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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, due to its eager embrace of a contemporary élan and Southern culinary traditions. The menu sources ingredients from all over the region --- North Carolina trout, South Carolina farro, Georgia olive oil (in the turnip soup with crispy ham) --- and draws from local foodstuffs, giving us Virginia lamb ragoût with crispy polenta cake, fried egg and Parmesan to savor as an opener. Gregory takes a page from a Quebecois favorite to create "Southern poutine," but for this version pimento cheese anoints the fries. Parsnips and pecans complement a coffee-rubbed pork shoulder entrée and cheese grits drip with hot sauce butter. And what could be more traditional than Coca Cola 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.