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The Tidewater Virginia Culinary Circuit

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Located three hours south of Washington, D.C., the lower reaches of Virginia’s Tidewater region are ripe for a food-focused road trip. Eat your weight in crabs, punked-up scallops, lumpia, and egg foo yong sandwiches as you wind through these four Chesapeake Bay cities.
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4515 Colley Ave, Norfolk, VA 23508, USA
In his bunker restaurant (named for LeGrand Records, the Norfolk label that launched Gary U.S. Bonds), Stephen Marsh cooks food with a rock-and-roll edge: scallops with smoked peanuts, and flounder with buttermilk-thickened rice grits. —John T...
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4106 Colley Ave, Norfolk, VA 23508, USA
You can’t visit the Tidewater and skip crab. Go for crab lumpia and the fried garlic crabs at this unassuming hole-in-the-wall. —John T Edge This appeared in the July/August 2017 issue
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5394 Kemps River Dr # 105, Virginia Beach, VA 23464, USA
Therese Lee makes the Filipino classics she grew up with in the Philippines: yam-leaf porridge, turons (flutes of caramelized plantains), and beef-stuffed lumpia. —John T Edge This appeared in the July/August 2017 issue
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3102 Holly Rd #514, Virginia Beach, VA 23451, USA
In his elegant restaurant, Rodney Einhorn speaks fluent farm-to-table. The seafood in his chowder is sourced from the Chesapeake Bay; the mushrooms he pairs with local scallops are grown nearby. —John T Edge This appeared in the July/August 2017...
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1411 High St, Portsmouth, VA 23704, USA
There are many classic Chinese dishes on Sing Wong’s menu, but skip those and instead order the Americanized egg foo yong sandwich: an egg, onion, and pork omelet, stippled with hot sauce and stacked between mayonnaise-smeared white bread. —John T...
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2622 Detroit St, Portsmouth, VA 23707, USA
Chef Meer retired in May 2018, so Stove has closed.

Chef Sydney Meer’s restaurant may be playful (a variety of bulbous and misshapen squash are displayed like prized china; a stuffed deer has a bottle opener affixed to its rear), but his...
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122 N Main St, Suffolk, VA 23434, USA
Chef Harper Bradshaw combines an eat-local ethos with fresh interpretations of Southern classics to create such dishes as fried catfish and oyster gumbo. —John T Edge This appeared in the July/August 2017 issue
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9232 Chatham Rd, Machipongo, VA 23405, USA
This young vineyard, located on a Chesapeake Bay inlet, makes a minerally Chardonnay that pairs with oysters like a dream. —John T Edge This appeared in the July/August 2017 issue