Arrive Magazine | July, 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 Staunton...”
Edible Blue Ridge Magazine | April 2010
Lund spent six years in the kitchen at five-star The Inn at Little Washington, and he cooked for President Obama’s first State Dinner. Those are impressive credentials, to be sure, but now he is putting out his own super-inventive, locally focused Southern-cuisine at Staunton’s stylish Zynodoa.
LOCALLECTUAL | February 2010
Zynodoa is no small-town affair. Rather, the Staunton restaurant deserves the accolades given to a more modern metropolitan persuasion. Its design is sleek and clean, with hard surfaces that collect and then bounce back the conversations of Zynodoa’s all-generation, upscale crowd. Its menu is decidedly new-wave—or perhaps, as it was back in the days when the Shenandoah Valley was actually referred to as Zynodoa—with every dish including as many locally sourced ingredients as possible.
American Farmland Trust | February 2010
Chef Michael Lund brings local flavors to historic downtown Staunton, Virginia. Since Zynodoa’s opening two years ago, the restaurant has been providing diners with fresh ingredients from Shenandoah farms and produce grown on the owners farm.
Washingtonian | 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.
Staunton News Leader | December 2009
"I think a lot of cooks try and get too unusual to the point where they forget what's actually on the plate and whether it tastes good," said Chef Lund, who loves the Staunton Farmers Market and thinks fresh ingredients and good presentation are key in making his food high-end."
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 in Washington Virginia. In his last year at the inn, Lund was executive sous chef.
New Dominion Magazine | December 2009
Lund, who took over as executive chef at Zynodoa in August, spent two days in the White House working with White House executive chef Cristeta Comerford and celebrated New York City chef Marcus Samuelsson for the Nov. 24 state dinner in honor of Indian Prime Minister Manmohan Singh.
C-Ville Weekly | December 2009
“What do you do when you meet President Barack Obama for the first time? If you’re Mike Lund, executive chef of Zynodoa Restaurant in Staunton, you...”
The Hook Magazine | November 2009
Zynodoa, Staunton’s stylish contribution to southern cuisine, the local food movement, and big city chic, raised the bar recently by hiring chef Michael Lund, who comes to the restaurant after six years at The Inn at Little Washington, where he trained with culinary icon Patrick O’Connell.
Edible Blue Ridge Magazine | October 2009
Michael Lund is now executive chef at Staunton's Zynodoa Restaurant after having spent six years at the five-star Inn at Little Washington in Washington, VA. He tells us he's smitten with charming Staunton, where there's a burgeoning local-foods scene. Not too far away are a number of Valley farmers and artisans, with whom he says he's excited to work. Along with some fierce cooking skills, he brings a passion for incorporating local ingredients into his menu. That commitment stems from a belief that it's the right thing to do—and because it simply tastes better. "We need to take back our food sources before there's nothing left to take back," he says.
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. Fresh locally produced food and wild seafood rushed from regional markets is artfully prepared by Chef Michael Lund, who previously worked at The Inn at Little Washington, in Washington, Va. The cornmeal dusted oysters melt in your mouth.”
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.”
The Washington Post | May 2009
“Polyface has been widely praised by sustainable-farming advocates and foodies for its commitment to Earth- and animal-friendly practices, including rotational grass grazing, humane treatment of animals and local processing....At Zynodoa Restaurant, you'll find Polyface on the menu, including yummy roasted chicken breast with herbed risotto.”
Edible Blue Ridge | Spring 2009
“Some of the best food in Central Virginia....southern comfort food with a cosmopolitan sensibility in a historic building in downtown Staunton.”
Good Taste, The News Leader, | December 2008
“The clean lines and uncluttered space are in contrast to the wonderfully complex flavors that are generated in these dishes... Try something new. Go somewhere urban chic. Experience Zynodoa.”
Valley Victory, The Hook | November 2008
“Should you need another excuse to visit the Valley, it just might be Zynodoa. Local, seasonal ingredients. Perfect execution.... the dining experience is unrushed and unpretentious...”
Food, Glorious Food, eightyone magazine | February, 2008
“Unpretentious, upscale dining in a creative and energetic atmosphere.”
Awards
Reader’s Choice for “Best Chef / Restaurant” in 2010
“super-inventive, locally focused Southern-cuisine”
Edible Blue Ridge Magazine
Readers voted one of the Valley’s “Best Rookies” in 2008
“Kudos ... for breaking new ground and rescuing us from restaurant tedium.”
eightyone magazine
For more information about Chef Lund, a copy of the press kit is available here.
