Brittanny Anderson runs some of Richmond's most successful restaurants. On this week's "Eat It, Virginia!" Anderson told Scott and Robey about her start in the restaurant industry and the decisions that led her to open Metzger Bar and Butchery in Church Hill and Brenner Pass in Scott's Addition.

Brittanny Anderson runs some of Richmond's most successful restaurants. On this week's "Eat It, Virginia!" Anderson told Scott and Robey about her start in the restaurant industry and the decisions that led her to open Metzger Bar and Butchery in Church Hill and Brenner Pass in Scott's Addition.

Eat It, Virginia! is a deep dive into the food, restaurants, and dining trends of Richmond, Virginia and spots around the Commonwealth. 

Eat It, Virginia! is a deep dive into the food, restaurants, and dining trends of Richmond, Virginia and spots around the Commonwealth.

Eat It, Virginia!

Hungry for the stories behind Richmond’s best chefs, restaurants, and culinary creators? 🍽️ Eat It, Virginia! brings you inside the kitchens, bars, and farms shaping Virginia’s food scene. Hosted by Robey Martin and Scott Wise, each episode serves up conversations with local legends, rising stars, and food entrepreneurs from Richmond and all around Virginia.

Hungry for the stories behind Richmond&rsquo;s best chefs, restaurants, and culinary creators? 🍽️ Eat It, Virginia! brings you inside the kitchens, bars, and farms shaping Virginia&rsquo;s food scene. Hosted by Robey Martin and Scott Wise, each episode serves up conversations with local legends, rising stars, and food entrepreneurs from Richmond and all around Virginia.

Brittanny Anderson: Brenner Pass and Metzger

On this episode of Eat It, Virginia! we sit down with Memi Shehata and Rania Yacoub of Egyptian restaurant Memi’s and Fan favorite 3 Monkeys in Richmond.

Memi’s, now celebrating its first anniversary, is one of the city’s newest Egyptian eateries. It’s the culmination of a journey that began nearly two decades ago and half a world away.

On this episode of&nbsp;Eat It, Virginia! we sit down with Memi Shehata and Rania Yacoub of Egyptian restaurant Memi&rsquo;s and Fan favorite 3 Monkeys in Richmond.
Memi&rsquo;s, now celebrating its first anniversary, is one of the city&rsquo;s newest Egyptian eateries. It&rsquo;s the culmination of a journey that began nearly two decades ago and half a world away.

Memi’s Serves Egyptian Flavor in Richmond | Eat It, Virginia!

When music lover and chef Matt Kirwan opened Daisy's at Tredegar this summer, it was like a dream come true. Located adjacent to Richmond's new Allianz Amphitheater, the restaurant has become a pregame destination for concertgoers.

"I still have to pinch myself sometimes," Kirwan told hosts Scott Wise and Robey Martin on the latest episode of Eat It, Virginia! "I got to go into every show and some of my favorite bands came through. Two of my favorite things in life, music and food, and now they're kind of together."

Daisy’s at Tredegar
500 Tredegar Street
Richmond, VA 23219 

804-610-4468

When music lover and chef Matt Kirwan opened Daisy's at Tredegar this summer, it was like a dream come true. Located adjacent to Richmond's new Allianz Amphitheater, the restaurant has become a pregame destination for concertgoers.
"I still have to pinch myself sometimes," Kirwan told hosts Scott Wise and Robey Martin on the latest episode of Eat It, Virginia! "I got to go into every show and some of my favorite bands came through. Two of my favorite things in life, music and food, and now they're kind of together."
Daisy&rsquo;s at Tredegar 500 Tredegar Street Richmond, VA 23219&nbsp;
804-610-4468<a href="tel:0000000000"></a>

Matt Kirwan: Daisy's

The Smoky Mug recently opened its expanded location along North Avenue off Brookland Park Boulevard in Richmond, growing from a 1,400-square-foot space with 8 indoor seats to a 3,000-square-foot restaurant featuring 35 dining room seats, a 10-seat bar, and a 25-seat lounge area. Co-owners Dan Lee and Ryan Maynes discussed their journey on the Eat It, Virginia podcast, sharing how their restaurant concept began during a COVID-19 pandemic dinner party in early 2020 when Maynes served his homemade brisket and Lee brought bourbon to share.

Maynes, a former paving superintendent, learned his barbecue skills growing up in Clayton, New Mexico, a town so small he graduated with just 42 classmates and could "throw a brisket into Texas from my parents' front door." For their first location, he built a custom smoker from a decommissioned 500-gallon propane tank. The restaurant combines Texas-style barbecue with Virginia and North Carolina influences, using Carolina vinegar sauce enhanced with Southwest seasonings and citrus.

The new space has allowed The Smoky Mug to expand beyond barbecue and coffee, adding a full pastry program with items like brisket-filled churro cookies and biscuits created by their trained pastry chef manager.

Lee emphasized that their success stems from focusing on service, hospitality, and community building, creating a space where families can gather and newcomers can meet longtime neighborhood residents.

The restaurant plans to celebrate its anniversary in October with their annual trunk-or-treat event while waiting for a second smoker to arrive in January, which will enable them to bring back special events like their Oktoberfest sausage-making celebration.

The Smoky Mug recently opened its expanded location along North Avenue off Brookland Park Boulevard in Richmond, growing from a 1,400-square-foot space with 8 indoor seats to a 3,000-square-foot restaurant featuring 35 dining room seats, a 10-seat bar, and a 25-seat lounge area. Co-owners Dan Lee and Ryan Maynes discussed their journey on the Eat It, Virginia podcast, sharing how their restaurant concept began during a COVID-19 pandemic dinner party in early 2020 when Maynes served his homemade brisket and Lee brought bourbon to share.
Maynes, a former paving superintendent, learned his barbecue skills growing up in Clayton, New Mexico, a town so small he graduated with just 42 classmates and could "throw a brisket into Texas from my parents' front door." For their first location, he built a custom smoker from a decommissioned 500-gallon propane tank. The restaurant combines Texas-style barbecue with Virginia and North Carolina influences, using Carolina vinegar sauce enhanced with Southwest seasonings and citrus.
The new space has allowed The Smoky Mug to expand beyond barbecue and coffee, adding a full pastry program with items like brisket-filled churro cookies and biscuits created by their trained pastry chef manager.
Lee emphasized that their success stems from focusing on service, hospitality, and community building, creating a space where families can gather and newcomers can meet longtime neighborhood residents.
The restaurant plans to celebrate its anniversary in October with their annual trunk-or-treat event while waiting for a second smoker to arrive in January, which will enable them to bring back special events like their Oktoberfest sausage-making celebration.

Brittanny Anderson: Brenner Pass and Metzger

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