Welcome to our food column, Corner Booth, where each month Layla Khoury-Hanold will guide us through what’s happening in Roanoke’s food scene. We’ll feature restaurant openings and closings, changes in cuisine concepts or locations, a first-impression review of a new eatery, and our Ask Layla section, where Rambler members can get their burning questions answered on the best places to eat or drink for any occasion. Simply leave a comment with your question or email us at editor@roanokerambler.com. Enjoy! 😋

Micro Sourdough Bakeries Rise in Roanoke

Sourdough is more popular than ever (and not just because Taylor Swift recently announced she’s into it). Here in Roanoke, local bakers are turning out sourdough loaves and baked goods to satisfy demand. 

One of the newest bakers on the scene is Laura Kotchish at Rising Grace Baking. She says her mom’s Filipino heritage imparted to her a love of cooking and growing up in Australia instilled in her a reverence for local produce and wholesome bread. Kotchish was inspired to start her own bakery in part to create these kinds of nutrient-dense loaves for her own family and the Roanoke community. She sources Virginia-milled flours to augment her bakes, including rye and pastry flour from Deep Roots Milling and whole wheat flour from Wade’s Mill for her slow-fermented country loaf ($13) and whole wheat and whole grain seeded sourdough breads ($14), as well as kamut flour from Flour to the People for cookies, which include chocolate chip or red, white and blue, featuring dried cranberries and blueberries and white chocolate chips ($10 each for a 3-pack). Orders can be placed online and are currently available for porch pick-ups; Kotchish will also participate in The French Farmhouse’s Virginia Made Saturday vendor market on Sept. 20 (9 Church Ave. SE Roanoke). 

Michelle Veal of Blue Jay’s Bellies started her business in May as a way to continue working while raising her young children, though she’s been baking sourdough for several years. She says she also loved the idea of feeding others while getting to know more people in the Roanoke community, as well as learning about sourdough’s purported health benefits (many of her gluten-sensitive and diabetic customers are able to enjoy her bread). Her sourdough loaves are slow fermented, taking between two and four days to produce, which she says yields a balanced sweet-tangy flavor profile. She offers a classic artisan sourdough loaf ($10), a whole grain seeded version ($12) and her best-selling jalapeno-cheddar ($12). Other bakes include sourdough soft bread sticks ($10 for an 8-pack), banana bread ($10), sticky buns ($25 for a 9x13 pan) and seasonal focaccia, like lemon-blueberry or garlic-thyme ($15 to $18). Blue Jay’s Bellies baked goods can be found at the Vinton farmers market (where she often finds seasonal focaccia inspiration at Rueda Plants and Produce) and are available for pre-order and porch pick-up or delivery via phone or social media. 

Deborah Brubaker of Oh, Goodness! Baking Co. also relates to the community building-aspect of connecting through bread. Brubaker, who is based in Boones Mill, started selling her artisan sourdough ($12) at Melvin’s Farm to Fork Store before expanding to the Grandin Village farmers market in May 2024. She started with 40 loaves at her first market and has steadily increased volume to meet demand — to the tune of 140 loaves at a recent mid-August market. Brubaker’s long-fermented artisan loaves also come in savory flavors like kalamata olive-rosemary and dill-white cheddar ($15), and sweet ones like double chocolate-espresso, crafted with a blend of black cocoa and regular cocoa and both milk chocolate and semi-sweet chocolate chips (she recommends eating it with butter and flaky sea salt or whipped cream cheese). The rotating menu also includes sandwich bread ($12; $15 for flavors like cinnamon swirl), sourdough demi baguettes ($7), maple-glazed cinnamon rolls ($16 for a 4-pack) and glazed scones in flavors such as apricot-almond, a nod to her California roots growing up on an almond orchard ($8 for a 2-pack; $16 for a 4-pack). Brubaker typically sells at the Grandin Village farmers market the second and fourth Saturdays of the month and pops up at Crystal Spring Grocery twice a month; menus are posted weekly on Instagram and Facebook for pre-order via direct message.

Kirk & Soul to Bring Caribbean-Style Soul Food to Former 2 Chill and Blue 5 Space

A new restaurant and entertainment venue will reanimate the downtown space that formerly housed restaurant 2 Chill and restaurant/music venue Blue 5. Kirk & Soul, located at 312 2nd St. SW, Roanoke, is expected to launch two soft opening weekends in September with a concept that owner Justin Hayden describes as “a soul food Caribbean-style menu with a New Age twist.” Hayden, who also owns the soul food eatery Bridge Street Cafe in Bedford, and head chef Trevor Osborn, who previously owned Yummi Jamaica in downtown Roanoke, are finalizing a menu that blends their culinary viewpoints. 

They anticipate including staples such as a fried catfish sandwich (estimated $7 to $8), jerk chicken with rice, a jerk chicken grilled cheese, a jerk chicken egg roll or empanada, as well as an oxtails and rice special. To cater to the lunchtime crowd, which Hayden says will be their initial focus, they’ll also offer a Soul Bowl, composed of rice, veggies, choice of protein (such as grilled or jerk chicken) and cheese (estimated $9 to $14). The fast-casual concept means diners will order at the counter or via a self-service kiosk, but Hayden plans to keep hospitality at the forefront, including ample interaction with customers to ensure a positive dining experience. The drink menu, curated by front of house manager Blake Radford, will feature a mix of classic cocktails and signature creations, including the Startini, a sweet-leaning martini riff that mingles Chesapeake Bay Distillery’s Spirits of the Blue Ridge vodka with anise and cinnamon liqueurs, orange essence and food-grade glitter for a sparkling finish. 

The space has also gotten a makeover, with a black and silver color scheme, upgraded flat-screen TVs and sleek epoxy bar counters and tabletops. Once lunch and dinner service is up and running, Hayden plans to book a variety of bands and to possibly introduce a karaoke night. 

Greco’s Pizza to Serve NY-Style Pizza at The Shoppes at West Village

What makes pizza New York-style? According to Alfonso Greco, who, along with his wife and co-owner, Josephine, will open Greco’s Pizza later this month, it means a thin crust and foldable slices — and homemade pizza sauce is non-negotiable. 

The Grecos should know. They immigrated in 1986 from Calabria to Long Island, New York, where Alfonso’s family owned a pizza shop. The family later moved to Howard Beach, in Queens, before moving to Florida and eventually settling in North Carolina, where Greco owns three locations of his pizza shop, Franco’s. Greco decided to open a shop in Roanoke to be closer to his family, who live in the area.

At Greco’s Pizza, located at 3549 Electric Rd., Roanoke, patrons can slide into booths or snag tables to peruse the menu. Pizzas can be ordered by the pie or slice and customized according to a list of mix-and-match toppings. Stromboli, calzones, and sandwiches, in options such as eggplant parmesan or peppers and sausage, as well as pastas and salads (overseen by Josephine) will round out the menu. Beer, wine, and non-alcoholic beverages will also be served.

First Impressions: El Mexa Breakfast and Lunch

El Mexa Breakfast and Lunch (6405 Merriman Rd. #104, Roanoke), which opened in February, is a Mexican cafe serving coffee, bagels, croissant and bagel breakfast sandwiches and pastries such as sprinkles-topped Mexican bread and fruit and cream cheese turnovers, and a lunch menu of tacos, tortas, sopes, quesadillas and deli sandwiches. Co-owners Blanca García, who takes orders at the counter, and Israel Santacruz, who helms the kitchen, ran a taco catering business in Los Angeles prior to moving to Roanoke about a year ago. 

I visited at lunchtime with a craving for a torta (a Mexican sandwich), and at García’s recommendation, I opted for the La del Chavo ($12.99). The airy white bread roll boasts a crisp exterior thanks to a brief trip to the flat top and yields with an audible crackle when you take a bite. It is a well-structured sandwich, with multiple slices of ham layered with panela cheese (a fresh cow’s milk cheese), thin slices of avocado and tomato, and slivers of red onion and thinly sliced jalapenos for a double dose of crunch and bite. The tortas make a portable lunch, though you can also dine at one of a handful of tables outfitted with booths and chairs, which might be a more conducive set-up to sampling tacos, served here on corn tortillas and topped with cilantro and diced onion. I’ve got my eye on the pork chorizo, asada (beef) and tripa (beef tripe) tacos ($2.85 to $3). And I’ll be back to try the Cubana torta ($14.99), stacked with breaded beef Milanesa, ham, Mexican sausage, chorizo and Oaxaca cheese (a mild white cheese with a mozzarella-esque texture), plus the requisite mayo, tomato, onion and avocado, all washed down with a Mexican coke.

Ask Layla: Where to Eat

“One of my kids is lacto-ovo veg and we’re always looking for local places with more than one option for her. Something besides mac n cheese and grilled cheese. Evie’s is a fave, but hoping to find something new! Can you recommend a couple places with more than one veg option?” – Megan B., Roanoke

I’ve been happy to see more Roanoke eateries offer vegetarian options beyond the standards, and there are several family-friendly spots that might fit the bill here. Indian cuisine inherently includes plenty of vegetarian dishes, so you might try Taaza (910 Memorial Ave. SW, Roanoke) for curries with vegetables ($13) or paneer ($15) (cubes of fresh cheese) in a creamy korma sauce (order it mild if your kid is spice-averse). Taaza also offers Mediterranean-leaning veg-friendly eats, like a dip platter with hummus, baba ganoush and tzatziki served with cucumbers and naan bread ($13).

On the counter-service menu at Crystal Spring Grocery (2205 Crystal Spring Ave SW, Roanoke) you’ll find seasonal vegetarian sandwiches like a tartine with cucumbers and herbed goat cheese on sourdough ($13) or a roasted oyster mushroom pita with marinated eggplant ($12). And I’ve often made a meal out of their seasonal greens salad ($12) and a bowl of crispy hand-cut fries ($4) with comeback sauce for dipping. Sunday brunch offers a hearty veggie grit bowl with creamy yellow corn grits, roasted veggies and a fried egg ($14).

For fully plant-based eats, stop by Green Leaf Vegan Kitchen (2901 Franklin Rd. SW, Roanoke) for scratch-made favorites like lasagna with cashew ricotta ($16), jackfruit tacos ($14) and black bean burgers served on Blacksburg Bagels’ buns, which get a gourmet glow-up with topping combinations like the Mushroom Cheddar Melt ($16), where the black bean-quinoa patty comes topped with marinated portobello mushrooms, scratch-made queso and ranch dressing, lettuce, tomato and a duo of fried and sauteed onions. Owner Ashley Long says the potato salad sells out daily; it comes with the black bean burgers or can be ordered a la carte ($10).