![]() ![]() Dredge offers daily specials as well as Taco Tuesdays, Pizza Wednesdays, and Dollar Oysters on Thursdays. ![]() Favorite dishes include Fried Oysters and Waffles, Caribbean Jerk Chicken, and Whole Yellowtail Snapper. Byrd stresses freshness everything is made in-house. His ten-year plan was suddenly a 3.5-year reality.ĭredge’s boat and farm to table menu highlights theNorthern Neck’s natural resources combined with savory island influences. With their encouragement he decided to open Dredge. He consulted mentors, friends, and family. Then, unexpectedly, Byrd was approached to take over the Trick Dog space. He built a loyal clientele and several publications acknowledged his culinary talents with “Best Of” awards. Growing, Byrd catered events and launched a food truck. He began cooking oyster tacos beneath a tent at the Dog and Oyster vineyard. Two years later he established Byrd’s Seafood with a 10-year plan to open his own restaurant. He returned home in 2013.īyrd’s first job back was as a Trick Dog bartender. For five years he explored the island’s multicultural food influences. Like many locals, Byrd ventured away seeking excitement. ![]() He has always loved the exhilarating restaurant environment, saying, “It’s in my blood, it is what I was meant to do.” Always learning, Byrd climbed the hierarchy from busboy to chef. Growing up, he worked at many Northern Neck eateries. His stepfather exposed him to cooking and taught him to try everything once-to know whether it was worth eating again. It’s all about being local-with some Caribbean spice thrown in.īyrd’s love of food started in childhood. There, chef-owner Bryan Byrd celebrates his hometown’s culture and cuisine. Now in the Irvington space is Dredge restaurant. The Trick Dog, with its metropolitan decor and menu, has strayed away. ![]()
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