Matt Kirwan: Daisy's

When music lover and chef Matt Kirwan opened Daisy's at Tredegar this summer, it was like a dream come true. Located adjacent to Richmond's new Allianz Amphitheater, the restaurant has become a pregame destination for concertgoers. "I still have to pinch myself sometimes," Kirwan told hosts Scott Wise and Robey Martin on the latest episode of Eat It, Virginia! "I got to go into every show and some of my favorite bands came through. Two of my favorite things in life, music and food, and now they're kind of together." Daisy’s at Tredegar500 Tredegar StreetRichmond, VA 23219  804-610-4468See omnystudio.com/listener for privacy information.

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 citrus. The new space has allowed The Smoky Mug to expand beyond barbecue and coffee, adding a full pastry program with items like brisket-filled churro cookies and biscuits created by their trained pastry chef manager. Lee emphasized that their success stems from focusing on service, hospitality, and community building, creating a space where families can gather and newcomers can meet longtime neighborhood residents. The restaurant plans to celebrate its anniversary in October with their annual trunk-or-treat event while waiting for a second smoker to arrive in January, which will enable them to bring back special events like their Oktoberfest sausage-making celebration.See omnystudio.com/listener for privacy information.

Eat It, Virginia! takes you behind the scenes with two influential social media creators showcasing Richmond, Virginia restaurants and events 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 the unique coastal setting. The transition from Vermont to Virginia's Northern Neck brought significant changes to his culinary approach. At Twin Farms, Perkins served about 28 guests and could change menus at will. At The Tides Inn, he feeds up to 300 people daily and focuses on consistency. "Making sure that recipes are extremely consistent, because I don't have the ability every single day to change the menu," Perkins said. Being on the water has also influenced his menu, with seafood playing a prominent role. Perkins has even worked on an oyster farm to better understand the local industry. "I've worked out on an oyster farm for a couple of days, and they were 12-hour back-breaking days. It's no joke. I have a lot more respect for what they're doing out there on the water," Perkins said. To source local ingredients, Perkins explores the area and builds relationships with producers like Young Overholt in Gloucester, which raises cattle on seventh-generation family land. "He's pushing for quality. He's not pushing for quantity. And that's something that we want to promote," Perkins said. "As we kind of reverse back in time, and we go back to this farm to table, which used to be the norm, and we go back to buying things from your neighbor and not buying it from a supermarket." The Tides Inn offers guests a unique experience on a peninsula that feels secluded yet welcoming. The property features a boardwalk showcasing their living shoreline, a marina, croquet lawn, bocce court, and the more casual Fish Hawk bar. While the restaurant is "a little more upscale" with a dress code, Perkins aims to create an inviting atmosphere with elevated home-style cooking. "We want them to feel welcome. We want them to feel at home, but like whoa. This tastes like home-cooked food, but it doesn't look like it. It's a level up," Perkins said. The Tides Inn continues to add unique experiences for guests, including crab feasts on boat rides and, most recently, seaplane tours that depart directly from the property. Watch Chef Kyle prepare oysters on Virginia This Morning.See omnystudio.com/listener for privacy information.

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 his real estate career. He's been able to launch a second career as the wine director at The Underground Kitchen in Richmond, Virginia. "It is an experiential dining kitchen. So we're not open every day, which is great," he said. "The Kitchen pays respect and creativity to the LGBTQ community but also to chefs of color with flavors. We like seasoning. Chef Steve Glenn likes Creole and Southern cooking. So that's good portion sizes, but really well-seasoned food. It's fun pairing different cultures with wine." Initially inspired by Dlynn Proctor and the movie SOMM, Ferguson said he hopes his efforts expose more people to the beauty and wonder of wine. "There was a guy, his name was Dlynn Proctor, and he was, like, the only Black guy. There aren't many Black Master Somms. So seeing him in that role sparked the idea — representation matters," Ferguson said about his initial push toward earning his sommelier certification. "Because my family still, to this day, doesn't drink wine; they aren't wine people. They are beer and other alcohol drinkers. I think [wine] wasn't introduced throughout my culture the same way other spirits were." When asked to recommend a bottle of wine for Eat It, Virginia listeners to try, Ferguson did not hesitate. "The thing on top of my mind right now is, honestly, Black winemakers," he said. "One that I've been enjoying is O.P.P wine (Other People's Pinot Noir) by André Mack." Other stuff on this episode: The opening of Ripple Ray's, a Grateful Dead themed bar in Richmond (2:10) The new Mardi Gras menu at Get Tight Lounge (2:45) The Sunday Bagel phenomenon (4:40) The opening of the Ugly Dumpling (6:45) Robey's new column in Style Weekly (7:50) Robey's recent visits to Brave Captain and Susie's (9:00) The Mailbag wants to know about James Beard Awards snubbing Richmond restaurants once again (12:00) See omnystudio.com/listener for privacy information.