Richmond

American cuisine blends with college-town casual in an unprepossessing atmosphere. — Gayot

This noisy, bright, fast-paced French brasserie is populated by patrons who come as much to see and be seen as to be wined and dined. — Gayot

Named after Etienne Lemaire, Maître d'Hôtel to Thomas Jefferson from 1794 until the end of his presidency, this is no ordinary hotel eatery. — Fodor's

Appropriately, this dining-entertainment complex is in a former tobacco warehouse converted to a sunny, plant-filled three-story atrium — Frommer's

Happy houring at Heritage is a guaranteed good time because of their delicious speciality cocktails and frequently changing small plate menu — Afar Magazine

Seafood is the name of the game here, and you'™ll get plenty of creative cooking for your well-spent dollar — Gayot

There are deep ties to the South --- a Virginia ham plate appetizer, entrées of crispy fried trout with grits and chicken with Carolina gold rice --- but the bonds aren'™t constricting. — Gayot

The Roosevelt is a collaboration of chef/owner Lee Gregory and owner Kendra Feather, both with long pedigrees in the restaurant game — Gayot

This Italian American mainstay—open since 1993 in the working class Oregon Hill neighborhood—is a Richmond classic — Tasting Table

Dinner’s just as delicious, with a big and often Greek-influenced menu. Just don’t overdo it, the portions are more than generous. — On the Grid

On a quiet corner of Richmond, across from a park and among hundred-year-old homes, sits Virginia's own piece of bustling Havana, Kuba Kuba — Afar Magazine

Well known for their giant, homemade biscuits, their crazy sandwiches...delicious beers on tap, pint-glass mimosas with just a splash of OJ, and high-quality and inventive diner-style breakfast. — Afar Magazine

Ok, so they serve dinner and brunch too, but as the name if the restaurant is Lunch, it's fitting that it's my favorite meal there — Afar Magazine

Chef Dylan Fultineer, a veteran of Blackbird in Chicago, helms the kitchen with simple but sure-handed dishes from the wood-fired grill. — Tasting Table

Saison, located in Richmond's Jackson Ward neighborhood is a real treat — Afar Magazine

Sub Rosa baker Evrim Dogu churns out the city's best bread and baked goods including tart-and-chewy classic wheats, seedy ryes, and impeccably flaky croissants and pain au chocolats. — Tasting Table

This underground den is much loved by the bohemian and art-student crowd. — Lonely Planet

To finish the meal off, I always get the chocolate devil’s food cupcake. The portions always seems to be just enough, filling but not overwhelming. — Afar Magazine