- $30 for $50 worth of modern American dining for two on the waterfront
- Click to view the dinner menu
At Vintage Kitchen on Norfolk's waterfront, Chef/Owner Phillip Craig Thomason offers guests a dining experience that exemplifies what makes Virginia unique. A graduate of Le Cordon Bleu in Paris and former protégé of celebrity chef Wolfgang Puck, Chef Thomason's work has been featured by the likes of the New York Times and Bon Appétit magazine. As a Virginia native himself, he is an ardent advocate of Community Supported Agriculture and believes in showcasing as many local artisans, farmers, winemakers, micro-brewers, and distillers as possible. Diners can enjoy his modern twist on a classic, the Chesapeake Bay flounder, with brown butter and savory lemon marmalade, all the while taking in world class views of the gently flowing Elizabeth River.
For even more discerning guests, Chef Thomason curates bespoke dinners within a private library that has a backstage look into the kitchen. Personalized seven-course tasting menus shine a spotlight on the freshest ingredients and most ephemeral tastes of the season. Here, sugar pie pumpkin soup with cinnamon croutons might precede an award winning grilled Caesar salad made with smoked chilies or an incredibly decadent truffled mac' and cheese, which has quickly become the signature dish of the restaurant. Pair each dish with a selection of carefully chosen Virginia wines for the ultimate local dining experience.