Hill City Eats: A Downtown Lynchburg Cookbook

DOWNTOWN LYNCHBURG ASSOCIATION

Downtown Lynchburg Association (DLA) is an accredited program of Virginia Main Street and the National Main Street Center and a member of International Downtown Association. DLA works to create a strong, vibrant, and welcoming downtown. As a 501(c)(3) non-profit organization, DLA has been working as the champion for downtown revitalization for 25 years.

DLA works alongside the City of Lynchburg to develop and sustain Downtown as a vital economic, cultural, recreational, residential, and historic center for our community. Through marketing initiatives, public space improvements, business engagement programs, cultural events, and more, DLA contributes to the establishment of a thriving downtown district.

SPONSORS

rick &robin loving

Copyright © 2022, Downtown Lynchburg Association First printing edition.

All rights reserved. No part of this book may be reproduced or transmitted in any portion, form or fashion, without permission from the publisher.

For permissions, contact ashley@downtownlynchburg.com or james@downtownlynchburg.com.

Published by Downtown Lynchburg Association 901 Church Street, Suite 103, Lynchburg, Virginia 24504 https://downtownlynchburg.com

Printed by LSC Communications, DBA Digital Lizard 500 Corporate Drive, Mahwah, New Jersey 07430 https://www.lsccom.com

Printed in the United States of America. ISBN 979-8-218-06712-0

CREATIVE DIRECTION

James Ford

GRAPHIC DESIGN

Meredith Gaston

PHOTOGRAPHY

Ashlee Glen

Double Tap Media

A COOKBOOK

highlighting RESTAURANTS, CHEFS, AND RECIPES in Downtown Lynchburg

PUBLISHED BY DOWNTOWN LYNCHBURG ASSOCIATION

Lynchburg, Virginia

WRITING

Ashley Kershner

Delaney Payne

Alannah Ferris

Sarah Blankenship

EDITING

Jennifer Slightham

Brianna Arnold

Stephanie Fees

foreword

JENNIFER REDMOND

Former editor of “Lynchburg Living” magazine

In many ways, we’ve grown up together.

I say “we” because the entirety of my adult life has been spent right here in Lynchburg. The splendor of the Blue Ridge Mountains caught my attention, but it’s the charm and culture of this historic city’s downtown that continues to capture my heart nearly 20 years later.

My first dates with my now husband and all types of occasions, big and small, bring us back time and again to explore all that it has to offer.

We go for birthdays, double dates, hot chocolate with the kids, book club, wine tastings with friends, brunch when family visits. We have Joyce, our favorite server at William & Henry, who serves every dish with a subtle wink, and Ken, who gifts us extra treats at his bakery in the Lynchburg Community Market. Downtown is where everything, and everyone happens to be.

Where else could the following have occurred: I fondly recall spending a late fall evening holed up with friends at Dish while none other than Ira Glass dined at the table adjacent to ours. Of course, we had just come from his very show at the Academy Center of the Arts, and there we were, all sipping wine and discussing the night’s events over our respective tapas.

That’s a food scene. The synergy of all that Downtown has to offer, amplified by good food and the great chefs who continue to surprise and delight, beckoning us back.

Now, on a weekly basis it’s not national luminaries we’re rubbing shoulders with – it’s our friends who run Maylynn’s, our neighbors, my husband’s clients, and friends from our kids’ schools. We can stroll past Water Dog or Starr Hill and jump into conversation with whomever we happen to pass that particular evening.

Downtown brings us together to share it all. It was my time at the helm of “Lynchburg Living” magazine that really allowed me a front row seat to the burgeoning food scene; what a stroke of luck to tag along on photo shoots for Lynchburg Restaurant Week and to taste test delicious meals for business features. I saw proof then of what I know to still be true – we have something truly special here, and it’s not slowing down.

I think of nights like a recent spring evening when we found ourselves perched on the Bluffwalk at Fratelli. We leisurely enjoyed creamy burrata with tangy balsamic for dipping and basked in the lingering rays of sunlight as shadows slowly moved across the mountains and river below us. The setting, the friends strolling by, the delicious food and rich wine – all of it impressed on me how far Downtown has come, and as we meandered slowly back to our car, the lights of the Bluffwalk guided our steps home.

That’s a food scene.

And the scene now extends to our own kitchens where we can recreate our favorite dishes. This cookbook is a continuation of the Downtown spirit and a chance for all of us to join the conversation. As we break bread, whether ensconced on Jefferson Street or tucked around our tables at home, may the energy and vitality of Downtown invite all of us to take a seat, linger a little longer, and come back again.

Because there are more meals to share as the story continues – for Downtown and for all of us.

Bon appétit!

Thirty-five establishments

Downtown Lynchburg is in the midst of a culinary renaissance. It is emerging as a vibrant city center with a diverse and delightful food scene, and we could not be more thrilled.

Twenty years ago, many would not have imagined the downtown that we see today. After many years as a bustling commercial district, the Downtown Lynchburg of the '70s and '80s found itself unable to compete with the advent of shopping malls. As customers went elsewhere, many businesses were forced to move or close. What remained was a downtown with mostly empty storefronts and blighted buildings.

35 RECIPES one incredible town

Then, in the late '90s, a vision was cast to breathe new life into our historic city center. And this vision created a spark. A few brave entrepreneurs took a leap of faith to open restaurants in Downtown Lynchburg. Early adopters like The Depot Grille, Market At Main, RA Bistro, Dish, and others showed that it was possible. As more followed suit, a momentum was created.

Today, with over forty restaurants, many of which have opened in the last ten years, it is safe to say that we have become a culinary destination – a diverse restaurant scene that has breathed new life into this city.

In celebration of how far we have come, we have created this cookbook to highlight the places, the food, and the restauranteurs that make up this unique culinary landscape. The restaurant industry is not easy. It takes passion, extremely hard work, and a commitment to this community.

As you read through it, you will learn the stories behind these restaurants and the people that built them. You will learn about their dreams, their struggles, and the "why" behind what they do.

This cookbook features recipes from 35 Downtown restaurants. While it is not a complete list, we hope you will find inspiration and an appreciation of their craft in its pages. The Downtown Lynchburg food scene is always shifting and ever-growing, so by the time you read this, something will likely have changed. And that’s okay. This book is meant to be a snapshot. A moment in time. One that we wanted to capture and commemorate.

Whether this book is for you, or a gift for family and friends….whether it lives in your kitchen, on your coffee table, or on a bookshelf, we hope it brings joy to you or someone you love.

This book is a symbol of progress, born out of a deep appreciation and love for our city. And most importantly, it is a celebration of the small businesses that are at its heart. Thank you for celebrating this moment with us, and of course, bon appétit!

With love…

The Team at DLA

Aji ramen &Sushi

908 MAIN STREET, LYNCHBURG, VA 24504

Although new to the Lynchburg restaurant scene, Aji has already made quite an impression. Offering Asian Fusion cuisine and an inviting atmosphere, Aji has become a goto place for those looking for a unique and consistently delicious lunch or dinner.

Born in China, owner Eric Wu moved to Lynchburg sixteen years ago. He and his wife, Lee, share a background in the restaurant industry, and wanted to provide Downtown Lynchburg with an authentic Asian experience. When naming the restaurant, Eric paid homage to a special person in his life, Carolyn Roberts, who often frequented their previous restaurant and over time, grew to become part of their family. In Eric’s language, ‘Aji’ is used when referring to ‘mother.’ Thus, Aji Ramen & Sushi was born, in honor of his friend.

Their exceptional menu offers a large variety of ramen, lo mein, and udon noodle dishes, including beef, miso, and chicken. Sushi rolls are prepared made-to-order with high-quality fish that Eric gets flown in three times a week. Sushi lovers will find traditional maki rolls and sashimi on the menu, along with original specialty combinations that Eric creates.

With General Tso’s chicken, curry, hibachi, and kimchi on the menu – there is something that everyone can find to love. And the authentic plum wine and sake? Just a bonus. With excellent service and truly yummy food, Aji is a must-try.

Lee Huang & Eric Wu

Simple Miso Ramen

SERVING SIZE: 2

INGREDIENTS

For the Miso Base

PREP TIME: 10 MINUTES

1 tbsp neutral oil (vegetable, canola, olive, or avocado would work)

3 tbsp miso paste or miso soup base (purchased directly from Aji or any Asian market)

4 cups vegetable, pork, or chicken broth (homemade or store bought)

Noodles & Optional Toppings

2 servings fresh or dried ramen noodles

Roasted pork, sliced

Green onion, chopped

Soft boiled egg

Canned corn, drained

Toasted nori (cut into strips or 1/4 sheets)

Bean sprouts

Cooked mushrooms, sliced

Bamboo shoots

Soy sauce to taste

COOK TIME: 15 MINUTES

PREPARATION

Miso Base

1. In a medium pot, heat oil over medium-low heat.

2. Add miso soup base and pork broth. Bring to a simmer.

3. Cover with the lid and keep hot.

To Prepare the Toppings

1. Bring a large pot of water to a boil. When the water is boiling, ladle some hot water into the serving bowls to warm them up.

2. Cook the noodles according to package instructions.

3. Before your noodles are done cooking, empty the hot water from the warmed ramen bowls.

4. When the noodles are done, drain and serve into the warmed bowls.

5. Pour broth over noodles and top with various toppings. Season with soy sauce to taste. Enjoy!

AJI RAMEN & SUSHI

Bacon St. bagels

306 RIVERMONT AVENUE, LYNCHBURG, VA 24503

After years working in the local restaurant scene, Jordan Hawkins was ready to start something that he could call his own. At the same time, friend-of-a-friend Jordan Nickerson (yes, another Jordan), was looking to build something new after finding success running the popular local ice cream sandwich shop, Rookie’s. Mutual friends suggested they meet – and after one meal and a twohour idea session, the Jordans had a plan: bagels.

Born and raised in the Northeast, both Jordans knew the qualities of a truly delicious bagel, so they set out to craft a recipe that was as authentic to that style as possible. New York-style bagels rely on a malt-heavy dough which is then boiled and baked. For almost a year, they made a dozen bagels every day, perfecting their craft while experimenting with different flavors. After many recipes and even more taste tests, they were ready.

Bacon St. Bagels opened in November 2020, and quickly found its niche in the grab-and-go breakfast scene. “Around the time of the pandemic, people were starting to get really stir crazy, and they were ready to try something new in a safe way, so we feel that given the space we have, the timing was perfect,” says Hawkins.

Today, Bacon St. is a local favorite. The stellar bagels, combined with the owners' love of the city where they live and do business, is what sets Bacon St. Bagels apart.

Jordan Nickerson & Jordan Hawkins

Garden Veggie cream cheese dip with bagel crisps

SERVING SIZE: 4-6 PREP TIME: 5 MINUTES COOK TIME: 7-10 MINUTES

INGREDIENTS

Bagels for bagel crisps

16 oz. cream cheese

1/2 carrot, shredded

1/2 celery stalk, finely chopped

1/4 yellow onion, finely chopped

3 cloves of garlic, finely chopped

1/2 red bell pepper, finely chopped

1 small bunch of fresh chives for garnish, finely chopped

PREPARATION

For the Bagel Crisps

1. Preheat oven to 425°F.

2. Slice bagels into disks, roughly ¼ inch thick.

3. Lay bagel slices on a parchment lined baking sheet, being careful not to overlap the bagel slices.

4. Toast in the oven for 5-7 minutes, or until golden brown and crisp.

For the Garden Veggie Cream Cheese Dip

1. With a hand or stand mixer, whip cream cheese until light and fluffy.

2. Add in remaining ingredients and mix to incorporate.

3. Serve topped with finely chopped fresh chives, if desired.

Barb’s dream hut

1219 MAIN STREET, LYNCHBURG, VA 24504

If you ask owner Barbara Reynolds Blair about Barb’s Dream Hut, she will tell you, “It's the family meeting place. That's what it is.”

Barbara, better known as Miss B, has been operating her family-friendly eatery in the heart of the Lynchburg Community Market for 35 years. Before opening her own place, she worked for another company inside the market and became inspired by the different types of people who visited each day. It was not just a place to get food and crafts – it was a gathering place for friends, relatives, and neighbors. So when she set out to create her own restaurant, she knew she had to make it a special place where all would feel welcome.

Today, Barb’s is situated just inside the front entrance of the market, nestled in a corner with large windows that look out onto the farmers’ stalls. Visitors are greeted with the type of warm and comfortable atmosphere that gives you a feeling of a hometown diner. At the counter, you will likely place your order with Barb herself, who treats each of her customers as though they are family. She might even call you “honey,” if you’re lucky.

But what about the food? Well, it’s just plain delicious. Most of her regulars come for the breakfast – which is served all day. Classic platters of eggs, bacon, sausage, grits and toast fly off the griddle. And no matter the time of day, her Dream Burger is a big hit. Barb’s customers are loyal – coming back day after day to enjoy their favorites.

Not to worry, she’s not stopping any time soon. Barb’s desire is to continue to feed Lynchburg until there is no one left hungry. Though she is proud to have achieved the status of small business owner, she hopes that she will be remembered most for being kind.

Barbara Reynolds Blair

BARB’S DREAM HUT

Dream muffin

SERVING SIZE: 1 PREP TIME: 5 MINUTES COOK TIME: 5 MINUTES

INGREDIENTS

1 tbsp cooking oil

1 tbsp green pepper, minced

1 tbsp onions, minced

1 tbsp tomatoes, minced

1 egg

Salt and pepper to taste

1 slice ham

1 slice cheese

1 English muffin

PREPARATION

1. Sauté vegetables in small skillet with oil.

2. Beat the egg and pour over the veggies. Season with salt and pepper. Cook on one side then flip over and place ham and cheese on top. Cook until done.

3. Toast English muffin then place the egg omelet on top.

Bat ter bar

1225 MAIN STREET, LYNCHBURG, VA 24504

Sisters Nicole Davidson and Chelsea Doebler wanted to bring a unique form of food to Lynchburg – one that was missing from the downtown food scene, and one that they could make from scratch. As alumni of the Food and Nutrition program at Liberty University, they put their collective knowledge of food service and culinary arts education together to create a new experience and offering for the community. After thinking through many concepts, they settled on delicious, sweet and savory crepes and baked goods.

Both had the desire to be entrepeneurs with a brick-andmortar location. Their dream first took form in their muchloved Batter Bar food truck in 2019. In a year's time they had grown into a pop-up location in Downtown Lynchburg on Church Street. After surviving the pandemic as a budding business, they expanded into their Main Street location in December of 2021.

There are so many wonderful things to choose from at Batter Bar. Among the options are croissants, tarts, pastries, cruffins (yes, that is a croissant-muffin), cookies, and brownies. But the most popular choice by far is their crepes. The crowd favorite is the Avocado BLT, but Nicole loves the Maple Bacon Apple because it’s both sweet and savory.

Everything is handmade in small batches from the two sisters' own recipes. And although they're surrounded by delicious treats in an adorable storefront, Nicole and Chelsea both agree that the best part about their business is the people they encounter.

Chelsea Doebler & Nicole Davidson

“Ginnamon” thumbprint cookies

SERVING SIZE: 30 COOKIES PREP TIME: 45 MINUTES COOK TIME: 6-8 MINUTES

INGREDIENTS

For the Cookies

3 cups all purpose flour

2 tsp cream of tartar

1 tsp baking soda

1/2 tsp salt

3/4 cup unsalted butter, room temp.

1 1/2 cups sugar

2 large eggs

1 1/2 tsp vanilla extract

Powdered sugar

For the "Ginnamon Sugar"

3 tbsp sugar

2 tbsp ground cinnamon

2 tsp ground ginger

Options for Fillings

Orange or lemon curd, fruit jam, chocolate ganache

PREPARATION

1. Preheat the oven to 350°F.

2. Combine flour, cream of tartar, baking soda, and salt then set aside.

3. In a separate bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time followed by vanilla extract.

4. Combine the dry ingredients with the butter and sugar base until fully incorporated.

5. Roll the dough into balls. At this point, cookies may be refrigerated if you are planning on making them a couple days prior to baking and serving.

6. Prepare the “ginnamon” sugar by combining sugar, cinnamon, and ginger. Roll the cookie dough balls in “ginnamon” sugar and make sure they are fully coated.

7. Place on a baking sheet about 2 inches apart and make a small indentation with a spoon or your thumb.

8. Bake cookies in the oven for 6-8 minutes.

9. Once cooled, the cookies can be filled with orange curd, jam, chocolate ganache, or any desired filling. Dust with powdered sugar.

Parry Restaurant Group

Parry Restaurant Group (PRG) was founded in 2002 by owner Stephan Parry, a restauranteur with nearly 40 years of experience. Since then, the group has expanded to twenty individual restaurants throughout Virginia, many of which are right here in Downtown Lynchburg. Through market research and extensive planning, the addition of each new restaurant represents an investment in the community, and in the revitalization of Downtown Lynchburg.

The different establishments bring their own unique flavor and atmosphere to Lynchburg’s culinary experience. PRG restaurants are distinguished by excellent branding, flavorful cuisine, and exquisite interiors. For breakfast, lunch, or dinner, these staples of Downtown Lynchburg will give a taste of what this city has to offer.

The group works hard to ensure that their restaurants “tell a story from first sight to last bite.” Each transports you to a different time and place. You can live out your Southern speakeasy dreams at Bootleggers, go south of the border at El Jéfe Taqueria Garaje, or be whisked away into a bustling diner scene from days past at My Dog Duke’s Diner. To experience a sophisticated dining experience from the height of the 20th century, reserve a table at William & Henry Steakhouse or Skyline Restaurant, both located within the historic Virginian Hotel.

Parry Restaurant Group has a longstanding history of coordination with economic development authorities in multiple Virginia cities and recognizes the importance of local restaurants to the overall health of any city’s economy. The group also frequently partners with local entrepreneurs, offering services in both concept development and operations, to help turn restaurant dreams into fully functioning businesses.

Whether you’re searching for a great place for brunch, a night out on the town, or a refreshing drink overlooking the city, you’ll find it in one of these special restaurants in Downtown Lynchburg. In this book you will find a collection of beloved dishes from Parry Restaurant Group establishments; enjoy!

PARRY RESTAURANT GROUP RESTAURANTS:

• Bootleggers

• El Jéfe Taqueria Garaje

• My Dog Duke’s Diner

• Skyline Restaurant

• William & Henry Steakhouse

Bootleggers

50 13TH STREET, LYNCHBURG, VA 24504

Bootleggers brings the backwoods atmosphere into the city, along with their outstanding burgers, beer, and bourbon. Located on the Bluffwalk, this not-so-hidden ‘speakeasy’ is situated right along one of the city’s busy walkways. The patio boasts some of the best views of the James River while also reflecting the vibrant life of the Bluffwalk itself.

Bootleggers has perfected their specialty burger menu, offering a delicious blend of short rib, brisket, and chuck in each of their juicy patties. The high-quality patties, combined with creative flavor-packed toppings, bring diners to burger heaven. The bar has a wide selection of local and regional brews on tap, but the biggest draw is an impressive collection of 35 varieties of bourbon. With a drink menu almost as long as the food menu, it’s a good thing that Prohibition is over.

The food and beverages aren’t the only thing impressive about this Southern restaurant. Bootleggers has a space for everyone, offering different speakeasy experiences. Diners can hang out at comfortable booths or tables in the restaurant, find a place at the bar, or step outside through the garage doors onto the patio. All experiences come with the charm of the South and a nod to Lynchburg’s wild past.

BOOTLEGGERS

Buffalo cauliflower bites

SERVING SIZE: 4 PREP TIME: 30 MINUTES COOK TIME: 20 MINUTES

INGREDIENTS

1 head cauliflower

6 tbsp neutral oil

2 tsp salt

1 tsp pepper

1/3 tbsp garlic powder

1/2 cup water

1/2 cup buttermilk

4 cups tempura batter (2 cups flour, 2 cups cold water, and 2 eggs)

8 cups soybean oil

1/2 cup buffalo sauce

1/4 cup blue cheese crumbles

1 tsp parsley

PREPARATION

1. Cut the head of cauliflower into preferred bite-size pieces. Transfer to a mixing bowl.

2. Add the oil, salt, pepper, and garlic to the bowl and mix.

3. Roast the seasoned cauliflower on a sheet pan in the oven at 375° F for 12 minutes.

4. Combine the water and buttermilk in a bowl. Add the cauliflower and coat well.

5. Add the coated cauliflower to the tempura batter, completely covering in the batter.

6. Knock the excess batter from the cauliflower.

7. In a large pot, heat the soybean oil to 350° F. Slowly add the coated cauliflower and cook for about 3-4 minutes, or until golden brown and floating.

8. Once the cauliflower has cooled, toss in the buffalo sauce.

9. Plate the cauliflower then top it with the blue cheese crumbles and parsley. Serve and enjoy!

Burg Burritos

1103 CHURCH STREET, LYNCHBURG, VA 24504

For years, Stephanie Atkinson and Kevin Nemcovich have been fixtures in the Lynchburg business community. Their two retail stops – Gilded and Live Trendy or Die – are local favorites for boutique shopping, offering one-of-akind gifts and on-trend women’s apparel.

When the opportunity to lease the restaurant space next door to their shops became available, Kevin and Stephanie were ready to expand their empire. The creative duo ventured into the restaurant scene with Burg Burritos, a fast-casual Tex-Mex eatery, open for breakfast, lunch, and dinner.

Made with slow-cooked meats, aromatic spices, fluffy flour tortillas, and the freshest ingredients, Kevin and Stephanie’s inventive burritos are anything but ordinary. The Piggy Mac. The Phanatic. The Tendri’to. These are all original fan favorites that are only served up in Downtown Lynchburg.

Order your fresh meal to-go or sit and enjoy the shop’s trendy and inviting vibes. “The best compliment is a customer sitting and enjoying themselves for a long period of time or coming back repeatedly… just finding this as a place where they’re comfortable,” Kevin says.

Burg Burritos is famous for its creative spins on triedand-true classics. And what’s better with a burrito than a margarita? A soft-serve margarita. Kevin and Stephanie converted a retro ice cream machine into a margaritamaking dream machine. You won’t find a margarita like theirs anywhere else in the Burg, we guarantee it.

Kevin Nemcovich

Strombrito

SERVING SIZE: 2 PREP TIME: 40 MINUTES COOK TIME: 3-4 HOURS

INGREDIENTS

Meatball Ingredients

1 cup beef and pork mix (or just beef if that’s your mood)

1 egg

2 tbsp olive oil

1/2 cup plain breadcrumbs

Sauce Ingredients

1 cup extra virgin olive oil

1/2 yellow onion, chopped

4 cloves garlic, minced

1 28 oz can peeled san marzano tomatoes (crush by hand for a rustic texture)

1 tbsp dried oregano

1 tsp salt

1 tsp pepper

1 tsp pepper flakes

For Burrito

Queso (storebought or homemade)

1 large flour tortilla

1 cup shredded mozzarella cheese

PREPARATION

For the Meatballs

1. Preheat the oven to 400° F.

2. Combine all ingredients and form into meatballs.

3. Heat oil in a pan until hot on medium-high heat. Sear all sides of the meatballs in the pan.

4. Bake in the oven for 20 minutes.

For the Sauce

1. Heat oil on low until warm in the same pan the meatballs were seared in. Add onions and cook until translucent and soft.

2. Add garlic until fragrant.

3. Add hand crushed tomatoes and seasonings.

4. Simmer sauce for approximately 3 hours, stirring occasionally.

To Prepare Burrito

1. Add queso to pot. Stir on low heat for 5-10 minutes.

2. Layer meatballs down center of tortilla.

3. Add mozzarella cheese.

4. Top with queso.

5. Fold in opposite sides of each tortilla, then roll up, burrito style.

1120 MAIN STREET, LYNCHBURG, VA 24504

Dish is a beloved Downtown staple, known for its eclectic urban setting and carefully-curated menu. Chef and owner Dave Ellis delights in offering his customers a worldly experience.

Before settling down in Lynchburg with his wife, Melanie, Dave lived in New York City, Washington D.C., and Charleston. Inspired by the food he’d experienced in larger metros, Dave wanted to bring upscale cuisine to Lynchburg. Sixteen years ago, he found the perfect opportunity on Main Street and opened Dish.

Elegant, but never pretentious, Dish offers a wide range of bold tapas dishes to share alongside craft cocktails and an extensive wine menu. Small plate options vary based on what’s in season (and the whims of the chef) but rest assured, the food is always delicious and creative. “There's never a better compliment than when someone tells me, ‘I feel like I'm not in Lynchburg anymore,'" Ellis says.

Dave and his wife have poured countless hours into ensuring Dish’s continued success. He has worked every job in the restaurant and hires dedicated, talented employees. Each staff member takes great pride in optimizing an experience so special, customers want to bring their friends back time and again.

But at Dish, the fun doesn’t stop at dessert. Later in the evening, Dish transforms into an inclusive late-night destination. Offering delicious drinks, live DJs, themed music nights, dancing, mingling, and good vibes, the restaurant is a destination like nothing else in Lynchburg.

Gobi Manchurian

SERVING SIZE: 2 PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES

INGREDIENTS

Curry slurry (equal parts madras curry powder and cornstarch, thinned with water to make a loose consistency)

2 cups cauliflower, blanched

2 cups frying oil (sunflower, canola, or vegetable)

1/2 cup diced vegetables (equal parts of red onion, red bell pepper, green pepper, celery, and jalapeno)

Gobi Sauce

1 cup sweet chili sauce

1 cup tomato sauce

2 tbsp soy sauce

1 tbsp Korean chili paste

Fresh coriander or cilantro, chopped (to garnish)

PREPARATION

1. In bowl, combine Gobi Sauce ingredients. Set aside.

2. Dredge the blanched cauliflower in the curry slurry.

3. In large pot, deep fry cauliflower at 350ºF until golden brown.

4. In a sauté pan, quickly sauté diced vegetables for 1 minute at high heat. Add the fried cauliflower, and half of the Gobi Sauce.

5. Cook for an additional minute, adjusting the amount of sauce to taste.

6. Garnish with coriander or cilantro, serve, and enjoy!

El Jéfe taqueria garaje

1214 COMMERCE STREET, LYNCHBURG, VA 24504

When El Jéfe burst onto the scene in 2015, it was an instant hit. Set in a restored garage space, the taco and tequila joint has a fun and vibrant atmosphere, with colorful artwork inspired by Día de los Muertos.

In a space that is small but special, they sure go big when it comes to taste. El Jéfe focuses on serving food that is full of bold flavor while keeping ingredients simple and fresh. The menu is all about the customer’s preferences with build-your-own tacos that offer something for everyone. Favorites include portobello, pork carnitas, and seared blackened tuna. Then it's time to choose between “traditional” or “gringo” style, and there are no wrong answers.

But it’s not all about the food at El Jéfe. They are also known for the restaurant’s friendly bar service and extensive drink menu, boasting 85 different tequilas and deliciously creative cocktails. With a beautiful lookout over the city and fantastic food and drinks, El Jéfe is a truly unique offering in our city.

EL JÉFE TAQUERIA GARAJE

Housemade key lime Pie

SERVING SIZE: 12 PREP TIME: 10 MINUTES COOK TIME: 15 MINUTES

INGREDIENTS

14 oz can sweetened condensed milk

3 egg yolks

Zest of 1 lime

1/2 cup lime juice

9-inch graham cracker crust

PREPARATION

1. Combine milk, egg yolks, lime zest, and lime juice and blend until smooth.

2. Pour filling into a pie shell and bake at 350°F for 15 minutes.

3. Allow to stand 10 minutes before refrigerating. Let it cool, serve, and enjoy!

Father’s cafe & bakery

1219 MAIN STREET, LYNCHBURG, VA 24504

Melt-in-your-mouth flaky croissants, freshly baked bread, assortments of fluffy doughnuts, decadent cinnamon rolls, and handmade European-style pastries are just a few of the treats you’ll find at Father’s Cafe & Bakery in the Lynchburg Community Market.

Founded by expert baker Ken Reed, Father’s Cafe & Bakery is a Lynchburg staple you don’t want to miss. Ken started working in a bakery at age 14 before attending culinary school in New York. His remarkable talent, years of hard work, and attention to quality are all evident with every bite of food that comes out of the cafe.

Ken first launched Father’s Table Catering in 2006 before opening his first brick-and-mortar bakery shop in Forest. He later closed the catering business, rebranded his shop, and moved his storefront to Downtown Lynchburg in 2019.

For Ken, it’s all about making customers feel welcomed. “I hope that they come to our place and experience a friendly, warm atmosphere, and a good quality baked product with real scratch ingredients,” Ken said.

Start your morning with a decadent treat or a hearty breakfast at Father's Cafe & Bakery or stop by at lunchtime to choose from a wide range of specials, including original burgers, daily soup selection, salads, and homemade chicken or egg salad sandwiches.

Ken Reed

Old Fashioned Cake Donut

SERVING SIZE: 1 DOZEN PREP TIME: 15 MINUTES COOK TIME: 3 MIN. PER DONUT

INGREDIENTS

1/2 cup sugar

1/2 cup shortening or butter

1 1/2 tsp salt

1/2 tsp nutmeg

1 egg + 1 egg yolk

4 1/2 cups all purpose flour

1 1/2 tbsp baking powder

1/4 cup whole milk

Vegetable shortening, for frying

1/4 cup cinnamon sugar

TIPS

This is a recipe that anyone can make with very basic equipment. It is made with ingredients that many have in their home kitchens.

PREPARATION

1. Blend sugar, shortening, salt, and nutmeg, then add in the eggs slowly.

2. Mix in flour and baking powder, then add milk last to make a soft dough.

3. Let the dough rest for 2-3 minutes before rolling out and cutting.

4. Add enough shortening to cover 1 inch of the bottom of skillet and heat to 350° F. Fry doughnuts for about 90 seconds, turn and fry another 90 seconds.

5. Remove doughnuts from skillet, and drain on a screen or paper towel.

6. Roll the doughnuts in cinnamon sugar while still hot. Serve and enjoy!

FATHER’S CAFE & BAKERY

ON THE MENU

BREAKFAST: MY DOG DUKE’S DINER

• Eggs Benedict with Home Fries

• Duke Sandwich with Bacon and Cheese Grits

LUNCH: MARKET AT MAIN

• Market Chicken Salad Sandwich

• Hokie Turkey Bacon Wrap

DINNER: SHOEMAKERS AMERICAN GRILLE

• Quinoa and Avocado Salad with a Black Bean Puree and Microgreen Salad

• Seared Scallops with a Celery Root Puree and Crispy Brussels Sprouts

• Crispy Duck with Butternut Squash, Broccolini and a Port Glaze

rick & robin Loving

A Day of Dining in Downtown

Rick and Robin Loving are the quintessential Downtown Lynchburg couple. These Lynchburg natives have lived all over the world and returned to Lynchburg in 2016 to settle down for good. But instead of looking for a big house with a sprawling backyard, they opted for a downtown condo. They knew they wanted to live a more exciting, urban lifestyle, and their Jefferson Street residence offered them access to the city’s Bluffwalk and beautiful views of the river.

Now, eight years later, they could not be happier with their choice. Rick and Robin both love the convenience of living so close to a wide range of things to do. “We love the outdoor activities in Riverfront Park and on the Blackwater Creek hiking and biking trail, the many restaurants offering a wide range of cuisines, the Community Market and the entertainment opportunities at the Academy, and so much more. It’s great to be in the middle of the action and you can walk to everything. There is sense of community where you get to know the other residents just from visiting as you see each other walking from place to place,” says Rick.

Rick and Robin are avid supporters of downtown businesses and are well-known faces in many establishments. This is an intentional effort on their part. “Local businesses are the lifeblood of Downtown. Supporting these small businesses

is key to their success, and that is what keeps Downtown vibrant and growing. Working together is what is making Downtown such a great place to work, live and play,” Rick says.

So, we thought it would be fun to show you a “day in the life” of Rick and Robin by following their restaurant journey through breakfast, lunch, and dinner. They have so many more favorite dishes and spots, but here are just a few that they enjoy and frequent.

Thanks so much to Rick and Robin for supporting this cookbook, and for all they do for Downtown and this community!

Fratelli italian kitchen &wine bar

1200 COMMERCE STREET, LYNCHBURG, VA 24504

The interior of the restaurant incorporates striking finishes with Italian-inspired wall art and a dramatic face carved into the concrete-walled pizza prep area. The charming atmosphere (and excellent mood music) continues outside of the restaurant to the outdoor seating on the Bluffwalk, which provides a stunning overlook of Jefferson Street below. It is the perfect setting for a romantic dinner under the light-strung pergola.

Fratelli will transport you across the Atlantic as you enjoy the classic atmosphere of this beautiful Italian kitchen in Downtown Lynchburg. The restaurant offers two experiences: one culinary, and one to bring out your inner sommelier. The restaurant showcases dishes you know and love, including Spaghetti with Veal & Ricotta Meatballs and Chicken Parmesan. Pizza and specialty items from the wood-fired grill also incorporate classic Italian flavors.

On the other side of the space, the bar offers a unique experience sipping beverages from one of the world’s most beloved wine regions. By the glass, bottle or flight, the in-house experts will help you find something you love. To experience the authentic Italian flavors from the comfort of your own home, say ‘ciao’ to this recipe of Panzanella with Buratta. Delizioso!

Located in the heart of Downtown Lynchburg on the ground floor of the Parkview on the Bluff lofts, Fratelli Italian Kitchen & Wine Bar welcomes visitors from entrances on Commerce Street and the Bluffwalk.

Panzanella con burrata

SERVING SIZE: 1 PREP TIME: 45 MINUTES COOK TIME: 5 MINUTES

INGREDIENTS

Panzanella Ingredients

1 cup cherry tomatoes, halved

1/4 red onion, thinly sliced

2 garlic cloves, thinly sliced

1 handful fresh basil, thinly sliced

1/4 cup extra virgin olive oil

1/2 tsp kosher salt

Crouton Ingredients

4 oz baguette, diced (day-old baguette is best)

2 tbsp olive oil

1/2 tsp salt

1/2 tsp black pepper

For Serving

4 oz burrata

Basil sprig

Olive oil

Black pepper

PREPARATION

For the Panzanella

1. Mix all ingredients together.

2. Marinate for 30 minutes.

For the Croutons

1. Toss bread with oil, salt, and pepper.

2. Place on baking sheet and toast until light brown.

For Serving

1. Mix freshly prepared Panzanella with croutons and place on a serving plate.

2. Place the 4 oz burrata in the center.

3. Season with a fresh basil sprig, olive oil, and fresh cracked pepper.

FRATELLI ITALIAN KITCHEN & WINE BAR

Georgia’s subs, salads & more

915 MAIN STREET, LYNCHBURG, VA 24504

Ben and Traci reopened Georgia’s Subs, Salads & More under new ownership in January 2020. The couple had previous experience in the restaurant business, so when the opportunity to take over Georgia's presented itself, it made perfect sense, especially because that meant spending more time together.

So, they took the leap, hired employees, revamped the menu, and focused on providing delicious, fast lunches to the community. They put a lot of emphasis on the quality of their ingredients and serving only the best to their customers.

That attention to detail shows in every bite. Their classic deli subs and sandwiches are delicious, and their homemade soups always hit the spot. Local favorites include the chicken salad sandwich (traditional or fancy), the Italian sub, house-made chili, and the broccoli salad. Though they don’t appear on the menu year-round, the seasonal specials should not be overlooked. In the spring and summer, they offer pulled pork and fresh fruit, and when the weather turns colder, it’s time for an oven-roasted beef sandwich, homemade meatballs, or potato soup.

Despite getting hit by the pandemic only two months after opening, they not only survived, but thrived, thanks to a loyal customer base and a consistent lunch rush. “We’re very pleased with the results that we’re getting,” say the owners. “We work on a lot of word of mouth, because we like our food and our service to speak for itself.”

GEORGIA’S SUBS, SALADS & MORE

Meatballs

SERVING SIZE: 20-30 MEATBALLS PREP TIME: 30 MINUTES COOK TIME: 15 MINUTES

INGREDIENTS

3/4 cup bread crumbs

1/2 cup cold water

3/4 cup fresh onions, minced

1/3 cup green peppers, minced

1 tbsp fresh parsley, minced

1 tbsp + 2 tsp garlic powder

1 tsp black pepper

2 tsp salt

3/4 cup romano cheese

1 large egg

1 lb 80% lean ground beef

PREPARATION

1. Preheat the oven to 375° F.

2. Soak the dried bread crumbs in the cold water and set aside.

3. Mix onions, peppers and parsley with 1 tbsp garlic powder and bread crumbs to create a “slurry” type consistency.

4. Mix the rest of the dry spices and cheese together in a separate bowl. Blend in the egg.

5. Combine both mixes, add ground beef, and mix thoroughly by hand.

6. Scoop meatballs using a heaping rounded small scoop onto a sheet pan.

7. Cook in the oven for approximately 12 minutes, or until internal temperature reaches 165° F. Remove from the oven and let the meatballs cool on the tray.

8. Serve with your favorite marinara over pasta, or make your own meatball sub on a crusty Italian roll. Eat right away or freeze meatballs for later.

Grains of Sense

1219 MAIN STREET, LYNCHBURG, VA 24504

Tucked into a cozy corner of the Lynchburg Community Market stands a true hidden gem of Downtown Lynchburg. There is a lot to love about this small shop that specializes in in-house roasted coffees and specialty teas. Originally launched out of Staunton in 2008, the business set up shop for good in Lynchburg in 2013 and has gained many loyal customers.

Owner Tom Hayman has perfected the art of roasting coffee beans over the last 14 years while researching countries of origin, flavor notes, and profiles. To Tom, the process is more than just selling coffee. “This is kind of my way of expressing myself artistically. Some people use sculpting, some people paint. I roast coffee,” Tom says.

Tom has been working with the same importer for 10 years who handpicks the raw green beans. Tom then roasts them at precise temperatures, considering factors like humidity, fan speed, and air flow. You can practically taste the attention to detail in each cup.

“The most frequent feedback that I get from customers is they're surprised how smooth our coffee is. I don’t like bitterness in my coffee, so I make sure mine doesn’t have that.”

But as with so many fantastic Downtown Lynchburg businesses, the customer loyalty he sees is not just about the coffee, tea, or food. “I've always been a firm believer that it's not enough just to have a good product. You have to have that great customer service as well.”

While many others may have intentions to grow or expand their business, Tom is content with where he is. He is quite happy serving Grains of Sense’s devoted customers and newcomers in the market, and is proud to offer a high caliber product to those who seek a good coffee bean or brew.

Tom Hayman

GRAINS OF SENSE

Maple Syrup cinnamon lat te

SERVING SIZE: 1 PREP TIME: 2 MINUTES COOK TIME: 2 MINUTES

INGREDIENTS

1-2 oz Grains of Sense espresso (Northern Italian or Signature Dark Espresso blend)

10 oz steamed milk, or milk alternative

1-2 oz real maple syrup (preferably Canadian if available)

Whipped cream

Cinnamon (powdered or finely ground)

PREPARATION

1. Pour maple syrup in the bottom of a 12 ounce mug.

2. Pull 1-2 ounces of espresso (1 ounce: single shot, 2 ounces: double shot). You may also substitute regular black coffee.

3. Pour espresso into the mug and stir maple syrup and espresso together.

4. Steam the milk and pour into the espresso/ maple syrup mixture, leaving 1/2 an inch of space from the top.

5. Top with whipped cream and a dash of cinnamon to taste. Serve and enjoy!

Hot & cold cafe

1206 MAIN STREET, LYNCHBURG, VA 24504

When Hot and Cold Cafe opened in February 2007, it brought a new element of diversity to the Lynchburg food scene. Uday Mukherjee, originally from India, worked in Connecticut and New York before coming to Lynchburg and meeting his wife, Timby. When the previous owner of a Lebanese restaurant retired, their mutual dream to start a cafe became a reality.

Their name, “Hot & Cold,” is intentionally simple. “Some like hot and some like cold food, desserts or drinks. We are ready for everything,” says Uday.

Since there were no other Mediterranean food offerings in Lynchburg at that time, Uday spent a month with the previous owner to form a unique fusion of Indian and Mediterranean staples.

When they opened, the community embraced them with open arms. Timby explains, “The businesses and people around us just welcomed us. They were so sweet.” Uday adds, “If God blesses you in a small place you can also be big.”

For adventurous eaters, Hot & Cold Cafe is a dream destination. Their expansive menu features traditional Indian curry dishes, Mediterranean gyros, and much more. Customer favorites include Butter Chicken, Hummus, and Channa Masala. Their homemade Baklava, soaked in honey, is the perfect closer to a delicious meal.

Uday and Timby are the heart and soul of Hot & Cold Cafe. Restaurant-goers are almost always greeted by at least one of them, and their clear appreciation for their customers shows. “I just want [customers] to feel at home and feel comfortable, and to set them at ease,” says Timby.

Uday & Timby Mukherjee

Chicken Curry

SERVING SIZE: 4 PREP TIME: 10 MINUTES COOK TIME: 30 MINUTES

INGREDIENTS

1 tbsp oil

1/2 inch cinnamon stick

2-3 green cardamom pods

1/2 tsp cumin seeds

3-4 whole garlic cloves

1 medium onion, chopped

1 tsp ginger paste

1 tsp garlic paste

1/2 tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp chili powder (optional for spice)

2 tsp tomato puree

1 tbsp yogurt

Salt, to taste

2 lb boneless white meat chicken, cut into bite-sized pieces

1/2 tsp garam masala

1/2 tsp lemon juice

PREPARATION

1. Heat oil in a non-stick pan. Add cinnamon, cardamoms, cumin seeds, and garlic cloves and sauté until fragrant.

2. Add chopped onion and sauté until wellbrowned. Add ginger and garlic paste, mix well, and sauté for about 30 seconds.

3. Add turmeric, cumin and coriander powder and a little water, mix well and sauté for 1 minute. You can also add the chili powder for more spice.

4. Add tomato puree and yogurt, mix and add salt. Mix again. Cook until oil separates.

5. Add chicken pieces and salt and mix well. Cook on medium heat for 20 minutes.

6. Garnish with garam masala and lemon juice. Turn off heat and cover for 5 minutes before serving.

Market at Main

904 MAIN STREET, LYNCHBURG, VA 24504

Rodney Taylor, owner of Market At Main, has been a business owner on Main Street since 1992, and has seen Downtown Lynchburg through many of its phases: from a bustling shopping district in its heyday, to mostly empty buildings at the turn of the century.

He believed that Downtown could flourish again, so in 2009, he decided to create a business that would bring something new. He saw the need for a breakfast and lunch spot. A place for business meetings. A place for family and friends to gather. A place for a meal that’s as good as mom’s home cooking.

And so, he created Market At Main at a time when most viewed the endeavor as unlikely to succeed. “I spent more than a year trying to convince people that this restaurant was a good idea,” Rodney says.

Today, it is clear that his restaurant was, in fact, a great idea. Market At Main is now one of the most popular breakfast spots in the city, serving up a homestyle menu with a southern flair. Lines are out the door on most Saturday mornings, which speaks to the customer loyalty. Local favorites include the Sweet Potato Pancakes, Eggs Rebecca, Corn Cakes, and of course, their Fried Green Tomatoes. Many menu items have remained the same for thirteen years, allowing customers to get their favorites again and again.

Market At Main is a landmark in the heart of Downtown on Main Street and many view it as a home away from home. “Downtown is a really exciting place to be. The biggest change that I’ve seen is the number of tourists who come to Lynchburg now,” Rodney explains. “It is a great place to enjoy a weekend getaway.”

Rodney Taylor

corn cakes

SERVING SIZE: 2-3 PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES

INGREDIENTS

3 tbsp butter, melted

2 eggs

7 tbsp honey

1 cup milk

1/2 cup water

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 cup + 2 tbsp sugar

1 1/2 cups white flour

3/4 cup degermed yellow cornmeal

1/2 cup stone ground yellow cornmeal

Cooking spray

PREPARATION

1. Mix together melted butter, eggs, honey, milk, and water.

2. In a separate bowl, combine all dry ingredients.

3. Stir dry ingredient mixture into wet ingredients until fully combined (mixture will be thick).

4. Spray griddle or large skillet and heat over medium-high heat. Pour batter by the spoonful (approximately 1/4 cup) onto griddle and cook until golden on both sides.

5. Serve with butter and warm syrup and enjoy!

Moore &Giles

Crafted with the world’s finest leather, the collection of designer bags, home décor, and accessories produced by Moore & Giles are nothing but luxurious.

Moore & Giles was founded nearly 90 years ago in Lynchburg by Graeme Moore, a former Craddock-Terry Shoe Company pattern cutter and purchaser. Laid off during the Great Depression, Moore started a business supplying superior leather for shoes. Over the years the company has remained rooted throughout Downtown Lynchburg and surrounding communities.

Today, its rich and handsome wares are woven into the aesthetics of The Virginian Hotel and William & Henry Steakhouse. Lynchburg was even the source of inspiration for one of its signature projects: the Seven Hills Collection, featuring elegant and cozy ultra-down armchairs, totes, commuter bags, wallets, and travel duffels.

Currently headquartered in neighboring Forest, Virginia, the company has expanded beyond consumer goods and residential manufacturing over the years. Boasting over 200 types of leather in thousands of color options, Moore & Giles is a leading supplier of fine natural leather to high-end architects and interior designers all over the world. From custom home designs to upscale hotels, airport lounges, and restaurants, bespoke leather goods supplied right here in our region now don deluxe interiors across the world.

Rooted in a rich history downtown, Moore & Giles continues to support this vibrant community by sponsoring local events and initiatives that enrich the region's economy.

Marsh Roots Seafood company

1219 MAIN STREET, LYNCHBURG, VA 24504

From the casting line to your plate – Marsh Roots Seafood Company is the only vendor in Downtown Lynchburg serving up wild, fresh-caught, never-frozen seafood. Another hidden gem inside the Lynchburg Community Market, this is a must-hit spot when spending a Saturday morning downtown.

Oliver Russell, a fisherman by trade and conservationist at heart, grew up working in a boatyard on North Carolina’s Crystal Coast. After moving to Lynchburg, he began selling high-quality seafood caught by his friends and family back home to Lynchburg locals.

“As a local from the Crystal Coast, I wanted to find a way to combine my passion for bringing people quality ingredients with supporting my friends and family from the fishing industry of North Carolina’s coastline,” Oliver says.

He’s since renovated a brick-and-mortar space inside the Lynchburg Community Market, which now offers a selection of seasonal seafood as well as an on-site kitchen where his staff prepares grab-and-go delicacies, including fresh tuna salad, crab cakes, scallops, crab, and shrimp.

Oliver believes in the importance of sustainable fishing practices. “It’s vitally important to preserve the natural bounties that this earth provides us, and to utilize them in a sustainable way.” Whether you’re sticking to seafood staples or willing to try something new, make sure to stop by Marsh Roots Seafood Company for high-quality dock-to-dinner seafood.

Claire Lockman & Oliver Russell

Bluefishbrown broiled dry

SERVING SIZE: 2

INGREDIENTS

1 fresh bluefish (or 2 fresh fillets)

1 tbsp butter

2 tbsp fresh garden herbs

1 tbsp black pepper

1 tbsp Old Bay seasoning

PREP TIME: 5 MINUTES

COOK TIME: 15 MINUTES

PREPARATION

1. Bake fish at 375° F for 10-12 minutes.

2. Combine fresh garden herbs and butter.

3. Add herb butter to fish and broil until crispy.

4. Add seasoning to taste. Serve and enjoy.

THE STORY BEHIND THE DISH

"My summer job through college was at the Sanitary restaurant in Morehead City, N.C. The Sanitary, though it is oddly named, is a classic institution of fresh seafood entrenched in the local history of commercial fishing along the Crystal Coast. The halls are lined with black and white photos of past fishermen tending their nets and building their boats, and of the tremendous catches that stoked the fires of a booming seaport economy.

Everyday, Dr. Dudley, a prominent local historian, would come in for lunch. He would always order the #8, Bluefish or Jumping Mullet, whichever was freshest and the way he ordered it baffled me for the longest time. He wanted it Brown-Broiled-Dry. Eventually, it became obvious to me that this is the way oily fish, like bluefish and mullet are intended to be eaten. Slightly crispy! I’ve carried this recipe with me through college, my fishing and boat yarding career, and now here to my fish market where I get to share a traditional Carteret County recipe." - Oliver

Russell

MARSH ROOTS SEAFOOD COMPANY

MayLynn’s Creamery

1016 JEFFERSON STREET, LYNCHBURG, VA 24504

Quality ingredients. That’s the name of the game at MayLynn’s Creamery. And if delicious is what you’re looking for, you’ll find it at this beloved Lynchburg ice cream trailer and shop.

This place is proof that something sweet can come from even the darkest moments of adversity. Years after a 28-foot fall from a tree that left MayLynn’s owner and operator Josh Kirk immobilized for several months, he found that there was a silver lining after all.

The accident prompted Josh to leave behind his years working in construction and explore a more fulfilling career path. While bedridden and left with ample time to dream of what comes next, a friend of Josh’s suggested that he open an ice cream business. After much of his own research, lots of prayer, and a pitch to his father-in-law for support, this dream became a reality. “We got a loan on Tuesday, the money hit my account on Wednesday, I found the trailer on Thursday, and I bought the trailer on Friday. That was 10 years ago,” says Josh.

The MayLynn’s Creamery trailer opened in 2013 – and was an instant hit. Five years later, the opportunity to snag a desired location in Downtown Lynchburg presented itself and Josh jumped on it. MayLynn’s Downtown opened in 2018 and is now a hoppin’ little ice cream shop on Jefferson Street.

MayLynn’s Downtown offers up a bunch of tasty treats, including house-made soft-serve, hand-dipped ice cream from Sluggo’s Sundae Drive, rolled ice cream, homemade waffle cones and more.

What type of ingredients make a top-notch ice cream shop? For this one, it seems to be: a family-friendy atmosphere, excellent customer service, delicious treats, and oh yeah – lots of love.

Josh Kirk

Stackers

SERVING SIZE: 1

INGREDIENTS

PREP TIME: 5 MINUTES

2 scoops of your favorite ice cream

3 of your favorite toppings

Whipped cream

TIPS

Here are some of MayLynn's best-selling combinations to help get you started:

Vanilla ice cream, brownie bites, hot fudge, and peanuts

Chocolate ice cream, hot fudge, Reese's cups, and peanut butter

Vanilla ice cream, bananas, strawberries, hot fudge, and peanut butter

COOK TIME: 0 MINUTES

PREPARATION

1. Add first layer of ice cream to your cup.

2. Add first layer of toppings to your cup.

3. Add second layer of ice cream to your cup.

4. Add second layer of toppings to your cup.

5. Add whipped cream on top.

Mission house coffee

722 COMMERCE STREET, LYNCHBURG, VA 24504

The name says it all. From the very start, Mission House Coffee has always been devoted to creating an environment where all are welcome. Owner Tommy Clark and his wife have been fulfilling this initiative for the last three years at this cozy coffee shop on Commerce Street, but their intentions have deeper roots. And there is meaning behind each word of the name Mission House Coffee.

“Mission, obviously, is the most important part of what we do,” says Tommy. “It's our reason why. It’s showing love, care, and acceptance to every person. It’s being involved in our community. And the idea that we want people to be about people. House came from the idea that when you are here, we want you to feel at home. Coffee is last on purpose. The mission is what's most important. Coffee is the means by which we accomplish that mission.”

And they do so in many ways. Through their “Round Up" Program, customers are given the opportunity to support a local non-profit organization which changes month-to-month. But perhaps the most special thing at Mission House is the pay-it-forward board, where customers can pin up cups of coffee purchased for those who may need a little bit of love. The board is a daily reminder of the generosity of our community, and it’s hard to leave the shop with anything other than a sense of gratitude and optimism about the human spirit.

Even though it’s mission first, coffee second: it’s important to note that the coffee is pretty fantastic. Roasted on-site, you’ll notice a difference at the first sip. These drinks are hand-crafted with quality over quantity in mind. They also offer a variety of breakfast and lunch items to enjoy.

Tommy Clark

Pesto Chicken Wrap

SERVING SIZE: 2 PREP TIME: 15 MINUTES

INGREDIENTS

1 chicken breast

1/3 cup basil pesto

1 large tortilla (flour or spinach)

1/2 cup grated mozzarella

1/2 cup diced tomatoes

1/2 cup spinach

Salt and pepper to taste

COOK TIME: 5 MINUTES

PREPARATION

1. Cook chicken and cut into strips.

2. Spread pesto over the whole tortilla.

3. Sprinkle cheese down the center.

4. Arrange strips of chicken on tortilla.

5. Add diced tomatoes and spinach, spreading evenly over everything.

6. Sprinkle with salt and pepper to taste.

7. Roll into burrito & press on panini grill or warm in oven. Cut in half at a slight angle, serve and enjoy!

Mrs. Joy's absolutely fabulous treats

1008B COMMERCE STREET, LYNCHBURG, VA 24504

Mrs. Joy's started with a dream and a few cookies. In 1995, Tarsha Joyner moved to Lynchburg and found herself drawn to the close-knit community. Although she had no intention of opening a shop, an idea was planted as she observed the friendships between Lynchburg’s small businesses and their customers.

As curiosity lead to purpose, Tarsha began selling cookies out of the Lynchburg Community Market and found an overwhelming response to the delectable delights she was offering. “I was not afraid to fail. I made a lot of people happy, so if I failed, I was not really worried about it,” Tarsha says. Eventually, Tarsha parlayed her success into a storefront location on Commerce Street.

What is so special about Tarsha’s creations? With a background in Graphic Design from the University of Lynchburg, Tarsha’s cookies are works of art. Using shortbread as her base and various frostings as her palette, Tarsha makes confections that are so beautiful, they are almost a shame to eat. In fact, Tarsha’s creations are so impressive, she has been featured on the Food Network multiple times. Mrs. Joy's shop is also filled with her sinful doughnuts, cupcakes, gigantic cinnamon rolls, and more.

Tarsha credits her success to two things – the cookies, obviously, but also the amazing staff she has been blessed to work with over the years. When you walk into the shop, you are greeted with entrancing smells, joyous laughter, and an environment as sweet as the treats that are being made.

Tarsha Joyner

MRS. JOY'S ABSOLUTELY FABULOUS TREATS

Shortbread

SERVING SIZE: 1 DOZEN PREP TIME: 10 MINUTES COOK TIME: 15-30 MINUTES

INGREDIENTS

1 cup butter

1/2 cup sugar

1 tsp sea salt

2 cups flour

THE STORY BEHIND THE DISH

"I have loved shortbread for as long as I’ve been aware of what a cookie is – over 50 years! Walker’s Scottish shortbread was my favorite until I started making my own. It’s not too sweet, it's crispy, and is perfect for dipping in your beverage of choice. It also holds its shape perfectly, so it’s better for decorating than sugar cookies."

Tarsha Joyner

PREPARATION

1. Mash the butter, sugar, and salt together with a fork, hand mixer, or stand mixer until there are no more loose sugar granules in the bowl.

2. Dump in flour all at once, then rub the butter mixture into the flour with cool hands until the dough begins to form. Knead in the bowl.

3. Once it becomes a cohesive dough, roll out between two sheets of plastic wrap. Let chill for 5 minutes.

4. Cut your cookies out and bake them between 325 - 350° F for 15 to 29 minutes, depending on your desired amount of browning.

5. Let the shortbread cool completely, as it will crisp up after it cools.

My dog Duke’s diner

1007 COMMERCE STREET, LYNCHBURG, VA 24504

When it comes to brunch in Downtown Lynchburg, My Dog Duke’s Diner is one of the top dogs in the city. This diner, often just called Duke’s by Lynchburg locals, combines all the best of an old-school diner with modern touches and fantastic food. With floor-to-ceiling glass windows, diners can enjoy an indoor setting while watching the world go by on Commerce Street.

Breakfast and lunch are served up daily from their bustling kitchen. Local breakfast favorites include Southern essentials like Chicken & Waffles and Biscuits & Gravy, while also featuring Belgian Waffles and French Toast for those with a sweet tooth. Lunchtime brings a whole new side of the menu, including some of Duke’s famous big salads and killer sandwiches.

While the food is truly great, it is the family-friendly atmosphere that keeps people coming back. Keeping true to the name of the restaurant, even four-legged friends can enjoy brunch on the outdoor covered patio. Everyone is welcome at My Dog Duke’s Diner. For a taste of the hot and ready food coming out quick from the kitchen, make your own Eggs Benedict – a local favorite. Bone Appétit!

MY DOG DUKE’S DINER

Hollandaise sauce

SERVING SIZE: 12 PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES

INGREDIENTS

6 egg yolks

2 tbsp lemon juice

1 lb butter, melted

4 dashes of hot sauce

Salt, pepper, and cayenne pepper to taste

Paprika (for color)

FUN FACT

At Duke's you can get Eggs Benedicts with ham or smoked salmon. But the one thing they both have in common is their amazing Hollandaise Sauce. You can make it yourself with a little bit of technique!

PREPARATION

1. Place all ingredients except for the butter in a blender or food processor and combine.

2. Slowly drizzle in the melted butter (doing this step too quickly could cause eggs to cook/scramble).

3. Once emulsified, adjust ingredients to taste. The sauce should be smooth and velvety. If it’s too thick, add cold water to thin.

4. Serve over a toasted, buttered English muffin, wilted spinach, smoked salmon, and poached eggs.

no. 7 rooftop bar

1208 COMMERCE STREET, LYNCHBURG, VA 24504

No. 7 Rooftop Bar is the epitome of ‘high dining’ in Downtown Lynchburg. Located on the seventh floor of the Parkview on the Bluff lofts, the designers of this space clearly made the view a top priority. This bar provides some of the best perspectives of the park, river, and bustling downtown city life below.

The outdoor portion of the rooftop is lined with a glass wall and bar-top, giving restaurant-goers the experience of eating on the edge with a 180-degree view of the urban life and James River below. No. 7 Rooftop is known for its drink selection just as much as its sights. Guests can grab a seat at the expansive indoor bar and choose from a drink menu featuring signature and classic cocktails, wines by the glass, and beer on tap. For something special, the popular and ever-changing seasonal sangria is a must.

Beyond beverages alone, the food at No. 7 Rooftop Bar can satisfy any appetite. Snacks come by way of cheese boards and classic bar bites, and the menu also features heartier bowls and hand-held options – including the popular steak and cheese sandwich. A sizzling ribeye is basted in Worcestershire-butter, and topped with caramelized onions, peppers, mozzarella, and horseradish mayo. Come for a sunset view and stay until stars come out at this epicenter of nightlife in Downtown Lynchburg.

NO. 7 ROOFTOP BAR

Cheesesteak Sandwich

SERVING SIZE: 1 PREP TIME: 10 MINUTES COOK TIME: 15 MINUTES

INGREDIENTS

1 8-oz ribeye

Black pepper, to taste

1/4 cup olive oil

1/2 white onion, thinly sliced

3/4 cup mozzarella cheese, sliced

1 hoagie roll

PREPARATION

1. Season ribeye with salt and black pepper to taste. Sear in sauté pan with olive oil over medium-high heat to desired doneness. Place on a plate to rest.

2. Sauté onions in the same pan, utilizing steak fats or juices to caramelize.

3. Slice bread length-wise and toast.

4. Slice steak on a bias, layer with onions and cheese. Place in the oven to melt the cheese. Serve on hoagie roll.

Philippine Delight & more

1219 MAIN STREET, LYNCHBURG, VA 24504

Serving up savory, authentic Filipino dishes – including adobo, kebobs, pancit, egg rolls, and lumpia – Philippine Delight & More has been in the Lynchburg Community Market for nearly 30 years. Known for its delicious, high-quality food and friendly service, the restaurant has built up a strong reputation and loyal customer base over the years.

Two years ago, Anabelle Goff purchased the business from her friends to pursue her dream of a better future – all while continuing to work as a full-time mail carrier. After finishing work at the post office, Anabelle prepped food until midnight each night. “I didn’t know anything, but I was just full of courage and driven to do what I wanted to do,” Anabelle recalled.

Today, Anabelle’s years of hard work have paid off. She’s put her own spin on the restaurant's signature recipes and sauces, all with the stamp of approval from the original owners. Anabelle sees food preparation and plating as a true art form, rooted in her desire to ‘wow’ customers from even the first glance. “It might taste good, but it’s also got to look good.”

Philippine Delight & More also offers a wide assortment of pantry staples made by Filipino brands, including cooking pastes, sauces, and dried goods.

Take it from us – you don’t want to miss out on Philippine Delight’s creative and diverse textures, flavors, and crave-worthy aromatic dishes that keep locals coming back for more. Make sure to add a stop to visit Anabelle and her friendly team during your next trip to the Lynchburg Community Market!

Anabelle Goff

Rice noodles (pansit)

SERVING SIZE: 6-8 PREP TIME: 10-15 MINUTES COOK TIME: 20 MINUTES

INGREDIENTS

1 tbsp minced garlic

1/4 cup vegetable oil

1 onion, sliced

2 cups of your favorite fresh vegetables, such as cabbage, carrots, and celery

2 tbsp soy sauce

2-3 cups chicken or beef broth

14 oz rice noodles (1 bag)

PREPARATION

1. In a hot deep pan, sauté garlic with vegetable oil until brown.

2. Add in onions, vegetables, soy sauce, and broth. Cover and bring to boil.

3. Mix in the rice noodles. Cook until noodles are soft and well done. Season with salt and pepper to taste. Serve and enjoy!

Ploughcroft tea room

1215 COMMERCE STREET, LYNCHBURG, VA 24504

A little bit of England can be found right here in Downtown Lynchburg at the Ploughcroft Tea Room, thanks to owner Pattricia Hutto. Pat, a native of Dover, England, came to America in the late 1970s after meeting her now husband. She later opened her first tea room in Virginia Beach and ran it successfully for 14 years. When her family decided to make Lynchburg their permanent home, Pat knew she would want to open a tea room again. After 10 years of working with Sweet Briar College, she opened Ploughcroft Tea Room in Downtown Lynchburg.

Ploughcroft, named after Pat’s family home, is a beautifully eclectic, cozy spot that invites diners to spend hours basking in all things British. The lunch menu features house-made savory pies, Scotch eggs, and seasonal soups. At teatime, Pat serves bottomless classic English teas in bone china teapots she has collected over many years. Tea is served with finger foods piled high on tiered trays with classic tea sandwiches, scones, crumpets, and Pat’s favorite – clotted cream.

Although she stays true to her heritage, Pat is happy to be where she is. “I am very proud to be British, but I love America,” says Pat. “American people are so wonderful and family-oriented. And I love Lynchburg. This city has been so supportive.”

The cottage pie recipe that you see in this book is one of the most popular dishes in England. “It’s what moms cook for the evening meal.”

Pattricia Hutto

PLOUGHCROFT TEA ROOM

Cot tage Pie

SERVING SIZE: 4 PREP TIME: 15 MINUTES COOK TIME: 50 MINUTES

INGREDIENTS

3 large potatoes, peeled and quartered

1 1/2 lbs ground beef

1 onion, diced

1 cup brown gravy

1 stick butter

1 tsp salt

1 cup shredded cheddar cheese

PREPARATION

1. Boil the potatoes until tender. Drain.

2. Preheat the oven to 400° F.

3. In a large skillet or pot, simmer ground beef and onions until cooked through. Then add gravy.

4. In a separate bowl, mash the cooked potatoes and mix with butter and salt.

5. Layer meat and mashed potatoes in a casserole dish.

6. Cook in the oven for about 40 minutes until potatoes are brown and crispy. Top with cheese and broil until the cheese is melted. Serve and enjoy!

What is your Favorite lunch in downtown?

CAPRESE CREPE FROM BATTER BAR

"Crepes are new to me. My two daughters love them and they turned me on to them. Batter Bar is a nice little place you can go sit back and relax in. The atmosphere is great and the staff is very friendly."

– Vicky Rosser, Secretary-Treasurer

THE FRENCH DIP FROM THE DEPOT GRILLE

"The Depot Grille is a downtown staple located on Lynchburg’s historic riverfront. To me, it’s all about lunch items that are simple, flavorful, and filling. Every time I walk out of the DG I leave happier – the food, the drinks, and the vibe are what separate The Depot Grille from others."

– Matthew Klein, Commercial Risk Advisor

campbell insurance

Campbell Insurance was founded more than a century ago in 1918 right here in Downtown Lynchburg. Today, Campbell has clients in the Mid-Atlantic region and across the country. Although their reach is wide, their commitment to the Lynchburg community remains strong.

Campbell Insurance, a sponsor of this cookbook, knows that small businesses are essential to a thriving community. They also know the importance of a strong and vibrant downtown, where their employees enjoy working from the company's headquarters.

So we asked their staff: what are your favorite things to eat in Downtown? Here is what they told us.

BUFFALO CHICKEN SALAD FROM THE DEPOT GRILLE

"This is my favorite salad at any restaurant downtown. It is always fresh and they have the best chicken tenders in Lynchburg, and buffalo style is the way to go. Depot is always super quick during lunch hours and is the perfect place to grab a quick meal away from the office."

– Clayton Forren, Benefits Advisor

TURKEY PROVOLONE SUB FROM GEORGIA'S

"This sub is the best! Georgia’s is my go-to for my lunch break. The owners and staff provide amazing service and are always friendly!"

– Ciara Hudson, Commercial Account Manager

Shoemakers American Grille

1312 COMMERCE STREET, LYNCHBURG, VA 24504

If you’ve ever been to Downtown, there’s no doubt you’ve seen the giant red shoe on the side of a historic brick building – the Craddock Terry Hotel. Originally one of the world’s largest shoe companies, the building that is now home to the luxury hotel was once occupied by the Craddock Terry Shoe Company, founded in 1888. After the property sat vacant for decades following the company’s closure, it was restored and reimagined as a historic boutique hotel by one of the founder’s great-grandsons, Hal Craddock. In 2007, the Craddock Terry Hotel along with its two partner restaurants – Waterstone Pizza and Shoemakers American Grille – opened their doors.

Shoemakers American Grille is the embodiment of fine dining. With original stone walls, large leather booths, low lighting and upscale décor, the atmosphere is intimate and classy. The long, polished bar invites visitors to enjoy a classic cocktail or one of their signature mocktails.

Renowned for its locally sourced beef and fresh seafood, Shoemakers American Grille uses high-quality ingredients to create exquisite dishes. With a fantastic wine selection and exceptional wait staff, this is the perfect place for a date night, a business dinner or any occasion that deserves celebration.

Shoemakers American Grille always prioritizes customer service. Their goal is to create a culinary journey from aperitif to decadent dessert. It’s no surprise this eatery is ranked number one on TripAdvisor and is a hugely popular destination for locals and tourists alike.

SHOEMAKERS AMERICAN GRILLE

Chicken &Lobster

SERVING SIZE: 2 PREP TIME: 30 MINUTES

INGREDIENTS

4 bone-in skin-on chicken thighs

1 cup olive oil + 1/3 cup olive oil

4 garlic cloves, chopped

1 tbsp fresh marjoram, chopped

1 tbsp fresh thyme, chopped

1/2 tbsp salt

1/4 cup green beans

1/4 cup halved baby carrots, trimmed with stems on

1/4 cup halved brussels sprouts

1/4 cup halved fingerling potatoes

1/4 cup cut celery

2 fresh lobster tails

2 tbsp butter

1/2 tbsp paprika

Brandy Cream Sauce

1 tbsp shallots, finely diced

2 garlic cloves, finely diced

1/4 cup brandy

1/2 cup heavy cream

1/2 cup chicken stock

1/2 tsp salt

1/2 tsp white pepper

PREPARATION

1. Preheat the oven to 350°F.

2. Place chicken thighs in a baking dish. Submerge chicken (a little over half way) in 1 cup of olive oil. Sprinkle herbs, garlic and salt on top of the chicken.

3. Leave uncovered and bake until the chicken is 165°F internal temperature. Periodically, baste the chicken with the olive oil while cooking.

4. Place all vegetables in a mixing bowl, add olive oil and salt. After tossing, place on a sheet tray and roast at 350°F for 20 minutes. Remove and set oven to 450°F.

5. Using a pair of kitchen shears, cut along the top of the middle of the lobster tail until you reach the back “fin.” Gently pull apart the shell to extract the uncooked lobster tail meat. Pull the meat just to the top, avoiding completely removing it from the back “fin.” Rest the now-exposed tail meat in the shell. Place the lobster tail in the oven set at 450°F and roast for 12-15 minutes. Garnish with melted butter, salt, and paprika.

6. Place shallots and garlic in a saucepan, sauté until slightly golden brown, deglaze with brandy, add chicken stock, and allow to simmer for 3 minutes.

7. Add heavy cream, salt, and white pepper. Stir regularly with a whisk. Simmer for an additional 8 minutes or until the consistency is of light cream.

8. Place the vegetables in a large dinner bowl. Place the chicken and lobster tail on top. Pour brandy cream atop chicken and lobster.

9. Garnish with chopped parsley and serve. Bon Appétit!

Skyline Restaurant

712 CHURCH STREET, LYNCHBURG, VA 24504

Skyline took Downtown Lynchburg’s restaurant scene to new heights when it opened in 2018. Since then, it has continued to be one of the most in-demand local spots for outdoor dining.

Skyline is perched atop the Virginian Hotel and is known for its spectacular views of Downtown. Nearly every seat in the restaurant features a panoramic view looking southward over the city. The space was strategically designed to accommodate all seasons, with both an indoor bar and eating area, as well as an open-air outdoor space. Even Lynchburg natives can often find something new or previously unknown about their own city from this vantage point.

The warm firepits offer restaurant-goers a cozy centerpiece while sipping on delicious cocktails and taking in the sights. Happy hour options are plentiful, including house cocktails, wine by the glass, draft beers, and several options for snacks & sides. The dinner menu features items such as Linguini with Clam Sauce and the signature Skyline Burger.

For a special treat, the Skyline dining experience can be capped off by something sweet from the bar’s long list of digestifs and liquors. With chef-curated specials and skyhigh scenery, Skyline Restaurant sets the perfect scene for a romantic dinner, special occasion, or night out with friends.

SKYLINE RESTAURANT

Oven Roasted Salmon

SERVING SIZE: 1 PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES

INGREDIENTS

8 oz salmon fillet

1 tbsp dijon mustard

Dash of salt and white pepper

2 tbsp crushed pumpkin seeds

2 oz white wine

4 tbsp butter

PREPARATION

1. Cover salmon with mustard, salt, pepper, and pumpkin seeds.

2. Pour wine in the bottom of a shallow roasting pan. Add salmon, top with butter, and roast at 350ºF for 15 minutes or until salmon reaches an internal temperature of 145ºF. Serve and enjoy!

T. C. trot ter's

1213A COMMERCE STREET, LYNCHBURG, VA 24504

The journey to today’s T. C. Trotter’s began with the original T. C. Trotter’s Restaurant and Bar, a popular Lynchburg spot that opened in the ‘80s. Paul Webster (otherwise referred to as Moose) worked as a bartender and eventually manager at the restaurant, where he found himself constantly tweaking their classic Bloody Mary mix. Moose’s updated recipe grew to be very popular, and eventually would become known as “T. C. Trotter’s Moose Mix,” which was bottled and sold at the restaurant for over 30 years.

When T. C. Trotter’s closed, Paul and his wife Lonnie decided to license the name “Trotter's” so that they could continue producing the popular Bloody Mary mix. They opened their first shop in Boonsboro and started distributing in local and regional shops. Today, this iconic Bloody Mary mix lives on in their new Downtown Lynchburg location.

Each batch is handmade and sold throughout the country, with the demand reaching as far as New York, Florida, and California. Not only does this mix make the perfect contribution to the essential brunch drink, it pairs delightfully with a variety of other popular dishes, including gazpacho and grilled shrimp.

Enjoy a tasting or pick up a bottle of Moose Mix the next time you visit Downtown!

Lonnie Hoade & Paul Webster

Gazpacho and grilled Shrimp

SERVING SIZE: 6 PREP TIME: 30 MINUTES COOK TIME: 7-12 MINUTES

INGREDIENTS

For Shimp (Stovetop or Grilled)

1-1 1/2 lb peeled shrimp

12 oz Moose Mix

Old Bay seasoning (optional)

Blackening seasoning (optional)

For Gazpacho

1 red pepper

1 green pepper

1 yellow onion

2 large cucumbers

4 large tomatoes

1 jalepeno

3 stalks celery

4 green onions

3 tsp sugar

3 tsp garlic

4 oz lemon juice

8 oz Moose Mix

PREPARATION

Shrimp (Stovetop Option)

1. Place shrimp in small bowl with Moose Mix for 2-3 minutes.

2. Sauté shrimp in skillet for 1-2 minutes, turning each shrimp to cook evenly.

Shrimp (Grilled Option)

1. Make a foil canoe.

2. Place shrimp in canoe and cover with Moose Mix.

3. Add any additional seasoning of choice.

4. Crimp top of foil canoe.

5. Place on top rack of grill for 7-12 minutes until shrimp are pink and fully cooked.

For Gazpacho

1. Cut all veggies into quarters.

2. Using a food processor, finely chop all veggies, one at a time.

3. In a large mixing bowl, combine all chopped veggies.

4. Add seasonings.

5. Add Moose Mix for broth.

6. Refrigerate and serve cold.

The Depot Grille

10 9TH STREET, LYNCHBURG, VA 24504

When Dave Poole opened The Depot Grille back in 2004, he was way ahead of the curve. By repurposing Lynchburg’s old freight train station, he was able to create a unique dining experience while also preserving a piece of local history. At the time, some called him crazy for developing a business in what many considered to be a “dead downtown.”

But he saw the vision that was being developed by the City, and believed it would spark big change. “They had the foresight to understand that they could create an inviting space. So it took a lot of investment, a lot of courage. And encouraging people like us to be foolish, to show up and throw money at it,” Dave says.

That foolishness paid off. He transformed the former train depot into a beautiful, welcoming restaurant with great food and a comfortable atmosphere. With church pews for seating and a kitchen in two original Georgia Northern freight cars, he kept the history of the building – and of Lynchburg – front and center in the space.

Now, The Depot Grille is a Lynchburg institution – attracting diners of all types from all over the region. And it’s not just the food or the history that inspires diners to come back again and again. The owner also has a philosophy about honoring the customer. “They have chosen to bring their hard-earned money to you,” Dave says. “I feel that what we owe them is the respect to give it our best effort. So we try to use fresh broccoli or fresh vegetables or cut our own meat. We often joke that if there's a more expensive way to do it, we find a way to do it.”

You can visit The Depot Grille most days for lunch and dinner, and enjoy something tasty from their wide variety of classic dishes, including the recipe featured on the next page.

Dave Poole

THE DEPOT GRILLE

Parmesan encrusted Chicken

SERVING SIZE: 2

INGREDIENTS

2 fresh chicken breasts

Salt and pepper to taste

Egg wash (2 eggs, scrambled)

2/3 cup bread crumbs (or panko bread crumbs)

1/4 cup parmesan cheese, grated

1/4 cup canola oil

Alfredo sauce

1 tbsp fresh basil, chopped

PREP TIME: 15 MINUTES

COOK TIME: 15 MINUTES

PREPARATION

1. Pound chicken breasts to an even thickness for even cooking.

2. Season chicken with salt and pepper.

3. Place chicken in egg wash, ensuring it is fully covered.

4. Combine bread crumbs and grated parmesan cheese.

5. Remove the chicken from egg wash and cover with parmesan breadcrumbs. Again, make sure all of the chicken is covered.

6. Cover the bottom of a medium sized sauté pan with oil. Bring the pan to medium heat, and evenly place chicken in the pan. (Note: If the pan is too hot, the outside of the chicken will burn.)

TIP

Want to make your own Alfredo Sauce? View the recipe on page 139 for details.

7. Cook chicken on both sides for roughly 4-6 minutes, or until the center of the chicken breast reaches at least 165° F.

8. Once chicken is fully cooked, remove from the sauté pan. Spoon the alfredo sauce on top of the chicken, top with chopped basil, serve, and enjoy!

Texas Inn

422 MAIN STREET, LYNCHBURG, VA 24504

As the oldest restaurant in Lynchburg, the Texas Inn is as much a local landmark as it is a restaurant. Originally opening under the name Texas Tavern in 1935, not much but the name has changed about this iconic eatery. The great food, friendly service, and hometown diner vibe remain gloriously the same.

The famous Cheesy Western has been their most popular item for the past 87 years. A griddled all-beef burger is topped with an egg and served “all the way” with cheese, onion, and relish. Perhaps equally beloved is their awardwinning chili which is also made from its original recipe.

After 83 years of a “no fries” policy, the Texas Inn menu now includes this option. Otherwise, additions or changes to the menu are few and far between as they stay true to their “if it ain’t broke, don’t fix it” mentality.

But what really makes this place special is their consistency in offering delicious, cheap fast food served hot by great staff that put on a good show. Not to mention special touches like knowing most patrons by their first name. There’s a certain indescribable nostalgia that comes from sitting in this quaint, 15-seat diner, and it’s that same feeling that attracts people from all over the region to eat here. The next bar stool over may hold a judge, night-shift worker, lawyer, celebrity, trucker, student, business owner, or any of the other people that make this city great.

The “T-Room” is iconic – a throw-back to Lynchburg’s past, while also fitting right into its present.

Chili Beans

SERVING SIZE: 6 PREP TIME: 5 MINUTES

INGREDIENTS

1 lb ground beef

6 cups pinto beans

1 can Texas Inn world famous chili spice

4 cups water

Equal parts cornstarch and water

COOK TIME: 30 MINUTES

PREPARATION

1. Fry up your ground beef. Do not drain the grease off of it.

2. In a 5-quart pot, add pinto beans, Texas Inn’s Chili Spice, and 4 cups of water. Add the ground beef with the grease to the pot.

3. In a separate bowl, make a thickener out of water and the cornstarch. Once everything has come to a boil, slowly stir in the thickener to your desired consistency. Serve and enjoy!

The Water Dog

1016 JEFFERSON STREET, LYNCHBURG, VA 24504

The Water Dog owner Dave Henderson was born and raised in Lynchburg. Years into his corporate career, Dave was ready for a change. “I felt like I was lacking my sense of purpose. I was ready for a new venture,” he says. Dave noticed a gap in the downtown scene here in Lynchburg – a restaurant that was casual, social, and community-centered.

Partnering with his brother Chris, a seasoned restauranteur, they dreamed up The Water Dog (TWD), named after Dave’s favorite breed. Dave had labs throughout his life, and believes in the pursuit of that magical place in life where one doesn’t know the difference between work and play – like a water dog.

The restaurant opened for business in 2016 with a simple, accessible menu that focused on one thing: serving delicious food that will bring guests back again and again. Each day, TWD features different varieties of fresh oysters for diners to enjoy – raw, cooked, or even as shooters. The menu, crafted by Executive Chef Candace Vinson, is a unique take on elevated versions of traditional bar food, while using local vendors for the freshest ingredients possible.

TWD boasts 40 taps focusing on local, regional, and national craft breweries – the largest selection in the city. The atmosphere was intentionally designed to prioritize socializing, with outdoor dog-friendly seating and a specially crafted bar. In 2019, TWD was named Restaurant of the Year and awarded the prestigious “Ordinary Award.” And in 2022, the restaurant won Tripadvisor's Travelers’ Choice Award for being in the top 10% of their global listings.

The Water Dog is inclusive to all, so bring the whole family (including four-legged members!) to enjoy a cold beverage and delicious food surrounded by community.

Candace Vinson Executive Chef

THE

Motoyaki oysters

SERVING SIZE: 2 PREP TIME: 30 MINUTES COOK TIME: 10 MINUTES

INGREDIENTS

12 shelled Chesapeake Bay oysters

1/2 cup mayonnaise

1/3 cup unsalted butter, softened

1 tbsp white miso paste

2 scallions, minced

1/2 tbsp ginger, grated

1 lemon, lightly zested and juiced

1 tsp soy sauce

1 tbsp Korean chili powder

1/2 cup heavy cream

Garnish

Cilantro sprigs or microgreens

PREPARATION

1. Clean oysters by placing them in a colander and rinse under cold water to remove any dirt and debris. Refrigerate oysters.

2. In a mixing bowl, add butter and mayo to form motoyaki sauce. With a whisk, whip until creamy.

3. Stir in remaining ingredients and set the mixture aside.

4. Using an oyster shucker or a flat-head screwdriver, shuck your oyster and lay flat on a baking sheet. Be sure not to waste any oyster liquor (it’s liquid gold).

5. Top each shucked oyster with 1 tablespoon of the motoyaki mixture.

6. Preheat the oven on high broil setting, making sure the oven rack is in the middle position.

7. Broil oysters for 5-8 minutes or until the motoyaki mixture is a toasty golden brown.

8. Remove from the oven and with tongs, transfer oysters to a serving dish.

9. Garnish with chopped fresh cilantro or microgreens. Serve immediately.

the White Hart Cafe

1208 MAIN STREET, LYNCHBURG, VA 24504

The White Hart Cafe, one of Downtown Lynchburg’s most familiar spots, has become a gathering place over the years for locals, students, and visitors alike. “Lynchburg’s Living Room” is the phrase most frequently used to describe the shop, and when new ownership (BSM Coffee) took over in February 2020, they wanted to ensure that The White Hart truly embodied this moniker as a place where anyone can belong and everyone is invited to share in life’s grand adventure.

Coffee continues to be a priority under the new ownership, but with new purpose. Creating jobs, supporting community, and paying fair prices directly to producers are embedded values in their processes. The coffee at The White Hart is sourced and roasted locally in close partnership with Rosetta Coffee Company who shares the owners' dedication to fair trade, ethically-sourced goods. Unique, single-origin coffees from the mountains and jungles of South America, the vibrant landscapes of Africa, and the wonderful cultures of Asia tell stories of the beautiful communities around the world that produce them.

The culinary experience at The White Hart has become a central focus as well. Almost everything on the menu is locally sourced, made completely from scratch, and served up in expertly crafted recipes. Described as a small batch kitchen, the menu rotates often featuring new ingredients and seasonal specials. Along with their beverage selection and great variety of lunch and dinner options, it is all crafted with excellence and served in a welcoming, upbeat environment. So you may come for the coffee, and stay for the food, but it’s the experience that will bring you back.

THE WHITE HART CAFE

the Bst

SERVING SIZE: 2

INGREDIENTS

For Herb Mayo

1 cup mayonnaise

2 tbsp dry Italian herb mix

1 tbsp honey

Salt and pepper to taste

For BST

1 ounce baby spinach leaves

4 slices bacon

1/2 small red onion, thinly sliced

2 tomatoes, sliced

4 pieces wheat bread

Herb mayo

PREP TIME: 5 MINUTES

COOK TIME: 5 MINUTES

PREPARATION

1. Prepare the herb mayo by whisking all ingredients together.

2. Wash and dry spinach.

3. Cook bacon until crispy.

4. Toast two slices of bread for each sandwich. Spread with herb mayo on each side. Top with tomato slices and onion, followed by spinach, and bacon.

Waterstone pizza

1309 JEFFERSON STREET, LYNCHBURG, VA 24504

Located in the lowest level of the Craddock Terry Hotel on Jefferson Street, this long-time favorite has been serving up specialty pizzas and more since 2007.

The atmosphere of Waterstone isn’t what you would expect from your average pizza place. Waterstone offers a slightly more upscale experience, which is reflected by the menu’s selection of much more than just the tasty pies. With stone walls and a fire-roasting oven in sight, the interior of the space combines historic architecture with modern touches.

While their full menu offers many delicious options, Waterstone is indeed known for their hand-crafted and fire-baked pizzas. On the menu, you will find creative combinations – like the Thai pizza with ginger sesame sauce, peanuts, red onions, carrots, serrano peppers, mozzarella, sweet Thai chili drizzle, and fresh cilantro. As a bonus, they also offer gluten-free crusts. Craft cocktails, appetizers, salads, pastas, desserts, and a children’s menu make this a perfect place for the whole family.

Stepping through the back doors to the outdoor space, restaurant-goers have ample room to enjoy the lawn, yard games, and well-lit patio area. Live music is featured most weekends, and the energy of the city is tangible as you take in the rush of the urban setting on Jefferson Street.

Located right by Percival’s Island and Bikes Unlimited, Waterstone is the perfect pre-ride or post-run stop. With new menu items on the way, we recommend visiting soon to see what they have to offer.

WATERSTONE PIZZA

Shrimp pesto pasta

SERVING SIZE: 2 PREP TIME: 10 MINUTES COOK TIME: 30 MINUTES

INGREDIENTS

Nut-Free Pesto Ingredients

2 cups fresh basil, clipped from the stem

2 garlic cloves

1/2 cup grated pecorino romano

1/4 tsp salt

1/8 tsp pepper

1/4 cup olive oil

Creamy Alfredo Sauce Ingredients

1 tbsp fresh garlic, minced

4 tbsp unsalted butter

1 cup chicken stock

1 1/3 cups half and half

2 2/3 cups heavy cream

3 tbsp flour

1 cup pecorino romano

Blackened Shrimp Ingredients

12 tail-off extra large shrimp

2 tsp blackening seasoning

1 tsp fresh garlic, minced

1/4 cup olive oil

OTHER INGREDIENTS:

1/2 lb thin spaghetti

1 cup halved grape tomatoes

2 cups fresh spinach

1 lemon

Fresh parmesan

Fresh basil

PREPARATION

For the Nut-Free Pesto

1. In a food processor, blend all the ingredients except for the olive oil.

2. Once ingredients are thoroughly blended, emulsify the olive oil into the mixture.

For the Creamy Alfredo Sauce

1. Sauté garlic in 1 tbsp of butter. Add chicken stock, half & half, and heavy cream. Whisk in the Romano cheese in “parts” when the chicken stock mixture begins to slowly simmer.

2. In a separate pot, make your roux with the remaining 3 tbsp butter and flour.

3. Add roux to sauce and stir until thickened.

For the Blackened Shrimp

1. Combine all ingredients to marinate shrimp and place in the refrigerator.

PREPARATION INSTRUCTIONS:

1. Cook your spaghetti in salted water, set aside.

2. In a large pan, sauté the halved grape tomatoes and blackened shrimp. Add the alfredo sauce and pesto. Reduce on low heat.

3. Mix in the spinach and plate on a large serving platter. Garnish with fresh parmesan, lemon zest, and fresh basil chiffonade. Serve and enjoy!

William &Henry steakhouse

712 CHURCH STREET, LYNCHBURG, VA 24504

William & Henry Steakhouse is located on 8th Street in Downtown Lynchburg, on the bottom floor of the Virginian Hotel. The very first thing that visitors notice upon arrival at William & Henry is the beautiful, luxurious, and opulent décor. Mirroring the class and sophistication of the hotel, the atmosphere pulls from both the elegance of its surroundings, and the authenticity of a hometown steakhouse, complete with cowhide booths and seatbacks.

Before entering the grand dining room, the long, handcrafted bar is an inviting place for a plethora of cocktails and specialty beverages. From there, diners should expect a world-class experience. William & Henry's culinary team brings extensive knowledge and expertise – 60 years' worth, in fact – to this establishment. This is exceedingly evident in the style, taste, and smooth operation of the business. The name of the restaurant itself is a nod to the fathers of the two operating partners.

William & Henry offers 5 high-quality beef cuts which can be complemented by one of their 7 steak dressing options. The menu also boasts an impressive selection of seafood, sides, and starters. These dishes have been adjusted to perfection and will satisfy even the most complex of palettes. This place is singular in what it brings to Downtown, making it the perfect place for a special night.

WILLIAM & HENRY STEAKHOUSE

Crispy Brussels Sprouts

SERVING SIZE: 2 PREP TIME: 15 MINUTES COOK TIME: 8 MINUTES

INGREDIENTS

8 oz brussels sprouts

Cooking oil

1/2 tbsp butter

Salt and pepper to taste

Balsamic glaze

PREPARATION

1. Preheat the oven to 350°F.

2. Split the brussels sprouts, transfer to a baking sheet, and drizzle with oil. Cook for about 6 minutes.

3. Transfer to a hot sauté pan with butter. Season with salt and pepper and top with balsamic glaze. Serve and enjoy!

Wine &beer

Everyday Sommelier

1225 COMMERCE STREET, LYNCHBURG, VA 24504

Recently relocated to Commerce Street, Everyday Sommelier serves as a guide to the often confusing and complex world of wine. Owner Tonya Hengerer did not start out in the wine industry, but found her way into it as a traveler and wine enthusiast. Her passion turned to purpose after watching the film Somm, which sparked her to enroll in her first professional wine education course. Since then, she has completed multiple professional certifications, most recently the Level III Award in Wines from the Wine and Spirits Education Trust. In short, she knows a lot about wine, winemaking, and the regions all over the world that produce it.

Tonya believes, “Understanding wine is a ticket to the many cultures around the world – giving access to history, land, language and cuisine.” She also knows that selecting wine can often be intimidating, so she wants to offer opportunities for customers to learn, ask questions, and try new varieties.

Through Everyday Sommelier, Tonya and the staff share their passion with the Lynchburg community – offering weekly tastings, classes and recommendations for instore purchases. Regulars at Everyday Sommelier look forward to taking home excellent, intriguing bottles to share with family and friends. Samples by the glass and charcuterie are also part of the patron's experience.

For both novice and experienced wine drinkers, Everyday Sommelier is a fantastic place to experience the world, one glass at a time.

EVERYDAY SOMMELIER

Bridge to Cambria

SERVING SIZE: 2

INGREDIENTS

Apricot Compote

6 apricots

1 cup water

1/2 cup sugar

4 drops vanilla

8 cardamom pods

1/2 tsp cinnamon

Rose petals

Rosso Fizz

1 egg white

2 oz red wine

1 oz lemon juice

1 oz simple syrup

Ice Bridge to Cambria

1 scoop vanilla gelato

Apricot compote

Rosso Fizz

Slivered almonds

PREP TIME: 15 MINUTES

COOK TIME: 15 MINUTES

PREPARATION

Apricot Compote

1. Cut apricots into medium chunks.

2. Add water, sugar, vanilla, cardamom pods, cinnamon, rose petals, and apricots into a small pot.

3. Bring to a slow simmer and allow to reduce until most of the liquid has evaporated.

4. Allow to cool and remove the cardamom pods.

Rosso Fizz

1. Dry shake an egg white.

2. Add wine, lemon juice, and simple syrup.

3. Shake again.

4. Add ice and shake vigorously.

Bridge to Cambria

1. Add vanilla gelato to cup.

2. Add a large spoonful of warm apricot compote.

3. Pour Rosso Fizz on top.

4. Top with slivered almonds.

Reserve Tasting room & lounge

1101 JEFFERSON STREET, LYNCHBURG, VA 24504

Reserve Tasting Room & Lounge offers a unique, regional wine experience featuring four wines under their label. Fan favorites include their Jefferson Street reds and whites, named after the cozy and inviting space in Downtown Lynchburg. The tasting room also showcases wines from beloved wineries across Virginia, including Delfosse, Lovingston, and Barboursville, among others.

Owner Mike Lawler is a Lynchburg local and graduate of Virginia Tech. After serving in the military, Mike partnered with friend Mike Barefoot (no relation to the wine, ironically) to create VinoWine, an app that helped users discover the various wineries throughout Virginia. After opening a Virginia farm winery in 2018, they set their sights on opening a downtown storefront, and soon found their perfect location on Jefferson Street.

Reserve Tasting Room & Lounge opened in August of 2020. With original rock walls on a cobblestone street, they embraced the historic character, creating a cozy atmosphere with a modern flair. Lawler recalls that their early plan was simply to “open our doors, unlock them, and see what happens.” Well, it turns out Lynchburg was ready! They were slammed. “People were really enjoying it,” he added with a smile.

Flights are the most popular option and rotate often, allowing the consumer to taste more of the reds, whites, bubblies, and sweets. Lawler says the best thing about the downtown location is the people – locals and visitors alike. He enjoys seeing everyone’s reaction to how Lynchburg is changing and evolving. They are planning on evolving with it. Cheers to Reserve Tasting Room & Lounge for adding to the downtown experience!

Mike Lawler

RESERVE TASTING ROOM & LOUNGE

Rosé Mimosa

SERVING SIZE: 4

INGREDIENTS

Syrup

1/4 cup sugar

1/4 cup water

Cocktail

1 bottle Reserve Rosé

1/2 bottle prosecco

8 rosemary sprigs, to garnish

2019 RESERVE ROSÉ

PREP TIME: 3-4 HOURS

COOK TIME: 0 MINUTES

PREPARATION

1. In a small saucepan, bring the sugar and water to a boil, simmering for 5 minutes until dissolved.

2. Cool and mix in the rosé, then freeze in a loaf pan, breaking up occasionally until frozen solid.

3. Process in batches in a food processor until smooth, then freeze again until firm.

4. Scoop into coupe glasses and top off with Prosecco.

5. Garnish with rosemary and serve.

Light, crisp, dry Rosé with strawberry, white peach and floral aromas and flavors.

Starr hill brewery

1300 MAIN STREET, LYNCHBURG, VA 24504

Starr Hill Brewery is known for being a community hub with a charming, welcoming atmosphere. Situated on the corner of Main & 13th Street in Downtown Lynchburg, the brewery has 24 rotating craft brews on tap and an abundance of regular entertainment. On any given visit, you may find a local musician strumming on a guitar, or a staff member hosting trivia night.

Starr Hill’s history is rooted in beer and music. It was originally founded in 1999 as Starr Hill brewpub and music hall on West Main Street in Charlottesville, VA. Now boasting the honors of the second oldest craft brewery in Virginia and one of the largest independent and locally owned breweries in the state, Starr Hill remains a common household name for beer lovers both in our region and around the country.

Starr Hill’s location downtown also offers a small batch collection of exclusive experimental beers that are brewed on-site and only available in Lynchburg. Not feeling adventurous? Stick with one of their eight delicious popular beers offered year-round, including four IPAs, a raspberry sour, a wheat beer, and a pale ale.

And don’t forget to stop by to try their seasonal, limited-time rotating taps of tasty pints. Enjoy Starr Hill’s beautiful patio, good vibes, and summer breeze while sipping their Sun Burn summer ale, or cozy up with friends, a flannel, and a rich coffee stout in the cooler months. We promise you’ll feel at home as soon as you step inside this attractive Main Street destination.

Beer Chili

SERVING SIZE: 8-10 PREP TIME: 30 MINUTES COOK TIME: 90 MINUTES

INGREDIENTS

2 tbsp extra virgin olive oil

1 lb ground beef

1 lb ground Italian sausage

Salt and pepper to taste

1 red onion, diced

3 bell peppers, diced

1 jalapeno pepper, diced

4 garlic cloves, minced

1 4 oz can tomato paste

1/4 cup chili powder

1 tbsp cumin

1/4 tsp dried chili flakes

1 12 oz can of Starr Hill’s Ramble On Juicy IPA

1 28 oz can crushed tomatoes

1 15 oz can of black beans, drained

PREPARATION

1. Heat a large pot over medium heat and add olive oil.

2. Season beef and sausage with a sprinkle of salt and pepper and add to pot. Stir often, until browned and golden. Remove the meat and set aside.

3. Reduce the heat to medium-low. Add the onion, peppers, and garlic, stirring well to coat. Cook until softened.

4. Add the tomato paste, spices, and chili flakes. Stir into the pepper and onions, and keep stirring often.

5. As the tomato paste begins to get darker in color, add the beef back into the mixture.

6. Pour in the beer to deglaze the pan.

RAMBLE ON JUICY IPA

Lush tropical fruit aromas of juicy grapefruit, pineapple, and citrus. Soft and silky mouthfeel with low bitterness.

7. Add the crushed tomatoes and beans. Bring the mixture to a boil. Reduce it to a simmer and cook for at least one hour. Serve and enjoy!

Three Roads Brewing company

1300 COURT STREET, LYNCHBURG, VA 24504

Founded in Farmville in 2016 with the goal of improving their community through the experience of craft beer, Three Roads Brewing Company brews these beliefs into every pint. A few years after opening their original location, they jumped on an opportunity to expand to Lynchburg.

Housed in a former Ford dealership, Three Roads’ Downtown Lynchburg location transformed this historic industrial building into an exciting and inviting taproom, filled with colorful art, delicious brews on tap, and people from all walks of life.

Yes, the beer is delicious. But what makes this brewery stand out is their ever-rotating list of on-site events. With trivia nights, bingo (a true Three Roads experience), vendor markets, and live music, Three Roads sets out to create an environment where everyone feels welcome. And they don’t shy away from truly immersing themselves into the Lynchburg culture. Earlier this year, they even released their Lynchburg-inspired “Burg Beer,” made in Downtown Lynchburg with quality and care for the beer lovers in the ‘Burg. How fun is that?

While crafting quality beer with the community in mind, Three Roads has created a laid-back environment for all to enjoy. Grab a friend, take a seat, and enjoy a cold one at this beloved Lynchburg taproom, where brewing community remains top priority.

THREE ROADS BREWING COMPANY

Beer Cheese

SERVING SIZE: 12

INGREDIENTS

1/4 cup butter

1/4 cup flour

1/2 tsp onion powder

1/2 tsp garlic powder

1/8 tsp cayenne pepper

1 cup milk

2/3 cup Burg Beer

1 tsp dijon mustard

1 tsp Worcestershire sauce

2 cups sharp cheddar, shredded

PREP TIME: 10 MINUTES

COOK TIME: 12 MINUTES

PREPARATION

1. Melt butter, flour, onion powder, garlic powder, and cayenne pepper over medium heat in a saucepan. Cook 1 minute.

2. Stir in milk and beer a bit at a time, whisking until smooth after each addition. Continue cooking over medium heat. Add in mustard and Worcestershire, cooking sauce until thick and bubbly.

3. Reduce heat to low, add cheeses, and stir just until melted and smooth.

1 cup gruyere or swiss cheese, shredded

4. Serve warm with vegetables, tortilla chips, or soft pretzels.

BURG BEER

An All American Lager produced in Downtown Lynchburg for the people of Lynchburg. Crisp, light, and refreshing.

creative team

ASHLEE GLEN

Photographer

GLEN+CRAFT Photography

“As Lynchburg continues to grow, so does my joy in attempting to capture the culture and vibrancy our city has to offer. This book is just a taste of the eclectic and delicious food scene Lynchburg has grown into, and I’m so very grateful to have been able to collaborate with some of the best in creating it!”

JAMES FORD

Creative Director

Downtown Lynchburg Association

“My most treasured aspect of this job is the joy of establishing real and meaningful relationships with our small business owners. To share their stories and highlight the experience you’ll find in our city is a treat. And I believe our team has showcased Lynchburg, my home, in a wonderful way.”

MEREDITH GASTON

Graphic Designer

ConfidentBrands.co

"Dedicated to my oldest brother, Brandon, who introduced me to the joys and delights of local eats and drinks in downtown settings. Being a part of this project brought back so many memories of deepening relationships with friends and family by sharing a delicious meal in an inviting atmosphere. Cheers to you!"

JAMES FORD

Creative Direction

DOUBLE TAP MEDIA

Photography

JENNIFER SLIGHTHAM

Writing/Editing

SARAH BLANKENSHIP

Writing

ANNA PRETTY

Review/Editing

MICHELE BOLEN

Interviews

MEREDITH GASTON

Graphic Design

ASHLEY KERSHNER

Writing/Editing

BRIANNA ARNOLD

Writing/Editing

STEPHANIE FEES

Editing

ALLANA GUERCIA

Review/Editing

JENNIFER REDMOND

Foreword

ASHLEE GLEN

Photography

DELANEY PAYNE

Writing/Editing

ALANNAH FERRIS

Writing

DAVE HENDERSON

Review/Editing

LSC COMMUNICATIONS

Printing

DIGITAL LIZARD

Printing

acknowledgments

First, the creators of Hill City Eats would like to thank all the chefs and restauranteurs who participated in this project. It is our joy to highlight the work you do in this book. As small business owners, you are the backbone of this community and you help make the city of Lynchburg unique and special to those who call it home. Your partnership with us throughout this process has encouraged us to continue to find creative ways to promote your stories and your businesses. Your excitement to see the finished product was the boost we needed to push through the long nights of writing, editing, and designing. You rock. We love you.

To our inspiration – 804ork out of Richmond, Virginia – thank you for creating a beautifully-crafted piece that we’ve long admired. You showed us that a cookbook could be a vehicle for telling our community’s story through food, and how to do it well. Thank you for paving the way with such an innovative project.

Special thanks to our corporate supporters, Moore & Giles

and Campbell Insurance, for believing in this project and entrusting us to craft a book that promotes our city and tells the stories of these hardworking individuals. Your belief in our organization’s mission and your love for Lynchburg is evident in the work you do for this community. Kudos.

To Rick and Robin Loving, our wonderful Downtown Lynchburg residents and food-lover extraordinaires, your commitment to this city’s growth and desire to see our community thrive is unmatched. It was a delight to sound board our ideas with you from start to finish. And it was truly our pleasure to spend the day dining in Downtown Lynchburg together. What a treat!

Thank you to the DLA Board, who let us move forward with this unconventional and slightly risky project. Your encouraging words gave us the confidence to complete this book, and we’re grateful for the work you do for our organization and our city. Special shoutout to Chris Boswell who brought us the idea.

To our contributors – the many, many individuals who had a hand in the creation of Hill City Eats – we are forever grateful. The writers, editors, photographers, recipe creators, taste testers, coffee runners, and last-minute reviewers – you all did your part. This was a team effort, and we hope you are proud of the outcome. We sure are.

Lastly, we simply could not continue our mission of creating a strong, vibrant, and welcoming downtown without our annual individual donors, corporate supporters, partners, and the City of Lynchburg. Your contribution to our organization is what allows us to do what we love every day.

To everyone who helped make this possible – we did it!

Aji Ramen & Sushi

908 Main St. Lynchburg, VA 24504

Bacon St. Bagels 306 Rivermont Ave. Lynchburg, VA 24503

Barb's Dream Hut 1219 Main St. Lynchburg, VA 24504

Batter Bar 1225 Main St. Lynchburg, VA 24504

Bootleggers 50 13th St. Lynchburg, VA 24504

Burg Burritos 1103 Church St. Lynchburg, VA 24504

Dish 1120 Main St. Lynchburg, VA 24504

El Jéfe Taqueria Garaje 1214 Commerce St. Lynchburg, VA 24504

Everyday Sommelier 1225 Commerce St. Lynchburg, VA 24504

Father's Cafe & Bakery

1219 Main St. Lynchburg, VA 24504

Fratelli Italian Kitchen & Wine Bar

1200 Commerce St. Suite 200 Lynchburg, VA 24504

Georgia's Subs, Salads & More 915 Main St. Lynchburg, VA 24504

Grains of Sense

1219 Main St. Lynchburg, VA 24504

Hot & Cold Cafe 1206 Main St. Lynchburg, VA 24504

Market At Main 904 Main St. Lynchburg, VA 24504

Marsh Roots Seafood Company 1219 Main St. Lynchburg, VA 24504

MayLynn's Creamery 1016 Jefferson St. Suite 1 Lynchburg, VA 24504

Mission House Coffee 722 Commerce St. Lynchburg, VA 24504

Mrs. Joy's Absolutely Fabulous Treats 1008B Commerce St. Lynchburg, VA 24504

My Dog Duke's Diner 1007 Commerce St. Lynchburg, VA 24504

No. 7 Rooftop Bar 1208 Commerce St. #701 Lynchburg, VA 24504

Philippine Delight & More

1219 Main St. Lynchburg, VA 24504

Ploughcroft Tea Room 1215 Commerce St. Lynchburg, VA 24504

Reserve Tasting Room & Lounge 1101 Jefferson St. Suite 100 Lynchburg, VA 24504

Shoemakers American Grille 1312 Commerce St. Lynchburg, VA 24504

Skyline Restaurant 712 Church St. Lynchburg, VA 24504

Starr Hill Brewery 1300 Main St. Lynchburg, VA 24504

T. C. Trotter's 1213A Commerce St. Lynchburg, VA 24504

Texas Inn 422 Main St. Lynchburg, VA 24504

The Depot Grille 10 9th St. Lynchburg, VA 24504

The Water Dog 1016 Jefferson St. Lynchburg, VA 24504

The White Hart Cafe 1208 Main St. Lynchburg, VA 24504

Three Roads Brewing Company 1300 Court St. Lynchburg, VA 24504

Waterstone Pizza 1309 Jefferson St. Lynchburg, VA 24504

William & Henry Steakhouse 712 Church St. Lynchburg, VA 24504