The Washingtonian 4/11/2013
"This lovingly restored apothecary is home to one of Richmond's most exciting eateries-the third hit for Midas-touch restaurateur Kendra Feather. Chef Lee Gregory's well-priced menu is an inviting update of Southern traditions (get the chicken-skin sliders with house-made pickles), and the all-Virginia wine list is a bold and brilliant stroke."
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CHPN 4/8/2013
"The Benefit Supper for Sub Rosa was amazing! RVA chefs, restaurants, and caterers donated food and supplies, and the neighborhood turned out in FORCE. We were honestly a little overwhelmed & ran out of food a bit early. We had over 200 people come through and raised almost $4,500!"
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Fan of the Fan 4/1/2013
"Chefs Joe Sparatta (Heritage); Tim Bereika (Secco); Dale Reitzer (Acacia); Lee Gregory (The Roosevelt); Owen Lane (Magpie); Randy Doetzer (Mint and Julep's) and bartenders Mattias Hagglund (Heritage) and T. Leggett (The Roosevelt) will create a seasonal menu with ingredients donated by local producers."
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AFAR March/April 2013
"This city is a new destination for food pilgrims. [...] at the Roosevelt, try the rutabaga gratin with peanut sauce."
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Richmond Times-Dispatch 2/28/2013
"Tiny Ankida Ridge winery and The Roosevelt restaurant are a perfect pairing for "Love by the Glass," Virginia's wine and dine month that begins Friday."
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richmond.com 2/19/2013
"This is Gregory's first time as a JFB semifinalists - and he is the only Richmond chef (or restaurant) on the list."
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Richmond Magazine February 2013
Thomas "T" Leggett picked up the Elby for best Cocktail Program; Kendra Feather was named 2013 Restaurateur of the Year.
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Michael Lee's Food View 1/27/13
Another set of photos from one of Richmond's finest restaurant photographers.
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The Roosevelt 1/26/13
"A special evening at The Roosevelt, as we try something new for Valentine's Day. The three course prix fixe menu will be available for this one night only."
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Garden & Gun December 2012 / January 2013
"The Roosevelt channels a Depression-era ethos into Southern riches"
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Pursuit of Sweetness 1/11/13
"Their local ricotta pancakes came topped with berries...and syrup. How very bold. [...] The pancakes themselves were light, yet textured; and I was relieved to find that they were neither smothered or weighed down by the syrup. I would...could...WANT to eat these every weekend."
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RVANews 1/2/13
"Even now, I'm nearly at a loss for words seeing so many delicious mussels on this plate, piled high above a Virginia apple cider broth. The broth adds layers of flavor to a pile of mussels that are slightly sweet and meaty on their own."
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The Roosevelt 1/2/13
"It was kind of an awesome year."
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Pork January 2013
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Richmond Magazine January 2013
"One of the places I've had the most fun at has been The Roosevelt," Kliman says. "It's in the vein of a lot of the places cropping up around the country. It's comfortable, it's quirky, it's collapsing a lot of boundary lines, no great division between appetizers and entrees."
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FOOD PUNK 12/21/12
"[The Beauxregard] was bracing and perked me up, a true more-than-the-sum-of-it's-parts drink, and un-fussy, which to me is the mark of a well made and well thought out beverage. The cocktails at The Roosevelt are innovative and fun, you can learn a lot by reading their list [...] and the level of commitment to the craft is apparent."
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CHPN 12/21/12
The Roosevelt has been nominated for "Upscale Casual" and "Cocktail Program", and Lee Gregory is up for "Chef of the Year" [...] Kendra Feather (The Roosevelt, WPA Bakery, Garnett's, Ipanema Cafe) has been nominated as "Restaurateur of the Year".
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Livability 12/10/12
"Located in Church Hill, Richmond's oldest neighborhood, The Roosevelt serves southern-inspired dishes such as fried chicken sliders, catfish and braised collard greens."
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richmond.com 11/20/12
"Roosevelt Restaurant Chef Lee Gregory shows Richmond.com's Karri Peifer how to cook a complete Thanksgiving dinner in under an hour - and how to man-handle a turkey."
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serious eats 11/16/12
"There was plenty of outstanding food at Hill and Holler's Cider Week Event. [...] The bite that stood out most was the cold spicy BOWA Mangalista meatloaf slider with pickles and kimchi mayo by Lee Gregory, chef/owner of The Roosevelt in Richmond."
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Los Angeles Times 11/9/12
"WHERE TO EAT
The Roosevelt [...] Southern-inspired adventurous eating. "
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The Roosevelt 10/28/12
"To celebrate autumn, Church Hill's award-winning The Roosevelt hosted a dinner pairing wines selected by winemaker Josh Grainer of RdV Vineyards with four courses by chef Lee Gregory."
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Virginia This Morning 10/24/12
"Chef & co-owner of The Roosevelt, Lee Gregory, makes a simple yet delicious Eggplant Tomato Sauce and shares a few tips on how to get your kids involved in the kitchen."
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The Week 10/17/12
"We've spent a lot of time soaking up today's Richmond, though, and "we suspect the storied city's current era will be remembered for its food.""
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benah 10/13/12
"Favourite everyone-knows-it-but-it's-still-good spot? The Roosevelt- it's relatively new still on the Richmond restaurant scene, but it's so stand out good. The cocktails are delicious and imaginative, and the southern-home-cooking inspired menu never fails."
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Tasting Table 10/04/12
"Lee Gregory has created the restaurant we wish we lived next to. We'd roll out of bed in time for a brunch of breakfast-sausage corn dogs and steamed mussels with chorizo in "Bloody Mary broth." We'd return for early evening cocktails and a snack (pig's-head terrine? chicken-skin slider?). But the day wouldn't end before we'd had dinner, finished with a slice of Coca-Cola layer cake."
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Le Creuset September 2012
"Our friend Brandon Peck, a bartender at The Roosevelt in Richmond, mixes a killer Bourbon Lemonade for all of our Ledbury events and this will most certainly be in tow at each of our tailgates. "
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FoodRVA 9/23/12
"Between the historic, chic atmosphere and the artistic ingenious of T Leggett's mixology, the southern-inspired creative dishes of Lee Gregory shine."
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shoot first. eat later. 9/18/12
"I wouldn't go so far as to say the gentlemen behind the bar at The Roosevelt have a supernatural ability to perform their trade, but I am saying they have a gift."
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Tasting Table 9/17/12
"The chef of The Roosevelt in Richmond, Virginia, plays liberally with traditional country cooking. In one of his modern moves, he also ensures that The Roosevelt's health-conscious vegetarians have plenty of dining choices."
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Culture Fix 9/02/12
"Tucked in Richmond's 18th-century Church Hill neighborhood this new tavern serves up solid Southern food. The Roosevelt does a great job of updating the comfort-food trend by starting with traditional Virginia food (sausage gravy, biscuits) and throwing in some trendy ones (kimchi, bacon-vodka) to come up with some new and delicious dishes."
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Gayot August 2012
"The excitement this place generates is palpable, and due to its eager embrace of Southern culinary traditions. The menu sources ingredients from all over the region --- North Carolina trout, South Carolina farro, Carolina rice --- and draws from local foodstuffs, giving us a crispy round of fried oysters adorning a green salad to savor as an opener. Gregory takes a page from a Quebecois favorite to create "Southern poutine," but for this version pimento cheese anoints the fries, the entire dish then moistened by a Benton's-ham gravy."
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Best New Restaurant in the Region, Best Virginia Wine Selection, & Best Cocktail You Can't Make at Home (2nd)
Richmond Magazine August 2012
"We don't have room to put anything," says chef/co-owner Lee Gregory. But the success also allows him to take some risks with items like the fried pig's head terrine. "We originally put it on the menu to see what would happen," he says. Now it's a signature dish.
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Delaware County Times (PA) August 12, 2012
"We wandered over to a lively bar that anchors the back of room serving regional craft beers, specialty cocktails and Virginia wines. [...] Owners Kendra Feather and Lee Gregory's menu is less fine dining and more Southern pub fare at reasonable prices. We enjoyed a superb meal of steamed mussels with curry, coconut and lime, peach salad with burrata, and flap steak with homemade A1 and fingerlings. [...] The Roosevelt pays respect to the city's past while boasting a creative and talented chef, yet another tip of the hat to Richmond, and its 'New South' makeover."
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Virginia Living August 2012
"Although good press is bringing in customers from far beyond Church Hill, Gregory says, "We've gotten great support in the community - the neighborhood really drives our restaurant, and that's what we set out to do, to be a neighborhood restaurant.""
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One Sweet World 7/30/12
"We were a little early for our reservation, so went to the bar and ordered some cocktails. The place is not very big, and it was packed. They had quite an impressive fancy cocktail list. Mom had her (current) favorite, a dark and stormy while I tried the Seersucker."
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The Roosevelt 7/29/12
"To celebrate our first year, we hosted a dinner pairing the wines of Charlottesville vintner Gabriele Rausse and chef Lee Gregory's interpretation of Venetian dishes on July 29, 2012."
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Tasting Table 7/26/12
"Before opening The Roosevelt in Richmond, Virginia, chef Lee Gregory and co-owner Kendra Feather cracked every Southern cookbook they could find, from Edna Lewis classics to Junior League collections. The goal: to unearth classic recipes they could feature on The Roosevelt's Southern-with-a-twist menu. This Coca-Cola cake is but one of the treasures they discovered. "
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richmond.com 6/18/12
"Loop around the scenic roundabout, and arrive at The Roosevelt, which is tucked into a historic setting that works well for its charming culinary character. Brunch diners are treated an inventive mishmash of fun flavors. Well-known for Ipanema and Garnetts cafes, owner Kendra Feather and co-owner and chef Lee Gregory infuse creativity, culture - even a bit of soul - into authentic Southern cuisine. The restaurant's emerging identity is palpable with each entree: A powerful presentation of daring pairings."
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River City Food and Wine 5/25/12
"Earlier in May we headed to The Roosevelt early to snag a table. We had a delicious time. I took a bunch of photos."
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A Real Taste of Richmond 5/7/12
"This is the story of the best fish sandwich I have ever had... It is heaven. A soft, melt in your mouth like butter, piece of catfish, with perfect remoulade sauce (which I love!). Thinking about it makes me want to drive to The Roosevelt right now. If I lived in Church Hill I would be eating this sandwich once a week."
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Richmond Magazine May 2012
"Mint juleps are a traditional drink of the South, not really of Richmond. For a drink that tastes like a native concoction, go to The Roosevelt and order a Seersucker [...] The result is sweet and smoky joy that will make you think of Richmond in August while the Great Dismal Swamp is burning, and I mean that in the best possible way."
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Flavor Magazine April 2012
"Choosing to not stock some of the more popular national brands allows me to introduce customers to new products from regional producers they might otherwise not try," says Leggett. His vodkas include Cirrus, from Richmond; Tito's Small Batch, from Texas; and Cathead, from Mississippi. Whiskeys hail from Virginia's Catoctin Creek and Reservoir as well as from more familiar Kentucky locales.
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Style Weekly 3/13/12
"I like the blending of local ingredients and local culture," Freeman says. "Perhaps the biggest point it scores for me is that the restaurant truly feels like a new South. [...] The Roosevelt celebrates the South, but it points a new direction for our relationship to our culture. Be creative, be open-minded, hang on to our roots but keep things moving."
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Style Weekly 3/13/12
"Southern poutine at the Roosevelt: Southern-Quebecois fusion places sharp pimento cheese atop crispy fries and ham gravy"
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Richmond Times-Dispatch 3/04/12
"The Roosevelt leads the way with 31 different wines from 17 state wineries, with even more set for spring when the new vintages are released. "It benefits all of us to purchase agricultural products from within our own state. I think when people say 'buy local' an important part of that mindset is 'keep your money local.' I'm a root-for-the home-team/community kind of lady, so Virginia wine is a good fit for me.""
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Virginia Wine Guide 3/01/12
"We roll out Virginia wine every day of the year. I've never understood why the locavore movement in this region doesn't emphasize our local wines more."
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Deep South Magazine 2/13/12
"A laid-back, Southern neighborhood joint, The Roosevelt is owned by Chef Lee Gregory, a South Carolina native, and Kendra Feather of Richmond's legendary basement vegetarian restaurant Ipanema. With an all-Virginia wine list, craft cocktails using regional liquors and food that's all about pushing the boundaries of Southern cuisine, The Roosevelt should be a destination restaurant for 2012. Hurry up and get a seat before word gets out."
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CHPN 2/13/12
"Best New Restaurant: The Roosevelt"
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Dirty Richmond 1/26/12
"What is great about the Roosevelt is that the elegance of the large open dining room and the 1800s era map of Richmond that serves as the center piece of the framed pictures that decorate the interior walls makes a person feel like they were transported to a time of distant memory when the city was bustling and a destination to be traveled to for an entire nation."
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Kitchen Musings 1/19/12
"My hubby's dish of potato, mushroom, sausage hash was a revelation. The salsa verde went so well with this combination. The sausage was packed full of flavor and reminded me of chorizo."
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Misplaced Texan... In Virginia 1/19/12
"So, we ordered our drinks. Me, a Bacon Vodka Bloody Mary and my husband, coffee. Yes, that is right. B-A-C-O-N Vodka. House-made Bacon Vodka, at that! [...] This cocktail was perfect! It was blameless, actually. So blameless that my husband pushed the coffee aside to order one himself."
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grub like a girl 1/14/12
"My chicken looked thick and juicy and the gnocchi was perfectly cooked. The mushrooms (that had to be local) were large and thinly cut. Everything tasted as good as it appeared, the meal was hearty and robust..."
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Richmond Magazine January 2012
"A meal at the Roosevelt can be many things: It is playful for anyone enamored of the Kentucky Fried Quail and the Buttermilk Panna Cotta served in a mini Mason jar. It is comfort food for others who choose to indulge in the bacon cheeseburger and Coca-Cola cake. It is creative for those who want Southern-style poutine or barbecued pigs' tails. It also serves as a familiar watering hole, with a rail full of small-batch spirits and craft beers properly served by a bartender with an inventive mindset."
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Richmond Times-Dispatch 12/29/11
"If my arteries could stand nightly doses of oyster stew, smoked bluefish, braised pork cheeks and Coca-Cola cake, you would find me permanently stationed at The Roosevelt - more specifically, parked at the bar inhaling not only chef Lee Gregory's amazing fare but also the extensive list of Virginia wines and spirits."
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Virginia Wine Gazette 12/15/11
"The Roosevelt in Church Hill recently added three highly-regarded wines to their all-Virginia wine list."
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RVA Open Source 11/25/11
"[...] He then chats with restaurant power duo Kendra Feather and Lee Gregory about the success of their new venture, the Roosevelt, and about the evolution of Southern cuisine."
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Style Weekly 11/18/11
"The [crispy pig-head terrine] is lightly breaded and looks like a fried green tomato. A scrumptious flavor fest waits in that unassuming disk; forkfuls of tender, savory cheek and jowl meat contrast with soft, crunchy slices of pig ear that ring the terrine. Tangy sauce surprises with pops of fragrant coriander seeds. This appetizer is brilliant."
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TravelWell 11/2/11
Photo essay
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Richmond Gastronomy 10/26/11
"They did the "simple" perfectly (glazed baby carrots in ginger and OJ sauce, and a delicious crostini with ricotta and beets so good, we had to have a second). [...] AND they delivered nicely on the "complex" - a melding of flavors on the entrees, all largely southern inspired, a lot of VA represented all over."
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Richmond Food Collective 10/25/11
"This spot has that perfect atmosphere that is at once laid back and elegant, a great selection of affordable small plates in addition to entrees, and an impressive selection of Virginia Wines. Check out their brunch menu for delicious sounding bits like local ricotta pancakes with brown sugar apples and maple butter."
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richmond.com 10/21/11
"The respect it pays to the past and Virginia while boasting a creative and talented chef leads to a unique and enjoyable dining experience. Best of all, it seems the type of place you could never grow tired of."
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richmond.com 10/19/11
"A recent tasting menu included oysters two ways (raw and fried) with Virginia Fizz sparkling wine, foie gras and savory panna cotta with Chester Gap Petit Manseng, honey-glazed duck with bourbon cherries and Blenheim Cabernet Franc and, for dessert, cocoa and Coca-Cola cakes with Veritas Othello and King Family Seven."
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Richmond Times-Dispatch 10/13/11
"On the other hand, Gregory offers up what appears to be Richmond's signature, a Southern-inspired menu, but he keeps things fresh by combining flavors in adventurous yet aptly balanced ways and changing menu details frequently."
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Virginia Living 10/10/11
"The inaugural Hill & Holler roving farm dinner - uniting farmers, chefs, and community eaters - took place outdoors at Blenheim Vineyards in Charlottesville"
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Virginia Wine Gazette 8/30/11
"Chef Lee Gregory's unique and delicious take on southern cooking has created an immediate local buzz, and the restaurant's 100% Virginia wine list is creating new converts to "drink local" with every meal."
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Caramelized OpiNIONS 8/23/11
"So, did they follow through? Without reservation, yes. And not just on the main things, but even the little things. Like for example, the potted pork came with a garnish of a green tomato wedge. No one else at the table figured to eat it, but I reckoned it would be a nice tart palette cleanser before I dove into the rest of the food, so I popped it in my mouth. And would you believe that someone had taken the time to pickle that tomato in a zesty chile vinegar?"
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Kitchen Musings 8/14/11
"The pungency of garlic immediately assailed our senses when our mussels appetizer arrived. There is truth in that you eat with your eyes and nose first. [...] There are a few places that prepare this seafood correctly, and I'm adding the Roosevelt to my very short list."
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Food Punk 8/5/11
"Chef Lee Gregory of the Roosevelt is a Southern boy and his love for his region's cuisine shines clear and true on this menu. I tried just a few dishes and each was homey, yet refined and intriguing. The Pimento Cheese had something special about it..(remoulade?) and the squash fritters tasted fresh and of sweet summer squash [...]. Pan fried (!) gnocchi in a cheese sauce was the bad boy (read: you love him even though you know he's oh so bad for you) of the table."
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Quirk 8/3/11
"The three of us give it six thumbs up - so go check it out for yourself."
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Micheal Lee's Food Reviews 7/31/11
"The fish was cooked to perfection, still moist and tender. Green tomatoes and fennel added some crunch and acidity while the bacon added a hint of smokiness. The creamed corn brought everything together and rounded off the dish nicely. I also loved the presentation of the dish, very light and delicate."
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Richmond Magazine August 2011
"Describing the concept behind her new Church Hill restaurant, The Roosevelt, Kendra Feather brings up the theory of the "third place." "Every community needs that place to not be at home and not be at work," she says. "So hopefully we'll be that here." Feather also owns the mostly vegetarian Ipanema Cafe, in the Virginia Commonwealth University area, and Garnett's Cafe, a luncheonette on Park Avenue. The Roosevelt, set to open in early August, is envisioned as a neighborhood pub with Southern-inspired cuisine."
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richmond.com 7/28/11
"If the menu is any indication, the Gregory (former chef at Six Burner) and Feather (Garnett's, Ipanema) team are bringing an exciting take on Southern food to The Hill. Entrees include Kentucky Fred Quail, Roasted Catfish, Johnny Cake and Frogmore Stew, all priced in the $13 - $17 range."
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I could go on and on 7/27/11
"And (drum roll) for most charming and creative presentation, the award definitely went to the buttermilk panna cotta, which is made in a small Mason jar. It arrives with the lid on; once that's opened, a layer of local blueberries sit atop the panna cotta, which has a delicious tang from the acidity of the buttermilk."
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CHPN 7/26/11
"Heading up the kitchen is chef/owner Lee Gregory, most recently of the Blue Light in Charlottesville, but more known locally for stints at Six Burner and Acacia. The Roosevelt's menu is less fine dining and more self-described as "Southern pub fare", and is a blend of Gregory and co-owner Kendra Feather's (Garnett's, Ipanema) sensibilities."
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