fried falafel with mixed onion, feta wrapped in flour tortilla

Falafel Wrap

black beans with scrambled eggs, cheddar, jalapeno, salsa verde, sour cream, and fresh avocado

RVA Sunrise Bowl

house smoked pulled pork BBQ over breakfast potatoes with scrambled eggs

Double Barrel Bowl

braised boneless short ribs, sunny up eggs, fresh jalapenos, onions, and peppers over cheese grits

Shorti Bowl

fried hot chicken thigh over breakfast potatoes with cheese sauce, sunny up eggs, bacon crumbles, and a hot honey drizzle

Hangover Bowl

chicken mixed with sage greens, sausage, and chipotle aioli on house fried egg english muffin

Rick American – Fil – A

Loaded Chocolate Pancakes

with mixed berry compote and whipped cream

Homestyle Waffle

house buttermilk biscuit topped with house pork sausage, fresh bacon, avocado, scrambled eggs, and American cheese smothered in sausage gravy

Trainwreck

mojo aioli, lettuce, tomato, and red onion on brioche

Smoked Salmon Cake

boneless fried chicken breast & thigh over a la carte homestyle waffle

Chicken & Waffles

spinach, roasted tomato, pepperoncini, pickled red onion, cubed feta, cucumber, and mojo aioli

Hummus Wrap

pulled pork, tasso ham, provolone cheese, yellow mustard, and pickles on pressed sub roll

Supper! Cubano

fried green tomatoes, pimento cheese, bacon, and lettuce on grilled sourdough

Fried Green Tomato BLT

fried chicken thigh tossed in cayenne butter with brussel slaw & pickled red onions on sourdough

Hot Chicken

two 402 patties with lettuce, tomato, onion, Duke's mayo, and American cheese on brioche

Lucky No. 7 Burger

smoked turkey provolone, roasted tomatoes, bacon, and dijonaisse on a pressed sub roll

Jimmy K Press

Stir-fried hot chicken thigh over breakfast with infused brussel sprouts and sun up eggs.

Hangover Brunch Bowl

with Lonestar BBQ sauce topped with pickles

Smoked Pulled Pork BBQ

With cheese, chicken sage sausage, or candied bacon.

Omelettes

Scrambled eggs and choice of breakfast cheese grits, or fruit.

Chicken & Eggs Scrambled

Pulled pork ham provolone cheese with spinach roasted tomato, pepperoncini, pickled red onion cucumber and mojo.

Support Cubano

Green BLTS chicken breast cheese ranch bacon and lettuce tomato on sourdough.

The Fried Clucker

Ground chicken burger with ranch, candied bacon, pepperjack cheese & fried chicken thigh.

The Coop on Fire

Place dried chickpeas in a bowl and cover with at least 2 inches of cold water. Soak for 8–12 hours (overnight). Do not use canned chickpeas — they are too soft.

Soak chickpeas

Drain soaked chickpeas and pat lightly dry with paper towels. Transfer to a food processor.

Drain and prep

Add parsley, cilantro, chopped onion, garlic, cumin, coriander, baking powder, flour, salt, black pepper and cayenne (if using) to the food processor with the chickpeas.

Pulse in 8–12 short bursts until mixture is coarse and holds together when pressed. Do not overprocess into a paste; it should be slightly grainy. If mixture seems very wet, add up to 1 tablespoon more flour.

Transfer mixture to a bowl, cover, and refrigerate 30–60 minutes to firm up (this helps shape and prevents falafel from falling apart in the oil).

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). If you don't have a thermometer, oil should shimmer and a small piece of the mixture should sizzle and rise slowly.

Using a tablespoon or small ice-cream scoop, shape falafel into slightly flattened balls (about 1.5 inches / 3–4 cm diameter). Work cold for best results.

Fry falafel in batches without crowding the pan for 3–4 minutes per side, turning as needed, until deep golden brown and crisp. Remove with a slotted spoon to a paper-towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.

While falafel chills in the fridge or fries, combine thinly sliced red onion and sliced green onion in a small bowl.

Add lemon juice, olive oil, salt and pepper. Toss gently and let sit 5–10 minutes to soften the onion slightly and meld flavors.

Stir in crumbled feta just before assembling so the cheese keeps some texture.

Warm tortillas for 10–20 seconds per side in a dry skillet or microwave covered with a damp towel for 15–20 seconds so they are pliable.

Lay a warm tortilla on a flat surface. Spread about 2 tablespoons of tzatziki or tahini sauce down the center.

Place a handful (about 1/2 cup) of shredded lettuce over the sauce, then arrange 3–4 warm falafel on top (depending on size).

Spoon 2–3 tablespoons of the mixed onion and feta topping over the falafel. Add hot sauce if using.

Fold the bottom edge up over the filling, fold the sides in, and roll tightly to form a wrap. If needed, secure with parchment or foil and repeat with remaining tortillas.

Serve immediately while falafel are warm. If you made extra falafel, they can be refrigerated up to 3 days or frozen.

dried chickpeas

baking powder

all-purpose flour

fresh parsley, packed

fresh cilantro, packed

yellow onion, roughly chopped

garlic cloves

ground cumin

ground coriander

salt

black pepper

ground cayenne (optional)

vegetable oil for frying

red onion, thinly sliced

green onion (scallion), thinly sliced

lemon juice

olive oil

feta cheese, crumbled

large flour tortillas

romaine or mixed lettuce, shredded

tzatziki or tahini sauce

hot sauce (optional)

Heat a medium nonstick skillet over medium heat. Add 1 tablespoon olive oil. When shimmering, add 1 cup cooked black beans and stir to coat. Sprinkle in 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1/4 teaspoon kosher salt and a pinch (about 1/8 tsp) black pepper. Cook, stirring occasionally, until beans are warmed through and slightly soft, about 3–4 minutes. Lightly mash about one-third of the beans with the back of a spoon to create a creamier base while leaving some whole beans for texture. Reduce heat to low and keep warm in the skillet while you prepare the eggs.

Warm and season beans

Crack 3 large eggs into a bowl. Add 2 tablespoons milk or half-and-half, 1/4 teaspoon kosher salt and a scant 1/16 teaspoon (about 0.0625 tsp) black pepper. Whisk until homogenous and slightly frothy, about 20–30 seconds.

Whisk eggs

Heat a separate nonstick skillet over medium-low and add 1 tablespoon unsalted butter. When butter is melted and foaming but not browned, pour in the egg mixture. Allow eggs to sit undisturbed for 10–15 seconds to set at the edges, then gently push the cooked edges toward the center with a silicone spatula, tilting the pan to let uncooked egg run to the edges. Continue folding slowly until eggs are mostly set but still soft and slightly glossy — about 1.5–2 minutes total. Remove from heat a bit earlier than fully firm since they will continue to cook a little in the warm skillet. Taste and adjust seasoning if needed.

Scramble gently

Divide the warmed black beans between two bowls (about 1/2 cup beans per serving) or keep as one serving if making for one. Place the soft scrambled eggs on top of the beans (roughly 1.5 eggs per serving if serving two, or all 3 eggs if single serving).

Assemble the bowl

Sprinkle 1/2 cup shredded sharp cheddar evenly over the warm eggs and beans so it melts slightly. Arrange thin slices of 1/2 jalapeño across the top (remove seeds if you want less heat).

Add cheese and jalapeño

Spoon 3 tablespoons salsa verde over the bowl(s), dollop 2 tablespoons sour cream, and add sliced avocado (1/2 avocado). Squeeze the juice of half a lime over the avocado and beans. Garnish with 1 tablespoon chopped cilantro and optional sliced green onion. Add hot sauce to taste if using.

Finish with salsa, sour cream, avocado and herbs

Serve immediately while eggs and beans are warm. Provide extra salsa verde, sour cream, lime wedges, and hot sauce at the table.

Serve

cooked black beans (drained if canned)

smoked paprika

kosher salt

freshly ground black pepper

large eggs

whole milk or half-and-half

unsalted butter

shredded sharp cheddar cheese

jalapeño, thinly sliced (seeded if preferred)

salsa verde

sour cream

ripe avocado, sliced

fresh cilantro, chopped (optional)

fresh lime (for squeezing)

green onion, thinly sliced (optional)

Trim excess fat from the pork shoulder, leaving a thin layer to keep meat moist. Combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, and onion powder. Pat pork dry and rub the spice mixture evenly over the entire surface. Let rest in the refrigerator uncovered for at least 2 hours or up to overnight to develop a pellicle for smoking.

Prep and rub

Preheat smoker to 225°F (107°C). Add hickory or apple wood chips/wood to produce smoke. Place pork on the smoker fat side up. Smoke until internal temperature reaches 195–205°F (90–96°C), about 6–8 hours for a 3 lb shoulder (monitor with a probe thermometer). Spritz the pork every hour with a mixture of apple cider vinegar and apple juice to maintain moisture.

Smoke

When the pork reaches target temperature, remove from smoker and tent loosely with foil. Let rest for 30–45 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces. Mix in barbecue sauce to taste (about 1 cup) and keep warm.

Rest and pull

Par-cook potatoes: place diced potatoes in a pot, cover with cold water, add 1/2 tsp salt, bring to a boil and simmer 5–7 minutes until just tender but not falling apart. Drain and dry thoroughly on a towel.

Cook potatoes: heat a large skillet over medium-high heat and add olive oil. When oil shimmers, add the par-cooked potatoes in a single layer (work in batches if needed). Cook undisturbed 5 minutes to get a brown crust, then stir in the diced onion and red bell pepper. Season with smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Continue cooking, stirring occasionally, until potatoes are golden and crisp, about 8–10 more minutes. Taste and adjust seasoning. Stir in chopped parsley off the heat.

Whisk eggs with whole milk, 1/2 tsp salt and 1/4 tsp black pepper until blended and slightly frothy.

Heat a nonstick skillet over medium-low heat and add the butter. When the butter melts and begins to foam but not brown, pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds, then using a silicone spatula, gently pull the cooked edges toward the center, allowing uncooked egg to flow to the edges. Continue folding slowly until eggs are mostly set but still slightly glossy and creamy, about 2–3 minutes. Remove from heat (residual heat will finish cooking). Fold in chives if using.

Warm bowls or plates. Divide breakfast potatoes between four bowls (or two large bowls for hearty portions). Top each portion with a generous amount of house smoked pulled pork (about 3/4 to 1 cup per serving). Add a portion of scrambled eggs (about 1/3 of the eggs mixture per serving).

Garnish each bowl with chopped cilantro, pickled jalapeños if using, and a lime wedge. Serve hot with hot sauce on the side.

pork shoulder (boneless)

black pepper (coarsely ground)

brown sugar

garlic powder

onion powder

apple cider vinegar

apple juice

wood chips (hickory or apple)

barbecue sauce

russet potatoes (medium), diced 1/2-inch

yellow onion, small dice

red bell pepper, small dice

fresh parsley, chopped

whole milk

chives, thinly sliced (optional)

pickled jalapeños (optional)

fresh cilantro, chopped

lime wedges

hot sauce

Pat short ribs dry. Season evenly with 2 tsp kosher salt and 1 tsp black pepper, then lightly dust with 2 tbs flour, shaking off excess. Heat 2 tbs neutral oil in a heavy Dutch oven or large skillet over medium-high heat until shimmering. Brown ribs on all sides, 3–4 minutes per side, working in batches if needed. Transfer browned ribs to a plate.

Season and Brown

Reduce heat to medium. Add the roughly chopped onion, carrot, and celery to the pot; sauté 5–7 minutes until softened and starting to brown. Add 4 minced garlic cloves and 2 tbs tomato paste; cook 1–2 minutes until fragrant. Pour in 1 cup red wine to deglaze, scraping up browned bits from the bottom, and simmer 2–3 minutes to reduce slightly.

Sauté Aromatics and Deglaze

Return short ribs to the pot. Add 2 cups beef stock, 1 tbs Worcestershire sauce, 1 bay leaf, and 1 tsp fresh thyme. Bring to a simmer, then reduce heat to low, cover, and braise gently for 2 to 2.5 hours until meat is fork-tender and easily shredded. Alternatively, place covered Dutch oven in a 325°F (160°C) oven for the same time.

Braise

Remove ribs and keep warm. Skim fat from braising liquid if needed, then simmer liquid uncovered 8–10 minutes to concentrate. Shred the short ribs with two forks and stir shredded meat into a few ladles of the reduced sauce to keep moist and flavorful.

Finish

Bring 3 cups water and 1 cup milk to a gentle boil in a medium saucepan. Gradually whisk in 1 cup grits. Reduce heat to low and simmer, stirring frequently, for the time recommended on your grits package (5–25 minutes depending on grind) until thick and creamy. Stir in 2 tbs butter, 1 cup grated cheddar, 1 tsp salt and 1/2 tsp black pepper. Keep warm, stirring occasionally; add a splash of milk if too thick.

In a large skillet over medium-high heat, warm 1 tbs olive oil. Add 1/2 cup thinly sliced yellow onion, 1/2 cup red bell pepper, 1/2 cup green bell pepper, and the thinly sliced jalapeño. Season with 1/2 tsp salt and 1/4 tsp black pepper. Sauté 5–7 minutes until peppers are softened and edges are slightly caramelized. Keep warm.

Heat a nonstick skillet over medium-low and add 1 tbs butter. Crack 4 large eggs into the pan, spacing them apart. Cook gently until whites are set but yolks are still runny, about 3–4 minutes; cover the pan for 30–60 seconds if whites need additional setting. Season eggs with a pinch of salt and black pepper.

Cook Sunny-Side Up Eggs

Divide the warm cheese grits between 4 bowls (about 1/2 cup grits per bowl). Top each bowl with a portion of shredded short ribs (about 1/2 cup each) and a generous spoonful of the braising sauce. Arrange sautéed peppers, onions, and jalapeño alongside the short ribs. Place one sunny-side-up egg on top of each bowl. Garnish with chopped parsley and a few drops of hot sauce if desired.

Assemble Bowls

Serve immediately while eggs are runny and grits are hot so diners can break yolks and mix into the grits and beef. Provide extra hot sauce and cracked black pepper at the table.

boneless beef short ribs

neutral oil (vegetable or canola)

yellow onion (roughly chopped)

carrot (sliced)

celery (sliced)

garlic (minced)

tomato paste

red wine

beef stock

Worcestershire sauce

bay leaf

fresh thyme (or 1 tsp dried)

quick-cooking or stone-ground grits

water

milk

sharp cheddar cheese (grated)

yellow onion (thinly sliced)

red bell pepper (thinly sliced)

green bell pepper (thinly sliced)

fresh jalapeños (thinly sliced, seeds optional)

butter (for frying eggs)

fresh parsley (chopped, optional)

Pat chicken thighs dry. In a large bowl, whisk together buttermilk and 2 tablespoons hot sauce. Submerge the thighs in the buttermilk mixture, cover, and refrigerate for at least 1 hour (or up to 6 hours) to tenderize and infuse flavor.

Marinate

In a shallow bowl or wide dish, combine 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1.5 tsp kosher salt, and 1 tsp black pepper. Mix thoroughly.

Prepare Coating

Pour about 1 liter (or enough) vegetable oil into a heavy skillet or Dutch oven to reach a depth of 1 to 1.5 inches. Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour: it should sizzle immediately but not burn.

Heat Oil

Remove each thigh from the buttermilk, allowing excess to drip off. Dredge thoroughly in the seasoned flour mixture, pressing to adhere a thick crust. Shake off excess and set on a rack. Fry 2 thighs at a time (do not overcrowd) for 10–12 minutes, turning once halfway, until crust is deep golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to rest and keep crisp while you finish remaining thighs.

Dredge & Fry

If thighs brown before fully cooking, finish in a 350°F (175°C) oven for 5–8 minutes. Keep warm until assembly.

Wash and peel (optional) the russet potatoes. Cut into 1/2-inch cubes. Pat dry with a towel to remove surface moisture so they crisp better.

Prep Potatoes

Heat 2 tablespoons olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add diced potatoes in a single layer (work in batches if necessary). Cook undisturbed for 4–5 minutes until the underside is golden brown, then stir or flip pieces to brown other sides, about 10–12 minutes total.

Cook Potatoes

When potatoes are nearly tender, add the diced half onion and 2 minced garlic cloves. Sprinkle 1/2 tsp smoked paprika, 1/2 tsp dried thyme, 1 tsp kosher salt, and black pepper to taste. Continue cooking and tossing until onions are translucent and potatoes are crisp-tender, about 3–4 more minutes. Remove from heat and keep warm.

Add Aromatics & Seasoning

In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons flour and cook for 1 minute, stirring, to remove the raw flour taste.