Press & Reviews
Chef Magazine | January 2012
"Fascinated by the regionality of barbeque, Chef Harris has created a barbeque tasting menu that explores everything from Texas-style brisket to North-Carolina style pork butt. But his favorite interpretation is Jamaican jerk..." read more
Atlanta Journal Constitution | September 2011
Upscale Southern cuisine from a seasonal menu featuring ingredients from local farms served in a stylish but non-fussy atmosphere in the historic downtown area. read more
Edible Blue Ridge Magazine | Summer 2011
Zynodoa has amassed a loyal following of foodies who not only enjoy the sophisticated southern fare, but also come for the experience: to learn about the farms and producers whose food grace their plates and to marvel at the simple preparation that gives those ingredients their due respect. read more
Washington Post | July 2011
The hip Zynodoa...crafts a menu using hyperlocal products ...in an art-filled setting. Its "local producers" list extends to wine, as does the all-Virginia draft beer lineup. read more
Baltimore Magazine | March 2011
In downtown Staunton, consider Zynodoa...Chef Harris was lured away from the five-star Inn at Little Washington to work here. The inventive menu at this swanky, creative Southern-fare bistro changes often. read more
Virginia Living | January 2011
In the Shenandoah Valley, near Staunton, Harvest Thyme Herbs produces a variety of herbs and vegetables that are making their way to Zynodoa, Staunton Grocery, and other restaurants where the farm-to-table concept is taken seriously.” see our smoked trout with sunchoke salad recipe
Wine Enthusiast Magazine | December 2010
In an article about food & wine trends for 2010, Zynodoa scores a nod for gourmet items (preserved from summer harvest) in the “Eat This, Not That" list read more
Virginia Living | December 2010
Zynodoa has a contemporary motif, a small bar (with a trellis and blown glass) and, most important, excellent food—much of it procured from local suppliers identified on the menu. read more
Edible C’ville | August 2010
Zynodoa: Winner Best Restaurant for 2010 “Hands down, the best meal experience of my entire year. Delicious American / Southern bistro style food - all sourced locally.” read more
Arrive Magazine | August 2010
Virginia’s Shenandoah Valley is for lovers of great food, live music and historic Americana. And its unofficial culture capitol of Staunton may be the region’s best-kept secret. It was a Saturday night at the chic Zynodoa restaurant in downtown read more
Edible Blue Ridge Magazine | April 2010
Zynodoa: Winner Best Chef/Restaurant for 2010 “Super-inventive, locally focused Southern-cuisine…” read more
Washingtonian Magazine | January 2010
“Staunton, a small city in the foothills of Virginia’s Blue Ridge Mountains, draws visitors for its history, arts, and, most recently, its culinary scene. Michael Lund, formerly sous chef at the Inn at Little Washington, is now at the helm at Zynodoa.”
Flavor Magazine | December 2009
“The restaurant recently welcomed a new executive chef: Michael Lund, who ventured out on his own after working for Patrick O'Connell, the world-renowned chef at the five-star Inn at Little Washington…” read more
The Hook Magazine | November 2009
“Zynodoa, Staunton’s stylish contribution to southern cuisine, the local food movement, and big city chic…” read more
Richmond Times Dispatch | September 2009
“A number of restaurants housed in historic downtown buildings are offering experiences surprisingly comparable to dining in New York City - for welcoming upscale ambience and inspired Southern cuisine, try Zynodoa, whose name comes from the Indian namesake of the Shenandoah Valley." read more
The New York Post | May 2009
“While you're never hard up for choice around Staunton, the table to book in town is dinner at Zynodoa, a down-to-earth (and yet chic) celebration of local and seasonal cuisine, simply prepared and at affordable prices. Make sure to order the Virginia cheese plate at the end of the meal.” read more
Awards
2011 BEST RESTAURANT & 2011 BEST DISH | Diner of Cville
"The food is hearty and upscale without being frou-frou. The atmosphere is elegant without being snooty. The service is stellar."
2010 BEST RESTAURANT| Edible Cville
"Hands down, the best meal experience of my entire year."
2010 BEST CHEF / RESTAURANT| Edible Blue Ridge Magazine
"Super-inventive, locally focused Southern-cuisine."
2009 DESIGN AWARD | Historic Staunton Foundation
"Exemplifies excellence in design and historic rehabilitation."