Virginia's: Behind the Burger - SAT 3/23

Virginia's: Behind the Burger - SAT 3/23


saturday, march 23rd, 2019

3:00 pm - 5:00 pm

virginia’s (map)

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Ever love a burger so much you try and replicate it at home but it’s never quite the same? We’ve tried to make Virginia’s burger many times, but find ourself going back to Virginia’s for the OG version more times than we’d care to say. That’s why we’re super excited to join Virginia’s owner, Reed Adelson, for an in depth look at their burger and what makes it so darn delicious. You’ll learn all the secrets as you sip a drinks and snack on their fantastic burger and fries.

On The Menu


Up to 3 Glasses of Wine, Beer, Bloody Mary, or Mimosa


Virginia’s Signature Burger (Bacon Optional)

Virginia’s Fries


About Virginia’s

Reed Adelson, veteran of Locanda Verde and Charlie Trotter’s bring Virginia’s to the East Village [647 E 11th Street between Avenue B and C, 212-658-0152,]. The restaurant, which is named Virginia’s after Reed’s mother, features a vibrant and accessible American menu. The market-driven menu begins with small plates like Duck Rillettes with concord grape and walnut bread; Seared Cuttlefish with braised kale, Moroccan olives and sourdough; and Caramelized Romanesco with smoked pine nuts, clothbound cheddar, and speck vinaigrette. These are followed by a selection of large plates such as Atlantic Striped Bass with saffron, cockles and new crop potatoes; Diver Scallops with Meyer lemon, salsify and seckel pear; and Butternut Squash Risotto with porcinis, pecans and tarragon. A selection of sides like Crushed Potatoes with crème fraiche and chive blossoms; and Roasted Mushrooms with chicory and sunchokes are also available; while desserts include Raw Honey Panna Cotta with apricot, ginger and almond florentine; and Dark Chocolate Cake with banana cream and marshmallow. Virginia’s wine list is designed by Conrad Reddick, former beverage director at Alinea Restaurant in Chicago, and features approachable and unique selections from small, esoteric producers, averaging under $50. The restaurant also offers a selection of low-ABV cocktails.. A selection of craft beer is available from brewers such as Westbrook and Evil Twin.

Designed by Sam Buffa and Amy Butchko, whose past clients include Vinegar Hill House, Fellow Barber, and Hillside, the restaurant's intimate interior is inspired by traditional European bistros and emulates their old-world charm, while still reflecting the young and casual vibe of the East Village. Beneath high vaulted ceilings, tan banquettes with brass hardware line the whitestained exposed brick walls, and are accompanied by custom oak tables. Towards the rear of the dining room is a dark, 8-seat marble bar offset with a white tile backsplash and smoked mirrors. A series of framed vintage menus, collected over the years by Adelson and his father from famous restaurants around the world such as Troisgros and Chanterelle, are hung throughout the restaurant as homage to the proprietors’ fine dining roots. Floor to ceiling accordion-style doors open onto the sidewalk to welcome in the neighborhood.


About Reed Adelson

After finishing school at the University of Tampa where he focused on pre-law, Reed decided to pursue a life in food and wine by moving to Chicago to work at Charlie Trotter’s renown eponymous restaurant. He worked his way from the bottom of the ranks to the top, eventually becoming captain in Chicago until he was asked to move to Las Vegas to work as the Dining Room Manager at Restaurant Charlie inside the Palazzo tower of The Venetian. After Las Vegas, Reed returned home to Manhattan to help Jean-Georges Vongerichten open The Mark Restaurant on Madison Avenue. The Mark went on to garner two stars in The New York Times and continues to be one of the Upper East Side’s hottest tables. Looking to branch out and try something other than fine dining, Reed moved downtown to work as Assistant General Manager at Andrew Carmellini and Robert De Niro’s Locanda Verde restaurant where he has been up until opening Virginia’s.