Cuisine:

• Others
• American

Mezzanine Description:
Huzzah to Mezzanine for having a conscience when it comes to sourcing many ingredients. Byrd Mill grits accompany braised short ribs, Virginia's own Dave & Dee's oyster mushrooms grace the Thai green chicken curry, and the beet salad also has its roots in the Old Dominion. Still, you don't get a sense of mission at this stylish bistro, with its art gallery-like upper floor, reached via a tall, handsome wood staircase, which feels more loft than mezzanine. An overgrown chalkboard serves as the menu (there's no handheld, paper version---maybe for ecology's sake, perhaps to save costs---either laudable). And its offerings, split into appetizers, small plates and large plates, are free-range, like the pan-roasted chicken with goat cheese tucked under its skin. Other dishes run from grilled Carolina quail to Niman Ranch all-natural pork chops with bacon orzo and local braised greens to crispy, noodle-wrapped shrimp with gingered ponzu. The bar bustles with attractive people, fresh flowers adorn tables, and jazz music floats through the air, conspiring to make Mezzanine where the chic meet and eat.


Be the first one to rate and write a review for this Mezzanine restaurant!