What they’re saying
It was all about the beef today in the HRS kitchen! Brian Mullins with M&M Hospitality Group and C&B Cattle Company was joined by Chef Dallas Walton at Cork & Bull Chophouse for a tasty serving of premium beef. Dallas served up a tasty ribeye steak.
Fall is here and so is the new fall menu at Vintage Tavern. Chef Dylan Pearson joined us in the kitchen and made a tasty char grape salad.
Taylor Miller from River Stone Chophouse joined us in the kitchen and made a tasty bourbon drink dedicated to George Washington called the Commonwealth 1799.
Director of Operations Ken Dodd and Executive Chef Dylan Pearson from Vintage Tavern in Suffolk explore the features of what make this restaurant "Seasonally Southern," as part of Coast Live's "Positively Suffolk: A Celebration of the City."
Vintage Tavern continues to garner praise for its spectacular presence and positive impact on fine dining and corporate hospitality in Coastal Virginia.
Executive Chef Brandon Hill and Sous Chef Dylan Pearson is on the Hampton Roads TV Show segment In The Kitchen making our Pan-Seared Flounder.
Sous Chef Andrew Gallagher and Special Events Director Kati Newman joined the Hampton Roads TV Show in the kitchen with two additions from the 2022 Spring menu. Andrew made a fresh spring strawberry salad and crispy pork belly.
Chef Brandon and Chef Dylan is on the Hampton Roads TV Show segment In The Kitchen making Charred Octopus Plus Shrimp and Grits
Vintage Tavern Combines Fine Dining with a More Casual Experience, Coastal Virginia Magazine
“Everything we’ve done during this renovation is to enhance what was already there,” says Teresa Mullins, who owns Vintage Tavern with her husband, Brian. “We know that sometimes people are coming home from work or looking for something to eat after their kids’ soccer game and aren’t necessarily wanting for a three-course-meal, bottle-of-wine dinner. Understanding that, we made the bar bigger, created some new menu items and brought in more craft beers, without taking away from the dining room or the private dining space we have upstairs for special events.”
Keeping It Simple, Suffolk New Herald
Vintage Tavern, the North Suffolk restaurant where he serves as head chef, may be known for its grilled bison ribeye, its tavern-cured pork belly and its jumbo lump crabcake with tasso rice and smoked tomato tartar, but you won’t find those things on Steinert’s holiday table.
Vintage Awarded 2010 Fine Dining Sante Award, Sante Magazine
Santé Award winners represent a broad spectrum of restaurants and industry professionals. Representatives of winning establishments, Santé Professionals of the Year, and distinguished guests will gather in honor of the winners’ achievements at the 2010 Santé Awards Gala Dinner on November 9, at the Villageo Inn & Spa in Yountville, California. The 2010 Santé Awards are sponsored by Regione Piemonte Agricoltura and William Grant & Sons, Inc.
Regional Cuisine with a Southern Accent
Set in the beautiful Governor’s Pointe community in northern Suffolk, the dining experience at Vintage Tavern is established well before the first plate of deliciously prepared food is set before you.
Virginia’s Newest Vintage, Virginia Living Magazine
It took a few weeks of phone calls and schedule finagling to get all four of them around the same table at the same time. Like world leaders gathering for a summit or corporate execs for a power meeting, they came from near and far to meet with me at their ambitious new restaurant in rural Suffolk—Vintage Tavern.
