The Manual talks with Southbound
We’re not in this business to show off—this isn’t the restaurant for that.
How would you explain the menu? There’s obviously a nod to Southern cooking, but there are certainly some twists.
It definitely has a Southern lean, but its all pretty rooted in modern technique and modern food. We have the nicest ingredients, but we make it appealing to the Virginia appetite. We’re not in this business to show off—this isn’t the restaurant for that. We want to cater to our audience. After you’ve been a chef for awhile you learn that you have to cook what the people want, so you can continue to cook for yourself—to experiment and see what you can do. You have to make money and not compromise at the same time.
I went to Southbound shortly after they opened and was impressed. This past weekend some friends went and they were blown away with the service and food. In fact the only negative I’ve heard is that it gets crowded but you can’t hold a restaurants popularity against them. We’ve got ourselves a genuine “hot spot” on our hands.
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Richard Hayes
When Richard isn’t rounding up neighborhood news, he’s likely watching soccer or chasing down the latest and greatest craft beer.
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