“There is nowhere to hide with pasta. It is the most honest type of cuisine. It’s three simple ingredients. There is honesty in its simplicity.” – Chef Rodney ...
From scratch cooking… one would think the practice would be commonplace these days at all of our most popular local restaurants. However, one only needs to recall the ...
Article by Fitz & Josh Gregory Photos by Fitz (Lead photo of Blue Tape dishes clockwise from top- Potato, caviar, smoked butter/ Ember roasted beet, farmer’s cheese, bottarga/ ...
Article by Josh Gregory Photos by Fitz (unless otherwise credited) Lead photo of Ross Riddle in the Hashi Truck The Hampton Roads culinary scene has always been slightly ...
Article and photography by Fitz (Lead photo of Anne Galante during the rush at Stockpot) “Sometimes you want to run and hide but in open air kitchens there ...
Article by Josh Gregory Photography by Fitz (Lead photo of Stove’s bar room during brunch) I was told by a former employer once that he was looking forward ...
Article and photography by Fitz Lead photo of Sous Chef Paul Benton (left) with Owner/Chef Eric Heilig (right front) during service at Eat For eleven years, Paul Benton’s ...
Article by Fitz and Josh Gregory Illustration by Greg Steele of Harrington Comics Photos by Fitz From buttery creamed leeks at Norfolk’s favorite burger bar in Ghent, to ...
Article by Josh Gregory Illustration by Fitz It’s Sunday. The wind is rustling through the tree, a slight chill presses through the open window, as you roll over ...
Article by Josh Gregory Illustration by Greg Steele of Harrington Comics The middle; it’s name refers both to the physical space it occupies as well as its position ...
