is a modern American bistro offering a select menu of seasonal, market-driven fare. Local ingredients shine in the refreshingly bright dishes while cocktails, beers and wines from small producers fill an elegant yet unassuming drink list. The intimate space features plenty of warm wood accents, burnt orange banquettes and crisp white walls.
Former Per Se sous-chef Christian Ramos and Locanda Verde vet Reed Adelson joined forces to open Virginia's. NY Mag writes, "the look is old-world bistro (marble bar, smoked mirrors, vaulted ceilings, tan banquettes), while Ramos’s menu is more modern-eclectic (braised duck with fermented soybean; Morcilla salad; and chocolate-beet cake). The partners’ families have done their bit, too: Adelson’s fine-dining-enthusiast father contributed vintage menus that line the walls, while Ramos’s uncle built the restaurant’s oak tables. The name honors Ramos’s and Adelson’s mothers—both of whom happen to be Virginias.