“All of the dishes served at Hobbs Hole are prepared right in the kitchen. No ready-made food here,” boasts Garnett Copeland. “All of our steaks are hand cut, we use seasonally fresh produce — even our oysters are local. We purchase as much as we can from area growers and watermen. So not only is our food guaranteed fresh, we are also helping to stimulate the local economy.”
Copeland also notes that the restaurant has an on-site herb garden, planted and maintained by Garnett herself, who is an accomplished gardener in her own right. Many of the table arrangements in the restaurant are created using the flowers from her personal gardens.
In addition to the fine food, diners will find a warm, relaxed atmosphere at Hobbs Hole. Because the place is a favorite for locals, often times it may seem more like you’re welcomed into a gathering of friends at a dinner party, rather than a random group of folks out to eat at a restaurant. But if you’re looking for an intimate dining experience, never fear. The wait staff is more than willing to accommodate your seating requirements.
While the creative presentation and meticulously prepared plates may make some see dollar signs, the entrées and appetizers alike are very reasonably priced. Diners will note that when they leave the establishment with full bellies and happy taste buds, their wallets are not painfully empty.
There are some additional incentives for the budget conscious. Wednesday night is Prime Rib Night—only $15.00. Saturday nights feature a two-for-$30 entrée special and kids eat half price off the children’s menu. So a family can enjoy a nice Saturday night out without breaking the bank.
“Prime Rib Night is extremely popular,” cites Copeland. “And we have lots of other favorites on the menu, like the Shrimp and Grits, and Jake’s Cowboy Steak. But we also have daily-featured items for lunch and dinner that aren’t on the regular menu. And this spring we plan to present our new menu that will include lots of new appetizers and
entrees to try.
“We want our customers to know that we are vested in keeping the restaurant fresh and inviting, as well as reliable. We are always looking for ways to offer something new to our patrons.”
For instance, Hobbs Hole just added a new sous chef to their staff. Kevin Martin, a 2007 graduate of the Cordon Bleu in Pittsburgh, joined the team this winter. Kevin held a position at the Tobacco Company in Richmond before coming to Tappahannock. He enjoys practicing all aspects of the culinary arts, but has a particular love for desserts and baking. Did someone say sweet spot?
Hobbs Hole also offers full-service catering and event planning. From pick-up platters, to rehearsal dinners, to corporate parties, the Copelands and their team can tailor a menu to fit any taste and budget.
“We’re not your ordinary venue,” boasts Copeland. “We can custom-tailor your event right down to the smallest details. You can start with any of our catering menus that are already designed, or ask us about preparing some of your own special dishes. Then we can add and adjust the details to craft the perfect line-up for your guests. For a special touch, each guest receives a printed menu.”
The dining room is available to rent as a venue, or the team can bring the party to you. They can even assist with other details like flowers, linens and entertainment.
Hobbs Hole Restaurant is open for lunch and dinner from Wednesday through Saturday, and for brunch on Sunday. (During the winter season, the restaurant is closed for lunch on Saturday.)
Join them for your next dining or entertaining experience. We’re sure you’ll agree that you’ll be “on the tee.”