Richmond Times Dispatch, January 7, 2010 **** … 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. Our Sunday Supper menu is now available every Sunday from 5:30 – 8:30pm in addition to our regular menu. Learn more about us.
Local, Seasonal Ingredients
Chef Philip Denny emphasizes technique and fresh, seasonal ingredients, from Manakintowne Farm in Powhatan, Virginia, among others… with local peaches, blueberries, okra and squash blossoms; Our seafood selections change weekly, but presently we are serving rockfish, mussels and as always, our delicious fried oysters.
Intriguing Menu Options
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.
*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.