Hen + Hound’s Plans for their Culinary Corner

Blue jeans and baseball caps are the typical uniform you might find downtown restaurateurs Dave and Chris Henderson in. The Lynchburg natives that founded The Water Dog and The Glass House have expanded their portfolio to bring Fratelli Italian Kitchen and Wine Bar and No. 7 Rooftop Bar into their new management group, Hen + Hound.

“Truth be told, we didn’t set out to start a management company,” Dave said.

Seeing the potential growth in their current businesses, Dave and Chris wanted to elevate their management team to run both sites effectively, with clear, delineated tasks for everyone.

“So out of necessity, we created the management company, and my chef suggested the name and we immediately loved it. ‘Hen’ is short for Henderson, and ‘Hound’ because we love dogs.”

Aside from adding new restaurants to Hen + Hound’s portfolio, the Hendersons also plan to reinvent The Glass House.

“While we desperately wanted to maintain it as a small music venue capable of bringing in local and regional musicians, COVID-19 forced us to make some pretty difficult decisions on the future of The Glass House,” Chris said.

Anyone walking down Jefferson St. will likely have seen the packed-up patio furniture, and maybe even pressed their face up against the glass of the former music venue to see what all the changes were about.

“Our goal with The Glass House now is to create an upscale, sophisticated cocktail bar and lounge with a hyper-local, seasonal tapas-style menu capturing the essence of elevated southern cuisine,” Chris said.

According to Dave, Hen + Hound plans to reopen The Glass House “in late spring or early summer.”

The philosophy of innovation and elevation extends beyond The Glass House. Dave says that Hen + Hound’s management of Fratelli and No. 7 came about through happenstance.

“Those two establishments were going through a management transition and, frankly, we happened to be at the right place at the right time. We took over operations of both establishments on November 1 of last year with a six-phase plan to reintroduce them to Lynchburg,” Dave said.

While some of those phases concern behind the scenes operations, If you recently visited either restaurant, you may have noticed a few changes.

According to Dave, the six phases for the restaurants are: keep the doors open and make sure everyone gets paid; transition into new administrative systems, contracts, and suppliers; elevate existing menus; introduce local and sustainable food systems into the menus; delivering new experiences to customers, such as jazz nights at Fratelli, or bourbon and cigar pairing nights at No. 7; and the potential extension of hours to be open earlier and possibly introduce weekend brunch.

Phases one through three of Hen + Hound’s reinvention plan are complete, while the following three are in progress or still in the concept stage.

Both Dave and Chris have professional histories that uniquely qualify them to play a part in expanding the downtown restaurant scene. While Dave has experience on the financial side as a banker, Chris spent most of his life drawn to restaurant work of all kinds, either through necessity or preference.

“Everything I’ve done professionally in my life has led me to this moment with Hen + Hound. At the most basic level, I’ve worked my entire life for others to build and maintain their restaurants. Now we get to level up and build establishments with our own hands and our own vision for the restaurants and how they fit within our community,” Chris said.

Considering the varied food, drinks, and experiences you can and will be able to have at the four Hen + Hound restaurants, the Hendersons are still aiming for a fairly simple goal.

“The downtown community is now more than ever looking for new experiences that break the mold of the traditional restaurant experience. I think that we have a really unique opportunity—and, frankly, a responsibility—to help create a stronger and more vibrant community,” Dave said.

In just about every word they speak about their new undertaking, Dave and Chris agree that the key element of Hen + Hound is community.

As they spoke, Dave and Chris pointed out the various quirks and kitsch elements that make The Water Dog a fun and unique dining experience. It’s that point of difference that Dave feels the downtown food scene needs to draw customers in and make them feel like a business is more than “just a restaurant.”

“A strong vibrant urban core is vital to the success of our region. The Water Dog has embraced their location in the core of downtown as a catalyst for dynamic growth, success, and community.
A successful downtown requires activity and The Water Dog has become the hub for community engagement, a hub for community,” Megan Lucas CEO and Chief Economic Development Officer for the Lynchburg Regional Business Alliance said.

The Hendersons suggest they have some exciting developments on the horizon for Hen + Hound. And, although they’ve received offers to bring other businesses under the newly formed management group, for the moment they are content with honing the formula with their current portfolio.

“We are pretty happy just trying to help make our little corner of the world in downtown Lynchburg, the kind of place we know it can be,” Chris said.  

Meraki [may-rah-kee] is a Greek word meaning to do something with soul, creativity, and love, to put “something of yourself” into another thing. 

Photos by Amanda Martin, Meraki Table

Alex Steltzer, Amanda Martin, and Kiersten Tucker put this word into practice when they host dinner parties in Lynchburg to help women find how to meraki. This word is so integrated into what this group does that they put it in their name, Meraki Table. 

“Meraki Table was a vision born out of my own heart, in need for a community of like-minded women, and also out of friendships of 6 years. All three of us came together to use our giftings for the sake of serving the women of Lynchburg,” Steltzer said. 

On the first Thursday of every month, around 70 women come together at the Meraki House, a house on 65 acres of land. Steltzer describes it as “an oasis.” In this house, good food is eaten, intentional conversations are had, and friendships are formed. 

These should be the results of any good dinner party, and achieving these results is truly an art form. The hosts of Meraki Table are truly artists in this way. That’s because, to them, hosting a dinner party is more than showing off fine china and impressive cooking skills. It’s about the motive behind it all. 

“If a host is doing it out of a place where their heart is for everyone to feel loved and seen, then they will. But, if a host is doing it out of place to be showy, then it will feel very empty. I really think the heart and intention behind it matters,” Steltzer said. 

Dinner parties at the Meraki House are very full, with intention and with guests. A little structure is required to keep things flowing smoothly. The night starts with about half an hour for mixing and mingling, a time for everyone to get to know each other. Next, all the women gather around one huge table to eat together. Food is an essential element, and it is definitely not overlooked at Meraki Table dinner parties. 

As a health coach, Steltzer likes to create meals that are simple, nourishing, and delicious. One big hit was a peanut stew with coconut chicken and an Asian salad. All meals are made from scratch. 

 “Our heart is for it to be a healthful meal,” Steltzer noted. 

Women leave with their stomachs full and their minds and souls as well. At a dinner party, food is a fundamental piece, but it needs authentic conversation to complement it. 

Every Meraki dinner party has a theme woven into conversation throughout the night. After eating, table talk begins. This could be sharing a story,  reading a poem, or telling a testimony. Two questions are asked, the women break up into groups, and then come back to the table to share. It’s important that everyone’s voice is heard. 

Through this, Steltzer has witnessed walls broken down and women learning how to meraki. 

“I have seen women come and be courageous and speak up for the first time in Meraki or share their stories with a bunch of strangers. I’ve seen women be bold and brave. They blossom,” she said. 

People may not open up in conversation right away. A dinner party is simultaneously an intimate and welcoming environment. Balancing the two can be tricky. Steltzer explained that succeeding in this goes back to the heart of the host. The host must be willing to lead in vulnerability and service. 

“Our team is always setting the tone for vulnerability. We lead them in this way by going first. We share our hearts and our story first and then give them space to do it. And having a servant’s heart in that is key.” 

Delicious food and great conversations—what more could a dinner party need? Atmosphere. These two elements are ineffective without the right atmosphere and ambience. However, an aesthetically pleasing atmosphere does not always equal extravagant or over the top. 

At Meraki dinner parties, simple seems to work the best. The tablescapes differ for every dinner. One night, Steltzer made a banner that took hours, but other nights it could be just a single flower on the table. The atmosphere may be one of the most important aspects. It is the atmosphere that makes a guest feel welcome and settle in, but along with everything else it is nothing without the recurring theme: a host with the right heart. 

“I think it’s the atmosphere, but I also think it’s the heart of the host. It’s the heart of the atmosphere translated through the host,” Steltzer said. 

It’s important to remember that perfection is never the goal when hosting a dinner party. There might be a stain on the tablecloth and the chicken might be a little overdone, and that’s okay. It’s not about having the “just right” menu or the perfect space. Steltzer lived in a camper for two years, and she still hosted dinner parties. To her, it was simply about showing her guests she cared and serving them a meal. 

Meraki is a verb or adverb that is most often associated with cooking and preparing a meal. A dinner party needs to be meraki-ed to succeed. It’s an event that requires the heart and soul.   

 When it comes to planning your family’s summer, balance is key. There is much to be said for the lazy, hazy days that find you laying outside with a good book and a glass of lemonade, but having too many of those days—especially when kids are involved—is a no-go. Luckily, adding structure to your summer also adds fun and excitement! The following pages are full of family-friendly events, outstanding organizations, and adventurous activities that will make your summer memorable—and the furthest thing from monotonous.

Imagination Station
We are keeping little minds growing and creating through art. Masterpieces will be made on different canvases, ceramics, glass, tiles, or wood, while learning to use a variety of mediums. These consist of but are not limited to acrylic, watercolors, oil pastels, gesso, charcoal and much more. Pack a NUT-FREE lunch with a drink and get ready to create. Visit imaginationstationstudios.com for more information.

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Lynchburg Parks & Recreation
Lynchburg Parks and Recreation offers a variety of services and activities to residents and visitors. We maintain over 40 miles of our trails and 17 parks, which offer organized and open areas for recreation, enjoying a picnic, fishing, canoeing and kayaking, and children’s play. Find your summertime fun with us! lynchburgparksandrec.com.

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Johnson Health Center
Johnson Health Center is a non-profit, Federally Qualified Health Center with locations in the city of Lynchburg as well as Amherst, Bedford and Campbell Counties. Services include primary care, behavioral health, dental, OB/GYN and on-site pharmacies. All insurances are accepted and new patients are always welcome.

Coming in 2024 – the new Amherst County Community Health Center! This new health center will combine many current services including adult and pediatric primary care, behavioral health, pharmacy with drive-thru, and provide a wellness center designed to facilitate nutritional education and physical fitness.

With your all fun-filled summer activities let the professionals at Johnson Health Center help keep you healthy. For more information visit jhcvirginia.org

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Liberty University
Looking for an unforgettable camp experience? Look no further than Liberty University! We offer a wide variety of camps including athletic camps, academic camps, and external camps and conferences from June to August! Whether you’re taking the field at Football Camp, making your musical debut in the theatre, or snowboarding downhill at Snowflex, there is something for everyone at Liberty University, and Liberty provides several opportunities for campers of all ages to create memories while developing their skills and building a strong foundation with Christ! If you would like to learn more about all Liberty University Summer Camps has to offer, visit our website at www.liberty.edu/summer-camps/.

Natural Bridge Zoo

Natural Bridge Zoo is the wildest place in the state of Virginia, full of fun and excitement for any age! We allow you to get close and personal with a wide variety of rare and endangered animals. Stare into the eyes of a huge white tiger, feed a giraffe, hug a llama, and have a parakeet land on your hand in parakeet landing. Experience an elephant ride by looking at the world from a different view point while feeling the gait of the elephants walk (offered scheduled days/times). See a wide variety of beautiful birds, colorful goats, monkeys, deer, mountain lions and many more. Spend a wonderful day at the Natural Bridge Zoo creating lasting memories with the whole family. For more information, call 540-291-2420 or visit naturalbridgezoo.com.

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Lynchburg Scene Newsletter
Subscribe to the Free Lynchburg Living Scene Newsletter! There is always something going on in the greater Lynchburg area—so much, in fact, that we have an entire newsletter dedicated to sharing what’s current. Don’t miss out on weekly reminders pertaining to some of the best local happenings. From big events like festivals and concerts to small events like farmers markets and small business events, we cover it all. Sign up at LynchburgLiving.com.

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Patrick Henry’s Red Hill
Patrick Henry’s Red Hill is the perfect place to spend your summer! Join us all season long for monthly lectures, walking tours, and our signature Independence Day Celebration.

Our 1,000 acres provide the perfect setting for your visit. Whether you’re an avid historian, a casual hiker, or want to get outside, you’ll always be welcomed at Patrick Henry’s Red Hill. Visit redhill.org for more information.

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Putt-Putt Fun Center Lynchburg

As you plan your summer fun, think beyond the routine road trip and Let The Fun Begin!^TM with all the action and competition to be experienced at a 3+ acre indoor/outdoor family entertainment park!

Feel the Breeze

Jump into the driver’s seat and become champion of the asphalt, zooming around our track for a rush of pure adrenaline. We have karts for single riders, as well as karts that can accommodate a parent and child.

Get Wet

A cool splash on a water ride is a great way to beat the summer heat. Battle it out with friends during a whirling, twirling and wet ride on our bumper boats equipped with water cannons.

Bring it Inside

Escape the heat and team up with family and friends. Guaranteeing nonstop excitement, our laser tag arena is the only two-story arena in Lynchburg. With ALL NEW laser tag vests, our arena is the place to escape sunburn and see who really the ultimate champion is.

Let’s Chill

Chillout and test your skills with the latest and greatest games like NERF and Minion Soccer. Plus, all the classics like air hockey and skee ball. After you’ve won all the points you can, turn them in at the redemption counter for awesome prizes.

Loop the 18

Bragging rights are at stake on our two 18-hole Putt-Putt® Golf courses! Soak in the fun AND the Vitamin D with the entire family. You may even get lucky and ace your shot on our skill-based par 2 courses! Visit PuttPutt.com/Lynchburg-VA to start the fun!

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YMCA
Summer at the YMCA is an experience like no other. It’s a time for kids to make new friends, try new things, and create unforgettable memories. With a wide range of programs and activities, the YMCA is the perfect place for children to spend their summer. From swimming and sports to arts and crafts, there’s something for everyone. YMCA summer camp offers a safe and supportive environment where children can grow, learn, and have fun. With experienced counselors and staff, parents can rest assured that their kids are in good hands. In addition to the camp, the YMCA offers swim lessons, sports programs, and other activities for children of all ages. To learn more about the YMCA, visit ymcacva.org.

Grow Your Own Apples By Grafting!

Who doesn’t love snapping a juicy bite off a crisp fall apple? For me, it’s one of the luxuries of autumn in Virginia. Right now, the United States produces about 200 different varieties of apples, ranging in color, size, sweetness, and purpose. Some are best for pies and baking, others for applesauce, some are great for cider and pressing, and, of course, many are great for snacking. However, at one time there were more than 20,000 varieties of apples!

It may surprise you to learn that you cannot just pluck a seed from your favorite apple, plant it, and produce a tree that bears the same fruit. You’ll get an apple tree, but the apple it produces could bear no resemblance to the one you got the seed from. This is because apples are “open pollinated.” This just means that the flowers of the apple tree are pollinated naturally, by pollinating insects, wind, etc., which can get pollen from any other apple tree. So, if you get a seed from a Red Delicious apple and plant it in the ground, the fruit that the seed produces will be 50-percent Red Delicious, and 50-percent something else. Naturally over time, each new generation of apple tree produces something further and further away from its parent. 

So how do we ensure the preservation of specific apple varieties, and control the genetics of our apple seeds so that they continue to produce the exact apple we want? The answer lies in a process dating back several thousand years called grafting. 

To learn more from an expert, I spoke with local orchardist John Hoskins, who has been successfully grafting trees for many years. He has over 800 individual trees and 40 different varieties growing in his orchards. He explained that apple grafting starts with two essential things: a root stock, and a scion.

The root stock is, of course, the lower part of the tree that includes the roots. It doesn’t matter what type of apple tree the root stock comes from. Root stock is chosen for qualities such as drought resistance, anchorage (how stable is it in the ground), and disease resistance. The root stock also determines how high the tree will grow. 

The scion is the top part of the tree. This is the part that will bear fruit and contains the genetic makeup of its parent. Orchardists select the scion solely on what type of apple they wish to produce. 

According to Hoskins, anyone can learn to graft apple trees. The process is straightforward, and simply requires practice to master. It goes something like this:

STEP 1: The root stock will need to be ordered in advance from a nursery. In the old days, crabapples were often selected for root stock because their qualities were desirable, and they were easy to come by. This is also an option if you would prefer not to go through a nursery. Your root stock should be about the diameter of a pencil, or only slightly larger.

STEP 2: The scion wood can also be ordered from a nursery, collected from a tree you wish to preserve, or from a tree that bears the type of fruit you want to grow. It’s best to collect the scion wood in winter while the tree is dormant. You’ll want to take a cutting with only about three buds above the cutting and, again, about the diameter of a pencil. After collection, store the scion cutting carefully by wrapping the cut end in a damp paper towel, placing the paper towel end into a plastic bag, and saving it in the refrigerator until spring. 

STEP 3: Early spring is the best time to graft your tree. With a grafting knife, carefully take two angled slices about an inch long off the bottom of the scion wood, so that you have two flat cuts coming to a point. 

In the top of the root stock, make a downward slice directly into the center of the wood, about an inch deep. 

Then, like a puzzle, you will slide the point of the scion wood into the gap that you cut into the root stock. The cambium, or the very edge of the live wood, just under the bark, of the two trees should line up. The place where they join is called the “graft union.”

STEP 4: You’ll need to care for your new tree until it is strong enough and ready to be planted. It is important to prevent the wood from drying out. Wrap the graft union in freezer tape to lock in moisture. 

New trees should be stored out of direct sunlight. The root stock should be placed in damp peat moss and wrapped in a plastic bag until the buds above the graft union begin to show growth. Any new buds below the graft union should be quickly removed so that all the energy from the roots is directed to the tree above the graft. Once new growth can be seen, the tree can be transplanted outside!

You need at least two apple trees to produce fruit, but the more you have, the better chance you’ll have of thorough pollination and a good harvest!  

WHY GRAFTING IS IMPORTANT TODAY

Apple grafting is a critical part of preserving heirloom apple varieties and developing new ones. Many people use it as a means of preserving a tree they loved in childhood, from a grandparent’s farm. Earlier, we said that America produces about 200 apple varieties, but at one time, there were more than 20,000. So, what happened?

Well, apples were not really produced for eating until the 1920s or ’30s. Before then, apples were produced for sugar and fermented cider. During westward expansion in the 1800s, settlers were offered 100 acres of land if they would commit to establishing homesteads and settlements on it. In most cases, they were required to plant fifty apple trees over the course of three years to prove that they were established. About this time, an enterprising man named John Chapman, who you may know as Johnny Appleseed, began planting hundreds of acres of apples across the unexplored west, selling the seedlings, and even selling land planted with apple trees, to frontiersmen. They would cultivate apple orchards and, as new apples were discovered with desirable qualities, nice colors, etc., they would be preserved. 

But in the 1920s and ’30s, as apples became popular for eating and mass production and nationwide shipping fell into popular demand, large companies began selectively growing only a few types of apples that kept well in storage and didn’t bruise easily. Countless varieties of heirloom apples were lost. 

Orchardist John Hoskins says that there has been a push back against mass production with the return of small farmers, apple grafting workshops, and a growing community of heirloom apple enthusiasts. Now, “Fruit Explorers” (that’s really what they’re called!) are out there searching for hundred-year-old apple trees to collect cuttings and preserve varieties. They conduct research to try to identify the tree, and as a result, long-lost apple varieties are coming back into popular cultivation, and the art of apple grafting is being rediscovered.

Inside Roanoke’s Top Culinary Neighborhoods

By Megan Williams

When Roanoke, Virginia, does something, it shows up in spades. There’s a reason why the city, with its mountainous and verdant backdrop, was once called “The Magic City.” When the Town of Big Lick was chartered in 1874, its location within the Blue Ridge Mountains and easy proximity to Maryland and Tennessee made the area a primary transportation hub in western Virginia, causing the city to grow by leaps and bounds within just 10 years—giving it its enchanted nickname.

But the magic didn’t stop with its significant railroad heritage, countless colleges and universities, or even the 100-foot illuminated star that casts its glow on the burgeoning metropolis. Roanoke was hungry for more.

An Appetite for Growth

In recent years, Roanoke’s downtown area has been a collective hub for music and food. No matter the night of the week, locals and visitors will pass by bars with live music, speakeasy-style cocktail lounges, and restaurants with rooftop terraces. No matter the budget or craving, downtown Roanoke would deliver.

But soon, word got out about Roanoke’s culinary character and a proverbial longer table was needed.

Today, a web of flavors weaves from downtown’s walkable streets to nearby neighborhoods. Wasena—farmland, turned semi-urban landscape—connects Greenway walkers and bikers with snackables and drinkables to keep them satiated. Grandin—with its historic homes and theater—gives diners a feast for their eyes and stomachs. And downtown Roanoke, ever the constant dining companion, continues to serve exceptional dining experiences.

What’s Happening in Wasena?

Wasena was originally founded as a “suburban retreat” across the Roanoke River from downtown Roanoke. Today, picturesque 1920s and mid-century homes dot the lawns and the 400-mile Roanoke Greenway keeps a steady influx of foot and bike traffic.

Visitors and locals hoping to get a delicious bite or two in the neighborhood won’t be disappointed.

RND Coffee

Roasters Next Door (RND) Coffee is a Black-owned small-batch roastery and coffee lounge that serves craft coffee in an approachable way. From sustainable single origin beans to smooth blends, RND delivers exceptional flavors and sincere hospitality. 

“Lunch-ish” food and snacks are also available, courtesy of chef and owner Quincy Randolph. Limoncello snacking cake and chocolate chip banana bread are available until evening hours, with textures so light and moist that they practically beg to be paired with a cortado or a specialty RND canned nitro cold brew. The Chef Q Lox Bagel Sando and Fig Onion Melt offer heftier fare for hungry patrons. The bagel sandwich is piled high with smoked salmon, capers, and pickled red onion, and the fig onion melt is made special with a wonderfully smoked gouda.

Bloom Restaurant & Wine Bar

Seasonal small plates and libations await at Bloom Restaurant & Wine Bar. Chef and owner Nate Sloan offers an ever-evolving menu with ingredients that showcase the best of local farms. During the summer months, hydroponic tomatoes and house-made pesto may find their way on the menu alongside sheep’s milk feta. Or heritage raised lamb may sit atop gnocchi, combining flavors that are as bold as they are light.

As small plates are the name of the game at Bloom, guests are encouraged to order a number of different menu items, and sharing across the table is always encouraged. Cocktails, mocktails, wine, and beer are also available for guests to imbibe. Selections change often but range from vintage pours of French reds and seasonal sangrias to inventive gin and rum creations.

Crème Fresh

Of course you can’t utter the names Quincy Randolph and Nate Sloan without acknowledging Crème Fresh. The collective brainchild between Randolph and Sloan, Crème Fresh is a plant-based “ice cream” shop that gleans inspiration from each chef’s culinary repertoire.

Just like Bloom and RND Coffee, the menu at Crème Fresh is ever evolving. Lemon rosemary sorbet—refreshing and decadent—may be on the menu one week and peanut butter banana chip may be on the menu the next. The emphasis at Crème Fresh is always on quality first, leaning heavily on the best ingredients to deliver flavors that are balanced, delicious, and unique.

A Grand Time in Grandin

Part of the Raleigh Court community, historic Grandin Village is a treasured icon in the Roanoke area. By 1911, Grandin had been established as a major retail and service hub in the area and it has re-emerged under the same notion today.

FarmBurguesa

FarmBurguesa owners Jimmy Delgado and Kat Pascal, second-generation Americans, have infused their Colombian influence into what is otherwise considered traditional American cuisine. To see that influence in action, diners should look no further than their Toston burger. A single burger patty, pepper-jack cheese, and a cilantro-lime sauce are wedged between double fried plantain patties, or tostones, rather than a bun. The menu also includes a Caprese burger—complete with fresh mozzarella and basil—and the Tres Quesos burger with an indulgent three (and locally sourced) cheeses.

Scratch Biscuit Company

Down-home, southern, from-scratch biscuits are what guests will find at Scratch Biscuit Company. Open morning until afternoon, Scratch serves up mouthwatering butter biscuits and an endless range of fixings to choose from. The morning’s selection could be a simple, classic sausage biscuit or it could be an inventive Jerry Garcia biscuit featuring smoked or regular tofu.

And what’s a southern biscuit without some southern sides? Stone ground grits, sausage gravy, and fried apples make for a perfect accompaniment to Scratch’s hearty breakfast.

Local Roots

A philosophy of sustainable, organic, local, and ethical meat and produce pervades at Grandin staple Local Roots. Each meal can be traced back to one of their local partner farms, all of whom share the same values of fresh, seasonal food and a connection back to the land.

The chef expertly weaves local food influence and elevated cuisine, with dishes like wild caught sea bass and grit souffle or grass-fed New York strip with locally-sourced mushrooms. Their care for the land and local food production extends to their beverage program, as well. When possible, Local Roots aims to source wine from small vineyards who share the same agricultural values as their other partner farms.

Dependable Downtown

Texas Tavern and Awful Arthur’s Seafood Company are among the mainstays in the downtown Roanoke footprint, which is a wonderful mix of long-standing staples and new-to-the-scene fare.

Among the newer dining experiences is Stock—a Nordic and Scandinavian–inspired restaurant within historic Fire Station One boutique hotel. The early 20th-century fire station turned hotel features the same iconic architectural details as the original firehouse, creating an exclusive experience. The vibe extends into Stock, where they meticulously handcrafted every detail of the space—from the minimalist bar stools to the inventive use of ingredients.

Beef and venison meatballs and toast Skagen—toasted brioche with trout roe—line the menu alongside traditional Danish smørrebrød, culminating in a culinary experience that will be talked about for months to come.

As diners continue to expand their palates, Roanoke will continue to expand their creative offerings, marking a magical culinary companionship.  

Dig into local flavors!

Mark your Calendar for June 17-24, 2023!

Lynchburg Living magazine’s Lynchburg Restaurant Week is a delicious way for locals and visitors alike to connect with the local flavors that make our community unique. From mouthwatering barbecue and soul-nourishing fried chicken to tantalizing spiced dishes and indulgently sweet desserts, this year’s Lynchburg Restaurant Week may just be our best yet.

From June 17 to June 24, a full roster of restaurants will be opening their doors and serving up fixed price menus with three-course meal options specially created for this culinary week. During Lynchburg Restaurant Week, you’ll have the chance to sample inventive appetizers, delectable entrees, rich desserts—and maybe even a beverage or two. But, don’t worry, if you have dietary restrictions that aren’t covered under a Lynchburg Restaurant Week menu or you’re simply craving something specific, you can order off-menu too.

If you found a dish that you can’t stop dreaming about or Lynchburg Restaurant Week led you to your new favorite restaurant, now is your time to share the love! All during Lynchburg Restaurant Week, you’ll have the opportunity to vote for your favorite participating restaurant. If they happen to be the lucky winner, they’ll receive some goodies from the Lynchburg Living team that’ll help support their business even further—a win win for everybody.

Click here to view the 2023 Participating Restaurants and then Vote for your Favorite Restaurant!

Presented by Lynchburg Living, this event is unlike any other in our area, featuring only local, home-grown eateries and benefiting the important work of local, nonprofit organizations, we’ve found a way to provide the public with great food at unbeatable prices all while helping a great cause.

Lynchburg Restaurant Week brings fabulous food to the greater Lynchburg region. Don’t miss a thing and follow us on Facebook; you may even catch some giveaway opportunities!

Take us along with you! Tag @LynchburgLiving on Instagram or Facebook and use #LRW2023 to show us the delicious meals you’re having.3

Vote for your favorite restaurant!