Although Richmond is traditionally in the pork barbecue belt, native Texan and self-taught pitmaster Chris Fultz has brought the Lone Star state to ZZQ Texas Craft Barbeque in Scott’s Addition. Focused on the Texas trinity of 'cue — brisket, ribs and sausage links — here the meat can be bought by the pound or stuffed into over-the-top sandwiches. Hungry loners can tackle The Tres Hombres sandwich, a one-pound behemoth made with brisket, pork shoulder and beef sausage. Better yet, bring friends, sit in the outdoor patio and dive into the sampler platter, a huge tasting of everything on the menu, including homemade sides, like jalapeno mac and cheese, that are as decadent as the mains.

The scruffy Oregon hill location of L’Opossum belies chef-owner David Shannon’s luscious art-filled interior, including tabletops made from Andy Warhol’s Rorschach wallpaper. But it’s truly the food and clever menu descriptions that are art, like his Cocky Yet Classic and So Very Comfy-Cozy Coq au Vin and Filet Mignon of Beef "Swellington." Part opulence, part irreverence, this special spot is a refreshing addition to the upscale dining scene.

A cornerstone in the revitalization of Richmond’s Jackson Ward neighborhood, Mama J’s Kitchen is a family-owned and -operated restaurant that's famous for its authentic soul food and is beloved by locals, visitors and the city’s glitterati. Here, you’ll find Southern favorites like the award-winning fried chicken, pan-fried catfish and pork chops, plus traditional sides like macaroni and cheese, collard greens and candied yams. Pro tip: Try to save some room for the homemade cakes and cobblers.

With its Basque-inspired pintxos, a clever cocktail program and a Spanish-leaning natural and biodynamic wine list, at Restaurant Adarra, you might think you were sitting in a little Basque village instead of Richmond’s Jackson Ward neighborhood. Using the framework of true Basque cuisine with local Virginia ingredients, the menu is packed with small plates with big flavor like cured meats, marinated boquerones, roasted octopus, smoked mussels, shrimp al ajillo and lamb gnocchi.