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Mezzanine Restaurant Restaurant Review: Huzzah to Mezzanine for having a conscience when it comes to sourcing many ingredients. A thank you note to its farmer suppliers such as Manakintowne, Windmill Point, and Dave & Dee’s Homegrown Mushrooms graces the bottom of the menu. Fried Rappahannock River oysters demonstrate why Virginia has been declared the East Coast oyster capital, while raw kale salad with apples also has its roots in the Old Dominion. Still, you don’t get a puffed-chest sense of mission at this stylish bistro, with its art gallery-like upper floor, reached via a tall, handsome wood staircase, which feels more loft than mezzanine. Its menu’s offerings, split into appetizers, small plates and large plates, are free-range, like its pan-roasted organic chicken with parsnip purée and braised collards. Other dishes run from Thai-style shrimp and soba noodles and pork belly chiles rellenos for international elan with local connections to braised beef short ribs with Byrd Mill grits, ginger and hoisin jus, and grilled Virginia mahi mahi with spaghetti carbonara. Dessert might be grilled lemon pound cake with berry compote or ginger crème brûlée. The bar bustles with attractive people, fresh flowers adorn tables, and jazz music floats through the air, conspiring to make Mezzanine where the chic meet and eat. But as cool as it is, service is hospitable and warm.