![]() They say you cannot go wrong with dessert, but in this case, it was especially true. Byrd’s jambalaya is listed as a chef’s specialty for a reason. So much is packed into a bowl-shrimp, chicken, andouille sausage, steamed rice, peppers, tomatoes and a house sauce that brings the heat! If you enjoy foods with a kick, this one will not disappoint. What could be better than that? Well, I say the jambalaya. Not only was the blackened preparation a wonderful contrast to the sweet flaky fish, the key lime tartar sauce, black beans and rice, and fried plantains worked together to bring a taste of the islands. A prelude of the entree to come.įor entrees, the perfect way to savor Caribbean foods and flavors is with blackened mahi-mahi. #DREDGE RESTAURANT MAC#The pimento mac and cheese was comfort food at its best-warm and filling-but it also had just hint of heat and spice. What really shined were the fresh Pico de Gallo, sour cream and an absolutely yummy, smoky adobo crema which were served along with it. The quesadillas included a generous share of shrimp and gooey cheese, all wrapped in a flour tortilla with a perfectly crispy crust. My husband and I started our dinner with appetizers: the shrimp quesadilla and the pimento mac and cheese. “It makes it a whole different experience, ” Byrd said. #DREDGE RESTAURANT FULL#In addition to a full bar, Dredge offers a pretty extensive selection of craft cocktails, beer and wines from all over, chosen to complement the food menu’s flavors. “I want people to step out of their comfort zone and try something different.” That could certainly be said of menu items like tater tot nachos or the fried oysters and waffles.īyrd loves to talk about combining food and flavors, especially when it comes to beverage pairings. When asked to pick a favorite, Byrd simply can’t. There are also non-seafood options like Jamaican jerk chicken or roasted Cuban pork. The resulting menu mix includes the fried Rappahannock Oyster tacos that created his food truck following alongside grilled mahi-mahi and jambalaya. Sister Kasey and her husband Russell Haynie run Black Sheep Farm in Lively, which provides much of the fresh, local produce and beef for the popular Dredge Burger. That means incorporating food and flavors and the farm- and boat-to-table philosophy of using the freshest local ingredients whenever possible. “I built the menu from what I missed in the Keys,” Byrd said. Meaningful touches in the restaurant decor include a portrait of The Dixie, a deadrise that belonged to his waterman stepfather, which hangs opposite of a mural depicting Byrd diving among the Caribbean sea life he grew to love during his time in Key West. The restaurant continues to be a family enterprise, with Byrd’s mother, wife and sisters all playing vital roles in front of the house, kitchen and office. “I’ve got my blood, sweat and tears into this,” he said, as does much of his family. But the important things, namely the personal connections, have remained. Online ordering and a rebuilt patio were a response to COVID-19, but the food truck that started it all, now sits idle, a casualty of Dredge’s popularity and perhaps Byrd’s status as a new father. Now three years later, a few things have changed. Blackened mahi-mahi is the perfect way to sample island flavors. Chef and owner Bryan Byrd has built a loyal following, not to mention a collection of awards, since he opened the restaurant in his Irvington hometown back in 2019. No sooner did the door at Dredge unlock and the open flag go up that hungry diners started filing in on a rainy Wednesday evening. Seating is first come, first serve.There is something to be said about a restaurant that has people lining up the moment it opens and especially so when it happens outside of a weekend rush. “Food is my passion – my art is creating a delicious and surprising menu that will overwhelm your every sense”-Chef Bryan Byrd Chesapeake Bay Magazine voted Bryan as Best Chef in Virginia for 2020. His five years spent working in Key West, Florida have made a huge influence on his style of cooking and menu. Bryan started working in the restaurant industry as a teen, and fell in love with cooking. Food Truck which was recognized by Virginia Living Magazine as, ” Virginia’s Best,” in 2017, 2018, 2019, and 2020. His 20 years of experience includes the Byrd Seafood Co. 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. Their passion for food has earned us the title, “Best Restaurant in Virginia,” from Virginia Living Magazine in 2020. Dredge sources most of its produce and grass-fed cattle, pigs, and chickens at its family-owned, “Black Sheep Farm,” in Lively, VA. 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 items. ![]()
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