0Opened in June, Tavern on the James is already packing 'em in with its fried dill pickles and cut-on-premises ribeyes and New York strips. Features a patio and bar, and there's a banquet room for...
An area tradition. The pizzameister with flour on his apron and sauce in his beard resembles an Appalachian baking deity-- and for good reason. He sold the place to his daughter, but still works there two nights a week. The taste is down-home divine.