Stove, the restaurant
2622 Detroit Street
Portsmouth, VA 23707
to find us: call 757.397.0900
facebook: stove restaurant or just stove
hello everyone, welcome 2 Stove, the restaurant in sunny PoNo, the historic part of Port Norfolk which is in the historic city of Portsmouth in this is crazy historic state of Virginia.
I'm sydney meers, to the left are shots of stove inside and out. My cooking style has been tagged as neo-southern but i feel it's more Mid-Atlantic. Being from Mississippi you'll see a touch of my home state of Mississippi, ingredients from up hear in Virginia and a bit of what I've learned along the way which has contributed to my cooking style and philosophy. my grandmother really taught me cooking and then after cooking in Mississippi, Alabama and later here in Virginia I added some education from Johnson and Wales university culinary arts program in mid career and having had the good luck of studding under some real good Chefs along the way like Hans Shadler, Marcel Desaunier, Marcel Walters and even my ole frin Monroe Duncan, the ultimate showman plus a few others along the way and voila, here I am years later.
we use great local produce, fish and meats that I get not to far from the restaurant, I grow food for here, make my smoochie bear ham as well as my sausage and my PoNo city cured hams. With global warming I'm even able to get fresh root veggies from my farmers in winter as well as summer. Some friends of south of Smithfield make what they call a real Smithfield ham the way it was done in the 1800's. It's a salt cured ham from Tommy and Dee Dee Darden of Darden's farm. I get some great yellow, blue and brown oyster mushrooms from Dave and Dee out in Sedley va plus my ole frin, Judy Clark of Clarke's farm in Chesapeake and a hole host more so you can count on fresh, local and very good foods we serve here at stove. I'm surrounded by water so fish is always interesting and delicious. I mostly cook fish but in autumn and winter I do a bunch of meat, wild game and pig, love pork bellies, oh my, and I cure my lardo, cure and slow roast the belles, make my sausage and ham as I mentioned and we dry age some of our meats as well. We support local farmers and fisherman, and are a part of the southern food ways alliance as well. u can join and support them by joining on the web.
STOVE PAYS THE TOLLS!
STOVE PAYS FOR ALL GUEST COMING HERE WHO HAVE TO PAY FOR THE TUNNEL, WE WILL REIMBURSE YOU FOR THE INCONVENIENCE SO FEEL GOOD ABOUT DINNING WITH US, IT'S PAYS OFF. JUST LET YOU SALESTRON KNOW AND WE'LL DISCOUNT YOUR CHECK WITH 4 DOLLARS WHICH SHOULD PAY FOR THE TUNNEL AND A LITTLE LEFT OVER FOR YOUR GAS, JUST A THANX FROM US. Please note: not good with other discounts.
NEWS: Here is a video that is in the archives of the Southern Food ways Alliance's new oral history project. It's really cool and a 100 years from now folks from all over the world and parts of the moon can see this and others so go to the site and check it out. Sara Wood made the video and interview and loved eating all my pork products. check it out and enjoy, sydney
Here's another just launched piece that ran locally and up in Richmond Va. as well, this link will show the food writers-Lorraine Eaton & Jim Haag's top 30 places to eat before u die! We love being in that group and here's a link: www.styleweekly.com/richmond/menus-for-miles/
OMGordon, my good ole home state of Mississippi has a great magazine which somehow found me and did a little mention on me and Stove in the April/May issue of 'Eat.Drink.Mississippi' and it's a dam good mag., check it out by hitting this link: http://www.eatdrinkmississippi.com/ and then touch the square that says 'in the magazine' and you'll see it, and then scroll up and down the pages but hurry it'll change in June. If you get a chance go to http://southernfoodways.org/ and check it out, join it even. They are devoted to the preservation of the southern foods, history and documenting every part of it. I am a member and it just happens to be about 45 minutes from my house when I lived in Mississippi. It's location is Oxford Mississippi at Ole Miss University. Anyway, check it out and get involved.
New recipes for you on the 'secret formulas 4-u' page, go getem!
COOKIN CLASS HAVE BEEN LAUNCHED FOR THE 2014 YEAR, GO TO STOVE COOKING CLASS PAGE FOR MORE INFORMATION.
And just a note, we are small with only 10 tables in the dinning room and 1 in the lounge. We fill up quick so make sure you call early in the week for a weekend night or I'd like to recommend a week in advance. Our early seats are booked for 2 hours so if you wish to linger please book the later seating. Call 757.397.0900 for reservations.
Last but not least and speaking of southern heritage, learn to cook real fried chicken the ole south way which is how I learned from my grandmother Johnson, and Lorraine Eaton just informed me that we'll have this recipe in their new cook book plus we won 300 dollars which will go towards out champagne celebration so to taste the real thing check out this link or go to my Fried Chicken Page, cook some and I'll come eat it with you: http://leitesculinaria.com/75694/recipes-sydney-meers-fried-chicken.html
Please call and make a reservation with us sometime. It's a nice 32 seat restaurant with fun art, delicious food and all of this in a quaint setting and in a quaint neighborhood, join us, want u.
mike is my salestron and part time bartender as well, what a talent. He's even a Biology teacher for his part time job, lol
Oh, here I am incase u want to see true beauty baby, here it is and i'm here with my children, the PoNo Hams