What Is Playful Americana? A Look Inside The Cardinal’s Kitchen

There’s a phrase that gets thrown around a lot in the restaurant world, elevated comfort food. It sounds good on paper, but it rarely tells you anything about what’s actually on the plate or the person who put it there.

At The Cardinal, we use a different term: Playful Americana.

It sounds simple. And in the best possible way, it is. But there’s a real philosophy behind it, one that comes directly from Chef Brandy and her journey in life.

Food That Comes From Somewhere

Chef Brandy didn’t grow up in one place. She’s lived in California, Hawaii, Oregon, Idaho, and Savannah, and every stop left an impression. A technique, a flavor combination, an ingredient that stuck with her. When she set out to build The Cardinal’s menu, she wanted to incorporate those components into her dishes.

That’s the through line on this menu. The VA Short Rib with Mop Sauce is deeply Southern, hickory-smoked, served with pickled cabbage slaw and corn bread, the kind of dish that feels like it’s been around forever. The Cardinal Chicken Bowl pulls in cilantro lime rice, roasted corn, avocado, and crumbled cotija, California by way of Virginia Beach. The Kimchi Dog is Chef Brandy’s own recipe, fermented in-house, served on a pretzel bun with two all-beef Nathan’s franks. You know what a hot dog is. You’ve never had one quite like this.

That’s Playful Americana. Tradition with a spin.

Comfort First, Always

Ask Chef Brandy what makes a great meal, and she’ll tell you the same thing every time: balance and comfort. Not the prettiest plate in the room. The one that invokes a feeling.

She grew up watching her grandmother cook, a self-described Greek hillbilly whose great-grandfather ran a Depression-era bakery in Fort Worth, Indiana: Greek technique, Kentucky country cooking, and everything in between. From the time she was old enough to hover over the pot, Brandy understood that food is personal. That it carries memory. That when you get it right, it does something to the room.

She’s been chasing that ever since, through professional kitchens, hotel restaurants, and a mentorship under Chef Moni at The Main in Norfolk that pushed her technique further than she thought it could go. At The Cardinal, she finally has the kitchen and the freedom to let all of it come together.

What to Order First

If you’re coming in for dinner and want to understand the menu in one visit, here’s a starting point:
Start with the Brussels Sprouts: lightly fried and drizzled with Calabrian hot honey. Simple preparation, unexpected finish. That’s the whole menu in one bite.

For your main, the Shrimp and Grits is the one to beat: creamy cheddar grits, sautéed shrimp, roasted red pepper sauce, Old Bay, and Calabrian chili oil: southern roots, chef’s touch.

Finish with the S’mores Dip: chocolate ganache, toasted marshmallows, graham cracker crumble. Familiar. Nostalgic. Just different enough to remind you where you are.

Playful Americana. Come taste it for yourself.

The Cardinal Restaurant & Bar is located at 1900 Pavilion Drive, Virginia Beach.

Open Sun–Thurs 7am–10pm, Fri–Sat 7am–12am.