VIRGINIA BEACH EATS & DRINKS

Good Eats, Drinks, And Dos Across The City And Beyond

By Patrick Evans-Hylton

It’s a big city out there, with all sorts of good eats, drinks, and dos.

I’ve covered the cuisine scene inthe region for going on three decades, using my training as a chef, mixologist, and wine expert to give folks all the delish details they need to live a good life.

Look for this column monthly in the pages ofVirginiaConnector.

Eat

Since 1988 Aldo’s Ristorante has been one of the region’s top Italian restaurants, with an approachable cuisine and style.

I’m in love with Aldo’s Linguine with Fresh Clam Sauce. Here, a large bowl is filled with a half-dozen local littleneck clams resting on a bed of linguine.

You get an option of red or white sauce; I usually pick red.

This dish is filled with authentic flavors. The pasta is tender, and the long strands the perfect platform for the remaining ingredients. The impeccably fresh baby clams throughout compliment the locally-caught shellfish atop, all with a delicious brininess to them. That flavor compliments the decadent, rich sauce, which had just enough heat to it. The nice drizzle of oil and the addition of the Italian classic seasonings - garlic and parsley, was the perfect addition.

Aldo’s Ristorante is at 1860 Laskin Rd., VirginiaBeach. Call 757-491-1111 or visitwww.AldosVB.com

Drink

Whiskey sours have long been a favorite cocktail of mine. I love the way the whiskey is brighter up with a fresh pop of citrus, making it one refreshing imbibe.

From all the creative cocktails at Eurasia, the Lillet in the Rye caught my attention. Here is a delicious rendition of the classic whiskey sour, with a wonderful blend of Knob Creek Rye, Lillet Blanc, Cointreau, simple syrup, and lemon juice.

The grassy heat of the rye was a beautiful platform for the drink, lifted with the sweetness of the Lillet, a lovely aperitif wine, and the orangey profile of the Cointreau. The simple syrup sweetened things up, and the lemon juice brought a delicious sourness to the party. Eurasia Cafe is at 960 Laskin Rd., VirginiaBeach. Call 757-422-0184 or visitwww.EurasiaVB.com

Do

Welcome guests in from the cold with our Caribbean Coffee, a fun twist on the classic Irish coffee.

I consider myself a bit of anIrishcoffeeconnoisseur, having enjoyed hundreds over the years, including at the famedBuenaVistain San Francisco. But rum is such a favored flavor during the holidays, that I developed my Caribbean Coffee. Here’s how I make it:

Preheat a glass mug by filling with hot water, letting sit a moment, then emptying it. Pour hot coffee in the mug about 3/4 full, and add 1 tablespoon Demerara sugar, a quality raw sugar, and stir until sugar is dissolved.

Add and stir in a dash of orange liqueur and 2 ounces premium spiced rum; we prefer Four Farthing Spiced Rum from Virginia Beach’s Chesapeake Bay Distillery (www.ChesapeakeBayDistillery.com). This is a historically-based, artisan rum that I developed in partnership with the distillery. Top with freshly whipped cream and a dash of nutmeg.

PatrickEvans-Hyltonis a Johnson & Wales-trained chef andVirginiabasedaward-winningfoodjournalist, covering tasty culinary trends in print, radio, television, and online since 1995. Read him atVirginiaEatsAndDrinks.com

PatrickEvansHylton is a Johnson & Wales-trained chef and Virginiabasedawardwinningfoodjournalist, covering tasty culinary trends in print, radio, television, and online since 1995. Read him atVirginiaEatsAndDrinks.com