Afton's Valley Road Vineyards has been awarded the this year's Virginia Governor's Cup, the top prize for winemakers in the commonwealth.
- From staff reports
Take a look at the following restaurants and breweries that closed or announced they will be closing this year.
- ERIC KOLENICH Richmond Times-Dispatch
The tasty Hanover tomato has become the stuff of legend, but its growers are aging and retiring. Young farmers aren't coming along to replace them.
- MATEUSZ JANIK
A Virginia couple crossed the 431st Texas Roadhouse off their list Monday when they visited the restaurant in Bloomington, Illinois.
- STEPHANIE PORTER-NICHOLS Smyth County News & Messenger
The designation could mean visitors and dollars to the community as well as finally getting historic credit for the citrus-flavored, carbonated drink that is today a $9 billion global brand.
- JASON ARMESTO Charlottesville Daily Progress
“Waffle House changed my life… I was going to be a lawyer and then I walked out of the LSAT to go get breakfast. I never looked back,” it read.
- CHELSEA JACKSON Richmond Times-Dispatch
Croaker's Spot and SB's Lakeside Love Shack will be featured on "America's Best Restaurants."
Birdie’s was highlighted for having “an oyster bar, a coffee shop, daytime cafe, wine cellar, and a place to get dinner” all under one roof.
Sapporo is celebrating the Year of the Dragon with a limited-edition, artist-designed six-pack.
A two-year review of Virginia's liquor law regulations has stalled at the Alcoholic Beverage Control Authority after a Richmond restaurateur and his legislative allies raised concerns about rule changes that they contend could make it too easy for retail businesses to obtain licenses to sell mixed drinks.
As chef Luigi Crisponi stood in his Santa Rughe restaurant in Sardinia, he insisted there was nothing he can teach about s'erbuzzu. The brothy yet still thick soup — a specialty of the Italian island — is only made of greens, beans, and tiny, chewy nuggets of pasta.
Daniel Harthausen, winner of HBO Max’s “The Big Brunch” and creator of the wildly popular Young Mother restaurant pop-up, is opening a restaurant in Carytown.
In Tashkent, Uzbekistan's capital, the streets are lined with paddle-wielding chefs called oshpaz who expertly tend to the sizzling contents of enormous cauldron-like pans. The air fills with aromas of frying meat and vegetables, all blanketed in rice that steams atop the other ingredients.
When cooks in Nigeria want long-cooked flavor in minutes, they turn to obe ata. Similar to a Spanish or Italian sofrito, the tomato-red pepper sauce often is made in big batches, then used as the flavor base for soup, cooked down for a dip, mixed with eggs like shakshuka, or ladled over fried fish.
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