West End chefs dish on their favorite entrées in RVA

Chefs from The Urban Tavern and Patina Restaurant & Bar weighed in with their picks.

March 12, 2015; 1:15 PM • by Trevor Dickerson

From Style Weekly:

Tim Bereika
The Urban Tavern

Stella’s octopus: If you don’t cook octopus long enough it’ll have great flavor, but be terribly chewy … cook it too long and octopus can turn bland and mushy. At Stella’s, their octopus is served with a little bit of char from the grill, some good olive oil and vinaigrette for acidity and balance. It’s both tender and full of flavor. That’s batting 1,000 percent in my book.

Mike Ledesema
Patina Restaurant & Bar

Banh mi at Naked Onion: Fresh pickled vegetables, luscious pork belly and crusty bread makes for a winning combination.

In their annual State of the Plate issue, Style weekly asked a number of local chefs to name their favorite dishes at local establishments around town. Chefs from The Urban Tavern and Patina Restaurant & Bar, both cooking up unique dishes of their own amid a crowded restaurant market filled with chains, selected some of their picks for inclusion.

Check out the full rundown here.

Photo: Ash Daniel

March 12, 2015 1:15 PM · in West End 0