Eat It, Virginia!

The Smoky Mug recently opened its expanded location along North Avenue off Brookland Park Boulevard in Richmond, growing from a 1,400-square-foot space with 8 indoor seats to a 3,000-square-foot restaurant featuring 35 dining room seats, a 10-seat bar, and a 25-seat lounge area. Co-owners Dan Lee and Ryan Maynes discussed their journey on the Eat It, Virginia podcast, sharing how their restaurant concept began during a COVID-19 pandemic dinner party in early 2020 when Maynes served his homemade brisket and Lee brought bourbon to share. Maynes, a former paving superintendent, learned his barbecue skills growing up in Clayton, New Mexico, a town so small he graduated with just 42 classmates and could "throw a brisket into Texas from my parents' front door." For their first location, he built a custom smoker from a decommissioned 500-gallon propane tank. The restaurant combines Texas-style barbecue with Virginia and North Carolina influences, using Carolina vinegar sauce enhanced with Southwest seasonings and ci

Eat It, Virginia! takes you behind the scenes with two influential social media creators showcasing Richmond, Virginia restaurants and event to both longtime locals looking for new things to try and audiences who may have never heard of Richmond. Paige Poprocky, co-owner of the Richmond Experience, and Lauren Z. Ray have built substantial followings by highlighting what makes Richmond special — from vegan-friendly restaurants to businesses that deserve recognition. Connect with the show on Instagram where you can also find Scott and Robey.See omnystudio.com/listener for privacy information.

Chef Kyle Perkins has found his culinary home at Salt & Meadow inside The Tides Inn in Irvington, Virginia, where the breathtaking waterfront views and local seafood inspire his cooking.  "I came and I walked through the front door at the Tides Inn. I saw the view, and I said, 'Yep, sign me up,'" Perkins said. Before joining The Tides Inn as executive chef, Perkins worked at Twin Farms, a boutique resort in Vermont that he describes as "a true definition of escaping reality" with no phone service and a secluded woodland setting. The Vermont native's journey to The Tides Inn came after a stint in San Francisco during 2020, when the pandemic made city living unaffordable and limited opportunities. He returned to Vermont, briefly worked in landscaping, then joined Twin Farms under chef Nathan Rich, who provided "an excellent platform for me to excel and grow." When the opportunity at The Tides Inn presented itself through Tanzerra Resorts, the property's parent company, Perkins was immediately drawn to

Join us as we dive into the unconventional journey of Grayum Vickers, the innovative wine director and sommelier at Richmond’s Lost Letter and Lillian restaurants. Discover how this former high school meteorology teacher and punk rock musician found his passion for wine. Grayum shares his insights on coastal wines, the thrill of serving celebrities, and his excitement about the rare opportunity to offer Dom Pérignon by the glass. Explore how Grayum is helping to redefine Richmond's wine scene with his unique approach and expertise.See omnystudio.com/listener for privacy information.

Amy Cabaniss, owner of Revel Market and Bar in Lakeside and Julep's in downtown Richmond, discusses her Richmond restaurant journey which began in 1998. She highlights the unique features of Revel, including a secret patio and how a trip to New Orleans inspired the venture. She also addresses some of the challenges of running restaurants during inflation, owning a restaurant in downtown Richmond, plans for future events, and some of the celebrities she's served over the years. Send your food and restaurants questions to Eat It, Virginia on Instagram or over email.See omnystudio.com/listener for privacy information.

Tom Ellington and Jon Schott join Robey and Scott to discuss the evolution and growth of Cirrus Vodka and the recent opening of its new tasting room in the Scott's Addition neighborhood of Richmond. The space, known as Ballast, also houses Yellow Umbrella and Slack Tide Fish Co. The tasting room's drink menu, created by Jon, includes a variety of vodka-based cocktails, with a focus on local products.See omnystudio.com/listener for privacy information.

Join hosts Robey Martin and Scott Wise as they embark on a delicious journey through Charlottesville, Virginia. In this episode of Eat It, Virginia, they’re joined by food writer Simon Davidson, who unveils the coveted Charlottesville 29 — his list of the ideal 29 Charlottesville restaurants. Whether you’re a local foodie or planning a visit, this episode is a feast for the ears that will leave you eager to explore the flavors of Charlottesville.See omnystudio.com/listener for privacy information.

Robey Martin and Scott Wise discuss the latest restaurant news in Virginia, including the expansion of The Fishin' Pig to Innsbrook.  Nash Osborn joins to talk about The Fishin' Pig's origins, its growth to six locations, and its philanthropic efforts, including supporting Virginia universities and community events.  They also discuss the upcoming opening of The Fox and Lamb in Farmville, offering a members-only speakeasy and event space.  Scott shares his experiences at Susie's, Brave Captain, and Pink Room. Robey's offers insight into Stanley's cheesesteaks in Richmond and Frank and Patty's in Virginia Beach.See omnystudio.com/listener for privacy information.

Justin Ferguson spends his workdays making Virginia real estate deals. But when work is done and it's time to play, Ferguson becomes TheBlackSommRVA, a role that allows him to share the wine knowledge he's learned while becoming a WSET Level 3 certified sommelier. "The more I jumped into this business [commercial real estate], I started being around wine more, and I wanted to be a better agent and understand what my clients want. So I'm like, let me learn about it. I've just kept progressing. And here we are now," he said about the bridging of his real estate and wine careers. "During COVID, it was great when the world was shutting down, and you didn't want to talk to anyone about real estate. I would call people and say, 'Hey, let's drink wine and talk about something other than real estate. We'll sit six feet apart and just be humans.' Real estate is transactional, but it gets too transactional. So, like, hey, Justin is here to provide wine value to me as well." But Ferguson doesn't just use wine to help hi

Richmond is kicking off the new year with a fresh vision as Dr. Danny Avula is sworn in as the Mayor of Richmond on January 1, 2025. Just days before officially taking office, Mayor Avula sat down with hosts Scott and Robey to delve into a variety of topics centered around the vibrant restaurant scene in Richmond. In this episode, Mayor Avula reflects on how food and family meals shaped his upbringing and shares his hopes toward fostering a strong partnership between City Hall and local restaurants. Plus, we put him on the spot to reveal his favorite dining spots in both Richmond and its surrounding suburbs. We want to hear from you! Email the show  with your thoughts and suggestions for topics you'd like us to cover in 2025. Don't forget to follow us on Instagram for updates and behind-the-scenes content!See omnystudio.com/listener for privacy information.

Antonio Owen, the chef-owner of Sweet P’s in Richmond, Virginia, recently shared his culinary journey and life philosophies on the “Eat It, Virginia” podcast with Scott Wise and Robey Martin. The veteran’s guiding philosophies in the kitchen is that no job is beneath him. "If you think you’re too good to take out the trash, your whole mindset is wrong," he said. This hands-on mentality has been crucial in establishing a strong, supportive team. The restaurant also embraces fun, with the introduction of “Whitney Wednesdays,” a weekly event celebrating Whitney Houston’s music and food inspired by her favorite dishes. In this episode, Robey also discusses  an extensive list of Richmond-area Christmas bars that she helped compile for Style Weekly.See omnystudio.com/listener for privacy information.

Kat McCay Stanley discussed her extensive restaurant ventures, including the recent rebranding of Holy Mackerel in Prince George County, Virginia, to The Salty Siren, which offers a seafood-heavy menu. "When Holy Mackerel hit my radar, there was no turning back. The potential there, the view, the building... So I thought, 'Is this crazy? This is pretty crazy,'" she said about her plan to revamp the restaurant along the James River near the Benjamin Harrison Memorial Bridge. "But I also knew in the back of my mind that if I was willing to chase that craziness, I knew the absolute most dynamite person who would be interested in chasing it with me. So I actually have a 50% business partner there, by the name of Jessica Pilout, and she is the other half of The Salty Siren." McCay Stanley also owns Old Towne's Alibi, a Petersburg dive bar known for its community involvement and zero staff turnover in three years. During her Eat It, Virginia interview, McCay Stanley highlighted her community's efforts after Hurrica

David Whitby, owner of Shoreline Seafood Market, discussed his journey from his parents starting Yellow Umbrella to his new venture Shoreline -- a seafood market and a 10-seat restaurant for special dinners. Whitby emphasized the importance of sourcing high-quality seafood globally and shared tips for new seafood cooks who might be intimidated to prepare seafood at home. Robey and Scott also discussed the state of service at Richmond-area restaurants. Slide into their DMs to tell them which restaurants always deliver the goods.     Shoreline Seafood Market 10614 Patterson Avenue Henrico, Va. 23238See omnystudio.com/listener for privacy information.

When you think of Virginia's finest food and drink, you might think of Virginia ham, Virginia oysters, and Virginia wine. But Marshall Rabil suggests Virginia peanuts should be atop that list. Rabil should know a thing or two about peanuts. (36:35) His grandparents, Dot and HJ Hubbard, started Hubbard Peanut Company, which you may now know as Hubs, in Sedley, Virginia, back in 1954. (21:07) Rabil shared his family's peanut story with Scott and Robey, plus shared details about the upcoming Homegrown Harvest Festival he helped create as a showcase for restaurants and food purveyors in that part of Virginia. (50:11) "I've been in Charleston, New York, I think Richmond is really growing as a food destination. I think it's going to be known as one of the greatest places to eat in the country. It's slow. I mean, the restaurant scene has popped off, but I don't think that Tidewater, Virginia gets the credit that it deserves as the culinary destination with the bounty of ingredients that we have from the Chesapeake B

Restaurant owner, entrepreneur, media personality, and community cheerleader Kelli Lemon wears many hats in Richmond, Virginia. On this episode of "Eat It, Virginia," Kelli shared why she decided to open Urban Hang Suite in downtown Richmond and what that experience has taught her about life, business, and the city she calls home. "Kendra [Feather] is the reason Hang Suite is open," Lemon said. "Creative Mornings, I think it was January 2017. My topic was a question mark, it was like a mystery. I was like, I'm looking for this thing, that's kind of a hangout, where people could talk to each other, but it's not a restaurant, it could be a cafe. And I think it was Anne Marie that yelled out, "Do it!" It was either Kendra or Anne Marie. And then the next day, Kendra called me. It was like, I want to show you this space." In addition to Urban Hang Suite, Kelli talked about her roles at the Richmond Times-Dispatch, the Virginia Black Restaurant Experience, the Art of Noise, and the birth of her podcast Coffee with

Ty Walker and his wife Shannon own and operate Smoke in Chimneys trout farm in New Castle, Virginia. In this Eat It, Virginia episode, Walker joined Scott and Robey and shared his experience revitalizing a 1930s trout hatchery. He discussed the challenges of starting and running a sustainable fish farm, including public perception, infrastructure limitations, and high start-up costs. (22:45) Walker also touched on the big role faith has played in his business. (50:05) Other topics discussed in this episode include: The restaurants Robey included on the July 2024 Hot List (1:58) The situation with Brittanny Anderson and the Pink Room (8:22) An update on the whereabouts of Richmond chef Bobo Catoe (11:20) The mystery and annoyance surrounding the lack of prices on menus (13:05) The best ways to reach the podcast are through Instagram DMs and email. This episode is sponsored by the Virginia Museum of History & Culture and its new exhibit Julia Child: A Recipe For Life.See omnystudio.com/listener for privac

The James Beard Awards, the food world's equivalent to the Oscars in Hollywood, snubbed Richmond restaurants and chefs for the third year in a row, Richmond Times-Dispatch restaurant critic Justin Lo (who appeared way back on Ep. 8) wrote in a recent article that appeared in the city paper. Lo laid out his reasoning behind the so-called snubs and later called his article a conversation starter on the topic. Well, consider the conversation continued. On this episode of "Eat It, Virginia!" co-host Robey Martin shares her beliefs about why no Richmond chefs nor restaurants have been honored by James Beard since the pandemic. She also lays out what Richmond restaurants and their fans should do to help Richmond get back on the James Beard map (15:15). Before that, Scott shares some recent breakfast and coffee experiences (2:45) at Rise and Shine Diner in Ashland and Café y Sabor, Brecotea, and Brick Road Coffee Co. all along various parts of West Broad Street in Henrico County. Robey also wants you yo know about a

Virginia Museum of History and Culture curator Paige Newman and her team spent months diving into the life and cultural impact of celebrity chef and icon Julia Child. Her mission was to season Julia Child: A Recipe for Life, a national touring exhibit, to a Virginia audience. "At first I was like, what are those? But as you delve in, in the exhibit we have five sections and we call them Virginia  à la carte," Newman said. "My first thought was, of course, James Hemings, Thomas Jefferson's enslaved chef. He had to learn the art of French cookery when Jefferson became Minister of France. And that was my first thought, we have to include James Hemings. Then doing a little more research, I'm like, oh, Julia Child was in Richmond in 1976, promoting her fourth book and she did a demo and a book signing down at Thalheimer's department store. Another was, of course, Patrick O'Connell." Learn more about the Julia Child: A Recipe for Life exhibit here. Before the interview with Paige, Scott and Robey discussed new exci

Robey Martin and Scott Wise are joined by James Beard-nominated chef Travis Milton. Milton discussed the cultural significance of Appalachian cuisine and its role as an economic driver in Bristol, Virginia, where his restaurant Hickory, at Nicewonder Farm & Vineyards, is located.  He emphasized the importance of investing in local talent and building a strong team with diverse skills and experiences to create a unique and elevated dining experience for customers. Milton also discussed his mentors, his time cooking in Richmond restaurants, and mental health struggles in the hospitality industry. (Jump straight to interview 18:15) Before the interview, Scott and Robey talked about new restaurants opening in Richmond (2:07), Scott shared details of his epic Spring Break trip to Buc-ee's and Graceland in Memphis (4:32), Robey has issues with some restaurants near her home (10:21), and Scott and Robey made new friends while having a night out on the town (16:05). This episode is sponsored by the Virginia Museu

Cou Cou Rachou bakery owner Rachel De Jong grew up in a large family in Charlottesville, Virginia. She credited her family with helping her discover her passion in the kitchen. "I'm one of five children, so food was around a lot. When you're feeding seven people in the house, I was always in the kitchen, I was always watching my mom. But I had a huge sweet tooth," she said. "And of course, all my brothers always wanted cookies around. My mom preferred to do the cooking, baking not quite, so I just assumed the role and started baking all the time." Her love of baking eventually landed her in school at Le Cordon Bleu in Paris, France.  Stints at Baker's Palette and Gearharts Fine Chocolates in Charlottesville came next followed by the opportunity to work with Chef Patrick O'Connell at The Inn at Little Washington. Over her four years at the Inn, De Jong's kitchen experience grew. "The pastry department was baking for the gift shop, it was baking the cookie boxes for favor, the little cute Inn boxes, doing thing