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(photo by George Loper)
420 West Main Street -- In April 2001, Barbara Shifflett opened
up the Station restaurant at the former location of Jones Wrecker
Service.
Station serves Italian cuisine with outdoor dining. It is open
for lunch Monday through Fridays and is open for dinner seven nights a week
(5:30 - 10:30 p.m.).
Station has a separate bar inside and also provides catering.
(photo by George Loper)
Previous to its opening, there were some
who questioned the aesthetics of the outdoor fountain [purchased from
Governors Antiques in Mechanicsville, Virginia] and of the restaurant's
design.
(photo by George Loper)
For my part, I applaud Barbara Shiflett's adaptive and creative reuse
and, as of early May, the food was just great.
| shrimp, calamari and mussel salad with lemon and olive oil |
$8 |
| marinated fresh mozarella |
$6 |
| mixed greens salad with balsamic vinaigrette |
$4 |
| assorted grilled, roasted and marinated vegetables |
$6/$11 |
| panzanella; bread salad with tomatoes, cucumbers, red onions
and olives |
$5 |
| pizza; white or red |
$5 |
| bucatini anatraciana; tomato, pancetta and red chili |
$12 |
| penne with sausage, peas and cream |
$10 |
| farfalle with mixed vegetables, basil, olive oil and garlic |
$8 |
| seafood risotto; saffron rice with seasonal shellfish |
$18 |
| fettucini bolognese; veal, beef and pork ragu |
$14 |
| tortellini with ham, provolone and sage butter |
$12 |
| linguini with clams, white wine, garlic and herbs |
$13 |
| veal scallopini with lemon butter |
$15 |
| roasted pork with garlic and rosemary |
$15 |
| seafood risotto; saffron rice with seasonal shellfish |
$18 |
| skewered chicken with chili and garlic |
$12 |
| olive oil poached fish with tomatoes, onions and basil |
$18 |
| grilled t-gone (14 oz.) with herb butter |
$17 |
| chocolate salami with vanilla sauce and biscotti |
$5 |
| vanilla gelato with fresh berries and saffron syrup |
$5 |
| tiramisu |
$5 |
For more information, call 297-4400.
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