Tucked inside Barracks Road Shopping Center, Milk & Honey is a Southern-style restaurant that serves classic flavors from the South with a modern feel. The restaurant offers a cool, trendy atmosphere paired with warm, comforting dishes.
After hearing so much about Milk & Honey, I was eager to finally try it. Since I don’t usually eat Southern food, Charlottesville Restaurant Week felt like the perfect opportunity to do so, especially with the restaurant offering a fixed three-course menu for $35, excluding tips and drinks. I made a 7 p.m. reservation for myself and two friends, and we made the 10-minute drive from Central Grounds over to Barracks Road, where we found Milk & Honey situated right next to Smoothie King.
Walking into Milk & Honey felt like I had stepped into a restaurant in D.C. The space felt modern and chic, with a cascade of string lights that softened the room and a tidy row of potted plants creating an open, inviting feel. The ceiling was left purposefully open, exposing ductwork and piping for a sleek, industrial look that added to the restaurant’s urban vibe. Marble tables and calm R&B music further contributed to the cool, city-style atmosphere.
The open kitchen allowed diners to watch the food being prepared, which made the space feel more connected. A gold, stencil-style Milk & Honey mural adorned a wall, with outlines of the Rotunda and other landmarks giving a pretty, local touch.
Upon arriving, we instantly noted the welcoming nature of the staff. We requested a booth, and I appreciated that the host placed us as far away from the door — and the cold — as possible.
My friends and I took our time debating over what to order from the Restaurant Week menu, which resulted in multiple rounds of “just one more minute!” for our very patient server. Finally, we decided on our big three, which we decided to share — Fried Green Tomato as our appetizer, Roasted Chicken for our main course and a Peach Cobbler Hand Pie for dessert.
The Fried Green Tomato arrived super quickly, taking around seven minutes. Three thick, cornmeal-crusted slices were lined neatly across the plate. Their golden outer layers gave way to the pale, firm core of a classic green tomato. Each piece was layered with spinach, sweet corn, a generous layer of shredded Parmesan cheese and small cherry tomatoes and then finished with a tangy balsamic vinaigrette and spinach cream.
After cheersing our forks, my friends and I took our first bite, and after that, it became impossible to put our forks down. The Fried Green Tomato was crisp on the outside and firm at the core, with just the right amount of fry. The tangy sauce, spinach cream and shredded cheese gave the dish a creamy, savory depth, while the cornmeal breading and sprinkling of sweet corn added a touch of sweetness. The spinach and cherry tomatoes contributed a sense of freshness, helping level everything out and keep the dish from feeling heavy. I had never tasted anything like this dish — every element felt perfectly placed.
The main we ordered was the Roasted Chicken, which arrived alongside roasted potatoes, a layer of spinach and more cherry tomatoes. I usually don’t have chicken by itself, so I was a little skeptical to have it standalone. However, it didn’t disappoint. It tasted juicy, ever-so-slightly sweet, nicely seasoned and well-cooked.
The potatoes were also impressive — warm and comforting without being too soft or too burnt, and just crispy enough — though I did wish they were a bit saltier. The tomatoes and spinach felt very fresh alongside the other elements of the dish.
There was a certain leafy, Southern-style seasoning that we noted in the chicken, but we couldn’t quite identify it. The staff informed us that the sauce was ranch — although we swore we tasted something else. Our server pitched that perhaps the seasoning we were tasting was a “Krabby Patty secret recipe.” I guess we’ll never know what the mystery seasoning really was. Sadly, this dish is not on the regular menu.
After devouring the chicken, we waited in anticipation for the finale — the Peach Cobbler Hand Pie. When it finally arrived, we watched its descent onto the table in awe. Its presentation was beautiful — the hand pie was warm and golden, dusted with sugar and drizzled with a cinnamony sauce. Two swirls of whipped cream were stationed at either side, with bright red strawberries scattered around the plate.
The first bite of the hand pie was heavenly. The peaches tasted fresh, not canned, with a slightly sour taste that affirmed their realness. That subtle sourness kept the dessert from becoming overly sweet, striking a balance that made each bite feel light and satisfying. The glazed syrup soaked into the crisp, doughnut-like crust, sweet with its sugar dusting, while the whipped cream added a fluffy, soft flavor.
We left Milk & Honey pleasantly full. My friends and I loved the vibe, the service and the quality of the food. As part of Restaurant Week, Milk & Honey offered a worthwhile deal — ordering a three-course meal off the regular menu would have cost around $49, excluding tips and drinks. Though it can be on the pricier side, it’s perhaps a nice spot to take your parents when they visit.
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