Cuisine:

• Others
• Contemporary
• Southern

Stove Description:
A singular restaurant in the historic, re-evolving Port Norfolk neighborhood, tiny Stove defies categorization. It's part art gallery, part funhouse, but all homage to the Southern roots and classical culinary training of Senatobia, Mississippi-born Sydney Meers. A protean chef-owner who is at once disciplined and unbridled, he makes diners think, whether they're looking at his irreverent paintings or feasting on his striped rock bass atop corn-tomato-celery stew. He grows a lot of his own herbs and vegetables, creates his own sauces, and sources ingredients from friends around Virginia, like Gail Hobbs-Page, whose Caromont Farm goat cheese butter graces fresh wild sockeye salmon with oregano on a pan roast of Vidalia, summer squash and smoked tomato. Or Dave and Dee Scherr, whose homegrown oyster mushrooms partner with a Dijon mustard sauce to enrich grilled smoked beef tenderloin. Try the not-too-sweet lemon tart. His wine list is one of the smartest you'll find. This is the restaurant where you take your coolest friends from New York and L.A. to hear them say, "Wow, I wish we had a place like this."


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