Insights from recent episode analysis
Audience Interest
Podcast Focus
Publishing Consistency
Platform Reach
Insights are generated by CastFox AI using publicly available data, episode content, and proprietary models.
Most discussed topics
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Total monthly reach
Estimated from 1 chart position in 1 market.
By chart position
- 🇫🇷FR · Food#1701K to 10K
- Per-Episode Audience
Est. listeners per new episode within ~30 days
500 to 5K🎙 Weekly cadence·100 episodes·Last published 2w ago - Monthly Reach
Unique listeners across all episodes (30 days)
1K to 10K🇫🇷100% - Active Followers
Loyal subscribers who consistently listen
400 to 4K
Market Insights
Platform Distribution
Reach across major podcast platforms, updated hourly
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—
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* Data sourced directly from platform APIs and aggregated hourly across all major podcast directories.
On the show
From 10 epsHosts
Recent guests
Recent episodes
Evan Campbell opens up about reinventing his career in food
Jun 7, 2026
1h 03m 15s
Get Tight Lounge pairs Baltimore pit beef and Caribbean fusion food in Richmond
May 1, 2026
1h 01m 26s
Food Truck to Faith-Driven Restaurant: Auntie Ning's Brings Filipino Food to Richmond
Apr 1, 2026
51m 08s
Herbie Abernethy and Josh Novicki's rockin' Richmond restaurants
Mar 1, 2026
1h 04m 01s
Secrets Behind Richmond’s Most Buzzed-About Bagels – Yero Rudzinskas of Baltik’s Bagel
Feb 1, 2026
56m 51s
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| Date | Episode | Topics | Guests | Brands | Places | Keywords | Sponsor | Length | |
|---|---|---|---|---|---|---|---|---|---|
| 6/7/26 | ![]() Evan Campbell opens up about reinventing his career in food✨ | culinary journeycareer change+4 | Evan Campbell | Westminster Canterbury | RichmondSedona, Arizona+1 | Evan Campbellculinary journey+5 | — | 1h 03m 15s | |
| 5/1/26 | ![]() Get Tight Lounge pairs Baltimore pit beef and Caribbean fusion food in Richmond✨ | foodrestaurant+4 | Drew SchlegelDalisa Campbell | Get Tight LoungeAltria Theater+2 | BaltimoreRichmond+1 | Get Tight LoungeBaltimore pit beef+7 | — | 1h 01m 26s | |
| 4/1/26 | ![]() Food Truck to Faith-Driven Restaurant: Auntie Ning's Brings Filipino Food to Richmond✨ | Filipino cuisinerestaurant business+3 | Fred Enriquez | Auntie Ning's | RichmondVirginia Beach+1 | Auntie Ning'sFilipino food+6 | — | 51m 08s | |
| 3/1/26 | ![]() Herbie Abernethy and Josh Novicki's rockin' Richmond restaurants✨ | Richmond restaurantsrestaurant empire+4 | Herbie AbernethyJosh Novicki | Cobra CabanaHot For Pizza+2 | RichmondNorth Carolina+1 | Richmondrestaurants+7 | — | 1h 04m 01s | |
| 2/1/26 | ![]() Secrets Behind Richmond’s Most Buzzed-About Bagels – Yero Rudzinskas of Baltik’s Bagel✨ | bagelscooking+3 | Yero Rudzinskas | Baltik’s Bagel | RichmondNew York City | bagel makingBaltik’s Bagel+3 | — | 56m 51s | |
| 1/1/26 | ![]() From Marine Corps to Master Chocolatier - Tim Gearhart Takes Us Inside Gearharts Fine Chocolates✨ | chocolateconfectionery+4 | Tim Gearhart | Gunny’s BarkGearharts Fine Chocolates+2 | CharlottesvilleShort Pump | chocolateTim Gearhart+6 | — | 1h 07m 44s | |
| 12/16/25 | ![]() Pinky’s = Tapas, Pork Belly Magic & a Whole Lotta Love | Eat It, Virginia: On the Road✨ | Mediterranean cuisinetapas+4 | Steve DeRaffele | Pinky’sSUN & SELENE | Scott’s AdditionRichmond+5 | Pinky’stapas+7 | — | 22m 25s | |
| 12/1/25 | ![]() Memi Shehata and Rania Yacoub: Memi’s✨ | Egyptian cuisinerestaurant opening+3 | Memi ShehataRania Yacoub | Memi’s3 Monkeys | Richmond | Memi ShehataRania Yacoub+6 | — | 59m 15s | |
| 11/1/25 | ![]() Matt Kirwan: Daisy's✨ | foodmusic+3 | Matt Kirwan | Daisy's | RichmondTredegar+2 | Matt KirwanDaisy's+5 | — | 54m 45s | |
| 10/1/25 | ![]() The Smoky Mug in Richmond, Virginia✨ | restaurant expansionbarbecue+3 | Dan LeeRyan Maynes | — | Richmond, VirginiaClayton, New Mexico | The Smoky Mugbarbecue+5 | — | 53m 40s | |
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| 8/29/25 | ![]() The Richmond Experience & Lauren Z. Ray | Eat It, Virginia! takes you behind the scenes with two influential social media creators showcasing Richmond, Virginia restaurants and events to both longtime locals looking for new things to try and audiences who may have never heard of Richmond. Paige Poprocky, co-owner of the Richmond Experience, and Lauren Z. Ray have built substantial followings by highlighting what makes Richmond special — from vegan-friendly restaurants to businesses that deserve recognition. Connect with the show on Instagram where you can also find Scott and Robey.See omnystudio.com/listener for privacy information. | 1h 08m 10s | ||||||
| 7/28/25 | ![]() Kyle Perkins: The Tides Inn | Chef Kyle Perkins has found his culinary home at Salt & Meadow inside The Tides Inn in Irvington, Virginia, where the breathtaking waterfront views and local seafood inspire his cooking. "I came and I walked through the front door at the Tides Inn. I saw the view, and I said, 'Yep, sign me up,'" Perkins said. Before joining The Tides Inn as executive chef, Perkins worked at Twin Farms, a boutique resort in Vermont that he describes as "a true definition of escaping reality" with no phone service and a secluded woodland setting. The Vermont native's journey to The Tides Inn came after a stint in San Francisco during 2020, when the pandemic made city living unaffordable and limited opportunities. He returned to Vermont, briefly worked in landscaping, then joined Twin Farms under chef Nathan Rich, who provided "an excellent platform for me to excel and grow." When the opportunity at The Tides Inn presented itself through Tanzerra Resorts, the property's parent company, Perkins was immediately drawn to the unique coastal setting. The transition from Vermont to Virginia's Northern Neck brought significant changes to his culinary approach. At Twin Farms, Perkins served about 28 guests and could change menus at will. At The Tides Inn, he feeds up to 300 people daily and focuses on consistency. "Making sure that recipes are extremely consistent, because I don't have the ability every single day to change the menu," Perkins said. Being on the water has also influenced his menu, with seafood playing a prominent role. Perkins has even worked on an oyster farm to better understand the local industry. "I've worked out on an oyster farm for a couple of days, and they were 12-hour back-breaking days. It's no joke. I have a lot more respect for what they're doing out there on the water," Perkins said. To source local ingredients, Perkins explores the area and builds relationships with producers like Young Overholt in Gloucester, which raises cattle on seventh-generation family land. "He's pushing for quality. He's not pushing for quantity. And that's something that we want to promote," Perkins said. "As we kind of reverse back in time, and we go back to this farm to table, which used to be the norm, and we go back to buying things from your neighbor and not buying it from a supermarket." The Tides Inn offers guests a unique experience on a peninsula that feels secluded yet welcoming. The property features a boardwalk showcasing their living shoreline, a marina, croquet lawn, bocce court, and the more casual Fish Hawk bar. While the restaurant is "a little more upscale" with a dress code, Perkins aims to create an inviting atmosphere with elevated home-style cooking. "We want them to feel welcome. We want them to feel at home, but like whoa. This tastes like home-cooked food, but it doesn't look like it. It's a level up," Perkins said. The Tides Inn continues to add unique experiences for guests, including crab feasts on boat rides and, most recently, seaplane tours that depart directly from the property. Watch Chef Kyle prepare oysters on Virginia This Morning.See omnystudio.com/listener for privacy information. | 59m 20s | ||||||
| 6/23/25 | ![]() Grayum Vickers: Lost Letter and Lillian | Join us as we dive into the unconventional journey of Grayum Vickers, the innovative wine director and sommelier at Richmond’s Lost Letter and Lillian restaurants. Discover how this former high school meteorology teacher and punk rock musician found his passion for wine. Grayum shares his insights on coastal wines, the thrill of serving celebrities, and his excitement about the rare opportunity to offer Dom Pérignon by the glass. Explore how Grayum is helping to redefine Richmond's wine scene with his unique approach and expertise.See omnystudio.com/listener for privacy information. | 58m 16s | ||||||
| 5/26/25 | ![]() Amy Cabaniss: Revel and Julep's | Amy Cabaniss, owner of Revel Market and Bar in Lakeside and Julep's in downtown Richmond, discusses her Richmond restaurant journey which began in 1998. She highlights the unique features of Revel, including a secret patio and how a trip to New Orleans inspired the venture. She also addresses some of the challenges of running restaurants during inflation, owning a restaurant in downtown Richmond, plans for future events, and some of the celebrities she's served over the years. Send your food and restaurants questions to Eat It, Virginia on Instagram or over email.See omnystudio.com/listener for privacy information. | 50m 29s | ||||||
| 5/1/25 | ![]() Inside Cirrus Vodka tasting room | Tom Ellington and Jon Schott join Robey and Scott to discuss the evolution and growth of Cirrus Vodka and the recent opening of its new tasting room in the Scott's Addition neighborhood of Richmond. The space, known as Ballast, also houses Yellow Umbrella and Slack Tide Fish Co. The tasting room's drink menu, created by Jon, includes a variety of vodka-based cocktails, with a focus on local products.See omnystudio.com/listener for privacy information. | 53m 41s | ||||||
| 3/31/25 | ![]() Simon Davidson: The Charlottesville 29 | Join hosts Robey Martin and Scott Wise as they embark on a delicious journey through Charlottesville, Virginia. In this episode of Eat It, Virginia, they’re joined by food writer Simon Davidson, who unveils the coveted Charlottesville 29 — his list of the ideal 29 Charlottesville restaurants. Whether you’re a local foodie or planning a visit, this episode is a feast for the ears that will leave you eager to explore the flavors of Charlottesville.See omnystudio.com/listener for privacy information. | 1h 08m 11s | ||||||
| 3/1/25 | ![]() Nash Osborn: The Fishin' Pig | Robey Martin and Scott Wise discuss the latest restaurant news in Virginia, including the expansion of The Fishin' Pig to Innsbrook. | 54m 06s | ||||||
| 2/6/25 | ![]() Justin Ferguson: TheBlackSommRVA | Justin Ferguson spends his workdays making Virginia real estate deals. But when work is done and it's time to play, Ferguson becomes TheBlackSommRVA, a role that allows him to share the wine knowledge he's learned while becoming a WSET Level 3 certified sommelier. "The more I jumped into this business [commercial real estate], I started being around wine more, and I wanted to be a better agent and understand what my clients want. So I'm like, let me learn about it. I've just kept progressing. And here we are now," he said about the bridging of his real estate and wine careers. "During COVID, it was great when the world was shutting down, and you didn't want to talk to anyone about real estate. I would call people and say, 'Hey, let's drink wine and talk about something other than real estate. We'll sit six feet apart and just be humans.' Real estate is transactional, but it gets too transactional. So, like, hey, Justin is here to provide wine value to me as well." But Ferguson doesn't just use wine to help his real estate career. He's been able to launch a second career as the wine director at The Underground Kitchen in Richmond, Virginia. "It is an experiential dining kitchen. So we're not open every day, which is great," he said. "The Kitchen pays respect and creativity to the LGBTQ community but also to chefs of color with flavors. We like seasoning. Chef Steve Glenn likes Creole and Southern cooking. So that's good portion sizes, but really well-seasoned food. It's fun pairing different cultures with wine." Initially inspired by Dlynn Proctor and the movie SOMM, Ferguson said he hopes his efforts expose more people to the beauty and wonder of wine. "There was a guy, his name was Dlynn Proctor, and he was, like, the only Black guy. There aren't many Black Master Somms. So seeing him in that role sparked the idea — representation matters," Ferguson said about his initial push toward earning his sommelier certification. "Because my family still, to this day, doesn't drink wine; they aren't wine people. They are beer and other alcohol drinkers. I think [wine] wasn't introduced throughout my culture the same way other spirits were." When asked to recommend a bottle of wine for Eat It, Virginia listeners to try, Ferguson did not hesitate. "The thing on top of my mind right now is, honestly, Black winemakers," he said. "One that I've been enjoying is O.P.P wine (Other People's Pinot Noir) by André Mack." Other stuff on this episode: The opening of Ripple Ray's, a Grateful Dead themed bar in Richmond (2:10) The new Mardi Gras menu at Get Tight Lounge (2:45) The Sunday Bagel phenomenon (4:40) The opening of the Ugly Dumpling (6:45) Robey's new column in Style Weekly (7:50) Robey's recent visits to Brave Captain and Susie's (9:00) The Mailbag wants to know about James Beard Awards snubbing Richmond restaurants once again (12:00) See omnystudio.com/listener for privacy information. | 1h 04m 18s | ||||||
| 1/1/25 | ![]() Dr. Danny Avula: Mayor of Richmond | Richmond is kicking off the new year with a fresh vision as Dr. Danny Avula is sworn in as the Mayor of Richmond on January 1, 2025. Just days before officially taking office, Mayor Avula sat down with hosts Scott and Robey to delve into a variety of topics centered around the vibrant restaurant scene in Richmond. In this episode, Mayor Avula reflects on how food and family meals shaped his upbringing and shares his hopes toward fostering a strong partnership between City Hall and local restaurants. Plus, we put him on the spot to reveal his favorite dining spots in both Richmond and its surrounding suburbs. We want to hear from you! Email the show with your thoughts and suggestions for topics you'd like us to cover in 2025. Don't forget to follow us on Instagram for updates and behind-the-scenes content!See omnystudio.com/listener for privacy information. | 30m 41s | ||||||
| 12/16/24 | ![]() Antonio Owen: Sweet P's | Antonio Owen, the chef-owner of Sweet P’s in Richmond, Virginia, recently shared his culinary journey and life philosophies on the “Eat It, Virginia” podcast with Scott Wise and Robey Martin. The veteran’s guiding philosophies in the kitchen is that no job is beneath him. "If you think you’re too good to take out the trash, your whole mindset is wrong," he said. This hands-on mentality has been crucial in establishing a strong, supportive team. The restaurant also embraces fun, with the introduction of “Whitney Wednesdays,” a weekly event celebrating Whitney Houston’s music and food inspired by her favorite dishes. In this episode, Robey also discusses an extensive list of Richmond-area Christmas bars that she helped compile for Style Weekly.See omnystudio.com/listener for privacy information. | 52m 38s | ||||||
| 11/20/24 | ![]() Kat McCay Stanley: The Salty Siren | Kat McCay Stanley discussed her extensive restaurant ventures, including the recent rebranding of Holy Mackerel in Prince George County, Virginia, to The Salty Siren, which offers a seafood-heavy menu. "When Holy Mackerel hit my radar, there was no turning back. The potential there, the view, the building... So I thought, 'Is this crazy? This is pretty crazy,'" she said about her plan to revamp the restaurant along the James River near the Benjamin Harrison Memorial Bridge. "But I also knew in the back of my mind that if I was willing to chase that craziness, I knew the absolute most dynamite person who would be interested in chasing it with me. So I actually have a 50% business partner there, by the name of Jessica Pilout, and she is the other half of The Salty Siren." McCay Stanley also owns Old Towne's Alibi, a Petersburg dive bar known for its community involvement and zero staff turnover in three years. During her Eat It, Virginia interview, McCay Stanley highlighted her community's efforts after Hurricane Helene, organizing multiple relief trips with trailers and trucks filled with supplies to both North Carolina and Virginia communities impacted by the storm. She emphasized the ongoing need for support in affected area and suggested donating to Covenant Fellowship in Bristol. This episode is sponsored by Richmond WaterSee omnystudio.com/listener for privacy information. | 58m 53s | ||||||
| 10/21/24 | ![]() David Whitby: Shoreline Seafood Market | David Whitby, owner of Shoreline Seafood Market, discussed his journey from his parents starting Yellow Umbrella to his new venture Shoreline -- a seafood market and a 10-seat restaurant for special dinners. Whitby emphasized the importance of sourcing high-quality seafood globally and shared tips for new seafood cooks who might be intimidated to prepare seafood at home. Robey and Scott also discussed the state of service at Richmond-area restaurants. Slide into their DMs to tell them which restaurants always deliver the goods. Shoreline Seafood Market 10614 Patterson Avenue Henrico, Va. 23238See omnystudio.com/listener for privacy information. | 53m 30s | ||||||
| 9/23/24 | ![]() Marshall Rabil: Hubbard Peanut Company | When you think of Virginia's finest food and drink, you might think of Virginia ham, Virginia oysters, and Virginia wine. But Marshall Rabil suggests Virginia peanuts should be atop that list. Rabil should know a thing or two about peanuts. (36:35) His grandparents, Dot and HJ Hubbard, started Hubbard Peanut Company, which you may now know as Hubs, in Sedley, Virginia, back in 1954. (21:07) Rabil shared his family's peanut story with Scott and Robey, plus shared details about the upcoming Homegrown Harvest Festival he helped create as a showcase for restaurants and food purveyors in that part of Virginia. (50:11) "I've been in Charleston, New York, I think Richmond is really growing as a food destination. I think it's going to be known as one of the greatest places to eat in the country. It's slow. I mean, the restaurant scene has popped off, but I don't think that Tidewater, Virginia gets the credit that it deserves as the culinary destination with the bounty of ingredients that we have from the Chesapeake Bay and the ocean and all of our farms and the farmers that are raising animals sustainably," he said. "So I always wanted to work with chefs and bring a party to Southampton County and Franklin. And so last year we created this festival to benefit the Food Bank and the CROP Foundation. And this year we've kind of expanded it." Click here for ticket and schedule information. Other topics discussed on this episode of Eat It, Virginia include: A new bagel place in Richmond (2:30) The opening of Toast at Scott’s Walk (5:10) Gelati Celesti Turns 40 (6:25) The opening of Southern Kitchen at Stony Point Fashion Park (10:40) The thought process behind Richmond restaurants offering (or not offering) reservations (11:40) See omnystudio.com/listener for privacy information. | 1h 01m 22s | ||||||
| 8/17/24 | ![]() Kelli Lemon: Urban Hang Suite | Restaurant owner, entrepreneur, media personality, and community cheerleader Kelli Lemon wears many hats in Richmond, Virginia. On this episode of "Eat It, Virginia," Kelli shared why she decided to open Urban Hang Suite in downtown Richmond and what that experience has taught her about life, business, and the city she calls home. "Kendra [Feather] is the reason Hang Suite is open," Lemon said. "Creative Mornings, I think it was January 2017. My topic was a question mark, it was like a mystery. I was like, I'm looking for this thing, that's kind of a hangout, where people could talk to each other, but it's not a restaurant, it could be a cafe. And I think it was Anne Marie that yelled out, "Do it!" It was either Kendra or Anne Marie. And then the next day, Kendra called me. It was like, I want to show you this space." In addition to Urban Hang Suite, Kelli talked about her roles at the Richmond Times-Dispatch, the Virginia Black Restaurant Experience, the Art of Noise, and the birth of her podcast Coffee with Strangers. Here are some links to other things mentioned in this episode: Learn more about RVA Wing Wars here. Learn more about the Art of Noise here. This episode is sponsored by the Virginia Museum of History & Culture and its new exhibit Julia Child: A Recipe For Life. This episode is sponsored by Project Birdie.See omnystudio.com/listener for privacy information. | 1h 21m 05s | ||||||
| 7/20/24 | ![]() Ty Walker: Smoke In Chimneys | Ty Walker and his wife Shannon own and operate Smoke in Chimneys trout farm in New Castle, Virginia. In this Eat It, Virginia episode, Walker joined Scott and Robey and shared his experience revitalizing a 1930s trout hatchery. He discussed the challenges of starting and running a sustainable fish farm, including public perception, infrastructure limitations, and high start-up costs. (22:45) Walker also touched on the big role faith has played in his business. (50:05) Other topics discussed in this episode include: The restaurants Robey included on the July 2024 Hot List (1:58) The situation with Brittanny Anderson and the Pink Room (8:22) An update on the whereabouts of Richmond chef Bobo Catoe (11:20) The mystery and annoyance surrounding the lack of prices on menus (13:05) The best ways to reach the podcast are through Instagram DMs and email. This episode is sponsored by the Virginia Museum of History & Culture and its new exhibit Julia Child: A Recipe For Life.See omnystudio.com/listener for privacy information. | 1h 04m 32s | ||||||
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Chart Positions
1 placement across 1 market.
Chart Positions
1 placement across 1 market.






