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The bulgogi burger at Mikie’s 7th. Photo by Daniel Lin | Special to The Roanoke Times.
Reviewer Mary Stafford headed out to Mikie’s 7th in Newport recently to see what the locavore buzz is all about. This small restaurant does a lot of sourcing from local farms and specializes in burgers made with grass-fed beef.
Check out Stafford’s review here.
Have you dined at Mikie’s 7th? If so, what did you think?
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On the Fridge Magnet blog, food writer Lindsey Nair writes about home cooking, local restaurants, entertaining and more. Here, you will also find links to restaurant reviews and our weekly food column, Front Burner. Please also check out our database of Southwest Virginia restaurants resturant user reviews and our recipe database.
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My son and I had lunch there, hm, maybe a year or two ago. Long enough ago, at least, that I can’t remember what we had, although I do remember it being good. We never went back, unfortunately, because it was a bit of a trek over country roads from Fincastle, but also because we didn’t find the place really well set-up for dining in. I would actually say it’s better suited for takeout, and then going down to the river for a picnic. Were we the picnicking sort, we might have returned.
I also recall they had a refrigerated case of locally produced beef cuts for sale by the counter – I think I bought a couple of sirloin steaks to take home and cook before we left.
Personally, I would much prefer the simpler presentation that Mikie’s offers when it translates to a couple of dollars less per entree. Thus, I’ve no problem with their very reasonable pricing. The food is both well intentioned and well prepared. Not everything needs to be white linen tablecloth, and they understand their target market quite well. They are certainly worthy of a visit.
The food does sound very good, but I don’t consider using “real” dishes and silverware for dining in, to be the same as a white linen tablecloth place. Neither the dishware nor the utensils need to be fancy, but I think they would be worth investing in for any restaurant owner. At least silverware.
Agreed, Debbie. And what on earth is a place that goes to the effort of sourcing their ingredients locally doing serving their food on disposable, environmentally unfriendly tableware? Unless its in a paper bag to go, I expect an actual metal fork and plate to eat with.