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.

The Smoky Mug in Richmond, Virginia

Eat It, Virginia! takes you behind the scenes with two influential social media creators showcasing Richmond, Virginia restaurants and events to both longtime locals looking for new things to try and audiences who may have never heard of Richmond.

Paige Poprocky, co-owner of the Richmond Experience, and Lauren Z. Ray have built substantial followings by highlighting what makes Richmond special — from vegan-friendly restaurants to businesses that deserve recognition.

Connect with the show on Instagram where you can also find Scott and Robey.

Eat It, Virginia! takes you behind the scenes with two influential social media creators showcasing Richmond, Virginia restaurants and events to both longtime locals looking for new things to try and audiences who may have never heard of Richmond.
Paige Poprocky, co-owner of the&nbsp;<a href="https://www.therichmondexperience.com/">Richmond Experience</a>, and <a href="https://www.instagram.com/laurenzray/">Lauren Z. Ray</a> have built substantial followings by highlighting what makes Richmond special &mdash; from vegan-friendly restaurants to businesses that deserve recognition.
Connect with the show on&nbsp;<a href="https://www.instagram.com/eatitvirginia/">Instagram</a> where you can also find <a href="https://www.instagram.com/scott_wise/">Scott</a> and <a href="https://www.instagram.com/callmerobey/">Robey</a>.

The Richmond Experience & Lauren Z. Ray

Chef Kyle Perkins has found his culinary home at Salt & Meadow inside The Tides Inn in Irvington, Virginia, where the breathtaking waterfront views and local seafood inspire his cooking. 

"I came and I walked through the front door at the Tides Inn. I saw the view, and I said, 'Yep, sign me up,'" Perkins said.

Before joining The Tides Inn as executive chef, Perkins worked at Twin Farms, a boutique resort in Vermont that he describes as "a true definition of escaping reality" with no phone service and a secluded woodland setting.

The Vermont native's journey to The Tides Inn came after a stint in San Francisco during 2020, when the pandemic made city living unaffordable and limited opportunities. He returned to Vermont, briefly worked in landscaping, then joined Twin Farms under chef Nathan Rich, who provided "an excellent platform for me to excel and grow."

When the opportunity at The Tides Inn presented itself through Tanzerra Resorts, the property's parent company, Perkins was immediately drawn to the unique coastal setting.

The transition from Vermont to Virginia's Northern Neck brought significant changes to his culinary approach. At Twin Farms, Perkins served about 28 guests and could change menus at will. At The Tides Inn, he feeds up to 300 people daily and focuses on consistency.

"Making sure that recipes are extremely consistent, because I don't have the ability every single day to change the menu," Perkins said.

Being on the water has also influenced his menu, with seafood playing a prominent role. Perkins has even worked on an oyster farm to better understand the local industry.

"I've worked out on an oyster farm for a couple of days, and they were 12-hour back-breaking days. It's no joke. I have a lot more respect for what they're doing out there on the water," Perkins said.

To source local ingredients, Perkins explores the area and builds relationships with producers like Young Overholt in Gloucester, which raises cattle on seventh-generation family land.

"He's pushing for quality. He's not pushing for quantity. And that's something that we want to promote," Perkins said. "As we kind of reverse back in time, and we go back to this farm to table, which used to be the norm, and we go back to buying things from your neighbor and not buying it from a supermarket."

The Tides Inn offers guests a unique experience on a peninsula that feels secluded yet welcoming. The property features a boardwalk showcasing their living shoreline, a marina, croquet lawn, bocce court, and the more casual Fish Hawk bar.

While the restaurant is "a little more upscale" with a dress code, Perkins aims to create an inviting atmosphere with elevated home-style cooking.

"We want them to feel welcome. We want them to feel at home, but like whoa. This tastes like home-cooked food, but it doesn't look like it. It's a level up," Perkins said.

The Tides Inn continues to add unique experiences for guests, including crab feasts on boat rides and, most recently, seaplane tours that depart directly from the property.

Watch Chef Kyle prepare oysters on Virginia This Morning.

Chef Kyle Perkins has found his culinary home at Salt &amp; Meadow inside The Tides Inn in Irvington, Virginia, where the breathtaking waterfront views and local seafood inspire his cooking.&nbsp;
"I came and I walked through the front door at the Tides Inn. I saw the view, and I said, 'Yep, sign me up,'" Perkins said.
Before joining The Tides Inn as executive chef, Perkins worked at Twin Farms, a boutique resort in Vermont that he describes as "a true definition of escaping reality" with no phone service and a secluded woodland setting.
The Vermont native's journey to The Tides Inn came after a stint in San Francisco during 2020, when the pandemic made city living unaffordable and limited opportunities. He returned to Vermont, briefly worked in landscaping, then joined Twin Farms under chef Nathan Rich, who provided "an excellent platform for me to excel and grow."
When the opportunity at The Tides Inn presented itself through Tanzerra Resorts, the property's parent company, Perkins was immediately drawn to the unique coastal setting.
The transition from Vermont to Virginia's Northern Neck brought significant changes to his culinary approach. At Twin Farms, Perkins served about 28 guests and could change menus at will. At The Tides Inn, he feeds up to 300 people daily and focuses on consistency.
"Making sure that recipes are extremely consistent, because I don't have the ability every single day to change the menu," Perkins said.
Being on the water has also influenced his menu, with seafood playing a prominent role. Perkins has even worked on an oyster farm to better understand the local industry.
"I've worked out on an oyster farm for a couple of days, and they were 12-hour back-breaking days. It's no joke. I have a lot more respect for what they're doing out there on the water," Perkins said.
To source local ingredients, Perkins explores the area and builds relationships with producers like Young Overholt in Gloucester, which raises cattle on seventh-generation family land.
"He's pushing for quality. He's not pushing for quantity. And that's something that we want to promote," Perkins said. "As we kind of reverse back in time, and we go back to this farm to table, which used to be the norm, and we go back to buying things from your neighbor and not buying it from a supermarket."
The Tides Inn offers guests a unique experience on a peninsula that feels secluded yet welcoming. The property features a boardwalk showcasing their living shoreline, a marina, croquet lawn, bocce court, and the more casual Fish Hawk bar.
While the restaurant is "a little more upscale" with a dress code, Perkins aims to create an inviting atmosphere with elevated home-style cooking.
"We want them to feel welcome. We want them to feel at home, but like whoa. This tastes like home-cooked food, but it doesn't look like it. It's a level up," Perkins said.
The Tides Inn continues to add unique experiences for guests, including crab feasts on boat rides and, most recently, seaplane tours that depart directly from the property.
<a href="https://www.wtvr.com/on-air/virginia-this-morning/fresh-oysters-with-mignonette-sauce-from-the-tides-inn">Watch Chef Kyle prepare oysters on Virginia This Morning</a>.

Kyle Perkins: The Tides Inn

Join us as we dive into the unconventional journey of Grayum Vickers, the innovative wine director and sommelier at Richmond’s Lost Letter and Lillian restaurants. Discover how this former high school meteorology teacher and punk rock musician found his passion for wine. Grayum shares his insights on coastal wines, the thrill of serving celebrities, and his excitement about the rare opportunity to offer Dom Pérignon by the glass. Explore how Grayum is helping to redefine Richmond's wine scene with his unique approach and expertise.

Join us as we dive into the unconventional journey of Grayum Vickers, the innovative wine director and sommelier at Richmond&rsquo;s Lost Letter and Lillian restaurants. Discover how this former high school meteorology teacher and punk rock musician found his passion for wine. Grayum shares his insights on coastal wines, the thrill of serving celebrities, and his excitement about the rare opportunity to offer Dom P&eacute;rignon by the glass. Explore how Grayum is helping to redefine Richmond's wine scene with his unique approach and expertise.

Grayum Vickers: Lost Letter and Lillian

Amy Cabaniss, owner of Revel Market and Bar in Lakeside and Julep's in downtown Richmond, discusses her Richmond restaurant journey which began in 1998.

She highlights the unique features of Revel, including a secret patio and how a trip to New Orleans inspired the venture.

She also addresses some of the challenges of running restaurants during inflation, owning a restaurant in downtown Richmond, plans for future events, and some of the celebrities she's served over the years.

Send your food and restaurants questions to Eat It, Virginia on Instagram or over email.

Amy Cabaniss, owner of Revel Market and Bar in Lakeside and Julep's in downtown Richmond, discusses her Richmond restaurant journey which began in 1998.
She highlights the unique features of Revel, including a secret patio and how a trip to New Orleans inspired the venture.
She also addresses some of the challenges of running restaurants during inflation, owning a restaurant in downtown Richmond, plans for future events, and some of the celebrities she's served over the years.
Send your food and restaurants questions to Eat It, Virginia <a href="https://www.instagram.com/eatitvirginia/">on Instagram</a> or <a href="mailto:eatitvirginia@gmail.com">over email</a>.

Amy Cabaniss: Revel and Julep's

Tom Ellington and Jon Schott join Robey and Scott to discuss the evolution and growth of Cirrus Vodka and the recent opening of its new tasting room in the Scott's Addition neighborhood of Richmond. The space, known as Ballast, also houses Yellow Umbrella and Slack Tide Fish Co. The tasting room's drink menu, created by Jon, includes a variety of vodka-based cocktails, with a focus on local products.

Tom Ellington and Jon Schott join <a href="https://www.instagram.com/callmerobey/">Robey</a> and <a href="https://www.instagram.com/scott_wise/">Scott</a> to discuss the evolution and growth of <a href="https://www.instagram.com/cirrusvodka/">Cirrus Vodka</a> and the recent opening of its new tasting room in the Scott's Addition neighborhood of Richmond. The space, known as Ballast, also houses&nbsp;<a href="https://www.instagram.com/yellowumbrellaprovisions/">Yellow Umbrella</a> and <a href="https://www.instagram.com/slacktiderva/">Slack Tide Fish Co</a>. The tasting room's drink menu, created by Jon, includes a variety of vodka-based cocktails, with a focus on local products.

Inside Cirrus Vodka tasting room

Join hosts Robey Martin and Scott Wise as they embark on a delicious journey through Charlottesville, Virginia. In this episode of Eat It, Virginia, they’re joined by food writer Simon Davidson, who unveils the coveted Charlottesville 29 — his list of the ideal 29 Charlottesville restaurants.

Whether you’re a local foodie or planning a visit, this episode is a feast for the ears that will leave you eager to explore the flavors of Charlottesville.

Join hosts Robey Martin and Scott Wise as they embark on a delicious journey through Charlottesville, Virginia.&nbsp;In this episode of Eat It, Virginia, they&rsquo;re joined by food writer Simon Davidson, who unveils the coveted&nbsp;<a href="https://charlottesville29.com/">Charlottesville 29</a> &mdash; his list of the ideal 29 Charlottesville restaurants.
Whether you&rsquo;re a local foodie or planning a visit, this episode is a feast for the ears that will leave you eager to explore the flavors of Charlottesville.

Simon Davidson: The Charlottesville 29

Robey Martin and Scott Wise discuss the latest restaurant news in Virginia, including the expansion of The Fishin' Pig to Innsbrook. 

Nash Osborn joins to talk about The Fishin' Pig's origins, its growth to six locations, and its philanthropic efforts, including supporting Virginia universities and community events. 

They also discuss the upcoming opening of The Fox and Lamb in Farmville, offering a members-only speakeasy and event space. 

Scott shares his experiences at Susie's, Brave Captain, and Pink Room.

Robey's offers insight into Stanley's cheesesteaks in Richmond and Frank and Patty's in Virginia Beach.

<a href="https://www.instagram.com/callmerobey/">Robey Martin</a> and <a href="https://www.instagram.com/scott_wise/">Scott Wise</a> discuss the latest restaurant news in Virginia, including the expansion of&nbsp;<a href="https://www.instagram.com/thefishinpigrva/">The Fishin' Pig</a> to Innsbrook.&nbsp;
Nash Osborn joins to talk about The Fishin' Pig's origins, its growth to six locations, and its philanthropic efforts, including supporting Virginia universities and community events.&nbsp;
They also discuss the upcoming opening of <a href="https://www.instagram.com/thefoxandlamb/">The Fox and Lamb</a> in Farmville, offering a members-only speakeasy and event space.&nbsp;
Scott shares his experiences at <a href="https://www.instagram.com/susiesrva/">Susie's</a>, <a href="https://www.instagram.com/bravecaptainrva/">Brave Captain</a>, and <a href="https://www.instagram.com/pinkroomrva/">Pink Room</a>.
Robey's offers insight into <a href="https://www.instagram.com/stanleysrva?utm_source=ig_web_button_share_sheet&amp;igsh=ZDNlZDc0MzIxNw==">Stanley's</a> cheesesteaks in Richmond and <a href="https://www.instagram.com/frankandpattys?utm_source=ig_web_button_share_sheet&amp;igsh=ZDNlZDc0MzIxNw==">Frank and Patty's</a> in Virginia Beach.

Robey Martin and Scott Wise discuss the latest restaurant news in Virginia, including the expansion of The Fishin' Pig to Innsbrook. 

Nash Osborn: The Fishin' Pig

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.

Eat It, Virginia!

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