Skrimp Shack has opened a new location in Sudley Manor Square near Manassas.
The restaurant offers quick-service seafood, specializing in fish and shrimp meals. It is known for its “Fattest Fish Samwich” in town, as well as the Skrimp ‘n Crab Po Boy.
Fredericksburg is in the midst of its annual restaurant week and it could be a step in getting back to normal following the coronavirus shutdown.
Starting today, participating restaurants are offering a menu of breakfast, lunch, dinner, and drink specials that are sold at price points in the “20 of 2020” range, between $4.20 and $40.20.
Are you in the mood to celebrate the end of the week with some tequila? Come down to Sedona Taphouse today!
Sedona Taphouse posted on its Twitter about trying the Prickly Pear Margarita to celebrate National Tequila Day in style. The taphouse recommends trying its handcrafted guacamole on the side for a perfect pairing.
For all the brunch lovers out there, Ornery Beer Company has announced its hours so you can stop by and satisfy your brunch cravings.
Every Saturday and Sunday, Ornery Beer Company will be serving brunch from 10 a.m. to 1 p.m. Customers can choose a variety of brunch plate options like biscuits and gravy, chicken and waffles, steak and eggs, smoked salmon benedict, and more with a side of arugula salad.
A colorful beer has been added to the menu at Old Bust Head Brew and it is available on draft and to-go for customers to come and try.
Old Bust Head Brew calls it: Summer Cherry Wit. It is a tart brew that is made with sweet and sour cherry puree, according to Old Bust Head Brew’s Twitter post.
Outdoor dining is gaining popularity in Manassas.
Philadelphia Tavern, at 9413 Main Street in downtown, is expanding its outdoor seating area on the sidewalk in front of its restaurant.
Stafford residents will have one less option to get their sweets fix.
Duck Donuts, located at 1475 Stafford Marketplace in North Stafford, will close its doors on Sunday.
Joshua Himan’s new restaurant near Potomac Mills mall promises to be a mix of sizzling, savory goodness with a touch of U.S. history.
The retired Marine and wounded warrior, who turned finance analyst, teamed with his business partner Ed Keels to a new restaurant for his family and friends to dine.
