Stove, the restaurant
2622 Detroit Street
Portsmouth, VA 23707
757.397.0900
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 Virginia.
I'm sydney meers, to the left are shots of stove inside and out. I do a kind of neo-southern style of cooking. Being from Mississippi you'll see a touch of my home state of Mississippi and a bit of what I've learned along the way in my writing and cooking style. my grandmother really taught me cooking and then I added some education from Johnson and Wales university culinary arts program and I studied under some real and good Chefs along the way and voila, here I am.
we use great 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. I get a great va. style salt cured ham from tom and Dee Dee Darden's farm just southwest of Smithfield, 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 here at stove. I'm surrounded by water so fish is the best and 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 and we dry age our meat. really we make most all things, I just can't grow fish or meat right now, not enough room here, anyway you can see we are devoted to preparing real good and healthy foods for our clientele. We support local farmers and fisherman, are a part of the southern food ways alliance and buy local buy fresh. u can join and support as well.
so, call and make a reservation, it's a nice 32 seat restaurant with great art, food and all of this in a quaint setting, join us, want u.
NEWS: HAPPY HOLIDAYS TO EVERYONE AND HAPPY NEW YEAR
I've just posted the 2012 Cooking Classes schedule so check it out and come cook with on sundays.
Going into our 6th year now we are having fun with our farms that are still growing some really nice squash and pumpkins. I even have collards, brussel sprouts and rocket doing real well in the world's smallest garden. Now with the holiday season right on top of us we all realized that it's almost New Years. OMGordon, so book now for X-mus Eve, your Holiday Soriee, New Years Eve and of course New Years Day, it's our 1st Sunday Brunch of the new year and I will have a guest Chef with me, Patrick Evans Hilton of Hampton Roads Magazine will work with me on a super brunch menu and of course we'll have black eye peas for the day and plenty of sparkling so book now, very limited space.
And just a note, we are small with only 11 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 757.397.0900 for reservations when joining us.
Last but not least, learn to cook real fried chicken the ole south way which is how i learned from my grandmother Johnson, check out this link: http://leitesculinaria.com/75694/recipes-sydney-meers-fried-chicken.html