands, which he uses to craft specialties including braised short ribs with sweet creamed corn and vanilla barbecue. Before or between meals, guests gather to share imported varieties of cheeses and bottles of wine plucked from a boutique list. The bistro also dishes up lunch Monday–Friday and treats diners to farm-fresh egg dishes during Saturday and Sunday brunch.