On Friday we drove down to Shockoe Bottom. We were fortunate enough to find a free parking spot close by and wandered over to House of Lukaya – a cool little shop located at
Afterwards we headed over to the Old City Bar. Of course, no one was sitting on the patio; it was just too damn hot. We traipsed up the stairs hoping that the place wasn’t packed. We had no reservations and it was after 7 PM. While the bar was packed, the dining area was practically empty. Seemed unusual for a Friday night, but we celebrated our good fortune with a Cosmopolitan and a Mojito. As we sipped our cocktails in a large booth we admired the surroundings – dark wood, high ceilings, old political cartoons hanging on the wall, etched glass chandeliers, and a few old Asian sculptures. Back in the day, men would have smoked cigars here (thank goodness that is not allowed now!).
We began our meal in earnest with salads – Romaine with Roma Tomatoes, Basil, Fresh Mozzarella, Croustades, and tossed with a Classic Caesar Dressing and garnished with thinly sliced Red Onion for me. While the salad was decent, I did not see or taste much in the basil department. The amount of dressing was generous in the extreme and, thus, overpowered the more subtle taste of the mozzarella. I ended up placing the mozzarella cubes on the croustades to experience them sans dressing. My husband fared much better in his salad choice – Shenandoah Salad with Baby Greens tossed with Fresh Apples, Cashews, and Swiss Cheese with a Sweet Vidalia Onion Vinaigrette. A refreshing salad for a hot day. And the dressing garnered extreme raves.
For dinner we ordered a 2004
We had no room for dessert and, in fact, left with some of our beef and pork tournedos in a box (I'm already looking forward to leftovers). I would like to go back in cooler weather and experience the patio. It looked like a wonderful spot to watch the comings and goings of the Bottom. There were other menu items that also peaked my interest – Smoked Duck Wellington, Crab Harrison, and Roasted Quail stuffed with Hunter’s Sausage.