Zynodoa Restaurant

Zynodoa Restaurant "...an epicurean delight..." - Washingtonian Magazine zynodoa.com
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Spring showers mean vibrant produce! 🥬 Thank you to our local and independent farmers for this beautiful spread!Cucumber...
05/29/2026

Spring showers mean vibrant produce! 🥬 Thank you to our local and independent farmers for this beautiful spread!

Cucumbers, broccolini, turnips, and red kale from Wayside Produce in Rockingham County.
Arugula from Poplar Ridge Farms in Goshen.

On the menu tonight… Autumn Olive Farms pork meatballs with savory coconut broth, and a hint of Berbère spice. Stunning ...
05/28/2026

On the menu tonight… Autumn Olive Farms pork meatballs with savory coconut broth, and a hint of Berbère spice. Stunning and delicious!

05/27/2026

Join us for round two of Sunday Supper, a monthly dining series in collaboration with Chef Laura Fonner! 🍽️

Meet Chris Dawson, our new general manager here at Zynodoa. Originally from Charlottesville, Chris has been in the industry for 20 years, applying his skills at Marigold by Jean-Georges at Keswick Hall, Passiflora on the Downtown Mall, and The Pink Grouse at the Quirk Hotel.

Stay tuned to see how Chef Laura re-imagines Chris’ ideal Sunday supper, and join us June 7 from 5-9:30 pm to get a taste of it yourself!

Three-course, pre-fixe for $49 per person. Reservations highly recommended. Our regular menu will be available alongside the Sunday Supper menu.

Wishing you all a happy Memorial Day! Come enjoy the long weekend with us; we'll be open regular hours Saturday through ...
05/22/2026

Wishing you all a happy Memorial Day! Come enjoy the long weekend with us; we'll be open regular hours Saturday through Monday, with extended outdoor dining through Monday evening!

05/20/2026

The only thing better than a spritz is a spritz made with locally and sustainably sourced ingredients. Thank you to for honoring the earth and Appalachian traditions through your sourcing practices!

Hickory Daquiri Dock spritzer: Falling Bark Farm hickory syrup, Bacardi silver rum, Prosecco, and lime juice.

Chef Laura's Banana Bread French Toast, topped with whipped cream, maple syrup, and pecans, or as she describes it: "The...
05/15/2026

Chef Laura's Banana Bread French Toast, topped with whipped cream, maple syrup, and pecans, or as she describes it: "The closest you can get to having cake for breakfast." 🍌

Pictured with the Morning Buzz, made with Crucible Coffee Roasters cold brew, Frangelica, Belle Isle Moonshine Coffee Cold Brew Moonshine, and Falling Bark Farm Hickory Syrup. Option to add Salted Cream cold foam!

Join us for Brunch on Saturday and Sunday, 10 am - 2 pm!

Menu may change based on local availability. Please refer to our website for the most up-to-date version.

Congratulations to the Class of 2026, especially our Dukes! 🎓💜To help kick off the celebrations, we have a few seasonal ...
05/11/2026

Congratulations to the Class of 2026, especially our Dukes! 🎓💜

To help kick off the celebrations, we have a few seasonal specials on the menu this weekend, including the Laurel Hill Farm Smoked Trout Deviled Eggs (pictured) and the Rob Glover Farming Strawberry Salad, featured in our most recent post. Both specials will be on the menu all weekend long.

Reserve a table and join us to raise a glass to your graduate! 🥂

Looking for something special for Mom this weekend? 💐 We're celebrating with two seasonal specials! Rob Glover Farming S...
05/07/2026

Looking for something special for Mom this weekend? 💐 We're celebrating with two seasonal specials!

Rob Glover Farming Strawberry Salad featuring Wayside Produce arugula, candied pecans, pickled red onions, FireFly Farms goat cheese, and a Walkabout Creek Farm honey balsamic vinaigrette. (Pictured)
Laurel Hill Farm Smoked Trout Deviled Eggs

Plus, all moms joining us on Sunday will also receive a small surprise gift. 🍫💝

Special menu available Sunday and through graduation weekend, May 14th-17th. Come celebrate your loved ones with us!

Our first Sunday Supper is just around the corner! 🍽️ Join us Sunday, May 3, from 5:00-9:30 pm for our first installment...
04/29/2026

Our first Sunday Supper is just around the corner! 🍽️ Join us Sunday, May 3, from 5:00-9:30 pm for our first installment of this monthly series with Chef Laura Fonner: A three-course dinner inspired by our very own Chef de Cuisine, Lee.

$49 per person, reservations highly recommended.

Our regular menu will also be available.

04/28/2026

Introducing Sunday Supper, a new monthly dining series in collaboration with Chef Laura Fonner! 🍽️

Each month, we’ll spotlight a member of the Zynodoa team and invite them to share their vision of the perfect Sunday supper. Chef Laura will then work her magic, transforming that inspiration into an intimate three-course meal, thoughtfully offered at $49 per person.

First up: meet Lee, our chef de cuisine. Originally from Charlottesville, Lee trained in New York before returning home to work at standout spots like Public Fish & Oyster and Keswick Hall. He came to us most recently from Patty O’s Cafe & Bakery at The Inn at Little Washington, and we’re thrilled to have his talent and energy in our kitchen.

Join us for our first Sunday Supper on Sunday, May 3rd from 5–9:30 pm. Reservations are highly recommended! Our regular menu will be available alongside the Sunday Supper menu.

Address

115 E Beverley Street
Staunton, VA
24401

Opening Hours

Monday 5pm - 9:30pm
Tuesday 5pm - 9:30pm
Wednesday 5pm - 9:30pm
Thursday 5pm - 9:30pm
Friday 5pm - 10:30pm
Saturday 10am - 2pm
5pm - 10:30pm
Sunday 10am - 2pm
5pm - 9:30pm

Telephone

+15408857775

Website

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