Posts in Entrees

picture of Bette Davis serving military with the betty on davis sunday brunch hours of operation 11 am till 3 pm

Sunday Brunch, Come On In To See Us

March 1st, 2017 Posted by Appetizers, Brunch, Drinks, Entrees, Ingredient Showcase 0 thoughts on “Sunday Brunch, Come On In To See Us”

As a Chef the word Brunch is almost taboo. Call me a rarity, or even an anomaly but I LOVE cooking Sunday brunch. In fact, it is my favorite shift to work. We even have a special playlist in the kitchen that is religiously played each week. 

I was always taught that a fair measurement of a Chef’s ability was how well they were able to cook their eggs. Thank you Escoffier. There is something unique about the challenge of perfectly cooking eggs. There are more ways to cook an egg than any other food. As a result, I have made it my business, no pun intended, to cook a lot of eggs over the years.

mound of bird's mill grits alongside perfectly cooked omelette

If an omelette where butter melting in your mouth then it must have come from one of our Sunday brunches. Options are available for the carnivores and veg heads the same. A pulled pork with pig paint omelette is ushered with pickled red onion, arugula, and pimento cheese making a regular appearance on our specials chalkboard. The brunch menu offers an omelette with goat cheese, fresh herbs and a weekly set of  local farm produce to fill this vegetarian delight.  

Poached eggs are a staple as is an eggs Benedict. Toasted rustic bread is the vessel for a bed of our own pastrami cuddling the poached eggs with a blanket of maple hollandaise that may just cause one’s head to explode like the yolk of your egg while the fork cuts through.   

roasted fingerling potatoes and thyme in cast iron skillet

As we all know brunch is not only about eggs. Though a vital element to a Sunday Funday kick off there are immense factors to accompany. Bloody Mary’s made with our own mix. Pitchers of mimosas, farm veggie hash, & our rustic french toast with crispy bacon. Sides of rich Byrd Mill grits and flavorful home fries. Cast iron biscuits with ever changing seasonal jams & jellies that I make just to be spread over these biscuit’s soft & flaky bellies. 

french toast with maple syrup drizzling over top of a toasted meringue

Let us not leave out the breakfast sausage gravy smothered over one of those cast iron biscuits. This is one of my personal all-time favorite dishes to eat frankly, anytime of day. We grind the pork ourselves and prepare our signature loose breakfast sausage before the gravy even comes into the picture. Flavors of sage, nutmeg, & maple syrup combine with hints of spicy pepper flakes among other ingredients begin to mold this sausage adventure. Sincerely, I have been making this same gravy for years and I still get worked up and hungry talking about it.

You may ask me, “Chef, what about chicken & waffles?” 

Well then I will tell you …

Paired with changing seasonal produce from any one of our wonderful farms, ancho chili maple glaze, & fluffy Belgian waffle with the right crunch. All of these elements become the entourage to the fried smoked chicken breast. Leaving the bone in furnishes a juicy piece of smokey chicken. 

So next Sunday between the hours of 11am to 3pm when you need your brunch fix we hope to see you walking through the door. I will be in the back with my rubber spatula cooking while dancing to Lady Gaga and Sean Cannon out front ready to give you a high five, a good laugh, and even better adult beverage.  

See you soon!

Chef Knox


chicken, shallots, and red wine just before being put into the oven

Coq Au Vin

February 1st, 2017 Posted by Entrees, History 0 thoughts on “Coq Au Vin”

One of my favorite things about being the Chef at The Betty is the chance to take a classic dish or “comfort food” and make it my own. A perfect example of this is the Coq Au Vin.

Coq Au Vin, translating to cock/rooster in red wine, is a French dish that was popularized by Julia Childs. She used this recipe in her influential cookbook, Mastering the Art of French Cooking (1961) and the television show, The French Chef. See her recipe here. This brought exposure of the dish into American homes. However, the true origins of the dish are mostly unknown.

Two of the more common stories told include Caesar & Napoleon. What remains consistent through each tale behind the dish is the utilization of using rooster from poor families. Once the rooster was no longer able to serve it’s purpose on their land, it served a new purpose on a plate.

Rooster comes out stringy and tough after being cooked, which makes it fairly unappetizing. To fix this, folks would use cheap or turned wine to submerge the bird. After cooking a long period of time the meat would become tender falling off the bone. This stew-like meal was and still is typically served with mushrooms, onions, & lardons.

Over time due to chicken becoming more affordable and reasonable quality wine more abundant, Coq Au Vin has evolved from its poverty roots. As well, the number of ways in which this dish could be prepared can change slightly. Using Riesling instead of Burgundy, for example. At The Betty, we shoot towards keeping things simple and true, yet refined.

In our version of Coq Au Vin, shallots, burgundy wine, chicken stock and, & thyme accompany a chicken leg. These ingredients get to know each other for over an hour or more with the oven at a very low temperature. 

Different farms can be incorporated on this dish each week. For example, Joyce Farm or River Oaks Farm may provide the chicken. This week we will be using mixed mustard greens from Victory Farms Inc. These greens add a pepper forward flavor to the rich sauce and tender chicken. Byrd’s Mill Grits act as the vessel bringing all the flavors home for a slight twist on a classic.

Hungry yet? Come to The Betty and give this delicious dish a go. Look Forward to seeing you soon.

Chef Knox



Homemade Soups

January 10th, 2017 Posted by Appetizers, Brunch, Entrees 0 thoughts on “Homemade Soups”

         It is cold outside and nothing is better than a great soup. It’s so comforting and relaxing. Chef Knox has been creating some great soups with layers of flavor from an Smokey Heirloom Pumpkin to Tomato Goat Cheese and many more in-between.

         The Betty has a soup of the day which Chef Knox carefully plans out. Why does he plan it out? It’s just a soup. Just a soup to Chef Knox is non existent, unless it’s from a can. He plans it out because a great soup is made with love and care. He wants you to enjoy every aspect of your meal. If you start with soup or soup is the only thing you get, you will remember it. Some of the soups he makes takes days and all of them have many tastings until it’s right.


Treat yourself to something amazing this winter, one of Chef Knox’s soups at The Betty.


(The next part of this blog was stolen from food timeline.)

Food historians tell us the history of soup is probably as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable.


Purple Carrots

December 14th, 2016 Posted by Brunch, Entrees, Ingredient Showcase 0 thoughts on “Purple Carrots”

So come to find out that carrots use to be purple. The Dutch in the 16th century, mutated them to be orange. They love orange. I love orange. Am I dutch? Don’t think so, but I love purple also. They look and taste great. So when the dutch were cultivating them, strains of white and yellow carrots would pop up occasionally. They took these mutated ones and got them busy with the purple and BAM!!! Orange carrots.


Some think that the reason the orange carrot became so popular in the Netherlands was in tribute to the emblem of the House of Orange and the struggle for Dutch independence.


We got some purple carrots from Victory Farms . Wanna find out what these tasty lil freaks are like? Come on in to The Betty.

Gourds, Gourds, Gourds!!!!

November 8th, 2016 Posted by Appetizers, Entrees, Ingredient Showcase, Uncategorized 0 thoughts on “Gourds, Gourds, Gourds!!!!”

It’s that time of season where the gourds are taking over.

The “Galeux d’Eysine” Peanut Pumpkin is 220 year old heirloom squash. Because it is an heirloom it is not a hybrid. The peanut like growths are a build up of excess sugar. This pumpkin  has an extremely sweet flesh and has only been in the US since 1996.

Long Island Cheese Squash is an heirloom also. It is from New York and is named the way it is, because it looks like a wheel of cheese also has the same texture as cheese.

Cinderella Pumpkin is named after the resemblance of the pumpkin carriage in the fairytale Cinderella. Also know as “Rouge Vif d’Etampes” and is a French heirloom. It has a moist flesh and is custard like with sweet flavor.

Cushaw Squash domesticated in Mesoamerica sometime between 7000 and 3000 B.C.. When roasted it is sweet, smoky and has a similar texture to a potato. The seeds are mostly cultivated and turned into oil.

We are using these gourds this month thanks to Scott’s Farm (Moneta,Va.) and Griffin Farms (Willis,Va.)

These Gourds are being put into soups, desserts , as sides and featured dishes. We aren’t doing much to these as we want them to show case themselves. Local and fresh is hard to beat.

Come try one of these featured delights this month.

dinning room with booths

Cozy and Comfortable

October 25th, 2016 Posted by Drinks, Entrees, Sandwiches 0 thoughts on “Cozy and Comfortable”

Who likes to be cozy and comfortable when they go out and eat? I know I do. Ambiance , Drinks , Food , Friendly Staff , and free hugs (if ya want), The Betty on Davis offers a staff that has been in the restaurant game in Richmond for over 20 years (combined…. over 100 years). Holy Smokes!!! Think you will be taken care of? Think the food will be some of the best in Richmond? Think you will get a free hug? Think you’d like a seat in the old Miller and Rhoads seats at the bar? Yes? Come try out one of Richmond’s best kept secret spots.

pulled pork croquette from the betty on davis

Pulled Pork Croquette

September 8th, 2016 Posted by Entrees 0 thoughts on “Pulled Pork Croquette”

Pulled Pork Croquette. Our house smoked and pulled pork butt, fried golden brown, served with Byrds Mill grits, Cannon’s Pig Paint, pickled red onion and fresh herbs.


It’s delicious.


Trust me.



daily pasta from the betty on davis

Daily Pasta

September 7th, 2016 Posted by Entrees 0 thoughts on “Daily Pasta”

Just like mom use to make. Well not not my Mom. My Mom made the pasta that came out of a box and was on sale at Ukrop’s. That’s right, Ukrop’s.


I guess that’s why we all took this so far. We were deprived as children and now, we have serious issues.


We serve fresh, homemade pasta everyday. It’s just what we do, because once we tasted the difference of a warm bowl of homemade pasta, vs. that stuff out da’ box?? No contest.


That only lead to more questions. What have I been doing with my life? What’s the meaning of it all? How many other mistakes have I been making?


Well, we had some serious life changes to make. Also, some pasta.

Love you Mom.

pork chop for you from the betty on davis

Pork Chop

September 7th, 2016 Posted by Entrees 0 thoughts on “Pork Chop”

Pork Chop! Yeah baby. It is served with house made grit cakes, Seasonal vegetables and a red eye gravy. This is a dish that Andrew Jackson would be proud.


Story has it that He and everyone got wasted the night before important documents were to be signed. Think it was the Decloration of Independence. Just kidding he was 9 when that signing happened. Anyways the next day of course they were hungover. Andrew said to the chef that he wanted something to wake them up and as red as the color of their eyes, before they went to do important things. The chef then whipped up a Gravy with coffee and the meat drippings. Wallah!!! Red Eye Gravy was born.


Thank you Andrew Jackson and Boys for getting wasted.


Ricotta gnocchi served with meatballs

Ricotta Gnocchi & Meatballs; A Labor of Love

August 2nd, 2016 Posted by Entrees 0 thoughts on “Ricotta Gnocchi & Meatballs; A Labor of Love”

bowl of ricotta gnocchi and tray of portioned gnocchichef knox rolling out ricotta gnocchi

line of portend ricotta gnocchi on prep tableRicotta Gnocchi.

bowl of ingredients for meatball preparationsearing meatballs in three separate cast iron skillets over flame


fish, bread and vegetables

Herbed Fish Brandade

August 2nd, 2016 Posted by Entrees 0 thoughts on “Herbed Fish Brandade”

Herbed Fish Brandade

Eggs Benedict

Eggs Benedict

August 2nd, 2016 Posted by Brunch, Entrees 0 thoughts on “Eggs Benedict”

Eggs Benedict.

Chicken Coq Au Vin

August 2nd, 2016 Posted by Entrees 0 thoughts on “Chicken Coq Au Vin”

Check out our blog on this wonderful dish here!