Best Southern American Restaurants in Midlothian

LeMaire was wonderful! My dining companion and I were attending an event at the Carpenter Center and running late for our reservation. We called ahead and were accommodated upon arrival. The restaurant advised by signage that they were working on improvements, and when we entered our dining area it was apparent. Once seated we were fine, thanks to our server Dave. We let him know we were trying to make a curtain and made sure our order was priority level. LeMaire and The Jefferson are a step back in time to fine dining and artistry of food presentation and artwork on the walls. Each room was as if you were sitting in someone's personal dining room. Our food and drinks were wonderful. We would love to return!

Great overall experience. Excited that the new location is so spacious!

A great venue for lunch with free parking after you figure the system out.

Our family of four thoroughly enjoyed our dinner at Parterre Restaurant in downtown Richmond. Located in an historic area and building, the ambiance was pleasant with enjoyable music at an appropriate volume as background. We started with delicious fried oysters as an appetizer for the table, complemented by beverages of choice from a nice selection. Our dinners included; a steak, which our daughter said was delicious; an autumn salad with shrimp, which was also raved about; a burger that our son stated was one of the best he’s had; and my shrimp and grits with andouille, which also rated as one of the best I’ve had (and I thoroughly enjoy shrimp and grits!). Our server had the perfect balance of great service and genuine friendliness, while being unobtrusive. We highly recommend Parterre and will come back when e are in Richmond.

Service was great. Loved the "porch" area. I was disappointed that the breakfast potatoes weren't gluten free. They are listed as such on the menu, but they are fried in a shared fryer, so they are not gluten free. I ordered the grits instead, which tasted really weird. I couldn't pinpoint the spice they used. Just stick with salt and butter.