Eat It, Virginia!

What makes someone leave a career in accounting to sell fish?

Eat It, Virginia! hosts Robey Martin and Scott Wise sit down with East End Fish Co. founder Forrest Spaits to talk about the unlikely path that led him into the seafood business and his mission to connect Richmond with Virginia seafood.

Spaits shares how his lifelong fascination with fish eventually became a business, what he's learned about sourcing seafood and why he wants customers to ask more questions about where their fish comes from.

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This month, Eat It, Virginia sits down with Taylor Antonelli of Superstars Pizza and baker/musician Giustino Riccio to get the full story behind their new restaurant, Antonelli's Deli.

They share how a partnership forged in a 1951 Ford pizza truck evolved into opening a brick-and-mortar sandwich shop in Richmond's Museum District neighborhood.

We dive into the philosophy behind their focused menu, the art of creating the perfect sandwich bread, and how their winding careers, from a dry cleaner to the Latin rhythms of Bio Ritmo, unexpectedly led them to this moment.

Plus, stick around for their insightful "Richmond Hot Takes" on the future of the city's hospitality industry and the incredible musical talent hidden within RVA's kitchens.

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Chef Ryan Diaz joins Scott Wise and Robey Martin on “Eat It, Virginia!” to talk about his journey from Miami to Charleston, Los Angeles and ultimately Richmond, Virginia, where he now leads the seasonal kitchen concept Mañana inside Cahoots in the Fan District. Diaz shares stories from working in elite kitchens including McCrady’s, Animal, Vern’s and The Brooklyn, discusses balancing military life in the Air Force with late-night cooking shifts, and explains how burnout nearly pushed him out of the restaurant industry altogether. The conversation also dives into Richmond’s evolving food scene, seasonal cooking, restaurant culture, skateboarding, local farms and what Diaz hopes to build at Cahoots. If you love Richmond restaurants, chef interviews, food culture and behind-the-scenes kitchen stories, this episode is for you.

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How does someone leave a successful insurance career at 50 to open one of Richmond’s most beloved wine bars?

On this episode of Eat It, Virginia, Scott Wise and Robey Martin sit down with Melissa Stallard, proprietor of Chez Nous in Richmond’s Monroe Ward neighborhood, to talk about food, reinvention, French culture, hospitality and building community through wine and conversation.

Melissa shares how growing up in her father’s Doswell butcher shop helped shape her love of food, why she left the insurance industry after decades in business, and how a lifelong fascination with France inspired Chez Nous. Her intimate French wine bar near The Jefferson Hotel has quickly become one of Richmond’s hottest dining destinations.

Whether you love Richmond restaurants, French food, wine bars, hospitality culture or stories about personal reinvention, this episode offers a thoughtful look inside one of RVA’s most talked-about culinary concepts.

Subscribe to Eat It, Virginia for conversations with the chefs, restaurateurs and food personalities shaping Richmond’s dining scene.

Chez Nous

4 W Cary St.
Richmond, VA 23220

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Richmond pizza legend Billy Fallen is back with a new Billy Pie restaurant in Henrico’s West End.

In this episode of Eat It, Virginia, Scott Wise and Robey Martin sit down with the longtime baker, restaurateur and entrepreneur behind Billy Bread, Aziza’s on Main, Billy Pasta and Billy Pie to talk about his decades in Richmond’s food scene, his family’s restaurant roots, and why he’s opening another pizza shop.

Fallen shares stories about:

• Starting Billy Bread in Richmond in 1999 after baking in Vermont
• Learning from legendary French baker Gerard Rubaud
• Building Aziza’s on Main with his mother Rusty
• The cult following behind Rusty’s famous cream puffs
• Launching pizza concepts inside Virginia breweries
• Growing Billy Pie frozen pizzas into a six-state wholesale business
• Opening the newest Billy Pie location near Ridge Road Shopping Center in Richmond

The conversation also covers artisan bread baking, Neapolitan-style pizza, restaurant life, balancing business and family, Richmond restaurant culture, and the future of Billy Pie.

If you love Richmond restaurants, pizza, bread baking, local food stories, brewery culture, and behind-the-scenes conversations with chefs and restaurateurs, this episode is for you.

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Five years after his pandemic-era appearance, Chef Evan Campbell returns to Eat It, Virginia with an update on his culinary journey. Robey Martin and Scott Wise catch up on Evan’s move from running The Stables and Franklin Inn in Richmond to a serene apple orchard resort in Sedona, Arizona.

Back home in Virginia, Evan now leads food and beverage at Westminster Canterbury, manages seven dining programs, and curates creative rotating menus for residents.

He also shares how his private chef business — complete with his drag persona “Rita Recipe” — keeps him connected to Richmond’s dining scene, and outlines plans for a grassroots advocacy group to support local restaurants.

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In this episode, we explore the unique partnership behind Richmond's Get Tight Lounge with co-owner Drew Schlegel and Chef Dalisa Campbell.

Schlegel, a Baltimore native who worked his way through the restaurant scene starting at the Lily Pad, brings authentic Baltimore-style pit beef to Richmond alongside business partner Randy O'Dell.

Campbell, whose culinary journey spans from her grandmother's country bar Boot Scooters to international resort consulting in Jamaica, has transformed the kitchen and what she boldly calls "the best cheesecake in the city."

Get Tight Lounge is a neighborhood gathering spot that serves elevated bar food while offering a variety of live music and Baltimore sports on TV.

Schlegel shares how he books all entertainment in-house, while Campbell operates a freezer-free kitchen that can push out Altria Theater rush orders in 30 minutes.

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Join Scott Wise and Robey Martin as they sit down with Fred Enriquez, co-owner of Auntie Ning's Filipino restaurant in Richmond, Virginia. Fred shares how his childhood and family's Filipino restaurant in Virginia Beach inspired him to bring authentic Filipino cuisine to Richmond.

Once in Richmond, Fred and his business partner Kristin Hobday combined their shared faith with their passion for hospitality to create a restaurant that serves traditional dishes like adobo, lumpia, and pancit while also feeding those in need.

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On this month's episode of Eat It, Virginia, hosts Scott Wise and Robey Martin sit down with Herbie Abernethy and Josh Novicki, the Richmond duo behind three of the city's most celebrated restaurants: Cobra Cabana, Hot For Pizza, and Brave Captain.

Herbie and Josh share the story of how two art school kids from East Carolina University, connected through a thriving North Carolina music scene, found their way to Richmond and built a restaurant empire rooted in community.

From the origins of Cobra Cabana's legendary $5 beer and shot deal, to the 40-year-old sourdough starter powering Hot For Pizza's pies, to the newly opened Brave Captain, this conversation is packed with great stories, colorful opinions, and plenty of Richmond restaurant recommendations.

You can read the full article at WTVR.com.

Eat It, Virginia is available on WTVR.com, the CBS 6 YouTube page, and Spotify.

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Baltik’s Bagel founder Yero Rudzinskas shares his journey from Michelin-starred kitchens and high finance to building one of Richmond’s most buzzed-about bagel shops. In this Eat It, Virginia! podcast episode, he reveals his bagel-making secrets, business philosophy, and why community connection drives his success.

You'll Learn:

• How Yero went from chef to banker to bagel maker.
• The process behind Baltik’s Bagel’s signature chewy, glossy crust.
• Why Richmond’s South Side was the perfect location for his Baltik’s Bagel.
• Tips for perfect bagels at home — fermentation, boiling, baking.
• His plans for expanding in Richmond’s growing food scene.
• Stories from New York City Bagel Fest People’s Choice win.

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Eat It, Virginia, co-hosts Scott Wise and Robey Martin sit down with Tim Gearhart, founder of Gearharts Fine Chocolates, to explore his 25-year journey in confectionery. Tim shares how his love for food began in Charlottesville, took him through a stint as a Marine Corps cook, and eventually led to opening one of Virginia’s most beloved chocolate shops in 2001.

He discusses the artistry behind Gearharts’ signature 16-piece collection, his seasonal creations, and the expansion into a Short Pump chocolate café.

Tim also unveils the story behind James River Chocolate Company and Gunny’s Bark, a veteran-inspired product benefiting the Marine Corps Heritage Foundation.

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Eat It, Virginia hit the road to Scott’s Addition in Richmond for a trip to Pinky’s, a Mediterranean‑inspired tapas spot with big personality, unforgettable flavors, and a whole lotta heart. 💖

Owner & chef Steve DeRaffele dishes on everything that makes Pinky’s special, from his mom’s influence (and the nickname that became the restaurant’s name) to the open‑concept vibe, neighborhood events, and some of the most drool‑worthy plates in Richmond.

🍽 Highlights include:

• Tapas that span Spain, France, Italy, North Africa & Greece — totally different flavors on one table
• The legendary pork belly (salt‑cured, braised, crisped, and plated with pickled peppers, fresh orange zest & smoked paprika aioli)
• Gluten‑free fried calamari and other allergy‑friendly eats that make guests cry happy tears
• Steve’s DIY buildout with skills passed down from his grandfather who built diners
• Tropical, vacation‑vibe decor designed by his wife Brittanny (owner of local jewelry shop SUN & SELENE)
• Neighborhood parties like oyster nights, hot dog wine pairings, Friendsgiving, and more

If you love Richmond’s food scene or just want to meet the chef behind one of the city’s most talked‑about restaurants , you’ll want to watch this.

👉 Subscribe to Eat It, Virginia on YouTube or Spotify so you don’t miss our next stop in RVA and beyond! 📺 Watch more at CBS 6’s YouTube page or listen wherever you get your podcasts.

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On this episode of Eat It, Virginia! we sit down with Memi Shehata and Rania Yacoub of Egyptian restaurant Memi’s and Fan favorite 3 Monkeys in Richmond.

Memi’s, now celebrating its first anniversary, is one of the city’s newest Egyptian eateries. It’s the culmination of a journey that began nearly two decades ago and half a world away.

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When music lover and chef Matt Kirwan opened Daisy's at Tredegar this summer, it was like a dream come true. Located adjacent to Richmond's new Allianz Amphitheater, the restaurant has become a pregame destination for concertgoers.

"I still have to pinch myself sometimes," Kirwan told hosts Scott Wise and Robey Martin on the latest episode of Eat It, Virginia! "I got to go into every show and some of my favorite bands came through. Two of my favorite things in life, music and food, and now they're kind of together."

Daisy’s at Tredegar
500 Tredegar Street
Richmond, VA 23219

804-610-4468

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The Smoky Mug recently opened its expanded location along North Avenue off Brookland Park Boulevard in Richmond, growing from a 1,400-square-foot space with 8 indoor seats to a 3,000-square-foot restaurant featuring 35 dining room seats, a 10-seat bar, and a 25-seat lounge area. Co-owners Dan Lee and Ryan Maynes discussed their journey on the Eat It, Virginia podcast, sharing how their restaurant concept began during a COVID-19 pandemic dinner party in early 2020 when Maynes served his homemade brisket and Lee brought bourbon to share.

Maynes, a former paving superintendent, learned his barbecue skills growing up in Clayton, New Mexico, a town so small he graduated with just 42 classmates and could "throw a brisket into Texas from my parents' front door." For their first location, he built a custom smoker from a decommissioned 500-gallon propane tank. The restaurant combines Texas-style barbecue with Virginia and North Carolina influences, using Carolina vinegar sauce enhanced with Southwest seasonings and citrus.

The new space has allowed The Smoky Mug to expand beyond barbecue and coffee, adding a full pastry program with items like brisket-filled churro cookies and biscuits created by their trained pastry chef manager.

Lee emphasized that their success stems from focusing on service, hospitality, and community building, creating a space where families can gather and newcomers can meet longtime neighborhood residents.

The restaurant plans to celebrate its anniversary in October with their annual trunk-or-treat event while waiting for a second smoker to arrive in January, which will enable them to bring back special events like their Oktoberfest sausage-making celebration.

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Eat It, Virginia! takes you behind the scenes with two influential social media creators showcasing Richmond, Virginia restaurants and events to both longtime locals looking for new things to try and audiences who may have never heard of Richmond.

Paige Poprocky, co-owner of the Richmond Experience, and Lauren Z. Ray have built substantial followings by highlighting what makes Richmond special — from vegan-friendly restaurants to businesses that deserve recognition.

Connect with the show on Instagram where you can also find Scott and Robey.

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Chef Kyle Perkins has found his culinary home at Salt & Meadow inside The Tides Inn in Irvington, Virginia, where the breathtaking waterfront views and local seafood inspire his cooking.

"I came and I walked through the front door at the Tides Inn. I saw the view, and I said, 'Yep, sign me up,'" Perkins said.

Before joining The Tides Inn as executive chef, Perkins worked at Twin Farms, a boutique resort in Vermont that he describes as "a true definition of escaping reality" with no phone service and a secluded woodland setting.

The Vermont native's journey to The Tides Inn came after a stint in San Francisco during 2020, when the pandemic made city living unaffordable and limited opportunities. He returned to Vermont, briefly worked in landscaping, then joined Twin Farms under chef Nathan Rich, who provided "an excellent platform for me to excel and grow."

When the opportunity at The Tides Inn presented itself through Tanzerra Resorts, the property's parent company, Perkins was immediately drawn to the unique coastal setting.

The transition from Vermont to Virginia's Northern Neck brought significant changes to his culinary approach. At Twin Farms, Perkins served about 28 guests and could change menus at will. At The Tides Inn, he feeds up to 300 people daily and focuses on consistency.

"Making sure that recipes are extremely consistent, because I don't have the ability every single day to change the menu," Perkins said.

Being on the water has also influenced his menu, with seafood playing a prominent role. Perkins has even worked on an oyster farm to better understand the local industry.

"I've worked out on an oyster farm for a couple of days, and they were 12-hour back-breaking days. It's no joke. I have a lot more respect for what they're doing out there on the water," Perkins said.

To source local ingredients, Perkins explores the area and builds relationships with producers like Young Overholt in Gloucester, which raises cattle on seventh-generation family land.

"He's pushing for quality. He's not pushing for quantity. And that's something that we want to promote," Perkins said. "As we kind of reverse back in time, and we go back to this farm to table, which used to be the norm, and we go back to buying things from your neighbor and not buying it from a supermarket."

The Tides Inn offers guests a unique experience on a peninsula that feels secluded yet welcoming. The property features a boardwalk showcasing their living shoreline, a marina, croquet lawn, bocce court, and the more casual Fish Hawk bar.

While the restaurant is "a little more upscale" with a dress code, Perkins aims to create an inviting atmosphere with elevated home-style cooking.

"We want them to feel welcome. We want them to feel at home, but like whoa. This tastes like home-cooked food, but it doesn't look like it. It's a level up," Perkins said.

The Tides Inn continues to add unique experiences for guests, including crab feasts on boat rides and, most recently, seaplane tours that depart directly from the property.

Watch Chef Kyle prepare oysters on Virginia This Morning.

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Join us as we dive into the unconventional journey of Grayum Vickers, the innovative wine director and sommelier at Richmond’s Lost Letter and Lillian restaurants. Discover how this former high school meteorology teacher and punk rock musician found his passion for wine. Grayum shares his insights on coastal wines, the thrill of serving celebrities, and his excitement about the rare opportunity to offer Dom Pérignon by the glass. Explore how Grayum is helping to redefine Richmond's wine scene with his unique approach and expertise.

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Amy Cabaniss, owner of Revel Market and Bar in Lakeside and Julep's in downtown Richmond, discusses her Richmond restaurant journey which began in 1998.

She highlights the unique features of Revel, including a secret patio and how a trip to New Orleans inspired the venture.

She also addresses some of the challenges of running restaurants during inflation, owning a restaurant in downtown Richmond, plans for future events, and some of the celebrities she's served over the years.

Send your food and restaurants questions to Eat It, Virginia on Instagram or over email.

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Tom Ellington and Jon Schott join Robey and Scott to discuss the evolution and growth of Cirrus Vodka and the recent opening of its new tasting room in the Scott's Addition neighborhood of Richmond. The space, known as Ballast, also houses Yellow Umbrella and Slack Tide Fish Co. The tasting room's drink menu, created by Jon, includes a variety of vodka-based cocktails, with a focus on local products.

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