Virginia Beach Restaurants

This restaurant is located in the Boardwalk Resort Hotel & Villa, on the boardwalk of course, very good food, we had Sunday brunch. Wonderful buffet, wide spread with lots of goodies, seafood, raw & cooked, omlettes, waffles, all kinds of meats, deserts, danishes, complete. Had a table outside with a great view. The service was good for a buffet style meal, and quality food. Well worth the trip.

Your sub will be dressed with fresh provolone cheese, lettuce & tomato, onions, spices, oil & vinegar. Hot and sweet peppers are available upon request. Subs from the grill not included.

These Subs are awesome. We eat here every trip to Virginia Beach. My entire family (brothers, sisters, mom, dad, etc.) love this restaurant. There are many locations throughout Virginia Beach.

Favorite Dish: I usually get the Grinder served Hot and toasted. It comes fully loaded.
Noel enjoys the pizza sub and my niece Tiffany always gets a small cheese pizza which is more like a oversized personal pan pizza.

We love this restaurant.

Went there thinking it was Captain George's. Not being from the area we didn't know there were two different places with similar names. Captain George's was highly recommended by friends so we had our heart set on eating there. Once inside we ask if it were the same place and we were told it was different but against our better judgment...we decided to try it out. Thought how can we not get enough to eat at the buffet. We were very disappointed in the quality not to mention the price. We spent $100 for four of us and none of us was happy when we left. SO please..be careful..don't get george's mixed up with Captain George's.

Favorite Dish: Their cheesecake :)

Fried, Broiled or Steamed...it doesn't matter. I've been a Charlie's Seafood lover since 1959 when Mr. Charlie gave me bubble gum and a sucker when my parents paid their bill!

Now, too many years later to admit, I am still certain of this family owned and managed restaurant is the Best of the Beach. If you want ambiance or gourmet maybe this isn't your choice, but if you love traditional seafood prepared using time-honored recipes by locals, then Charlie's Seafood is the place.

The lightly-battered fried oysters with homemade cocktail sauce are both mouthwateringly succulent and plentiful. The original recipe she-crab soup is renowned both nationally and internationally
Other favorites include the lightly-spiced (my preference) steamed shrimp and golden fried flounder with any of the numerous veggie choices.
Speaking of veggies, where can you get freshly prepared yellow squash with sweet onions or hand-cut and ham-seasoned collards or black-eyed peas The potato salad is another homemade favorite. And although Omie has now retired (she cooked there for at least 60 years, her golden nugget hushpuppies are still the best, crisp on the outside and fluffly with bits of onion and slathered with real butter!
If you aren't happy with anything at all...tell the owner/manager, Paul, Mr. Charlie's grandson,who along with other family members and long-time loyal employees will make your Charlie's Seafood experience the best at the beach. I promise!

Favorite Dish: Lightly battered, golden fried oysters are my absolute favorite. Hot from the fryer, not greasy, but so juicy... be careful not to burn your mouth with that first bite. Served with fresh potato salad, collards and crispy-on-the-outside-fluffy-on-the-inside homemade hushpuppies.

USED TO BE THE BEST IRISH RESTAURANT HANDS DOWN. NOW-DON'T BOTHER. THEY HAVE CHANGED THE MENU AND THE HOURS. POTATO SOUP IS NO LONGER WORTHY OF BEING ONE OF MY COMFORT FOODS. JUDGING BY THE DWIN DLING HOURS, MENU AND PATRONS-IT WILL BE CLOSING SOON. GOOD RIDDANCE!

Top notch seafood, HUGE shrimp, sweet snow crab legs, decent prices. Located on the fishing pier at 15th street, most of the seating is outdoors on a covered deck conveniently right on the sand.

Favorite Dish: Fried fish sandwich or platter 2, They are both delicious and very generous portions for the $.

We had a reservation for 3 on a Tuesday during restaurant week. We were excited about it, but this soon faded. We were met at the door by the hostess who was dressed in an outfit that was pushing the standards of approved hostess attire. After she seated us at a great table, she returned for our drink orders and we realized she would also be our waitress. Maybe a server called out or this is standard practice, but she did not introduce herself, was somewhat snippy and seemed annoyed by the entire restaurant week crowd she was dealing with. Did I mention her outfit? If she dropped anything the entire restaurant would have had quite a show.

Dining- We were told that only the restaurant week menu was available and nothing else. I was looking forward to other items on the menu as well. They can't make a mojito because they are out of mint. The "waitress" rushed our order and said that we must choose our dessert at the beginning of the meal. I choose the Lump Crab cake “Norfolk” with sweet corn & country ham. This also includes a supplemental charge of $8. The crab meat was anything but lump and there was so much filler: peppers, corn and mayo, that the crab might as well been from a can. The crab flavor was completely overpowered by the unnecessary filler. The country ham was under the crab cake and had been reduced to mush and was unrecognizable.

Our table also had the pumpkin soup which was overly sweet and more like a dessert. The Caesar salad was the best of the appetizers. The Signature Black & White Mac’ & Cheese was served in a small white bowl in the middle of a large white plate that contained a small number of sautéed vegetables. Elbow Macaroni is used for the Mac’ & Cheese and seemed ordinary. The Mac’ & Cheese was acceptable, but definitely not what I would call a signature item. I had the 21 Day Aged Beef Tenderloin with A. Smith Bowman’s whiskey peppercorn sauce, medium rare. The 2 slices of beef tenderloin that came out were medium rare and were tender, but they were unsauced and were lost in a very large plate with a few sparse veggies.

The "VINTAGE kitchen Deluxe Potatoes for Two Rich Gold Potatoes, Finished with Real Cream and Butter, Extra Virgin Olive Oil, And Sea Salt Loaded with Aged Cheddar, Hickory Bacon, Chive Sour Cream, and Caramelized Vidalia Onions" were good and helped complete our rather empty plates. The potatoes were also an additional $7, while they were good, they should be a standard side dish.

The Whitehall Gewürztraminer 2005 Whitehall and an outstanding white Pinot Noir from Virginia were great. The star was the Cabernet which was paired with the beef tenderloin. It was full bodied, smooth, great finish and I wish I remembered the name.

For deserts we had the Vanilla Crème Brule and The Bittersweet Chocolate Parfait With Newsoms Peanut Brittle. The desserts were good. The Crème Brule was a little grainy and overcooked.

During dessert the waitress walked by and set the check on the table without a word, without offering coffee or anything.

I know an argument can be made that quality suffers for the quantity of Restaurant Week. I thought the purpose of Restaurant Week was to get customers in the door with the end result that they will return. This will not be the case for me. If a chef can let the quality and service slide during one of the busiest weeks of the year, when they are getting a lot of first time customers, how are the regulars treated?

The ambiance is very nice. It's not suit and tie but not shorts and tank top. There is nice Italian music playing lightly in the background. Very cozy. Tables are no too close together. Not too noisy either which makes for good dinner conversation.

Favorite Dish: I had the pasta with marinara sauce. My husband and son had the pasta with alfredo sauce. They were both superb. We liked everything about this place. We ate there in 2004 and 2005 when we went there on vacation. We stayed at our timeshare so we were able to walk but they do have parking in the back.