Neo Southern American Cuisine, whatever.

Here are 3 most excellant events you should do!

PoNo Restaurant Week April 26th through 29th, join us for a 3 course tasting menu 35$ and with pared wine 15$ more

APRIL 27 is Dine out for Life, we'll donate to cause and if you want you can make your own donation, a great cause and a delicious way to enjoying a lovely evening while knowing that a PORTION of the proceeds go to them.  lots o fun               Join Us - 757.397.0900

And If you feel like a road trip join me down in my ole home state of Mississippi in fabulous downtown Oxford, Faulkner is supposed to come as well if he's not busy but even if he doesn't make it I'm so sure John T Edge will be.  I'm joining Emily and Chef Marco at Saint Leo's for a fundraising dinner on May 2nd with a four course dinner that will be tons of fun and I'm sure the food will be good to, lol.  Emily's restaurant has a real wood fired Italian oven and the food looks glories to say the least.  go to www.eatsaintleo.com to see her menu, a beautiful restaurant with wonderful food as well, come join us, it's a short drive to, only bout 13.24 hours


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 crazy historic state of Virginia.  We are celebrating our 10th year in business with Halloween being the official day we opened.

I'm Sydney Meers and 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 here in Virginia, some sourced from Louisiana and Mississippi as well.  My cooking style is a bit of what I've learned along the way from Miss., the Mid-Atlantic area, the California movement back in the 60's and 70's and even a touch of classical i learned along the way from French, German and Sweden which has contributed to my cooking style and philosophy.   I'm self taught, my grandmother really taught me cooking and still is a great influence even now.  I had a small cafe in the 70's in Mississippi, then on to Alabama and later here in Virginia some 5 or 6 years later and I added some education from Johnson and Wales university culinary arts program in mid career and having had the good luck of studying 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 and cooking up a storm. 

we here at Stove are very happy, proud and still in a lil shock.  I have been nominated for and am one of the Chef's who are up for a James Beard Award for Best Chef-Mid Atlantic area.  I'm a semi finalist and just couldn't be more excited to be in such a great group of Chefs. So, when your in town stop by for some good food, we'd love to see ya oh and please, no cry babies


Stove, located in the heart of PoNo

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. 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 whole 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 like to cook fish all year long as I do meat, wild game and pig.  love pork bellies, oh my, and I cure my lardo, 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 foodways alliance as well.  They are working hard on preserving the history of our southern heritage.  join join them yourself and you'll love it.  go towww.southernfoodways.com  and John T. Edge i said hello 

This year we're just finished our 3rd bottling of my cowboy syd's D'Lish sauce which you can purchase on this website so 2015 promises to be a good and busy one, come see us soon, xo sydney, the stove person

Yep, we were a 2016 mid-atlantic best chef semifinalist for James Beard Award of Excellence. Cause we're good.


We was just named one of the 12 best restaurants in Virginia by thrillist out of Washington D.C.  and they just did the one food you need to eat in each of the states with the one thing to eat in Virginia was Stove's Pork O Rama, dam that's great.  Yay!!!   Here's the link, check it out:  http://www.thrillist.com/eat/washington-dc/virginia-has-some-mighty-fine-restaurants-these-are-the-best-of-them




(757) 397-0900 and please note, we only take reservations by tele phone



2622 Detroit Street
Port Norfolk
Portsmouth, VA 23707

Just outside the Mid-Town Tunnel if coming from West Norfolk or if your coming from the Beach area, East Norfolk or Chesapeake you can now go through the Down Town tunnel and take the second exit which is called the M.L,King Expressway which will bring you in about a mile or less to Port Norfolk exit.  once you go over the rail road that street is Chautauqua, turn right and then the next left onto Detroit St., we're in the second block on the right and remember, we pay your toll, just let us know you came through it and you'll get a $4 discount off your check!



We are opened Wednesday through Saturday and the 1st Sunday of each month.  Reservation for Wed and Thur start at 5.30p in the dinning room and we take our last at 8.30p. reservations for Fri and Sat start at 6p and our last is 8.30p with the  Bar hours 4:30p-11ish.  reservations for dinner are recommended.  we are small with only 10 tables and can fill quickly but if your in the neighborhood stop by, sometimes it's easy to get in.

Brunch 1st Sunday of month 10am - 3pm 

reservations are needed for this glorious day, we have a standing reservation list and it's beyond a cult, lol.  to really get a table you need to reserve no later than two weeks out but sometimes on the day of we do get a cancellation at times so give a call.  Bon boe TeToe


I've bottled up my world famous D-Lish Sauce for you. It's been in the making for about 25 years and it's fabulous and sophisticated.  It has a lil Spice to it, a lot of fresh smoked tomato flavor and while a lil on the thick side it's also very fluide and at a whopping 16 fl. oz. it will last you a little while but we certainly want it to be eaten and not just a beautiful art piece in the refrigerator.  Besides, my cat's need shoes

Test-ta-monial: D-Lish...what else would you call it? It's not a BBQ sauce, not just a steak sauce either. Back in the late 80's someone had the nerve to ask me for some catsup. Well you can only imagine the horror on my face. Then one rainy day, I love rainy days, I concocted a great sauce. It's fabulous and sophisticated for fish, bird, beef, wild game, veggetables or as a vinaigrette or bloody mary.  Recipes on this page for you.  It finished out with 30 ingredients like turmeric, amaretto, smoked tomato, my coffee blend to name a few. There's more to the story but it would take me forever to spell check so when u c me I'll give u the full version. This D-Lish Sauce has been in the making for about 25 years so i think i'm done.  Now we've done our 3rd bottling for all our fans the world over. I'm doing all the chopping and prepping with some frins and staff then i take it to Willard and Greg who puts it into a nice bottle for me. I leave the dippin in wax for myself, it's soothing.

Where to buy my sauce: currently only in Hampton Roads area except for right here on my website.  I'll ship it anywhere.  Locally at specialty shops like all 7 locations of Taste Unlimited-Va Beach, Norfolk, Newport News & North Suffolk, Ghent Seafood in Ghent-Norfolk, Westside Produce & Provisions-Colley Ave, Norfolk,  the Creative Edge at Hilltop-Va Beach, Clarke Farm, Chesapeake, Artisan Bakery of Portsmouth which sales it at Old Beach Farmer's Market-19th st. Va Beach, East Beach Farmer's Market-Norfolk, Olde Towne Portsmouth Farmer's Market and Smithfield's Farmer's Market, at Wharf Hill Main St.-Smithfield and of course right here at Stove, the restaurant-PoNo neighborhood of Portsmouth and of course on this website.  if you go to the top browser bar and touch on the 'loose ends' you'll see some recipes and ideas on how to use D'Lish.  i post often so always refer back for more ideas and recipes.

August 22nd I'll have my new baby born, my Not Hot sauce.  It will be in stores near you next week.  A chili pepper sauce that's so balanced its layers are as powerful as the capsasen itself.  Not to hot but yet enough heat to make it fun and then with the sweet and savory to balance it out, dam it's good.  go get some!


The art o Syd

For as long as I been cooking, maybe longer, I been making art of some sort. Some peoples have tried to describe it only to talk themselves into a tizzy. One ole man from Norfolk said 'Nobody should do art and it doesn't belong in a restaurant'.  He was constipated for sure.  It's a little bit folk art, a little political, sometimes even the goofy religious cults get in there but generally irreverent in some ways (many ways probably).
When you come eat at stove you can see some of it up close and personal. Here be a tease. and of course you can purchase any or all of them.  just talk to your salestron or even me.  it really would look good over your soffa and if your color blind like me they all will blend perfectly,


Now that you've seen my art you are ready for some of my wisdom.  I'm leaving that from time to time as well as my poetry.  and just an important thing to always remember, 'a day without rain is like a day with sunshine'

that's it for now, stay tune.