I was traveling for work this past week and had the pleasure of dining for dinner at Zoës Steak & Seafood Restaurant in Virginia Beach. Executive Chef Jerry Weihbrecht was trained in Colorado and Hawaii, which is reflected in his American menu with Asian influences. You know you’re in good hands with a chef that was invited to show off his skills at the James Beard Foundation in NYC. I liked the décor, too–relaxed and luxurious. The bar stools are like mini thrones with arm rests.
This place is serious about wine–their list is extensive, and they have a sommelier. I do like my reds, but I decided to switch it up that night and try one of their cocktails. I had a refreshing mojito, made with fresh mint from the kitchen garden. The blue crab mac-n-cheese is a popular choice, for good reason; Weihbrecht makes it decadent and refined. The shrimp tempura is another good appetizer (although you really can’t go wrong with anything on the menu). You can tell the seafood is fresh when you bite in, and the tempura coating is light, so it doesn’t overwhelm the shrimp. It’s overlaid on a bed of shredded lettuce with a spicy sauce.
I had the duck breast with brussels sprouts and lentils for the entrée, and I was very happy. The duck breast looked to be seared on the outside, with a fairly pink, juicy interior. It was a good follow-up to my fall salad. I was so full that there was no room for dessert–but I suggest you not skip the sweets, if you’ve got spare room. They’ve got an impressive list of dessert dishes and libations. Even if you don’t order dessert, they send out a small plate of mini sweets for the table, so you’ll have a nice little treat to close the meal.
I asked the waiter to give my compliments to the chef, and he passed along my two thumbs up. You should come, if you’re ever in town.
ATB 