July 05, 2004

By: Lorne Kendall
Website: http://www.1st-in-steaks.com

Red Star Tavern, a hip, contemporary version of the classic American tavern

Red Star Tavern, a hip, contemporary version of the classic American tavern, opened its doors Monday, April 26th at The Town Center of Virginia Beach. Red Star Tavern features steaks, chops and seafood in a clubby atmosphere, along with a unique selection of specialty martinis, beers and an interesting wine list that offers many choices by the glass.

Executive chef James Reis, who hails from popular restaurants such as Charthouse in New York and Stretch 25 and North Beach Grill in Virginia Beach, creates a well-rounded contemporary American menu ranging from unique entrée salads to fresh seafood and hearty steaks.

From the dinner menu, Tavern Favorites include juicy Rotisserie Half Chicken, marinated, slow-roasted and served with mashed potatoes and Wild Mushroom Papparadelle with oven-dried tomatoes, peas and parmesan broth; while Steaks & Chops include hearty Prime Rib which is also available blackened and a decadent Pecan Crusted Pork Chop with honeyed sweet potatoes, spinach and red wine essence.

Seafood selections include Hazelnut Crusted Grouper, with spinach, tomato, corn, shrimp, basil essence and mashed potatoes and Crab Stuffed Shrimp with spinach, caper and tomato salad. An impressive assortment of burgers, sandwiches, starters and kid-friendly selections are also available at both lunch and dinner.

An extensive drink list is headlined by a selection of specialty martinis like The O, a fruity, tropical concoction and the Ruby, a cool, tangy refreshment. Of course, there's the Swank, for those who prefer their martinis shaken, not stirred and topped with an olive.

Over two dozen bottled beers and drafts and 48 interesting selections of wine, many available by the glass, are also available.

At the front of the house is General Manager John McVicker, who’s well-seasoned experience includes management positions at several famous Chicago restaurant and bars: Bar Louie, Alumni Club and Excalibur.

The 7000 square foot restaurant seats 100 at the bar and 200 in the dining room. Clubby surroundings have an intimate feel, with design elements that include a fireplace, curved leather booths, bustling open kitchen, illuminated wine case, wood-paneled and flagstone walls, custom lighting, eclectic artwork and plasma televisions.

Author Notes:

Lorne Kendall contributes and publishes news editorial to http://www.1st-in-steaks.com.  Great tips on buying top quality meats, steaks and seafood from the finest ranchers and butchers.