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Frankenstein Four Course (Virginia Beach)

By Southern Grit · On January 26, 2016

Intro by Josh Gregory

Lead illustration by Fitz

Article by Josh Gregory, Valerie Demo, Dennis Cayton and Fitz

The great street philosopher Andre Young once said, “Your city is the bomb, if your city making pay.” So throw up a finger if you feel the same way. I’m here to say, that, while Norfolk may have its “big boy” pants on, out here at the beach, food, and the culture behind food, is beginning to evolve–all the while wearing a pair of shorts and flip flops. In a city, that for years, was more interested in brunch and mimosas, shots of jäger and $1 pizza slices on the block, fried shrimp and secret pink sauce, roasted butternut squash, and oyster shooters, I’m happy to report that currently we have our own roster of capable, creative and even civic-minded chefs in Virginia Beach.

The boys at Commune have opened a conscientious cafe featuring 80% locally-sourced product. Kevin Sharkey at 1608 Crafthouse has us trusting in beer and bacon more than ever, not that we needed much of nudge. Judy’s Sichuan, Pho 79, Peking City and a host of others deliver the kind of experience that can only be enhanced by a few beers. The boys at Pleasure House Brewing and Commonwealth, are crafting an alcoholic experience that isn’t always about hops and the tongues version of the ice cream headache. We’ve assembled a roster of dishes, easily accessible during any Sunday Funday excursion, proving that while we may skew towards shorts and flip flops, they’re worn by the big boys as well.

The fair highlighted in this article represents what a few beach kids and a neophyte from Norfolk would choose to eat if given the opportunity to assemble a four course of our own. And time, space and maybe dimension being of no factor here, they come from what this writer believes are the most exciting, forward thinking, and, in all cases, fun restaurants in Virginia Beach. Put down your phone, stay off Yelp, go eat. -Gregory

Salad– Backyard Salad at Commune *Fitz’s Choice

While my knowledge of chefs and restaurants during the first year of Southern Grit’s run has in fact been focused strongly in Norfolk, I’m in no way accepting Gregory’s “neophyte” label. I’ve lived in Hampton Roads for all my life and I’m no stranger to Virginia Beach- not to mention that I’m a fat guy who adores eating out and HAVE all my life. In the past few months chefs from Norfolk insisted I go with them to Jade Villa. The authentic chinese red menu there is the way to go for those in the know and all the different duck dishes there are divine. Asahi is another gem of a restaurant where I often find myself for a taste of some solid Korean cuisine in Virginia Beach. I could also go on a rant about the lack of good sushi in this area and how that led me to all seven cities, eventually finding the best sushi for my money at Kyushu on Newtown in VB. In recent months however, Commune is the most exciting place I’ve been to for food. As Gregory laid out in his intro, they locally source 80% of their product. At the urging of Gregory, I ordered the Backyard Salad. True to the name, the salad is comprised of plump and vibrant veggies plucked from the lovingly tended garden behind Commune. With the exception of salads at LeGrand Kitchen and Saint Germain, I haven’t had a salad that complex yet still complementary in sum for sometime in Hampton Roads. I’ll let Gregory throw a bit more shade on my knowledge of the VB food scene- as long as he continues to introduce me to places like Commune. -Fitz

For more on Commune visit them HERE

Salads worth a mention-

Grilled Romaine Wedge at Bay Local Eatery *Gregory

Autumn on the Trace at Sweetwater Cuisine *Demo

Hot & Numbing Shredded Tofu Skin by Peter Chang’s at Town Center *Cayton

Appetizer– Wontons in Hot Chili Oil at Judy’s Sichuan Cuisine *Cayton’s Choice

My favorite appetizer in Virginia Beach is the Wontons in Hot Chili Oil, served at Judy’s Sichuan Cuisine. A small bowl of steamed tender wontons come with a deliciously fiery hot chili oil. I love to add the excess chili oil to my entrées there. -Cayton

For more on Judy’s check them out HERE

Appetizers worth a mention-

Bacon Sliders at Esoteric *Demo

Buffalo Wings at Lendy’s Cafe *Gregory

Kimbap at Asahi *Fitz

Entrée- Bacon Cheeseburger at 1608 Crafthouse *Demo’s Choice

One city, under God, with beer and bacon for all- I don’t want to name names. That’s not true, I do want to, but I’m not going to. There are restaurants that serve the same amount of meat and potatoes, for more than twice the amount, that don’t use half the technique Kevin Sharkey and the crew at 1608 Crafthouse use while preparing their bacon cheeseburger. The blend of 80/20 is prepared bacon side down, in a cast iron pan, so that upon the flip, the remainder is cooked in bacon fat. Hand formed with a gentle attention to detail from a blend of different primal cuts, the meat itself has more flavor than that knob of filet you just paid thirty eight bucks for. Accompanied by hand cut fries that are rinsed, brined, and blanched, it’s not difficult to see why this burger was the best entree we ate in 2015. A burger. It didn’t come with a hefty price tag for a breathtaking view, a family heirloom sauce, or a glass of wine. It came with bacon, and a beer, brewed just up the road (nudge, Drew, nudge) and in that you can rest assured, we certainly do trust. -Gregory

For more on 1608 Crafthouse visit them HERE

Entrées worth a mention-

The Whole Damn Farm Crepe at Commune *Gregory

Diced Chicken with Chili & Pepper at Judy’s Sichuan Cuisine *Cayton

Roasted Duck (with bone) at Jade Villa *Fitz

Dessert- Cappuccino Pot De Creme at Eat, an American Bistro *Gregory’s Choice

I don’t like dessert. I don’t order dessert. If I eat one more piece of crappy key lime pie, you’ll likely find me streaking down Atlantic Avenue, babbling a barely decipherable version of Margaritaville. Yet, in the wasteland of bread pudding and pumpkin cheesecake, there is the Cappuccino Pot De Creme at Eat, An American Bistro. The result of the culinary genius of 17th Century France, Pot De Creme is a dense chocolate custard, in this case flavored with cappuccino. It’s topped with a not overly sweet whipped cream, praline style “cookie,’ and served in, (gasp) a coffee mug. How cute. It’s rich enough to share, so take your date, maybe it’ll help get you laid.

-Gregory

For more on Eat visit them HERE

Desserts worth mention-

Bread Pudding at Mojito Cafe *Demo

Maple Bacon Blueberry Donut at Dough Joes *Fitz

Cheese Flan at El Desorden *Cayton

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Click HERE for Frankenstein Four Course Norfolk