A chef’s vision in Freemason, a Korean food hall, modern delis, elevated Chinese and pizzas with a plus: 14 restaurants to try in 2025
By Marisa Marsey & Hannah Serrano
SEE ALSO: Pizzas with a Plus, recently opened not-your-average pizzerias in the region
ilo Bistro
Norfolk
When a beloved restaurant like Voila in Norfolk’s Freemason District closes after 20 years, there’s always a little anxiety as to what might come next. But when Chef Zack Close of the esteemed Glass Light Restaurant announced he’s taking over the vacant spot, that feeling turned into excitement, and then—when Ilo Bistro opened its doors this October—a happy sigh of relief. It is, in short, everything that lovely, little corner spot should be…and more.
A Norfolk native with a French Culinary Institute pedigree, Close was a sous chef at Manhattan’s Michelin-starred Cafe Boulud before returning home to take the reins as executive chef at Glass Light. Now, he’s fulfilling a lifelong dream of opening his own place, one that reflects his passion for exceptional food and approachable dining.
Ilo Bistro embodies his vision of a neighborhood spot where downtown and Ghent residents can enjoy a low-key, mid-week meal, and weekend revelers can enjoy an indulgent night out.
You’ll receive an extremely gracious welcome from the host upon entering the charming, elegant 40-seat dining room. The ambience is French cafe meets Tribeca bar, which perfectly suits Freemason’s cobblestone streets and historic architecture. It’s a stark contrast from the ornate jewel box that was Voila. Attentive waitstaff quickly help you settle in with drinks and usher you through the French- and Mediterranean-inspired menu of snacks, small plates, pastas and mains.
Start with savory loukomades, a nod to Chef’s Greek heritage, topped with luxurious, local Surryano ham; tuna crudo with red verjus, grapes and pistachios, a visually stunning dish reminiscent of the fussier fineries at Glass Light; or beef tartare with lavash, a thoroughly addicting nosh.
Then move onto bold, flavorful entrees like a bright and herbaceous chicken with couscous, harissa and Greek yogurt; or the Puppy Drum with braised kale, cannelini beans and cippolini onions, a soulful fish dish that could be served by an Italian nonna or a Southern meemaw. And for dessert try the subtle, not-too-sweet date cake a la mode—a perfect end to an utterly delicious and memorable meal.
Foodies will rejoice that this place is now open in town. It’s nothing short of a gift to Norfolk, and just in time for the holidays, too. ilobistro.com
—HS
The Bagel Baker Delicatessen
Virginia Beach
“You wanna pastrami sandwich around here? This is it,” says a regular at one of our area’s few delicatessens; its bagels imported from The Bagel Baker, the Great Neck shop that spawned it.
For 13 years, folks kept nudging owner George Stepanovich, “When are you opening another?” With his brother-in-law Sam Tripodis joining him recently and dearly departed Route 58 Deli’s Loehmann’s Plaza space available, the time was right.
BB doesn’t try to replicate Route 58 but brings its own nostalgic charm via vintage New York streetscapes and a bright, squeaky-clean, two-tone décor paralleling its black and white cookies (shipped, along with cheesecake, from NYC-fabled Junior’s). For matzo ball soup mavens, lox lovers and Dr. Brown’s drinkers it’s manna in the desert.
Breakfast is all-day, lunch—Reubens, knishes, Sabrett hot dogs—kicks in at 11 a.m., backed by 1950s/60s Sinatra and rock and roll. Staff, as cheery as the atmosphere, clearly relish being part of what George calls “family.” One server overheard joshing another: “What do you think I am, chopped liver?” A compliment here. thebagelbaker.com/deli
—MM
The Bird Cafe & Lounge
Norfolk
Brunch culture is definitely a thing, and The Bird on North Colley is capitalizing on it big-time with an all-day everyday brunch menu and a loungey dining space that invites you to sit and stay awhile.
True to its name, The Bird’s menu is replete with comforting classics like chicken and waffles and eggs done every which way—deviled, Scotch, rancheros, in a nest, an omelette, a bennie or a sammie. After brunch, grab a chess board or dominoes and sip on a latte into the afternoon. Then order a round of “peckings” like meat, cheese, and pickle plates and sip on an expertly crafted cocktail into the late evening.
Beyond the food and drinks, it’s definitely the vibes that really make this spot something special. The moody, maximalist space is filled with green and violet tones, velvety antique furniture, sparkling chandeliers, gold framed artwork, trailing plants and precious trinkets. Whether you’re spending time with friends, a casual date, or your favorite book, The Bird is an enchanting place to perch for a day. thebirdva.com
—HS
Choice Korean Food Hall & Pub
Newport News
With respect to the many longstanding Korean restaurants on the Peninsula, Choice Korean Food Hall & Pub in Newport News is not your ajumma’s eatery. It’s a feast for the senses of anyone craving a taste of Korean culture.
The sleek, spacious food hall features white subway tile and modern lighting and furniture. Large mounted screens display K-pop music videos and Korean cooking tutorials. Seating is mostly communal, at a large community countertop and bar with glamorous gold barstools or industrial-style tables and chairs. Bottled drinks and stemware adorn geometric shelving units, and a sign across one wall reads, “Really Good Food.”
The specialty of the house is definitely their highly addictive, 24-hour marinated Korean fried chicken wings, which come in a choice of seven different sauces. The rest of the menu is a treasure trove of Korean favorites, from tteok-bokki, japchae and bibimbap to sizzling bulgogi bowls and simmering kimchi jjigae.
Don’t miss their curated selection of Korean beverages, bubble teas, beers, soju, yoju (yogurt soju) and specialty cocktails. Pair your meal with a makgeolli (Korean traditional rice wine) or somaek (soju and beer) for a truly immersive experience. choicefoodhall.com
—HS
Project Seed Coffee
Virginia Beach
What started as a delivery service and and a dream for mom, wife and business owner, Erene Henninger, is now a brick-and-mortar cafe specializing in Filipino-inspired pastries and coffees. Henninger, a Filipina immigrant, launched Project Seed Coffee during the pandemic. Following her passion, she began selling as a pop-up coffee vendor at farmers markets and developing a following of fans who cherished the unique flavors she was brewing.
Finally, this spring, Henninger found a permanent home for Project Seed in the Kemps Landing Historic Manor House, a colonial-era brick building (one of the oldest in Virginia Beach) that now sits near the corner of Princess Anne and Witchduck.
Every cup at Project Seed is a love letter to coffee. From velvety lattes to bold cold brews, the menu reflects a commitment to quality and creativity. Don’t miss the honey lavender latte or all-out Filipino flavors like Pandan Milk Ta Cold Brew with Ube Foam, both of which perfectly embody the cafe’s innovative spirit.
And do yourself a favor, fill up a whole bag of pastries like the ube Spanish bread, pepperoni bread and ensaymada. You’ll thank me later. projectseedcoffee.com
—HS
Rangsa
Virginia Beach
Authentic Indian food served in a gorgeous, modern dining room with an ocean view? Yes, please!
Located within the Barclay Tower Hotel, Rangsa brings a high-end yet approachable Indian dining experience to the Oceanfront. At the entrance is a striking mural of an Indian woman whose face is obscured by a seashell, a la Magritte. It perfectly sets the tone for Rangsa’s opulent atmosphere, which could best be described as HBO’s White Lotus if set in Goa.
The menu blends bold Indian flavors with fresh, coastal ingredients. Rich, velvety crab tadka and butter chicken are standouts, while the grilled and spiced whole branzino showcases the kitchen’s flair for seafood. Vegetarians will delight in dishes like aloo gobi, amritsari chole, bhindi masala, and black dal makhani. Each plate is vibrant, aromatic, and deeply satisfying.
Complementing the food is a variety of fresh cocktails, which go on special during their daily happy hour from 4-6 pm. The attentive service from an all-Indian staff completes a lovely meal that blends ethnic tradition and resort-style dining. rangsavb.com
—HS
Wang Jiang Lou
Virginia Beach
How fitting that Wang Jiang Lou is near the Hilltop Walmart; it’s a big-box itself with supersized booths and a capacity for more than 300 guests. But here, big is beautiful.
An inviting village entryway and red-lacquer abacus of a host stand lead to a boisterous bar (dispensing such as Smoked Oolong Tea New Fashioned) and a dining area whose striking centerpiece pays homage to its namesake park in Chengdu, Sichuan’s capital.
Mention of “fusion” on its sign is initially disorienting as you read the menu of traditional pickled cabbage, dan dan noodles and Peking duck.
Yet when it appears that many of the friendly, attentive servers represent an ethnic melting pot, and music by the likes of The Lumineers replaces zither-y guqins, you realize it might mean front-of-the house globalization.
Exquisite dishes shining with high-quality ingredients – piquant shredded pork and chili pepper, nuanced sesame chicken and velvety yu xiang eggplant among favorites – bow to authenticity, as do six screen-adorned party rooms for private groups, a jumbo Lazy Susan anchoring their tables, just like in Sichuan…and beyond. wangjianglouva.com
—MM
Yorkie’s Modern Deli
Virginia Beach
Yep, Yorkie’s is a deli, but not your Uncle Morty’s pickles-in-a-barrel variety. Hence its “Modern” modifier. There’s one “order here” line for sandwiches and salads skewing contemporary like burrata grilled cheese zhuzhed with chili garlic oil and fried chicken with bacon and pimento ranch; points for creativity and, often, local ingredients.
The other “order here” line leads to coffee and cold cuts. And soft serve. This is the gateway to the Oceanfront, after all, and Yorkie’s embodies the ViBe vibe with murals galore and a surf theme (WRV – wave-riding victuals?).
Grab a tub of chicken salad or yellow fin tuna salad and beer or wine for a beach picnic or eat here—perhaps in the mid-century modern living room tableau (whoa, is that Naugahyde?). On pleasant days, garage doors roll up.
Owner Kip Poole, a former chef-instructor who established the nonprofit Crop Foundation to foster education and opportunities for culinary students, wants Yorkie’s to be a vital part of the community for young people to practice sustainability.
As he puts it, “Where consciousness meets convenience.” yorkiesvb.com
—MM
Marisa Marsey
Marisa Marsey is a food, beverage and travel writer whose awards include 1st place Food Writing from the Virginia Press Association. A Johnson & Wales University representative, she has sipped Château d'Yquem '75 with Jean-Louis Palladin, sherpa-ed for Edna Lewis and savored interviews with Wolfgang Puck and Patrick O’Connell.
Hannah Serrano
Hannah Serrano is director of sales & marketing at the TASTE Family of Businesses and former marketing director at O'Connor Brewing Co. Hannah is a passionate foodie and beer nerd. Her advocacy for local culture developed as an arts editor at Port Folio Weekly, culture contributor at WVEC-13, owner of AltDaily.com, and co-organizer of Norfolk's NEON District.
