50 Restaurants We Love

Whether it’s seeing friendly faces, ordering a dish that consistently delivers or visiting that one restaurant where memories are always made, these are the places where we love to eat. For these best-of lists, we typically don’t consider counter-service establishments or those that don’t offer dinner, but this year, we opted to forego those antiquated rules, instead presenting a larger class of RVA favorites to celebrate.  

From takeout eateries that make dinner easy to long-established institutions where time stands still, forge ahead to discover a collection of spots we cherish — and that we’ll visit again and again.

HELEN’S

2527 W. MAIN ST., 804-358-4370

One of the coolest things about Helen’s is the way it has witnessed every stage of Richmond’s development, from 1935 to the present. Executive Chef Clay Hoss has crafted a timeless menu, with dishes such as mussels in a Pernod broth and apple cider-braised pork shank that feel perfect for the cozy Fan haunt. P.S.: Brunch is always a good move. —SG

BRENNER PASS

3200 ROCKBRIDGE ST., 804-658-9868

From cheering on chef Brittanny Anderson during her stint on Bravo’s “Top Chef” to transforming the adjacent Chairlift into a late-night bar serving fondue-topped hot dogs, the Brenner team has kept busy. Luckily, they haven’t lost their Alpine touch, continuing to channel the flavors of that region without skipping a beat. —EM

EDO’S SQUID

411 N. HARRISON ST., 804-864-5488

I’m one of many who can credit Edo’s Squid for inducing labor. After a feast of garlicky eggplant parm, crispy fried squid and duck breast, it was only a matter of hours before my baby was born. My go-to for date nights and impressing visitors, Edo’s menu is like a scrapbook of all the dishes I love best. —SG

PHO TAY DO

6328 RIGSBY ROAD, 804-288-3861

Pho Tay Do’s nuanced broth is in a class of its own, and not only are all the traditional cuts of beef available, but you’ll also find pho git, a savory bone-in duck pho; pho ga, a chicken noodle soup to soothe any soul; and pho dau hu chay, a subtle vegetarian pho with tofu. —SG

COBRA BURGER

400 N. 27TH ST., 804-643-8824

From a pop-up to a burger hole to a brick-and-mortar hootenanny of griddled beef, righteous toppings and Veil brews, Church Hill’s Cobra Burger serves up irreverent vibes and tasty burgers, such as my personal favorite, The Dutch, with sliced onions, pickles and cheese on a soft and floppy steamed potato bun. —SG

STELLA’S

1012 LAFAYETTE ST., 804-358-2011

There aren’t a lot of places like Stella’s — and I mean in the country. Stella Dikos has been at it since the '60s, and you can taste her profound understanding of ingredients, techniques and love in every single dish. Get anything, whatever calls to you. Every bite tells a story. The shrimp ouzo over fava puree is dazzling. —BC

INDUSTRY PICK

FULL KEE  

6400 HORSEPEN ROAD, 804-673-2233

We feel transported when we enter Full Kee — ducks hanging in the glass case, large tables with lazy Susans, secret menu items and unique specials. Dim sum is always an event, for elaborate dinners and even takeout. —Dale and Aline Reitzer, former owners of Acacia Mid-town

SAISON  

23 W. MARSHALL ST., 804-269-3689

Saison keeps a lean, mean collection of small plates and big, juicy main events. Scan the menu for inventive, succulent unions such as the trotter torchon, which marries braised pork, Nashville chicken and peach mostards. Start with that; then get a smash burger with house-smoked American. Whew. —BC

NILE

306 N. 29TH ST., 804-648-0791

Always get the combo. The big one, with as many vegetable dishes as you can get, because they are the tastes that really sing — not that the rich, spice-dripping chicken, beef and lamb tibs aren’t delightful. The Nile experience is all about flavor interactions. Gingery greens with Berbere stews. Soft, earthy split peas with jalapeno-tinged mushrooms. If the weather’s good, and you can snag one, the parklet bistro tables (a gift from LaDiff) are pretty romantic. —BC

LEBANESE BAKERY

6215 W. BROAD ST., 804-525-4983

The lifelong dream of owner Rabih Al-Aawar, Lebanese Bakery works like a magnet, pulling me in every time I near the intersection of Broad Street and Horsepen Road. I simply can’t resist the expertly spiced shawarma, either beef or chicken. The move? Get both. The chicken is loaded with fluffy potatoes and thin strips of pickle, while the beef is redolent with a whipped garlic sauce and pickled onions, so if you think about it, two make a well-balanced meal. —SG

LITTLE NICKEL

4702 FOREST HILL AVE., 804-230-8743

Is there usually a wait if you don’t have reservations? Yup. But once you’re seated, it’s hard to be upset inside this Forest Hill oasis: string lights, palm-leaf wallpaper, bright and fun drinks in funky glasses. Soaking up the alcohol with one of their apps is a must, especially the lumpia and Hawaiian nachos. —PJW

SEN ORGANIC SMALL PLATE

2901 W. CARY ST., 804-355-0736

Nourishing vegan, gluten-free and organic options are clearly labeled and carefully prepared at this French-Vietnamese oasis. There are six kinds of pho and a super clean, sprout-packed salad with pineapple, berries and zucchini noodles, along with fried golden rolls, pastry-wrapped baked brie and ginger duck. —BC

ORO    

Although technically not a restaurant — yet — this pop-up turned future Hatch Local food hall vendor has earned its spot on this list. Helmed by Nota Bene alum Laine Myers and crew, Oro’s beautifully crafted handmade pasta demands to be spoken about, from the porcini bucatini to the pillowy tortell and gnocchi. Save room for tiramisu. —EM

DINAMO

821 W. CARY ST., 804-678-9706

Perhaps it’s an outlier on a menu that features zuppa di calamari (deep flavor, light on the stomach), sea scallops with squid ink fettuccine and some of the best pizza in the city, but Dinamo's roasted half-chicken with polenta and an add-on of oyster mushrooms is a vision of true beauty. —BC

LILLIE PEARL

416 E. GRACE ST., 804-412-8724

Chef Mike Lindsey knows a thing or two about chicken, specifically the Nashville-hot style. It remains a fan favorite, alongside stars such as the hearty lobster shrimp and grits. Even sides such as fried Brussels sprouts shine. With a dining room that feels like home, it’s easy to make this restaurant a weekly pick. —PJW

INDUSTRY PICK

MILLIE’S DINER

2603 E. MAIN ST., 804-643-5512

Millie’s reputation is not based on one chef, but the guiding force of proprietor and former British rocker Paul Keevil. It's a place young chefs aspire to work, always about the food and being part of the band, rather than the leader. —Tanya Cauthen, owner of Belmont Butchery

THE BROKEN TULIP

3129 W. CARY ST., 804-353-4020

Part restaurant, part local market and part bottle shop, The Broken Tulip, from partners in business and life David Crabtree-Logan and Sariann Lehrer, is a jack of all trades. Stop in for one of the most affordable multicourse options in the city, starting at $18 for lunch, and $69 for dinner. —EM

PINKY’S

3015 NORFOLK ST., 804-802-4716

Hip and approachable, Pinky's is the brainchild of Lunch and Supper alums Stephen DeRaffele and John Reynolds. On the menu of Mediterranean-influenced dishes, the chicken picatta, a crispy, salty lemon bomb, is a definite, with heat-kissed lamb papas coming in right behind. —EM

AFRICANNE ON MAIN

1102 W. MAIN ST., 804-343-1233

Chef and owner Ida MaMusu has been feeding Richmonders for decades. And this year, the Liberian native’s restaurant found a new home. The change marks the next chapter for Richmond’s matriarch of African cuisine. Curry fried chicken wings and a smile from MaMusu nourish the soul. —EM

PETER CHANG

2816 W. BROAD ST., 804-728-1820, 11424 W. BROAD ST., 804-364-1688

Soup dumplings. Hot and numbing tofu skins. Bamboo fish. I could go on about what to order from Peter Chang. While I’m partial to the newly renovated Short Pump outpost — Peking duck is on the menu — both locations showcase authentic Szechuan cuisine. —EM

PIZZA BONES

2314 JEFFERSON AVE., 804-499-3090

Ashley Patino knows her dough, and her Church Hill shop, Pizza Bones, opened in 2020 after a stint as a pop-up. Every Thursday evening, it hosts a mini market, presenting a good excuse to stop by and then stick around for the sourdough ’za and natural wine. —SG

INDUSTRY PICK

SOUL TACO

321 N. SECOND ST., 804-308-1010, 1215 E. MAIN ST., 804-562-5763

There are many similarities in foods deriving from the African diaspora and South America, but the biggest is that they are infused with culture, and that’s exactly the vibe you get from Soul Taco. —Amy Wentz, co-founder of Richmond Black Restaurant Experience

L’OPOSSUM

626 CHINA ST., 804-918-6028

Expect memorable decor, atmospheric music and comfortable service. From "Viva Las Vegan" kibbeh to moist and tender filet mignon, proprietor David Shannon dresses plates that will impress both staid and unconventional eaters. —GS

CAN CAN BRASSERIE

3120 W. CARY ST., 804-358-7274

Can Can Brasserie has become my go-to for a solo date night. Sitting at the bar for happy hour isn’t just more wallet-friendly, it’s also great for people-watching. Whether you’re rolling solo or looking to impress guests new to Richmond, the escargot and steak frites are always safe bets. —PJW

INDUSTRY PICK

THE MANTU

10 S. THOMPSON ST., 804-716-6760

Owned and operated by the very accomplished chef Hamid Noori, The Mantu serves up the most amazing Afghan cuisine. It's named after my favorite dish, mantu, a stuffed pastry shell served with a flavorful sauce and spiced beans available in vegetarian and non-vegetarian versions. In addition to the chef’s poetry — check out the website — I’m also quite fond of the fluffy basmati rice-based pilaf, zamarut pallow. —Keya Wingfield, owner of Keya & Co and winner of Food Network's “Spring Baking Championship” season seven

THE ROOSEVELT

623 N. 25TH ST., 804-658-1935

The Roosevelt is my neighborhood refuge — never mind that I live 40 minutes away. I visit so often that I’m pretty sure I’ve fooled them into thinking I’m local. The restaurant, which recently turned 10, is the whole package, layering masterful preparations of (mostly) Southern classics from Executive Chef Jared Martin with a kind and observant staff and slayer cocktails. Some of the most memorable bites I’ve had in the city were here: fried oysters with chow chow, hoppin’ John and mint. Roasted shishitos with chanterelles and pawpaw vinegar. The chimichurri steak. The freaking cornbread. —BC

LONGOVEN

2939 W. CLAY ST., 804-308-3497

Longoven transports. A house of culinary creativity, funky fermentation and boundary-pushing dishes, there’s nothing in the city that is quite comparable. If you haven’t experienced the seasonal tasting menu, which will make you rethink food, it should be on your dining bucket list. —EM

TBT EL GALLO

2118 W. CARY ST., 804-918-0158

From dozens of pop-ups to a line spilling out the door of its brick-and-mortar takeout space, TBT El Gallo is a true RVADine success story. Chef-owner Carlos Ordaz-Nunez is the familiar and friendly face behind the counter, and the offerings blend his heritage: Latin roots and Richmond-raised. —EM

RESTAURANT ADARRA

618 N. FIRST ST., 804-477-3456

At this Basque-influenced wine bar, it’s possible to believe you’re in Bilbao, Spain, popping pinxtos and sipping albariño. It’s one of those few, blessed spots where I can let the owners, husband-and-wife duo Randall and Lyne Doetzer, steer the ship, knowing wherever they drop anchor is exactly where I want to be. —SG

SUB ROSA BAKERY

620 N. 25TH ST., 804-788-7672

Brother-sister duo Evrim and Evin Dogu have brought acclaim to the River City with their impeccable wood-fired pastries and bread made from locally milled grains. Here, there is no wrong choice, from the nigella- and sesame-studded seeded braid to the spelt shortbread cookies. —SG

PERLY’S

111 E. GRACE ST., 804-912-1560

Kevin Roberts and Rachelle Rosengarten pump mom-and-pop charm into this Grace Street delicatessen and its traditional Jewish dishes, from latkes to matzo ball soup. Though it’s easy to overlook the knish in favor of a flashier fish board or inventive brunch offerings, I implore you to give it a try. —SG

INDUSTRY PICK

KUBA KUBA

1601 PARK AVE., 804-355-8817

The food is like a hug, the drinks are ice cold, and the music and art are exceptional. My standing order is still a Cubano, empanadas and a drink, but it’s a limeade now instead of a Miller pony — and it’s as good as it ever was. —Jason Alley of Alley & Jones Hospitality

LEHJA

11800 W. BROAD ST., SUITE 910, 804-364-1111

There’s so much to love about Lehja, from the insane wine selection to the ambitious focus on regional dishes not often found outside of India to the marriage of modern and traditional techniques. But what I love most is the portabello-tofu kozhambhu. It’s something I can’t go more than a few days without eating. —MS

SALLY BELL’S KITCHEN

2337 W. BROAD ST., 804-644-2838

Sally Bell’s offers the OG of happy meals, serving Richmonders for almost 100 years. Boxed lunches are as good as they get, with a sandwich, half a deviled egg, an upside-down cupcake and that cutesy little pecan-cheese wafer. Side note: We’re still waiting for them to land a Duke's mayo sponsorship. —EM

CHICKEN FIESTA

MULTIPLE LOCATIONS

We all have our reliable go-to. For me, Chicken Fiesta and its spinning rotisserie chickens are true signs of comfort. This Richmond-local chain has five locations, and if there’s something regionally we can all agree on, it’s that a half-chicken with a side of yucca always hits the spot. —EM

DOT’S BACK INN

4030 MACARTHUR AVE., 804-266-3167

A true neighborhood gem, Dot’s is where North Side residents head on a snow day or stop by for a cheap beer and an easy meal. Serving up food for the past 40 years, the diner led by chef Jimmy Tsamouras doesn’t try too hard, because it doesn’t have to. And that’s what we love about it the most. —EM

SHAGBARK

4901 LIBBIE MILL E. BLVD., 804-358-7424

Foraged pawpaws, soft-shell crabs, velvety peanut soup and venison make up the mantel of Walter Bundy's Virginia-focused menu. This is the place to take out-of-towners to experience local food and wines with an upscale twist. That's not to say it's expense account only: I love a barside burger here. —GS

MAMA J’S

415 N. FIRST ST., 804-225-7449

Velma Johnson’s childhood was spent in the kitchen cooking alongside generations of family, and at her Jackson Ward restaurant, that experience cooking soul food shows. Load up on fried catfish, cornbread and collards, but be sure to save room for the slice of the day for dessert. —EM

INDUSTRY PICK

MIDLOTHIAN CHEF’S KITCHEN

11501 BUSY ST., 804-893-3562

Chef David Dunlap's talent shines through every dish he creates. Happy hour is an amazing way to try out small plates, and the dinner, which is moderately priced, tastes, looks and feels like the definition of luxury. —Rabia Kamara, owner of Ruby Scoops and Suzy Sno

BLUE ATLAS

1000 CARLISLE AVE., 804-554-0258

Blue Atlas is a first-class ticket to global cuisine, though chefs Rachel Best and her husband, Ben, travel different routes. She expresses her wanderlust with a vegetarian bent, while his dishes veer classic French. But they plan to conquer the dining world via stuffed cabbage, Vietnamese crepes and Georgian flatbread. —GS

INDUSTRY PICK

WILD GINGER

3734 WINTERFIELD ROAD, 804-378-4988

Midlothian needs more restaurants of this caliber. It’s a great neighborhood spot, one of our regulars in rotation, but for city dwellers, it’s also worth a trip. The sushi is the freshest we have had, and their special rolls are always interesting and fun. Bonus: The atmosphere is relaxed, and the service is stellar. —Hannah Pollack and Xavier Meers, owners of Nightingale Ice Cream Sandwiches

ABUELITA’S

6400 MIDLOTHIAN TURNPIKE, 804-997-2602

Abuelita’s consistently serves up comforting fare. It’s no wonder husband-and-wife team Karina and Everardo Benavides chose the name, which translates to “grandmother’s,” for their South Side eatery. Load up a cafeteria-style tray with lime wedges, radishes,fresh salsas and fixin's to accompany house-made foil-wrapped tortillas and guisos, or stews, such as steak and nopales. On Sundays, Everardo’s mother, Victoria Hernandez, makes tamales. —EM

GRISETTE

3119 E. MARSHALL ST., 804-562-6207

"Let's f--- 'em up!” You want to hear those words at Grisette, because they mean chef and co-owner Donnie Glass is about to get down plating your dinner. This lusty French bistro in Church Hill has all the vices: aged cheeses, house-baked brioche, fresh pasta, foie gras torchon. —GS

GARNETT'S

2001 PARK AVE., 804-367-7909

Conversation comes easily over your preferred combination of meat, toppings and sauces, or a "hot with gravy" selection such as a Croque Provençal. The house-made sesame and grapefruit-basil salad dressings are excellent. A slice of gluten-free buttermilk pie and a cup of tea are at the top of my "self-care tools" list. —BC

MEKONG

6004 W. BROAD ST., 804-288-8929

An Bui’s unassuming Vietnamese eatery/beer bar is the perfect familiar spot. It’s a place where you don’t have to think too hard, and it's best experienced with a squad of friends so you can share a spread of dishes. Next door is The Answer, Bui’s brewpub, home to almost 60 drafts, or what I call “dessert.” —EM

ALEWIFE

3120 E. MARSHALL ST., 804-325-3426

A: Firm and flaky, this ambrosial white fish is abundant yet is a prohibited invasive species.

Q: What is snakehead?!

Sink your teeth into one at Alewife, the fish camp that includes Neptune's naughty bits. Find more Asian twists on the largely seafood menu, plus a Tiki-inspired cocktail program and brunch. —GS

ZZQ

3201 W. MOORE ST., 804-528-5648

A trip to ZZQ is a nonstop thrill. Senses are ignited as the smells of smoked meats greet visitors, and anticipation builds, as does the line, while waiting to load up a tray of brisket and sides. On any day, you’ll surely spot pitmaster Chris Fultz and partner Alex Graf, aka “Orange,” graciously holding down the fort. —EM

SECCO WINE BAR

325 N. ROBINSON ST., 804-353-0670

Owner Julia Battaglini is the woman to see about an interesting, palate-provoking bottle. In the kitchen, Executive Chef Julie Heins throws down with dishes featuring Old World and Virginia touches. When you need a blend and a bite to cure the blues, head to this Robinson Street wine den. —EM

INDUSTRY PICK

HERITAGE

1627 W. MAIN ST., 804-353-4060

Joe Sparatta was one of our first customers in Richmond. His use of our half-hogs and his ability to turn them into such beautiful dishes in that little kitchen still amazes me. The way they make you feel like family is so special. —Tyler Trainum, Autumn Olive Farms

JOE’S INN

205 N. SHIELDS AVE., 804-355-2282

Open for almost 70 years, this Greek-American-Italian temple of carbs serves heaping plates of spaghetti and a ploughman's sized breakfast, rarely closing in the nastiest of weather. Perfectly seasoned Greek salad, homemade bread and eggnog cheesecake simply make life sweeter. —GS