Group Three Restaurants and Dishes

  • Group Three Restaurants and Dishes

      Dish  Description  Restaurant  City 
    Stove's Neo-Shrimp n Grits 

    Stove's Neo-Shrimp n Grits 

    A stew of jumbo gulf shrimp, local onion, pepper, celery, fresh herbs, smoked tomato, house made pimento cheese, and homemade sausage is poured over heirloom corn stone-ground grits.

    Stove, The Restaurant 

    Portsmouth

    Howlin' At The Moon Chili Cheeseburger 

    Howlin' At The Moon Chili Cheeseburger 

    The most popular burger on the menu, Howlin’ at the Moon is a half-pound burger with homemade chili, cheese and onions.

    Burger Bar 

    Bristol

     

    Bratwurst Pizza with Apples and Onions 

    Created from all local ingredients, this pie includes Double H Farms’ bratwurst, caramelized onion, local apples, mozzarella, marinara sauce and balsamic reduction. The pizza dough includes Ashland Farms’ whole wheat flour and is infused with herbs, olive oil and Hungry Hill Farm honey.

    Blue Mountain Brewery 

    Afton

    Hollow Hill Bison Pastrami Sandwich 

    Hollow Hill Bison Pastrami Sandwich 

    Hollow Hill Farm’s Bison Pastrami is topped with cheddar cheese, house sauerkraut and house barbecue sauce, and served atop a Breadcraft Bakery sesame seed bun. House made Kennebec potato chips complete the meal.

    Local Roots Restaurant 

    Roanoke

    The Southern Comfort 

    The Southern Comfort 

    The homemade bun receives a house made pimento cheese spread on both slices before the smoked brisket, country ham and thinly sliced dill pickle top it off. It’s grilled in clarified butter until nicely browned on both sides.

    Something Different Restaurant 

    Urbanna

    Angels on Horseback 

    Angels on Horseback 

    It’s simply fresh Rappahannock River oysters with a little bit of butter and good ol’ country ham.

    Merroir 

    Topping

    Slow Cooked Timbercreek Beef 

    Slow Cooked Timbercreek Beef 

    Timbercreek Organics’ beef is slow cooked with whole grain mustard spaetzle, roasted Sharondale Farms’ mushrooms, braised red cabbage, and bleu cheese.

    Fossett's at Keswick Hall 

    Keswick

    Nana's Buttermilk Fried Chicken 

    Nana's Buttermilk Fried Chicken 

    Perfectly fried chicken is paired with pepper milk thyme gravy, Yukon gold whipped potatoes and French beans.

    Cyprus Grille 

    Hampton

    The Thanksgiving Sandwich 

    The Thanksgiving Sandwich 

    Served daily, this sandwich includes roasted turkey, stuffing and cranberry sauce, all freshly prepared.

    The Little Apple Pastry Shop 

    Aldie

    Deep Fried Coca-Cola Brined Chicken Livers 

    Deep Fried Coca-Cola Brined Chicken Livers 

    Chicken livers are brined in Coca-Cola, deep fried quickly and served with a bacon balsamic remoulade.

    The Bank Food and Drink 

    Pearisburg

     

    Chicken Salad Wrap 

    Homemade chicken salad is prepared on a wrap with lettuce, tomato and bacon, and served with pasta salad.

    Brian's Steakhouse 

    South Hill

    Cornbread Fritters 

    Cornbread Fritters 

    Locally ground cornmeal is mixed with local peppers and feta cheese before being deep fried.

    Bone Fire Smokehouse 

    Abingdon

    Stuffed Quail 

    Stuffed Quail 

    Roasted quail is stuffed with a nine-grain cranberry pecan medley and finished with Bold Rock Cider roasted red pepper and ginger jus. Vermont cheddar mashed potatoes and sautéed baby carrots accompany.

    The Savory Grain 

    Richmond

    Local Triggerfish 

    Local Triggerfish 

    Served with caper-golden raisin, Brussels sprouts, apple, bacon, and crispy spinach.

    Heritage 

    Richmond

     

    House Made Pumpkin Gnocchi  

    This house made dish includes Virginia mushroom ragout, kale and homemade buttermilk ricotta.

    Julep's New Southern Cuisine 

    Richmond

    Double BLT: Pork Belly and Bacon 

    Double BLT: Pork Belly and Bacon 

    Double your pork with bacon and pork belly, then top it with lettuce, tomato, and baconnaise and place it on a homemade roll.

    The Barbeque Exchange 

    Gordonsville

     

    Seafood Chowder 

    Crab, shrimp, scallops, salmon and potatoes make up this hardy chowder.

    The Village Inn 

    Harrisonburg

    Banana Pudding 

    Banana Pudding 

    This banana pudding includes crispy cornbread bits and jalapeno sorbet, all house made.

    The River and Rail Restaurant 

    Roanoke

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