Sam Miller's Restaurant & Venue

because I cannot event begin to describe how incredible the food, drinks, service, and staff was. We started planning our wedding celebration months ago and by the stroke of luck, the warehouse room at this gem of a restaurant was somehow available on a Saturday night. The only thing that ever disappointed me about the restaurant is that I WISH I KNEW ABOUT IT SOONER! After we reserved the warehouse space we came in during Happy Hour and we were treaded INCREDIBLY by both the bartender and the manager, whom I assumed wouldn’t have remember us. . We ordered from the Happy Hour menu 2 draft beers that we’re $2 off at that time, the calamari and NC Pork BBQ Sliders. The drinks, food, service was fantastic, also you can’t beat $1.75 for their fresh Oysters On The Half Shell. Ken Wall, the General Manager, was extremely responsive and prompt when showing us the event space and we quickly feel in love with the room. From the exposed brick and hanging lights to it’s size and location, it is the perfect place to have our “small” Richmond banquet styled celebration. Through out the entire process, not only was Ken was incredible with his suggestions regarding the the food selection, but he was also extremely receptive to our ideas about what we wanted to include at the event. Chef Tony did not disappoint nor come to play. Not only was everything he made beautifully presented, but it was delicious from start to finish. Our guests are going to be raving about how amazing the food was for the rest of their lives! The banquet menu is extensive and can easily accurate the dietary needs of any event. The hors d’ouveres were a hit right off the bat. The baked brie was immaculate and the antipasto spread was beautiful and extremely well-curated. The Bruschetta Crostini’s couldn’t have been more fresh and the Spinach Artichoke in Filo was crispy on the outside and warm and gooey on the inside. Lastly, the appetizer I think every guest told me how much they loved was the Spicy Sausage bite with Dijon Aioli. For the sides, everyone could not stop raving about the Swedish meatballs and the Crab Dip! The Three Cheddar Baked Macaroni & Cheese, the Green Beans with Bacon & Shallots, and the Honey Roasted Yukon Potatoes were all close runner-ups. The star of the show for the entrees was overwhelmingly the Herbed Tenderloin and boy was it worth every penny. Tender, juicy, seasoned to perfection. People literally couldn’t get enough of it, but shoutout to the Honey Baked Ham because it was my personal. My family’s decades old tenderloin recipes pale in comparison to the Chef Tony’s Herbed Tenderloin. The only food untouched on peoples plates were the items they were waiting to to fill themselves with because of how well fed they were! And who could forget about Todd. He worked tirelessly to ensure that everything was perfectly executed. Without his expertise in the restaurant customer service and scheduling, things would not have run as smoothly as they did. Lastly, I’d like to thank the most important person of all, the bartender. He kept everyone tipsy and happy and so to you and the rest of the incredible staff of Sam Miller’s I am eternally grateful. I could not have dreamed of a more perfect day and it was all made possible by you, thank you!