In a casual setting, the restaurant serves upscale dishes made with sustainable seafood, such as Chesapeake Bay crab, coldwater lobster, and locally caught flounder. To pair with its succulent suppers, the bar is known for its famous drink, the Orange Crush, and its many iterations. Check out a few of them below:
With so much shoreline, options for oceanfront dining in Virginia Beach are plentiful. Here are some of our favorite spots to get a great view of the water during dinner.
The heart of One Fish Two Fish are the chefs in its open exhibition kitchen, which grants diners a view of them prepping the eatery’s California-inspired dishes. Anchoring the restaurant’s seasonal menu, local, line-caught seafood dishes include jumbo lump crab cakes with roasted red pepper coulis and anchors the restaurant's seasonal bounty, including sautéed jumbo lump crab cakes served with roasted red pepper coulis, and shrimp scampi atop black pepper fettuccine. The dining room and patio both treat diners to panoramic views of the water, where they can sip on a glass of wine from the restaurant’s carefully curated collection.
“We had the best service and the food was amazing! I had the Butterfly shrimp, cheese grits and a veggie, my husband had the shrimp and crab lemon butter casserole that was so good I plan on getting that dish next time.” – Loretta S.
“Excellent food and service! I had the spinach salad with currants and pistachios with raspberry vinaigrette dressing.....delicious starter to any meal. For the entree I had the jumbo fried shrimp (they were jumbo), with cheese grits and green beans. The shrimp was perfect! My husbands entree was shrimp & crabmeat over fettuccini. He enjoyed every bit of it. We shared the decadent brownie...yum!” – Mary C.
“Very tasty delicious food. The appetizers that we got at our table we amazing. The rockfish special with butternut squash purée was over the top good!! All of the food was excellent!! We will be back very soon!” – Kelsey G.
At this Filipino restaurant, Virginia Beach visitors and natives alike fill up on delicious authentic fare. Owner Fely T. Galang is a veteran of the food industry, and with that expertise and her love of her homeland’s cuisine, she satisfies her diners’ cravings for Filipino food. Here’s a sampling of some of the dishes you’ll find on the menu:
Fried, they’re tightly wrapped egg rolls made with a blend of meat and veggies, and about the size of a half-cigar; fresh lumpia are made with a soft egg roll wrapper and raw veggies, then smothered in a sweet sauce with peanuts.
For this, the unofficial national dish of the Philippines, families usually have their own special secret recipe. But the basics of the sauce are usually the same: a sweet-salty balance of soy sauce and vinegar, plus chicken or pork.
Pork knuckle is deep-fried to a crisp and served with a garlicky vinegar sauce.
Pancit means noodles, and they come in several varieties. Pancit bihon is made with rice stick noodles and fried with veggies and meat; the noodles for pancit palabok are thicker, and they’re topped with an annatto-colored sauce and crumbled pork rinds.