Lee Gregory is a three-time James Beard Foundation Award semifinalist for best chef Mid-Atlantic and StarChef Rising Star. Though raised in South Carolina, Chef Gregory has a long culinary history in Virginia, having worked under chef Dale Reitzer at Acacia in Richmond for five years before moving to Six Burner, then Mockingbird in Staunton, and Blue Light Grill in Charlottesville. He is a partner and chef at Bon Air favorite, Southbound. Alewife is his first solo venture.
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CHEF de cuisine
AWARDS & HONORS
Southern Living's 100 Best Restaurants in the South 2014
ArEa CONSERVATION EFFORTS
The VCU Rice Rivers Center is a 494-acre field station along the James River devoted to environmental research, teaching and public service.
The VCU Rice Rivers Center is a 494-acre field station along the James River devoted to environmental research, teaching and public service and is the home of the of the VA Oyster Shell Recycling Program (VOSRP). The VOSRP is a collaborative, community-based environmental restoration program that collects waste shell from Virginia restaurants, seafood retailers and the general public and returns it to the Chesapeake Bay as part of the VCU’s oyster restoration initiative.
Alewife will donate $0.25 to Chesapeake Bay Foundation per entrée sold from October 1, 2018-September 31, 2019 with a minimum guaranteed amount of $3,500.
The Chesapeake Bay Foundation is saving the Bay through education, advocacy, litigation, and restoration.
Christmas; Dec 24th, 25th & 26th
New Year’s Day