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The Roosevelt Restaurant Review: The Roosevelt is a collaboration of chef/owner Lee Gregory and owner Kendra Feather, both with long pedigrees in the restaurant game. The excitement this place generates is palpable, and due to its eager embrace of Southern culinary traditions. The menu sources ingredients from all over the region --- North Carolina trout, South Carolina farro, Carolina rice --- and draws from local foodstuffs, giving us a crispy round of fried oysters adorning a green salad to savor as an opener. Nothing could be finer than to follow ’em up with chicken, cheese grits, pickled okra and mustard cream. Gregory takes a page from a Quebecois favorite to create "Southern poutine," but for this version pimento cheese anoints the fries, the entire dish then moistened by a sausage gravy. And what could be more traditional than Coca Cola cake? Or go rebel with foie gras pound cake. The wine list is drawn entirely from the more than 200 Virginia wineries producing in the state. A veritable showcase, the list completes the circle of farm-to-table dining that makes this restaurant distinctive.