Word on the street
What locals are saying
Virginia's on King has anchored upper King Street's Southern dining landscape since 2007 — shrimp and grits built on a creole base with crispy, fresh shrimp over creamy grits, fried chicken that somehow manages to be greaseless, and fried ribs that fall clean off the bone. The upstairs dining room runs a parallel life as a private event venue, drawing rehearsal dinners and corporate luncheons in earnest, which gives the whole operation a dual personality that mostly coexists. The restaurant was shaken by the on-premises killing of chef Shane Whiddon — a tragic event that cast a long shadow over an otherwise steady institution.
shrimp and grits done with convictionfried chicken worth the tripupstairs room pulls double duty for private eventsBloody Marys hold their own at brunchnoise and acoustics a recurring gripeinstitution tested by tragedy
The fit
