Richmond.com, July 22, 2011 -”… Six Burner was good several years ago when we had our first meal there, but they have since built on their experience to elevate themselves to a great restaurant. An original menu paired with a comfortable and elegant space and professional and personable service makes Six Burner one of Richmond’s best eateries… While we have a good number of great restaurants in town, what really sets Six Burner apart is its unique menu. While offering some more traditional options like crab cakes and oysters, most of what we tasted on our visit was unlike the offerings of any other place we have visited in town…” read more
Richmond Times Dispatch, January 7, 2010 rated four stars out of four **** … Chef Philip Denny “has upheld Six Burner’s highly praised culinary reputation while giving this cozy Main Street eatery’s menu a conservative taste of his style.” In six years, Six Burner has become “a consistently enchanting culinary gem.” Dana Craig
Richmond Magazine, January 2010 - One of the 25 Best Restaurants … “talented chef Philip Denny… presents his fare so beautifully that it is essential to take a moment, admire, breathe in the enticing aroma and then dive in.” Hollister Lindley
Serious About Food
It is our mission to provide intricately plated, seasonal dishes delivered with laid back yet high quality service. We encourage our guests to come with an appreciation for craft cuisine and drinks and an understanding of the time needed to execute them. Serving dinner Monday through Thursday 5:30 – 9:30 pm and Friday and Saturday 5:30-10:30 pm. We are open Sunday from 5:30 – 8:30pm serving our regular menu. We are now serving lunch Monday through Friday from 11:30 – 2pm. Learn more about us.
Sous Vide Cooking Method
Six Burner Restaurant is now the first and only restaurant in metropolitan Richmond, and very possibly the State of Virginia, to be approved by the State and local Health Departments to use the Sous Vide method of cooking.
Sous Vide is a French term used to describe a modern method of cooking that uses precise temperature control and vacuum pressure to attain a level of quality and consistency that otherwise would be impossible. Sous Vide allows for products to retain more flavor and aroma, as well as offering benefits to shape, form, and texture. Meats cooked Sous Vide can be transformed into a product that defies expectations, such as steaks that are end to end medium rare, and short ribs that eat more like a ribeye than a braise.
This method is being utilized by some of the most reputable and well respected chef’s and restaurants in the industry, including Thomas Keller of The French Laundry in Napa Valley and Per Se in Manhattan, Michel Richard of Citronelle in Washington, D.C., Grant Achatz of Alinea in Chicago, and Wylie Dufresne of WD-50 in New York. We are excited to be the first in Richmond and among the leaders in the industry nationwide to utilize this advanced technique as an addition to our more traditional methods of cooking.
Local, Seasonal Ingredients
Regional and Local Food supplied by the best local farmers, growers, fishermen, oystermen and crabbers, including Manakintowne Specialty Growers in Powhatan, Dave and Dee’s Homegrown Mushrooms in Sedley, Agriberry in Studley, Rappahannock River Oyster Company, SausageCraft in Richmond, Olli Salumeria in Manakin Sabot, Griffon Farm in Isle of Wright, Billy’s Bakery in Richmond, Meadowcreek Creamery, Waynes Produce in Emporia, Edwards Ham in Surry, among many others.
Intriguing Menu Options
Creative Vegetarian options available! Check with Chef Denny upon arrival and create your vegetarian dish.
Choose our dinner, prix fixe menu (three courses offered until 7pm Monday through Thursday, $25), chef’s tasting ($45 per person, $70 with wine pairing), or preview our Special Event Dinner menus. Get menu details.
***Our beautiful orchids are provided by Art Chadwick of Chadwick and Sons Orchids at 203 N. Belmont Ave. ***
*Six Burner Gift Certificates are always available for any occasion.*
After 6/15/2010 we will no longer honor Restaurant.com gift certificates if purchased after that date.
Make a reservation now! Call 804 353 4060 or go to Open Table for online reservations!
