The Smoky Mug recently opened its expanded location along North Avenue off Brookland Park Boulevard in Richmond, growing from a 1,400-square-foot space with 8 indoor seats to a 3,000-square-foot restaurant featuring 35 dining room seats, a 10-seat bar, and a 25-seat lounge area. Co-owners Dan Lee and Ryan Maynes discussed their journey on the Eat It, Virginia podcast, sharing how their restaurant concept began during a COVID-19 pandemic dinner party in early 2020 when Maynes served his homemade brisket and Lee brought bourbon to share.

Maynes, a former paving superintendent, learned his barbecue skills growing up in Clayton, New Mexico, a town so small he graduated with just 42 classmates and could "throw a brisket into Texas from my parents' front door." For their first location, he built a custom smoker from a decommissioned 500-gallon propane tank. The restaurant combines Texas-style barbecue with Virginia and North Carolina influences, using Carolina vinegar sauce enhanced with Southwest seasonings and citrus.

The new space has allowed The Smoky Mug to expand beyond barbecue and coffee, adding a full pastry program with items like brisket-filled churro cookies and biscuits created by their trained pastry chef manager.

Lee emphasized that their success stems from focusing on service, hospitality, and community building, creating a space where families can gather and newcomers can meet longtime neighborhood residents.

The restaurant plans to celebrate its anniversary in October with their annual trunk-or-treat event while waiting for a second smoker to arrive in January, which will enable them to bring back special events like their Oktoberfest sausage-making celebration.

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Eat It, Virginia! takes you behind the scenes with two influential social media creators showcasing Richmond, Virginia restaurants and events to both longtime locals looking for new things to try and audiences who may have never heard of Richmond.

Paige Poprocky, co-owner of the Richmond Experience, and Lauren Z. Ray have built substantial followings by highlighting what makes Richmond special — from vegan-friendly restaurants to businesses that deserve recognition.

Connect with the show on Instagram where you can also find Scott and Robey.

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Chef Kyle Perkins has found his culinary home at Salt & Meadow inside The Tides Inn in Irvington, Virginia, where the breathtaking waterfront views and local seafood inspire his cooking.

"I came and I walked through the front door at the Tides Inn. I saw the view, and I said, 'Yep, sign me up,'" Perkins said.

Before joining The Tides Inn as executive chef, Perkins worked at Twin Farms, a boutique resort in Vermont that he describes as "a true definition of escaping reality" with no phone service and a secluded woodland setting.

The Vermont native's journey to The Tides Inn came after a stint in San Francisco during 2020, when the pandemic made city living unaffordable and limited opportunities. He returned to Vermont, briefly worked in landscaping, then joined Twin Farms under chef Nathan Rich, who provided "an excellent platform for me to excel and grow."

When the opportunity at The Tides Inn presented itself through Tanzerra Resorts, the property's parent company, Perkins was immediately drawn to the unique coastal setting.

The transition from Vermont to Virginia's Northern Neck brought significant changes to his culinary approach. At Twin Farms, Perkins served about 28 guests and could change menus at will. At The Tides Inn, he feeds up to 300 people daily and focuses on consistency.

"Making sure that recipes are extremely consistent, because I don't have the ability every single day to change the menu," Perkins said.

Being on the water has also influenced his menu, with seafood playing a prominent role. Perkins has even worked on an oyster farm to better understand the local industry.

"I've worked out on an oyster farm for a couple of days, and they were 12-hour back-breaking days. It's no joke. I have a lot more respect for what they're doing out there on the water," Perkins said.

To source local ingredients, Perkins explores the area and builds relationships with producers like Young Overholt in Gloucester, which raises cattle on seventh-generation family land.

"He's pushing for quality. He's not pushing for quantity. And that's something that we want to promote," Perkins said. "As we kind of reverse back in time, and we go back to this farm to table, which used to be the norm, and we go back to buying things from your neighbor and not buying it from a supermarket."

The Tides Inn offers guests a unique experience on a peninsula that feels secluded yet welcoming. The property features a boardwalk showcasing their living shoreline, a marina, croquet lawn, bocce court, and the more casual Fish Hawk bar.

While the restaurant is "a little more upscale" with a dress code, Perkins aims to create an inviting atmosphere with elevated home-style cooking.

"We want them to feel welcome. We want them to feel at home, but like whoa. This tastes like home-cooked food, but it doesn't look like it. It's a level up," Perkins said.

The Tides Inn continues to add unique experiences for guests, including crab feasts on boat rides and, most recently, seaplane tours that depart directly from the property.

Watch Chef Kyle prepare oysters on Virginia This Morning.

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