Article by Joshua Fitzwater and Debra Freeman with input from staff | Photos by Fitz
Our “Best Of” list for 2019 is not about making friends. It’s not about diplomacy. It’s about the best food we’ve put in our mouths while dining and traveling through Virginia, the greater East Coast and the South in 2019. This list does include input from staff and contributors at Southern Grit magazine, and the price point was $30 and under because we wanted as many people as possible, if it so moved them, to be able to seek out these great bites. Finally, when trying most of the food we’ve had out this year, the chefs, owners, restaurant staff were not aware we were doing so (or at least we attempted to keep them in the dark).
We could go on and on getting into more details about how we compiled this list, and remind everyone these are just our opinions, but enough talking. Here are Southern Grit’s picks for the Best Bites of 2019.
10. Mac & Cheese from Original Ronnie’s BBQ in Varina, Virginia
A side dish on a best of list? Yep, no question about it! While Original Ronnie’s BBQ is best known for their ribs, their only served on Sundays mac and cheese is the best mac and cheese we’ve had not only this year, but over the four-year duration of Southern Grit’s existence. This baked wonder, stovetop mac abominations be damned, is the brainchild of Scootie Logan and includes a plethora of ingredients including canned milk, cheddar cheese, Velveeta and a generous helping of butter. It’s so delicious, we dare say it would have met the approval of James Hemings, the first Chef de Cuisine of America who introduced the dish to America after studying in France in the late 1700’s.
Fitz and Deb at Original Ronnie’s BBQ
9. Pho #3 from Pho Thien Phat in Richmond, Virginia
-Tie-
Pho #2 from Pho Tay Do in Richmond, Virginia
Left- #2 from Pho Thein Phat | Right- #3 from Pho Tay Do
From the onset of Southern Grit’s home base moving from Hampton Roads to Richmond, Virginia about a year ago, our go to place for pho has been Pho Thien Phat on Rigsby Road. The #3 pho is consistently delicious there – super flavorful broth, herbaceous and bright with generous cuts of assorted meats piled on top. The craving for that dish in 2019 was real. However, in recent months, we’ve found our desire for the Vietnamese standard split between Pho Thien Phat and Pho Tay Do which conveniently enough, is located on the same street in a quaintly converted house. Served there is also a pho we can’t get enough of, but Pho Tay Do’s both is considerably different that Pho Thien Phat’s. It’s less bright, has less of the lemon/lime flavor, and is more rich and savory. Marrow-licious might be the best descriptor with our go to bowl there being the #3. Did we cop-out by not picking between these two pho spots? Probably, but these two broths are deliciously unique from one another and both equally addicting.
8. The Asheville from Henrietta’s Poultry Shoppe in Asheville, North Carolina
Should we or shouldn’t we…? Though we struggled with the inclusion of the Asheville restaurant on this list in light of Henrietta’s closing on July 1st, ultimately it was included because it’s the “best damn chicken sandwich” Fitz has ever had. He wouldn’t shut up about it for a good month. While we wanted every item on this list to be available to the eating public, 9 out of 10 ain’t bad and the hot honey, smoked bacon, apple slaw and brie fried chicken sandwich was a real highlight during our time spent in Asheville. It was located in the River Arts District and was the brain child of chefs Laura Reuss and Ben Mixson who own the popular White Duck Taco shop. It’s been reported by The Citizen Times that the duo’s chicken concept may still yet resurface elsewhere. We can only hope.
Fitz and Deb at Henrietta’s Poultry Shoppe
7. Meyer Lemon Cake from Red Truck Rural Bakery in Marshall, Virginia
When you don’t know whether to savor each bite or eat something as quickly as possible in order to keep the high of endorphins surging through your brain, you know it’s good. And the Meyer lemon cake is one of the few foods that causes such a dilemma. Only available during spring and summer, the cake marries sweetness with the slight tartness of Meyer lemons (a lemon which also has hints of mandarin orange), and the combination makes any other lemon cake cower in the corner with shame.
Inside the Red Truck Rural Bakery
6. Pork Belly Robatayaki from Double Knot in Philadelphia, Pennsylvania
Double Knot in Philadelphia serves coffee and lunch upstairs by day, but by night, the space transforms into a dimly lit and sophisticated sushi and robatayaki bar. If the décor doesn’t get you laid, then the food definitely will. The first bite of pork belly is so good that the rest of the meal, which was also exquisite, was ignored until the pork belly was gone. Go to Double Knot immediately – but bring condoms.
Inside the Double Knot Kitchen
5. Cookies and Cream Ice Cream Cone with Toasted Fluff from Charm School in Richmond, Virginia
We’ve brought family members, friends, published food authors, and basically everyone that visits us in Richmond to Charm School. Why? Because it is the most unique and conceptual ice cream shop in Richmond. But let’s not get hung up on the bipolar record spinning and thoroughly sourced grade school decor inside, at the end of the day, it’s their ice cream and toasted fluff – you cannot forget the toasted fluff – that keeps us coming back for another lesson plan in delicious. Our favorite creamy edible lecture by far and away this year was their cookies and cream ice cream. And their cheap tuition rate there is also quite desirable.
4. Brisket from Redwood Smoke Shack in Norfolk, Virginia
Redwood Smoke Shack was truly one of the first spots to get Central Texas style barbecue right in Hampton Roads. This year, as the 757 has received an increasing amount of press concerning the growing number of quality Texas style barbecue joints making a name for themselves in the area, it’s only fitting that Redwood’s brisket lands high on this list. Brisket, afterall, is the calling card for this style of barbecue and if we wanted brisket this year in Hampton Roads, we went to Redwood in Norfolk. The spiced bark and rich bite of Pitmasters Bob Roberts and Floyd Thomas’ brisket is still unmatched in the area.
3. Pork Ribs from Dave’s BBQ in Virginia Beach, Virginia
With the rise of Texas-style barbecue in Hampton Roads, there’s a lot of talk about brisket, so it might be easy to overlook the pork rib. Although Dave’s BBQ in Virginia Beach is a Texas style barbecue spot, the unsung hero is the rib. The bark is perfection, and the slightly sweet seasoning doesn’t take away from the focus on the meat, which is cooked so perfectly it doesn’t need sauce.
2. Borek from Sub Rosa Bakery in Richmond, Virginia
Richmond’s Sub Rosa has been a semi-finalist for the James Beard award in the best baker category for the past three years, and after taking one bite of the borek, it’s easy to see why. Deb had her first one on her birthday, and since then, has been known to show up at 7am to make sure she gets one. The borek is a Turkish baked pastry with a filling, and their version uses lamb. The meat is expertly spiced, and the flaky layers that surround it are as delicate and light as one could imagine. Helpful hint: try to get there before Deb, as limited quantities are available.
1. Pulled Pork Barbecue/ Pulled Pork Barbecue Sandwich from Hagaman Bros. Barbeque in Henrico/ Goochland, Virginia
We eat a lot of barbecue. A LOT. It might even be classified as an addiction. So much so that we were reluctant to stop at the Hagaman Bros. roadside food truck when we spotted it this summer, especially since we had some barbecue earlier that day. But once we tried it, it became our go-to barbecue spot, driving a half-hour to partake in the pork barbecue sandwich served there. When we asked brothers Jason and Robbie if their pork barbecue sandwich was made “Virginia style”, the response was, “we serve it Hagaman style.” They’re only open on weekends, and are now closed for the holiday season until January. We’re looking for barbecue anonymous meetings to hold us over until then.
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