The Best Places to Eat in Richmond, Summer 2021 Edition

Prepare to be wowed from the minute you step into this seasonally-driven gem. The color palette — rich browns contrasted by baby and royal blues — is stunning, as is the constellation of globe lights hanging over the communal shagbark wood table. Menu items highlight ingredients from Virginia producers: grits from Byrd Mill for the fried green tomatoes, Highland County maple-brined pork chops (paired with roasted Shenandoah apples), Hubs peanut brittle gracing the peanut butter pie. While the extensive wine list has options culled from the West Coast and countries across the Atlantic, the beer and cider list is dedicated to choices from in-state.

Chef Lee Gregory came storming out of the gates with his first solo project, Alewife, a love letter to Virginia’s foodways and waterways. He has an eye for ingredient pairings that intrigue and succeed: white asparagus with smoked trout and pickled sea beans, swordfish carpaccio with green strawberries and almonds, seaweed ravioli with braised fennel and squid. Part of the joy of dining here — Southern Living’s pick for the South’s best new restaurant last year — is discovering something different, and the easiest way to do that is to order the Siren’s Song, an ever-changing, chef’s-choice sampler platter. (Look for it to reappear on the menu this summer.) Cocktails display the same creative flair as the food, and the well-thought-out, stunningly affordable wine list ensures you’ll find a match for anything the kitchen dreams up.

ZZQ has received a torrent of accolades since its inception, and it’s not hard to see why: the barbecue is spot-on. Pulled pork shoulder, chicken, beef and pork ribs, turkey, and sausage all shine in the hands of pitmaster Chris Fultz. It’s the tender, smoky brisket, though, that tends to steal the show. Order it by the half pound or try it piled on one of the sandwiches, such as the Tres Hombres, where it co-stars with pulled pork and hot gut sausage. Round out your meal with a few sides from the hearty selection, like the jalapeño-spiked mac ‘n’ cheese.

No reservations.

While the quality of the food here screams “fine dining,” owners Megan and Donnie Glass have done everything they can to make Grisette a place where everyone can feel at home. And homey it is, with mismatched china, an eclectic collection of photos and prints on the walls, and a chalkboard announcing the cheese and charcuterie selections (not to be missed). The small menu, which draws inspiration from the cuisine of southern France, changes regularly and features a rotating cast of fresh produce and seasonal dishes. If the profiteroles are available, save room. The trio of ice cream-filled puffs, dressed tableside with chocolate sauce, makes a memorable finale.

Chic yet chill, Secco is an ideal spot to enjoy a glass of red, white, rosé, or sparkling while nibbling on pan-Mediterranean fare. The wine list lands squarely in the Old World, embracing Spain, France, and Italy, with selections from a few other countries — like a pinot grigio from Slovenia and a cinsault-mourvèdre blend from Lebanon — peeking out from among the Western European roster. A fun option is the mezze sampler, which lets you choose a quintet of small plates such as Virginia oysters with a rhubarb mignonette, artichoke pakora paired with a spiced beet puree, or smoked mushroom ravioli with garlic and cashew oil.

One look at the Soul Taco menu lets you know that this isn’t your typical taqueria. It has one foot in the South, the other south of the border — and the mashup is genius. Flour tortillas cradle poultry, pickled red onions, avocado, and a chipotle-barbecue crema in Buttermilk Battered Fried Chicken tacos. Root beer-braised meat nestles with pineapple salsa, chicharrones and agave hot sauce to create the oxtail al pastor taco. And don’t forget the Flaming Hot Cheeto Elote Loco, roasted corn smothered in a spicy aioli, sprinkled with cotija cheese, and finished with, yes, Cheeto dust. Deal alert: The Happier Meal brings together two tacos, a beer and a toy (!) for only 10 bucks.

No reservations.

First came Lunch, an early arrival on the scene of the then up-and-coming Scott’s Addition neighborhood. Then, right next door, came Supper. Now it’s hard to think of one without the other. Since the same comfort food-focused menu is available at both — think bacon-wrapped meat loaf, shrimp and grits, biscuits and gravy, a Krispy Kreme doughnut bread pudding — you don’t have to. And despite what the name might lead you to believe, breakfast and brunch (served all day) have a place here as well. For more information, see their website.

No reservations.

The Roosevelt has been a mainstay of the Richmond dining scene for the past decade, celebrating the South’s culinary heritage, albeit with a modern mindset. The current kitchen master, chef Jared Martin, brings a love of foraging to the menu; expect dishes supported by seasonal fruits and vegetables, like the ramps and fiddlehead ferns that accompany the seared halibut, or the grilled plums that partner with crispy lamb belly. The cocktail list is fun and varied (the popular Seersucker — bourbon, sweet tea syrup, bitters, and charred lemon — is a constant), while the wine list offers several Virginia pours.

The light, bright, subway-tiled dining room at Metzger is the antithesis of your stereotypical German (or, more accurately, German-influenced) restaurant. The atmosphere is reflective of the updated spin chef and owner Brittanny Anderson gives her creations: pairing black pepper spaetzle with corn, pickled chanterelles and a crispy soft egg; braising rabbit leg in riesling, breading and frying it, and serving it on a bed of pureed celery root. The beer and wine menu highlights finds from the mother country and Austria, with at least 10 German beers available by the bottle, as well as an assortment of rieslings, grüner veltliners, zweigelts and more.

Call 804-325-3147 for reservations, or order takeout.

A show-stopping wood-fired brick oven rules the roost at this corner bakery, which has amassed a cult following. Early in the morning, its intense heat is harnessed to give a golden glow to pide flatbreads and pastries, such as the caramelized morning buns with pecans, cinnamon, and pastry cream, or the weekend-only sour cherry and pistachio croissants.

Then the breads take over. Owners (and siblings) Evin and Evrim Dogu mill regional grains into flour themselves for their magic loaves, which include a nutty sesame rye and a creamy, corn-forward polenta bread. If you’re looking for something a little heartier, try the quiche of the day. Note: Orders currently are accepted online only., and you’ll need to order in advance.

No reservations.