Chartreuse Bistro

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Two minds, one outlook: Couple marry spontaneity and exquisite care with local and organic at their European-style bistro  by JANINE LATUS    photography by KEITH LANPHER Christopher Corrie uses needle-nose tweezers to position quarter-inch cubes of roasted beet on tonight’s terrine, a pate-like meatloaf of ground pork, bacon, eggs, cream, onions, herbs and brandy. At least … [Read more...]

Creamy & Crisp

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by Jim Raper photo by Roberto Westbrook Restaurateur Sydney Meers may be known for his eclectic cooking, but he’s from Mississippi and you can expect him to have the old standby of shrimp and grits on his menu. Meers’ rendition, of course, is anything but ordinary. He’s an accomplished naïve painter and poet who also cures his own meats, including whole country hams. You … [Read more...]

Alkaline Ramen

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 Animal, vegetable, mineral: Kevin Ordonez melds them in ways that keep Alkaline packed. (Try the tater tots.) by Janine Latus photography by Todd Wright Kevin Ordonez knows noodles. He knows broth and bones and aromatics, and how to cook pig feet at a ripping boil for days, until the calcium and marrow break down to create the milky white stock that is the base for his … [Read more...]

LeGrand Kitchen

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 Small restaurant. Big taste. So worth the wait.  by JANINE LATUS    photography by KEITH LANPHER  Steve Marsh holds an octopus by its head cavity and lowers its body into boiling water, blanching the legs to make them tender before he cuts them off and cooks them sous vide in olive oil. Later he’ll throw each on the grill for a quick char before serving. “Sometimes I get … [Read more...]

Sip & Shuck

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More than 100 people gathered at Ferguson Bath, Kitchen and Lighting Gallery, Virginia Beach, in October to enjoy an evening of Champagne and riches from the sea from Pleasure House Oysters, Shooting Point Oyster Co. and Lynnhaven Oyster Co. Bluegrass band More Perfect Jones performed. At top: Tom Gallivan of Shooting Point Oyster Co. Second row, left: Abby Hinton and Thao … [Read more...]