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Boat and Farm to Table
Open Tuesday-Saturday at 5 pm.
Seating is first come, first serve!
The Looe Key Reef mural, painted by Tommy Fox, depicts Chef Bryan Byrd scuba diving with some of his favorite marine creatures. The mural is located on the wall in our main dining room just above our, "Key West table." out.
Serving up, “Fresh out of the Water,” VA Oysters and Seafood, Jerk Chicken, Cuban Pork, Tacos, Burgers, and much more with a Caribbean, Cajun, and Asian influence. Our menu offers an array of boat/farm to table style items. We source most of our produce and also raise our own grass-fed Cattle, Pigs, Chickens, and Ducks at our family owned, "Black Sheep Farm" in Lively, VA. Our passion for food has earned us the title "Best Restaurant of Virginia" from Chesapeake Bay Magazine "Best of the Bay" awards in 2020.
Owner and award winning Chef Bryan Byrd grew up in Irvington, Virginia, and has called the Northern Neck home since he was 8 years old. His 20 years experience in the Restaurant industry includes Byrd's Seafood Co. Food Truck, which was recognized by Virginia Living Magazine as "Best Food Truck of Virginia" in 2017, 2018, 2019, and 2020. Byrd started working in the restaurant industry as a teen and fell in love with cooking and the fast pace of the restaurant life. Byrd's five years spent working in Key West, Florida have made a huge influence on his style of cooking and menu. Chesapeake Bay Magazine voted Bryan as "Best Chef of Virginia" for "Best of the Bay" awards in 2020.
"Food is my passion - my art is creating a delicious and surprising menu that will overwhelm your every sense."
CONTACT US at email@example.com
We offer on-site catering for groups of 20 or less in our "Red Room."
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