Written by Layla Khoury-Hanold, Image courtesy of Florosa

The Ultimate Virginia Dining Guide 2026

By: The Local Palate

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Taking the helm at The Roosevelt is a homecoming for Virginia native Leah Branch. Here, Branch puts modern spins on classic Black culinary traditions and techniques, imbuing dishes with Southern flavors and rich storytelling, like her riff on fish and spaghetti, starring local crispy catfish over butter rice, encircled with a luscious tomato-bacon gravy, or airy tempura-fried delicata squash rings with whipped feta and fermented pepper hot sauce drizzle.

Leah Branch’s Recommendations:

Breakfast: Buna Kurs Ethiopian Cafe

They do amazing breakfast and lunch; the whole menu is available all day. They do these coffee ceremonies; you watch them roast and grind the coffee. I like the awaze tibs, a spicy beef dish with injera, tomatoes, and peppers.

Lunch: Cheng Do

They’ve got a really good spicy fried tofu dish, with lots of chiles and chili oil on it. I like to try something new; they’ve got lots of interesting cuts and wet and dry hot pot.

Dinner: Penny’s

I usually drink beer, but this small wine shop can steer me to what I enjoy drinking paired with whatever I’m eating. It’s global small plates with Southern and Asian techniques.

Drinks: Fanboy

It’s a vinyl bar with super fun cocktails, really good snacks, and just a really cool vibe. Black Heath Meadery has different mead flavors that are really tasty; they do sour beers as well.

Best Beverage Pro: Steve Yang

Richmond

Steve Yang grew up in Virginia as a restaurant kid, but tending bar ignited his passion for hospitality. He cut his teeth in Charlottesville at Tavola, The Alley Light, and Kardinal Hall before helping open Richmond’s Black Lodge and Pink Room. Most recently, he developed the beverage program for Slack Tide Fish Co., including signature sips like the Billingsgate, a Vesper martini infused with recycled oyster shell stock, kombu, and white soy. A competitive bartender, Yang was recognized in the 2025 United States Bartenders’ Guild Top 30 World Class US Bartenders.

Steve Yang’s Current Favorites:

VIRGINIA PRODUCT

Cirrus Vodka. I typically use it in a seasonal drink. [When I was at Slack Tide,] our fall Bounty Hunter cocktail had Cirrus Vodka, green apple soju, Asian pear, ginger, kimchi, apple cider vinegar, and soda.

BEVERAGE TREND

I really like the idea of cocktail tasting menus with paired snacks. I’m seeing places around the world circling back on this trend and doing very cool things.

DRINK SOMEWHERE ELSE

I’m a sucker for a martini— my favorite in the city is at Birdie’s. The Sparrow is made with Navy-strength gin, vermouth, and fino sherry, served super cold and in such an adorable way—with a bowl of crushed ice with a carafe of martini, a selection of garnishes, and a chilled glass on the side.

The Best of Virginia

Best New Restaurant: Slack Tide Fish Co., Richmond

Sleek décor, chill vibes, warm hospitality, and a tight cocktail and raw bar menu make this seafood spot both a destination dinner and regular haunt. Sip happy hour martinis paired with oysters selected by oyster sommelier Tyler Yates (including Virginia oysters from Matheson); sup on spicy shrimp fritters and smoked rainbow trout with za’atar churros.

Best Culinary Hotel: Nicewonder Farm & Vineyards, Bristol

At Nicewonder’s Hickory restaurant, Appalachian cuisine showcases garden-grown produce and a dose of whimsy (hello, whipped spam with benne seed crackers). Enjoy engaging estate tours and wine tastings, plus wood-fired pizzas at The Tasting Room, but wake up hungry for buttermilk biscuits.

Best Barbecue: Mama Jean’s Barbecue, Roanoke

Pitmaster Madison Ruckel is redefining Virginia barbecue, one sustainably sourced hog at a time. He’s earned a following for his smoked meats—pulled pork so good it doesn’t need sauce, juicy brisket, and tender pork ribs—plus soulful sides like smoked potato salad and specials like birria or pork jowl tacos.

Best Bakery: Florosa, Charlottesville

Chris Martin has grown her pop-up panadería, bakernobakery, into a bakery and flower farm. Her Latin-inspired bakes include sweet breads, pastries, and desserts crafted with local flour, eggs, and produce. Seek out medialuna (a soft, sweet Argentinian croissant), guava thumbprints crafted with masa harina, and seasonal concha, like a Pride-ready rainbow number.

Best Family-Style Feast: Joon, Vienna

Gather for a Persian feast of kebob platters and sides (owner Reza Farahani’s favorite is the filet mignon with fava bean and dill rice) plus fresh herbs, pickles, and sauces for customizing bites; traditional stews; and whole roasted branzino (Pro tip: Order ahead) turned out by executive chef Najmieh Batmanglij and MICHELIN-pedigreed chef-owner Chris Morgan.

Best Pizza and Wine: Knead Wine, Middleburg, Purcellville

Pizza and wine are a next-level pairing at Knead Wine, owned by Master Sommelier and Culinary Institute of America-trained chef Jarad Slipp. Inventive Neapolitan-style pies are inspired by rock legends, like the EvH (Eddie Van Halen) topped with pepperoni, hot honey, and pickled jalapeños, and are as delicious with a Virginia cabernet franc as an Italian lambrusco.

Best Food-Truck-Turned-Brick-and-Mortar: The Pakalachian, Abingdon

The menu at Katlin and Mohsin Kazmi’s brick-and-mortar features their truck’s signature Pakastani Appalachian comfort food mashups, including dal over mashed potatoes with cumin cornbread crumble and crispy chicken tikka sandwiches with aloo bhajj fries, plus daily specials like fried green tomato pakoras, all imbued with warm hospitality and a community-minded approach.

Best Hotel Bar: Glass Light Hotel & Gallery, Norfolk

Between the giant pink glass bunny reclining behind the bar and the hotel’s two art galleries, it’s no surprise that Glass Light’s cocktails are so creative. Seasonal libations star housemade shrubs and syrups and deftly balance flavor and texture—including excellent nonalcoholic options. Pair with Eastern Shore oysters and the signature crispy octopus.