When it comes to national accolades, the Southern cities garnering the bulk of the critical attention tend to be densely populated behemoths like Washington D.C. and Atlanta or sleepier vacation destinations like Asheville, North Carolina. Somewhere in between—both in geography and recognition—is Virginia’s capital, Richmond (affectionately dubbed RVA by locals). Though the historic city is considered under the nation’s radar, its chefs and purveyors have been significantly stepping up their game.

Evrim Dogu learned to appreciate good dough from an early age by apprenticing with his baker father. At Sub-Rosa, his first brick-and-mortar operation, he takes handcrafted bread to the next level, milling much of the flour on-site for the wood-fired sour loaves and pastries. Show up Wednesday through Sunday to snag his signature classic loaf (a red-wheat–based riff on pain au levain crafted with Dogu’s own natural starter) and Friday, or Sunday for the polenta loaf, which is made with a native Virginian corn that imparts a sweet, rich flavor.

Brewhounds have been singing the praises of Richmond’s craft beer producers (Legend, Hardywood, Strangeways), but equally deserving of attention is this urban orchard and cidery, founded by Courtney Mailey in 2013. Visit the bright tasting room to sample one of the seasonally rotating small-batch ciders, including the semi-sparkling Charred Ordinary, a dry variety derived from locally grown heirloom apples including Albemarle Pippin, Winesap, Arkansas Black, Grimes Golden, and Summer Rambo. If it’s a weekend, ask about touring the facilities to get a behind-the-scenes peek into the process.

Rappahannock Courtesy Rappahannock

After testing the waters with a small oyster stand in D.C., cousins Ryan and Travis Coxton launched this full-fledged seafood-centric restaurant in 2012. They’ve since become adept at building a rustic farm-to-table menu that delivers global influences (a seafood paella with merguez sausage, chimichurri-dressed steak) while showcasing a plethora of local ingredients, including their superlative oysters from the restaurant’s namesake river.

Lamplighter Roasting Company

These days, it’s tough to call any city a food destination if it doesn’t lay claim to some sort of artisan coffee producer, and Lamplighter is it for Richmond. Husband-and-wife team Zachary and Noelle Archibald (the latter of whom is a Stumptown alum) partnered with local pro roaster Jenn Rawlings to open a trio of rustic cafes named for the abnormally tall bicycles used to ignite gas lamps in the city during the 1800s. Coffee connoisseurs can find espresso, pour-overs, and cold-pressed brews from blends and single-origin beans, all of which are roasted at the company’s newly christened “roasting lab” at the Summit Avenue location.