PORTSMOUTH, Va. (WAVY) – Virginia Beach Restaurant Week is underway and today in our kitchen we had Wes McKiddie, the Executive Sous Chef at Interlude Restaurant + Bar at the Westin.
Wes made for us Molasses Braised Short Ribs with Acorn squash and Honey Crisp Apple Bisque.
Interlude Restaurant + Bar
Inside the Westin at Virginia Beach Town Center
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Virginia Beach Restaurant Week
Now through Sunday
VBRestaurantWeek.com to check out participating restaurants and individual menus
This segment of The Hampton Roads Show is sponsored by Virginia Beach Restaurant Week.