Owner Diane Elliot’s farm-to-table restaurant next to the Grandin Theatre focuses on sustainable, organ- ic, local, and ethically raised food. If seating is limited, grab the bar menu and order the Kennebec potato fries with pimiento and Benton’s bacon.
Located in the Hotel Roanoke, this white-tablecloth restaurant serves upscale Southern and Mid-Atlantic specialties like stuffed Appalachian trout, shrimp and grits, and a maple-bourbon-glazed pork chop. Start with the famed signature peanut soup, and order the spoon bread with your meal.
Start with an innovative appetizer, such as Chicken Liver Mousse or Pimento Cheese and Toast, both of which frequently appear on the daily menu, with servings large enough for two. Chef Aaron Deal (a James Beard Award Rising Star semifinalist) celebrates his Southern and Appalachian roots with these and other regional dishes sourced from local, seasonal ingredients.
Try the perennial favorites—crab bisque and sweet potato gnocchi in a smoked Gouda cream sauce—at this cozy restaurant in the historic district. The menu shows an exciting, eclectic blend of Italian, Southern, French, and Pacific influences, with homemade, locally sourced dishes.