The Roosevelt in Richmond, Virginia boasts an ambitious all-Virginia wine list. Such a focused list is possible because this is Virginia's wine industry blossoming phase. Each AVA and winery is searching for their identity and experimenting with so many different grape varieties and production methods; wineries make such an expansive variety of wine, from methode traditionelle sparklers to fortified dessert reds, and everywhere in between. With so much to choose from, a restaurant can fill all the bases with just local wines-- a feat that would not have been possible 15 years ago.
Their wine list is a nice snapshot of what's happening in Virginia, highlighting the top producers and interesting trends-- such as chardonnay/viognier blends and powerful Bordeaux-style reds-- that are coming to define the AVAs here. The selections are thoughtful and priced as great values.
Their wine list is a nice snapshot of what's happening in Virginia, highlighting the top producers and interesting trends-- such as chardonnay/viognier blends and powerful Bordeaux-style reds-- that are coming to define the AVAs here. The selections are thoughtful and priced as great values.
The menu is full of modern takes on hearty southern cuisine from Chef Lee Gregory. Here are a few photos from dinner:
 braised shortrib, mustard potatoes, Brussels sprouts |  rockfish, potato gnocchi, cauliflower, raisins, charred onion puree |  corn cake, vanilla gelato, salted caramel sauce |
 Linden 'Hardscrabble' 2012 chardonnay |  RdV 'Lost Mountain' 2010 red |
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