Classic Restaurants of Coastal Virginia

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The history of dining in Virginia goes back to 1607. Dairy lunches and tearooms dominated the early twentieth-century dining scene. Local favorite Doumar’s—famous for inventing the ice cream cone—became the rage at the 1907 Jamestown Exposition, and palatial seaside resorts like the Cavalier attracted patrons to their luxurious dining rooms in the Roaring Twenties. In the 1930s, Bacalis’ Hot Dog Place invented the Norfolk Dog, a tradition that’s carried on today. Steinhilber’s has catered to family nights out for decades, keeping pace as the local food scene has grown and changed. Join local chef and food writer Patrick Evans-Hylton as he recalls the history of Coastal Virginia’s restaurants and the personalities that made them unforgettable.
ISBN: 9781467140171
Format: Paperback
Publisher: The History Press
State: Virginia
Series: American Palate
Images: 162
Pages: 224
Dimensions: 6 (w) x 9 (h)
Patrick Evans-Hylton is a Johnson & Wales–trained chef, food historian and an award-winning food writer, covering tasty trends since 1995 in print, broadcast and electronic media. He is the publisher of Evans-Hylton runs a cooking and wine school, teaches a number of food writing and other media-related classes and hosts The Virginia Eats + Drinks Show on AM 790 WNIS, simulcast nationwide online. He cooks and writes in his kitchen in Virginia Beach.
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