Virginia Travel Guide - Virginia Travel Guide 2026
Taste Our Culinary Roots
2025-12-09 10:24:51
VIRGINIA’S CULINARY ROOTS
Virginia’s history isn’t just told through landmarks and battlefields — its kitchens also tell a story. Thanks to the state’s varied geography, Colonial roots, and generations of local pride, time-honored dishes passed down through families continue to be celebrated, reimagined, and served as staples to locals and visitors alike.
From hearty stews of the Piedmont region to briny oysters of the Chesapeake Bay, each dish tells a story of the Commonwealth’s past and present. Blending flavors from Indigenous, European, and African influences, experience these iconic foods firsthand — and the restaurants that do them proud — for a true taste of Virginia.
BRUNSWICK STEW: A HEARTY TRADITION BORN FROM THE HUNT
Originating in the early 19th century in — you guessed it — Brunswick County, Brunswick stew is traditionally made with game meats like squirrel or rabbit, simmered slowly with vegetables and beans in a tomato-based broth. Today, you can find chicken and pork as common substitutes, but the stew’s robust flavor remains a staple at gatherings and festivals during the fall and winter months. Sample the comforting dish for yourself at Taste of Brunswick Festival in Lawrenceville.
Hailed by locals as one of the best places to find Brunswick stew in not only Richmond, but all of Virginia, is the popular Buz and Ned’s Real Barbecue. Known for its tender, pit-cooked meats, the stew here takes on a smoky, savory flavor profile that feels like a backyard tradition. Red Hot & Blue in Fairfax serves up blues-themed vibes alongside its soul-warming Brunswick stew and hickory-smoked barbecue — making it a favorite for foodies looking for a “truly American” experience. With a relaxed, down-home setting by the beach, The Beach Bully BBQ in Virginia Beach offers a delicious take on Brunswick stew that pairs perfectly with a side of hush puppies. And The Barbeque Exchange in downtown Gordonsville remains an iconic spot to post up on the front porch with a bowl of their rich stew, made with meats dry-cured with secret-ingredient rubs, then cooked in a special wood-burning cooker. Much of the menu here is inspired and crafted with the same tradition that local legend and renowned chef Edna Lewis, “the Grand Dame of Southern Cooking,” championed. In Toano, the low-key Two Drummers Smokehouse dishes up a Brunswick stew that’s smoky, satisfying, and served with freshly baked cornbread for the ultimate dipping.
SMITHFIELD HAM: THE SALTY PRIDE OF THE COMMONWEALTH
A dry-cured delicacy, Smithfield ham has been a Virginia hallmark since Colonial times. Cured with salt and aged to perfection, its distinctive flavor is a point of pride for local chefs and butchers. The ham’s legacy is so esteemed that it’s protected by law — ensuring only hams processed in Smithfield can bear the name.
Dine right in the heart of historic Smithfield at Taste of Smithfield’s open-kitchen concept. The pork-forward menu features its signature Smithfield Carver Ham, honey-glazed, grilled, and served with fire-roasted apples and white-cheddar mac. Don’t leave without shopping around the attached marketplace to stock up on sliced ham to bring home with you. Overlooking the Pagan River, the elegant Smithfield Station offers a more upscale Virginia ham experience — from juicy burgers to shaved bites on warm sweet potato rolls, paired with an exquisite marina view. For a brick-lined pub feel, head to Wharf Hill Brewing Company, where a salty ham-stuffed sammy on toasted sourdough goes down nicely with a pint of one of its locally brewed beers. Outside of Smithfield in Surry, pick up an Edwards Petite Country Ham from Meats of Virginia Butcher Shop & Deli (formerly Edwards Ham Shop). The thin-sliced meat hand-rubbed with salt, brown sugar, and cane sugar is perfect to add to your charcuterie board or sandwiches at home. After 95 years and millions served, Virginia Diner in Wakefield must be doing something right — serving down-home classics and sweet country ham biscuits you won’t soon forget.
SPOONBREAD: THE SOFT SOUL OF SOUTHERN COMFORT
Not quite cornbread, not quite pudding, spoonbread is a creamy, fluffy dish similar to a soufflé but embodying Southern hospitality with a cornmeal base. The custard-like texture and buttery flavor make it a beloved side at many Virginian tables, evoking the old-fashioned warmth of historic inns and country-style kitchens.
Dating back to 1784, Michie Tavern in Charlottesville is considered a Virginia Historic Landmark — bringing a rustic-chic setting and Southern-style cooking traditions to its daily lunch. Be sure to save room for its side dishes and authentic desserts. Also in town, set in a restored gristmill at the Boar’s Head Resort, The Mill Room crafts elegant takes on its food with local, seasonal ingredients. Nestled inside a luxury boutique hotel in Orange, grab a seat for brunch or dinner at The Inn at Willow Grove’s vintage-style restaurant and gastropub.
Ukrop’s Homestyle Foods of Ukrop’s Market Hall remains a beloved family name in Virginia comfort food, dating back to 1937. The former grocery store-turned-market in Richmond is now a modern gathering space to share conversation and a meal. Grab its signature Old Virginia Spoonbread, baked to golden perfection and packaged to enjoy on the road or at home.
PEANUT SOUP: A CREAMY ECHO OF COLONIAL TIMES
Originally brought over by enslaved people and later adapted by Colonial settlers, peanut soup honors its West African roots but is also a nod to Virginia’s agriculture. Showcasing the state’s renowned peanut farming heritage, a bowl of this creamy soup is a must-try for anyone looking to expand their palate and experience a groundnut richness not found elsewhere.
Transport back to the 18th century at King’s Arms Tavern in Colonial Williamsburg. With servers dressed in period attire and pewter candlesticks lighting your meal, opt for a tavern tradition of Peanut Soupe as your first course. The nearby Shields Tavern also offers a velvety rendition as a perennial standby. Enjoying spoonfuls of its warm, roasty flavor while lively fiddlers play in the background only enhances the Colonial experience. With three Michelin stars to its name, Chef Patrick O’Connell’s legendary The Inn at Little Washington puts an opulent spin on country dining. If you’re lucky, catch his elevated take on peanut soup as “the seasonal soup of the moment” during your posh Washington retreat. Tucked inside The Jefferson Hotel in Richmond, the stately Lemaire menu features a Virginia peanut soup with country ham and spiced grapes for an indulgent touch of modernity. Another charming hotel restaurant, The Regency Room inside Hotel Roanoke serves an heirloom peanut soup recipe alongside its French-inspired Southern cuisine. Over at George Washington’s estate in Alexandria, Mount Vernon Inn Restaurant offers authentic American fare in a historic setting. Savor a bowl of its signature roasted peanut and water chestnut soup — often adapted but never replicated.
OYSTERS: A BRINE-FILLED BOUNTY OF THE BAY
Virginia’s coastline and rivers yield some of the finest oysters on the East Coast, a delicacy enjoyed since the days of Jamestown settlers. With eight distinct oyster regions — each offering distinct flavor profiles — these briny bivalves are a testament to the state’s legendary maritime roots. Whether you like them raw, roasted, or fried, these places know how to serve them right.
At Rappahannock Oyster Co.’s Merroir Tasting Room, the oysters are more than fresh — they’re a reflection of place. Shoot them down raw or have them cooked on the outdoor grill right next to where they’re harvested, with unbeatable bay views along the scenic banks of Topping. The word “merroir” refers to the nutrient-rich minerals and flavors that oysters take on from the regional waters in which they grow. In Old Town Alexandria, Hank’s Oyster Bar serves freshly shucked oysters on the half shell in a laid-back-chic rooftop setting — perfect for sipping and slurping with one of its creative craft cocktails. For a boozy brunch, Hank’s Bloody Mary Oyster Shooter comes with your choice of mezcal, sake, or vodka. The Shanty in Cape Charles puts sustainable seafood first, with good vibes at a close second. Enjoy casual dining in its bright red dockside cottage while feasting on local “Carpe Diem” oysters and jamming to live music. A longtime favorite on the marina, Rockafeller’s Restaurant at Rudee Inlet in Virginia Beach is famous for its house specialty, Oysters Rockafeller, made with local oysters. High above downtown Roanoke, Six and Sky Rooftop Grille offers the chef’s daily selection of fresh oysters, as well as fried oysters with cheesy polenta grits, served with a sunset view.
Discover more traditional Virginia foods — and where to savor them.
Taste the Tradition
Spirits of the Commonwealth
Though Kentucky claims bourbon fame, Virginia had its hand in history, too. Elijah Craig — known as the “Father of Bourbon” — was born in Virginia before he moved west and famously aged whiskey in charred oak barrels. His pioneering spirit lives on in craft distilleries across Virginia.
In Fredericksburg, tour A. Smith Bowman Distillery, the state’s oldest distillery, and learn about the distilling, barreling, and bottling process before tasting an impressive lineup of small-batch bourbons — nationally touted as some of the finest around. A rustic-chic atmosphere awaits at Ironclad Distillery Co. in Newport News. Born from Virginia corn, grains, and other local ingredients, sample their seasonal takes on traditional bourbons and whiskeys. At Hill Top Distillery in Maidens, enjoy the taste of pure Virginia maple syrup blended into handcrafted whiskeys for a slightly sweet and spicy experience.
For the ultimate mountain spirit, head to Twin Creeks Distillery in “the Moonshine Capital of the World.” Grandsons of bootleggers welcome visitors with craft spirits like sugar shine and old-time jams led by local musicians. Twin Creeks is one of nearly 30 stops on Virginia’s Moonshine Heritage Trail.
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