Review: Virginia's on King for Breakfast

Author:

Sydney Gallimore

October 19, 2016

At the end of the summer, Virginia’s on King introduced a revamped breakfast menu (served Monday - Friday from 7 - 11 am) that I was lucky enough to sample and review for your pleasure.

First of all, I will say that it’s been a good 4 years since I last dined at Virginia’s on King.

My last experience was subpar (hence the fact that it took me so long for a repeat visit).

During that time, they got a new head chef, Shane Whiddon, who’s really turned the kitchen around and assured me that my present experience would completely change my perception of the cozy King Street restaurant (spoiler alert: he was right).

I was pretty hungry, so I ordered the Fried Chicken & Eggs with white onion gravy ($13) served with your choice of homefries or grits (I chose homefries, because...potatoes); toast or biscuit (biscuit, duh); and 2 eggs of my choice.

What it should have also come with was a nap for after I was done.

The fried chicken was amazing--perfectly crispy on the outside and tender and juicy on the inside.

The gravy was a perfect consistency (not too thin, not too thick), and was bursting with flavor without overwhelming the flavor of the chicken itself.

The biscuit was so buttery and flaky, that I almost didn't even need to add any more butter to it (but I did anyway, because YOLO).

I also really enjoyed the seasonal jam, for a tangy and sweet complement to the biscuit's savory base.

My dining partner ordered "The Scone" ($8), and although I don’t typically enjoy sweets for breakfast, I thought this dish was pretty great.

It lacked that cloying sweetness that many breakfast pastries have and I loved the complementary flavors offered up by the fresh peaches (fruit changes seasonally).