Whiskey Kitchen — Restaurant in Virginia Beach

I visited here around 8pm on a Sunday evening with a friend. The ambiance was nice. There wasn’t many people present. There is a full bar and many beer options. The waitress came over a couple minutes later after being seated in a booth and took our drink order. We both got waters.

While reviewing the menu, I noticed two bbq sauces, one is the house and the other is Korean. The waitress had trouble verbalizing the differences, so she brought out both to taste. They were both delicious.

I ordered boneless Korean bbq wings as an appetizer. I was going to get baby back ribs as an entree but waitress stated that they ran out of ribs. I ended getting shrimp and grits instead. My friend got chicken tenders and fries. The order was placed around 8:12pm.

The appetizer came around 8:25pm. The wings were somewhat overcooked. It was hard to stick fork in it. I also noticed that bbq sauce didn’t entirely cover most of the wings.

The entrees came around 8:30pm. The timing between the two was very minimum. My shrimp and grits were on the warmer side than hot. It was delicious to me. However, there want much food for it be $24. There were a lot of toppings, which was fine for me. However, it could be overpowering for others.

Overall, the experience was okay. We were out by 8:50pm. Maybe the mediocre experience was due to them about to close at 9? However, that shouldn’t dictate the service given to customers, in my opinion. I’m interested in trying the ribs, so I would come back for that. I would’ve enjoyed the boneless wings more had they not been over cooked. I wish my shrimp & grits were more. It wasn’t very filling, to me. The staff was super friendly and nice. I assume it was a slow day as I overheard staff discussing how little people made that day. As I was leaving, I noticed they do have...

My husband has been to Whiskey Kitchen a few times in the past few years for work lunches and he liked the food, so on our day off today we decided to make the trip down there so I could try it. To be honest, I wasn't impressed, today must have been an off day. The hostess was friendly, and the servers around us seemed friendly, but our server didn't seem like she wanted to be there. She took our drink order, disappeared for a while, went to help a table that was seated well after us, and then finally got our drinks (I understand staffing shortages, but it was not busy at all and all of the other servers were on top of their tables). We put our order in, and she asked if we needed ketchup or ranch for our fries, when she brought us napkins, well before our food, she brought the ranch as well, which was a little odd as it is usually served with the food. I wouldn't mention it, but it was sitting for so long it was warm by the time we got our food. I ordered the chicken Caesar wrap, it was pretty good but it was cold and so were my fries. My husband got the chicken Rockefeller and it was good, however the bacon was over cooked and there was barely any spinach dip on it. I really wanted to like this spot as my husband had had multiple good experiences, but after driving over a half hour to get there I have to say I was let down. I know restaurants are dealing with it right now, but when an establishment is slow, service and food should...

Friendly staff and decent food at fair prices.

Steak skewer: 2 skewers of steak were served in large chucks requiring knife and fork served over boiled and drained white rice with green onions and (I believe) korean bbq sauce to garnish. The steak was good.

Beet salad: The candied nuts overpower the lighter earthy flavors, a lightly toasted pine nut or walnut would've been much more appealing. I would've preferred the beets not diced into tiny pieces and warm as they are the reason one orders a beet salad. The lettuce was fresh, and some arugula would really enhance the dish. The salad dressing was well matched, and the feta cheese was on point.

BBQ Burger: The first one arrived raw, but the staff did well to offer a replacement. Both burgers were presented with a mountain of premade (likely packaged) fried onion straws. The single leaf of lettuce was fresh and washed, the tomatoes were flavorless translucent garbage (its winter), the bacon was room temperature, and obviously prepared hours ago at best. The bun was standard American brioche lightly grilled to give it enough structure to almost hold a burger. The burger itself was ground beef patty made in house, not other noticeable seasoning. The first arrived raw in the center (medium well). The second was cooked quickly, leaving it a little dry but edible. The first side, "chef Veg," was steamed unseasoned broccoli. The second was steamed and lightly...