Chef Robin Upchurch and general manager Tom Hayes are the mother-son duo behind Sandston Kitchen and, according to a feature in the Henrico Citizen, have set up shop in the Sandston building to serve up "a simple but traditional menu of comfort food staples." Diners will find hearty hot and cold sandwiches, along with burgers, housemade mac and cheese, and a specialty dubbed The Rochester Combo Plate—a tribute to Tom's former home. In addition to sit-down dining in the restaurant, the pair also offers catering for special events and boxed lunches for people who love boxes.
The skilled chefs at Roma’s Italian Restaurant craft family recipe sauces and dough from scratch daily while boasting an extensive menu of made-to-order pizzas, pastas and golden paninis. Patrons can pick up some calamari rings ($6.99) to hold up a shower curtain or enjoy warm, oven-baked garlic bread blanketed with bubbling cheese ($5). Skirt fashion norms by dressing a pizza in white after Labor Day with hot cheese layers and garlic ($6.75–$13.75) or with a steaming helping of rich fettuccine alfredo served with shrimp, chicken, or broccoli ($12.25–$15.25). After playing a long game of hide-and-seek inside a mannequin factory, enjoy the enchanting veal marsala sautéed with tender sliced veal in marsala wine with a slew of fresh mushrooms ($16.95).
Italian and Middle Eastern dishes share table space at G's Pizza & Grill, a restaurant with a relaxing, family-oriented ambiance. Seated at tables draped with red tablecloths, diners savor specialty pizzas and pasta dishes along with gyros, curry, and kebabs. Some dishes feature a fusion of Italian and Middle Eastern flavors, such as the greek pizza, which comes topped with feta cheese and lamb gyro meat.
Owner and certified pastry chef Peggy Johnson whips up tasty southern and traditional cakes and other treats using high-quality ingredients and a keen aesthetic flair. Southern sweets such as the sweet-potato pound cake and the ever-popular banana-pudding cake are available by the slice ($2.50–$3) to replace missing Trivial Pursuit pieces. The Punch Bowl cake floats strawberries, walnuts, coconut, cherries, and pineapple in a sea of whipped cream ($3/slice), and the Sock-It-To-Me cake intermixes fluffy layers with cinnamon and pecans ($2.50/slice). Peggy also waters mouths with brownies ($1.29 each), cookies ($0.50 each), and strategically placed sprinklers.
At each Moe's Southwest Grill location, the same signature three-word greeting tickles the eardrums of each diner who enters the doors: “Welcome to Moe’s!” Inside, chefs prepare a bounty of fresh burritos, fajitas, and tacos filled with grass-fed beef, cage-free chicken, grain-fed pork, and fresh veggies. The staff caters to diets of all sorts with high-fiber guacamole, gluten-free sour cream, and hand-diced pico de gallo made in-house every day, all of which complements hormone-free meats and organic tofu. In all, they use more than 20 wholesome and often sustainably acquired ingredients—one for each subliminal but positive message in the average PSA. As a mellifluous embellishment to the ambience, a sound system plays songs solely performed by deceased artists to honor their musical legacy.
The creation of a pizza is a thing of beauty. Raw dough crisps into a chewy crust, and shreds of mozzarella cheese melt into rich tomato sauce. That tasty transformation has been happening at Anthony's Italian Pizza every day for 48 years. Pizza isn't the only specialty; the eatery's cooks also layer meats onto hoagies and prepare traditional Italian-style entrees such as veal parmigiana. The restaurant's ambiance is warm and comforting, just like its food. Servers pair meals with a roster of beers and wines—some imported from Italy.