Classic Restaurants Of Coastal Virginia

The history of dining in Virginia goes back to 1607. Dairy lunches and tearooms dominated the early twentieth-century dining scene. Local favorite Doumar's--famous for inventing the ice cream cone--became the rage at the 1907 Jamestown Exposition, and palatial seaside resorts like the Cavalier attracted patrons to their luxurious dining rooms in the Roaring Twenties. In the 1930s, Bacalis' Hot Dog Place invented the Norfolk Dog, a tradition that's carried on today. Steinhilber's has catered to family nights out for decades, keeping pace as the local food scene has grown and changed. Join local chef and food writer Patrick Evans-Hylton as he recalls the history of Coastal Virginia's restaurants and the personalities that made them unforgettable.

Colonist George Thorpe first crafted "corn beere," an ancestor to bourbon, in 1620 at Berkeley Plantation, and George Washington once operated one of the nation's largest distilleries. Icy mint juleps were first served in Virginia until the state was one of the first to enact Prohibition. That dark period gave rise to bootlegging, moonshining and even NASCAR. Through well-documented research, interviews with key stakeholders and plenty of cocktail recipes for the reader to shake and stir at home, author Patrick Evans-Hylton showcases the rich history of four hundred years of drinking in the Commonwealth. Raise a glass to Virginia, birthplace of American spirits, and its long history of distilling and imbibing.

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