WPA Bakery is a neighborhood bakery, offering all sorts of treats, including pies, cakes, caneles, sticky buns, almond-glazed pretzels and more as single order items, and whole cakes and pies as special order items. Stop in and have a cup & a slice! Keep Reading
Blue Mountain Brewery is open 7 days a week, bringing the revolution of real hand-crafted American beer to this corner of the world. Eight to ten Blue Mountain drafts are available at all times, as well as local foods and local wines for lunch and dinner. Keep Reading
Fire & Vine
1556 Laskin Road Ste 134 East Hilltop Shopping Center
Virginia Beach, VA 23451
(757) 333-4824
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Fire & Vine serves delicious and original American, both old an new. Keep Reading
Sam Miller’s
1210 East Cary Street in historic Shockoe Slip
Richmond, VA 23219
(804) 644- 5465
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Sam Miller’s is a traditional American seafood bar that is definitely worth a visit, if you haven’t been.
Our Scoutology Team has an epic sweet tooth! Fortunately for us, CVille has some freakin’ awesome desserts to devour! So without further ado, here are Scoutology’s “Top 8 Desserts in CVille!” Bon Appetit!
These waffles have been featured before, but there is a very good reason! Milli Joe waffles are warm, crunchy on the outside and soft on the inside. They’re so good, toppings aren’t even necessary!
The Barbeque Exchange is the culmination of a 37-year culinary journey. Keep Reading
Amizetta Winery
1099 Greenfield Road
St. Helena, CA 94574
(707) 963-1460
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Amizetta and Spencer Clark moved to the Napa Valley with one dream, to grow and make world class wines. Keep Reading
Brookville Restaurant
225 W Main St.
Charlottesville, Virginia 22902
(434) 202-2791
Website | Facebook | Twitter
Born and raised in Richmond, Virginia, Harrison Keevil was surrounded by women who passed along their love and talent for cooking to him at an early age. His mother and aunt, who once worked at Gourmetmagazine, spent hours in the kitchen creating elaborate spreads for their friends and family while Harrison observed and occasionally chopped onions. At the age of twelve years old, his mother introduced him to the grill and taught him the basics about meat temperatures and grilling techniques. Cooking remained a hobby for Harrison throughout college at the University of Virginia, where he treated his friends and fellow fraternity brothers to his culinary creations.
Upon returning to the States, Harrison enrolled in the French Culinary Institute to begin his path to becoming a chef. From there, he headed west to San Francisco where he accepted a job as a line cook at Mitch and Steven Rosenthall’s Town Hall restaurant. The chef at the time, Eric Markoff, introduced Harrison to Cajun/Creole cooking as well as the importance of using fresh, quality ingredients. Keep Reading
It’s always awesome when your ‘hood gets the props it rightfully deserves. We all know Charlottesville and Richmond have ridiculously fantastic food scenes. Keep Reading
